Granola Scones Food

GRANDMA JOHNSON'S SCONES

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.

GRANOLA SCONES

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.

APPLE AND GRANOLA SCONES

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.