Granola Scones Recipe #380236
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!!
30 min |
SERVES 8
- 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
- Preheat oven to 375°F.
- In a large bowl, combine oatmeal, egg, buttermilk, and vanilla. let stand for 5 minutes.
- In large bowl, combine flours, ground flaxseed, sugar, baking powder , baking soda, cinnamon, and salt.
- Cut in butter. Rub lightly with fingertips until mixture resembles coarse crumbs. Stir in currants, almonds and sunflower seeds.
- Stir buttermilk mixture into dry ingredients and mix just until moistened.
- Turn dough onto floured surface and knead six to eight times. Dough will be sticky.
- Flatten into a 8-inch round cake pan, Whisk egg white, and 1 tablespoons water.
- 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.
- Remove from pan and cut into 8 wedges. Serve warm.
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5 stars