Buckwheat Granola Scones

READY IN: 40mins
Recipe by Roosie

American Country Inn and Bed & Breakfast Shaw's Fancy in Annapolis, Maryland.

Top Review by kelly in TO

I made quite a few changes, but still wanted to leave a note about these delightful scones. I used spelt flour instead of all-purpose, an olive oil based butter and oats. The buckwheat flavour came through SO nicely! and I loved the texture of the oats. Next time I will absolutely use granola. I imagine a granola with a lighter flavour and not to many add-ins. Thanks

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees and lightly butter a cookie sheet.
  2. In a large bowl, stir together the flours, brown sugar and baking powder.
  3. Using a pastry cutter, cut in the butter until the mixture is the texture of cornmeal.
  4. In a separate bowl, mix the milk, egg and vanilla extract.
  5. Stir into the flour mixture (The dough will be sticky.)
  6. With lightly floured hands, knead in the granola.
  7. Use an ice cream scoop or 1/3 cup measure to spoon the dough onto the cookie sheet, spacing them 2 1/2 to 3 inches apart.
  8. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and cool on wire racks.
  10. Serve warm or cold.

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