Granola Scones

Chef mariajane's Note:

Here is a super healthy breakfast or anytime snack to serve during the summer months. Perfect for carrying to the cottage, these granola scones will win many fans!!

• Total Time: 30 mins
• Prep Time: 0 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• ½ cup oatmeal , slow-cooking
• 1 egg , beaten
• 2⁄3; cup buttermilk
• 1 teaspoon vanilla
• ¾ cup flour , unbleached all-purpose
• ½ cup whole wheat flour
• ½ cup flax seed , ground
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1⁄3; cup butter or 1⁄3; cup margarine
• ½ cup currant
• ¼ cup natural almonds , sliced
• 2 tablespoons sunflower seeds , raw
• 1 egg white
• 1 tablespoon sliced almonds
• 1 tablespoon sunflower seed
• 1 tablespoon oatmeal
• 1 teaspoon flax seed , whole

Directions:

1. Preheat oven to 375°F.
2. In a large bowl, combine oatmeal, egg, buttermilk, and vanilla. let stand for 5 minutes.
3. In large bowl, combine flours, ground flaxseed, sugar, baking powder , baking soda, cinnamon, and salt.
4. Cut in butter. Rub lightly with fingertips until mixture resembles coarse crumbs. Stir in currants, almonds and sunflower seeds.
5. Stir buttermilk mixture into dry ingredients and mix just until moistened.
6. Turn dough onto floured surface and knead six to eight times. Dough will be sticky.
7. Flatten into a 8-inch round cake pan, Whisk egg white, and 1 tablespoons water.
8. Brush over dough. Sprinkle with almonds, atmeal, sunflowere seeds, and flaxseed, Score dough into 8 wedges. Bake for 25-30 minutes or until wooden pick inserted in center comes out clean. Let cool in pan for 5 minutes.
9. Remove from pan and cut into 8 wedges. Serve warm.