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Granola Scones

Source of Recipe

Bon App�tit, February 2020


Recipe Introduction

"'These scones are full of flavors and textures reminiscent of a granola bar,' writes Roxana Jullapat in her cookbook Mother Grains. 'They�re neither terribly sweet nor what a nutritionist would recommend to clients. They�re rich in fiber, omega-3s, antioxidants, and protein, with a sweet kick from copious dried fruit and a sprinkle of raw sugar. They don�t need to be served with clotted cream or jam and are best enjoyed as a midday snack or an accompaniment to morning coffee.'�

Recipe Link: https://tinyurl.com/granolascones

List of Ingredients

◦ � cup plus 2 tablespoons whole wheat flour
◦ � cup plus 1 tablespoon old-fashioned oats
◦ � teaspoon ground cinnamon
◦ � teaspoon baking powder
◦ � teaspoon baking soda
◦ ⅛ teaspoon kosher salt
◦ 6 tablespoons (� stick) chilled unsalted butter, cut into �-inch pieces
◦ � cup plus 2 tablespoons all-purpose flour, plus more for dusting
◦ 2 tablespoons raw sugar, plus more for sprinkling
◦ Zest from 1 orange
◦ 1 cup chopped pitted Medjool dates (about 16)
◦ 1 cup golden raisins
◦ � cup flaxseed
◦ � cup sliced almonds
◦ ⅓ cup unsweetened shredded coconut
◦ 6 tablespoons dried black currants
◦ 5 tablespoons pumpkin seeds (pepitas)
◦ ⅓ cup heavy cream, plus more for brushing


Recipe

Place a rack in middle of oven; preheat to 350� F. Pulse whole wheat flour, oats, cinnamon, baking powder, baking soda, salt, butter, � cup plus 2 tablespoons all-purpose flour, and 2 tablespoons raw sugar in a food processor until butter is no larger than pea-size, 5 to 7 pulses. Transfer to a large bowl; mix in orange zest, dates, raisins, flaxseed, almonds, coconut, currants, and pumpkin seeds. Toss by hand until well combined, then make a well in the center. Pour cream into well and toss vigorously with your hands (like a salad) until mixture comes together to form a dough.

Transfer dough to a lightly floured surface and pat into a 6-inch-diameter disk about 1 inch thick. Using a large chef's knife, cut disk into six equal wedges. The dough will be crumbly and may fall apart as you cut it; don't be afraid to compact it back together.

Arrange scones on a parchment-lined baking sheet, spacing at least 2 inches apart. Lightly brush top of each scone with cream and sprinkle with raw sugar. Bake scones, rotating baking sheet front to back halfway through, until light golden, 25 to 30 minutes. Let scones cool on baking sheet before serving.

Makes 6






❧ Do Ahead: Scones can be made 3 days ahead. Store airtight at room temperature.