This is a weekend favorite around our house. It is fairly versatile – you can add fresh, frozen, or dried fruit, and even try different types of flours depending on your preferences. The scones pictured are gluten-free*, made with my Tropic of Ginger Granola and fresh blueberries.
- 2 cups spelt flour
- ½ cup Nana’s All Natural Granola (your favorite flavor)
- 6 tablespoons cold unsalted butter
- 3/4 cup half and half/or buttermilk
- ½ cup berries of your choice (fresh, frozen or dried)
- 1/3 cup coconut sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- ½ teaspoon cinnamon
- 2 tablespoons Mila (optional)**
- Sugar or cinnamon for top (optional)
How to Make Granola Scones:
- Preheat the oven to 425°F.
- Sift together flour, baking powder, coconut sugar, salt, cinnamon and Mila into a large bowl.
- Cut in butter, using a pastry blender or 2 knives, until the size of small peas.
- Stir in Nana’s granola, buttermilk, and berries. Mix with spatula until moistened.
- Knead dough against sides and bottom of bowl. Drop the batter in mounds onto an un-greased baking sheet.
- Sprinkle with sugar and/or cinnamon (optional).
- Bake until golden, about 15 minutes.
Serve warm or at room temperature. Makes 8 to 12 scones.
*Nana’s Granola is not certified gluten free, though it is made with all gluten free ingredients.
**For details and to purchase Mila go to http://lifemax.genesispure.com/products/display/2102/mila
Nutritional Value: With a full scoop of Mila** I estimate each scone has about 300 mg of Omega-3s along with great fiber and protein from Nana’s granola and Mila.
Variations: Another combination I tried this fall was adding pumpkin puree, nutmeg and clove–it was a hit!