Granola Scones

Ingredients

• 1/2 cup oatmeal, slow-cooking
• 1 egg, beaten
• 2/3 cup buttermilk
• 1 teaspoon vanilla
• 3/4 cup flour, unbleached all-purpose
• 1/2 cup whole wheat flour
• 1/2 cup flax seed, ground
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/3 cup butter or margarine
• 1/2 cup currant
• 1/4 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. 1

   Preheat oven to 375°F.

2. 2

   In a large bowl, combine oatmeal, egg, buttermilk, and vanilla. let stand for 5 minutes.

3. 3

   In large bowl, combine flours, ground flaxseed, sugar, baking powder , baking soda, cinnamon, and salt.

4. 4

   Cut in butter. Rub lightly with fingertips until mixture resembles coarse crumbs. Stir in currants, almonds and sunflower seeds.

5. 5

   Stir buttermilk mixture into dry ingredients and mix just until moistened.

6. 6

   Turn dough onto floured surface and knead six to eight times. Dough will be sticky.

7. 7

   Flatten into a 8-inch round cake pan, Whisk egg white, and 1 tablespoons water.

8. 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. 9

   Remove from pan and cut into 8 wedges. Serve warm.