Granola Scones
User Reviews
5
Granola Scones
Description
These Granola Scones combine old fashioned rolled oats, flour, brown sugar, baking powder and soda with spices and salt, forming a flavorful base. Cold butter is grated and folded into the dry mix to create a crumbly texture that yields tender scones. A blend of almonds, coconut, tart cherries or cranberries, chopped dates, and roasted pepitas add nutty and fruity notes throughout.
The wet ingredients include heavy cream, vanilla extract, and freshly grated orange zest, enriching the dough with moisture and a subtle citrus brightness. After forming into rounds and dividing, the dough is brushed with extra cream before baking at 400°F to develop a nicely browned exterior with a soft, crumbly inside.
This recipe is straightforward yet yields flavorful scones perfect for breakfast or a snack alongside tea or coffee.
Ingredients
- ½ cup all-purpose flour
- ½ cup rolled oats old fashioned
- 1 tablespoon brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- kosher salt
- 6 tablespoons butter cold unsalted
- ½ cup almonds sliced
- ½ cup coconut flaked
- ⅓ cup dried tart cherries or cranberries
- ⅓ cup dates chopped
- ¼ cup Pepitas roasted
- ½ cup heavy cream plus extra for brushing
- 1 tablespoon vanilla extract
- 1 teaspoon orange zest freshly grated
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Measure out all of your ingredients in order for the process to move quickly so the butter stays cold.
- In a large bowl, stir together the flour, oats, sugar, baking powder, soda, cinnamon and a big pinch of salt. Grate the cold butter (it must be cold!) over the dry ingredients, then stir and blend it in until incorporated and in tiny pieces throughout the flour. You want it evenly dispersed throughout the flour so there aren’t large pockets of melted butter when the scones bake.
- Stir the almonds, coconut, cherries, dates and pepitas in the flour mixture. In a measuring cup, whisk together the cream, orange zest and vanilla extract.
- Make a well in the center of the dry ingredients and add the milk mixture. Stir to bring the dough together. You may need to use your hands to fully bring it together. If it still seems impossible, add more cream about 1 tablespoon at a time.
- Divide the dough in half and form them into disks that are roughly 1 inch thick. Slice the disks into 4 quarters. Sometimes I help form the triangles with my hands too, pressing them together to hold on the baking sheet.
- Place the scones on the baking sheet. Brush with cream and sprinkle with coarse sugar.
- Bake for 10 to 12 minutes, or until the scones are golden brown. Let cool completely before serving. I like to store these either wrapped in foil or a sealed container at room temperature. They are even good from the fridge!
Notes
- Use cold butter and work quickly to keep it well dispersed, ensuring tender scones with a flaky texture.
- Adjust cream quantity slightly if needed to bring dough together without over-wetting.
- Orange zest adds a fresh citrus note balancing the sweetness of dried fruit and nuts.
- The recipe is adapted from Bon Appétit, focusing on combining granola flavors into traditional scones.
User Reviews
Overall Rating
5
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