Granola Scones
These scones are packed with nuts and fruit. Beckett loves them but they are delicious for adults too!
Yield: 6 large scones
Cook time: 25 minutes
Ingredients
1/4 cup + 2 tbsp whole wheat flour
1/2 cup rolled oats
1/2 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
6 tbsp unsalted butter, cut into 1/2” pieces
1/4 cup + 2 tbsp all-purpose flour
2 tbsp sugar (raw, if possible), plus more for dusting (for adults)
Zest from 1 orange
1/2 cup chopped pitted Medjool dates
1 cup golden raisins
1/4 cup whole flaxseed
1/2 cup slivered almonds or sesame seeds
1/3 cup unsweetened shredded coconut
1/4 cup black currants or cranberries
1/4 cup pumpkin seeds
1/3 cup whole milk
Directions
Preheat oven to 350°F. If using a food processor, plus whole wheat flour, oats, cinnamon, baking powder, baking soda, salt, butter, all-purpose flour, and sugar until butter is about the size of peas, then transfer to a large bowl. If mixing by hand, add all the aforementioned listed ingredients in a large bowl. and using either a pastry blender or your hands in a “rub like money” motion, mix ingredients until pea sized, trying to work quickly so as not to melt the butter.
Mix in orange zest, dates, raising, flaxseed, almonds or sesame, coconut, currants or cranberries, and pumpkin seeds. Toss by hand until well combined, then make a well in the center. Pour milk into the well and toss and mix with hands until mixture comes together to form a dough.
For traditional doughs, transfer dough to a lightly floured surface and pat into a disk about 1” thick. Using a large chef’s knife or a metal bench scraper, cut disk into 6 equal wedges. For smaller toddler-sized scones, I like to roll into a square 1” thick and then cut into 2” cubes.
Arrange on a parchment lined baking sheet, spacing about 2” apart. Lightly brush the top of each scone with milk and sprinkle with coarse sugar (if using). Bake in the center of the oven until light golden brown, about 20-25 minutes. Let scones cool on baking sheet before serving. Scones store for about 4 days in an airtight container.
