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Buckwheat Granola Scones
Ingredients
- 1 1/3 c. all-purpose flour
- 2/3 c. buckwheat flour
- 1/4 c. packed brown sugar
- 2 1/4 tsp baking pwdr
- 1/3 c. chilled butter -- cut up
- 1/3 c. lowfat milk
- 1 lrg egg
- 1 tsp vanilla extract or possibly maple extract
- 1 1/2 c. granola homemade preferred
Directions
- Preheat oven to 375 degrees. Lightly butter a cookie sheet.
- In a large bowl, stir together the flours, brown sugar and baking pwdr.
- Add in the butter.
- Using a pastry cutter, cut in the butter till the mix is the texture of cornmeal.
- In a separate bowl, mix the lowfat milk, egg and extract. Stir into the flour mix. The dough will be sticky.
- With lightly floured hands, knead in the granola.
- Use an ice cream scoop or possibly 1/3 c. measure to spoon the dough onto the cookie sheet, spacing them 2 1/2 to 3 inches apart. Bake for 20 to 25 min, or possibly till a toothpick inserted in the center comes out clean. Remove from the oven and placeon wire racks. Serve hot or possibly cool.
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