Granola Scones Food

GRANDMA JOHNSON'S SCONES

Grandma Johnson's Scones image

A basic scone recipe that really does the trick. Tried and tested through 3 generations of kids. Simply the best anywhere!

Provided by Rob

Categories Bread Quick Bread Recipes Scone Recipes

Time 30m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
¼ teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 cup raisins

Steps:

In a small bowl, blend the sour cream and baking soda, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 60.4 g, Cholesterol 64.6 mg, Fat 20.2 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 12.4 g, Sodium 485.9 mg, Sugar 25 g

GRANOLA SCONES

Granola Scones image

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!!

Provided by Chef mariajane

Categories Scones

Time 30m

Yield 8 serving(s)

Number Of Ingredients 21

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

Steps:

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.

Nutrition Facts : Calories 324.9, Fat 18, SaturatedFat 6, Cholesterol 47.6, Sodium 411.3, Carbohydrate 34.3, Fiber 6.4, Sugar 11, Protein 9.4

APPLE AND GRANOLA SCONES

Apple and Granola Scones image

Make and share this Apple and Granola Scones recipe from Food.com.

Provided by swirlycinnacakes

Categories Scones

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1/3 cup butter, chilled and cut into 6 or 1 teaspoon vanilla extract
1/2 cup buttermilk
1 large apple, peeled and diced
1/3 cup granola cereal (broken up, if large chunks)
brown sugar, for sprinkling

Steps:

Preheat oven to 400°F.
In a large bowl, combine flour, baking powder, salt and sugar.
Add the butter to the flour mixture and rub it in with your fingertips, working until mixture is sandy and the butter seems fairly evenly distributed, with a few larger bits, but none larger than a pea.
Stir in 1/2 cup buttermilk (reserving the rest), the apple and the granola. Add the remaining buttermilk 1 tbsp at a time until the dough comes together into a ball. It should not be too sticky, nor should it be floury. Add back an additional tablespoon of flour if your dough becomes too wet.
Divide ball into two equal discs about 1-inch thick and cut each disc into quarters. Place triangular scones on a parchment-lined baking sheet and sprinkle with brown sugar.
Bake for about 20 minutes at 400F until light golden brown. The bottoms should be browned.
Cool on a wire rack for at least 5-10 minutes before serving. Scones can be eaten warm or at room temperature.

Nutrition Facts : Calories 253.1, Fat 9.4, SaturatedFat 5.2, Cholesterol 20.9, Sodium 284, Carbohydrate 38, Fiber 1.9, Sugar 11.2, Protein 4.6

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