Buckwheat Granola Scones

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Buckwheat Granola Scones

1 1/3 c All-purpose flour

2/3 c Buckwheat flour

1/4 c Brown sugar; packed

2 1/4 ts Baking powder

1/3 c Butter; chilled; cut up

1/3 c Milk

1 lg Egg

1 ts Vanilla extract; or maple ex

1 1/2 c Granola; homemade preferred

 

 

Preheat oven to 375 degrees; lightly butter a cookie sheet. I

 

n a large bowl, stir together the flours, brown sugar and baking powder. Add the

butter. Using a pastry cutter, cut in the butter until hte mixture is the

texture of cornmeal.

 

In a separate bowl, mix the milk, egg and vanilla extract. Stir into the flour

mixture. The dough will be sticky. With lightly floured hands, knead in the

granola. 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. Bake for 20 to 25 minutes,

or until a toothpick inserted in the center comes out clean.

 

Remove from the oven and place on wire racks. Serve warm or cold.

 

Recipe from: Shaw's Fancy in Annapolis, Maryland.

Source: American Country Inn and Bed & Breakfast

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