Granola Scones

21 ingredients
9 steps

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 1/3 cup margarine
  • 1/2 cup currants
  • 1/4 cup natural almonds, sliced
  • 2 tablespoons sunflower seeds, raw
  • 1 egg white
  • 1 tablespoon sliced almonds
  • 1 tablespoon sunflower seeds
  • 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.

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