This is a weekend favorite. 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 Tropic of Ginger Granola and fresh blueberries.
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.
Variations: Another combination I tried this fall was adding pumpkin puree, nutmeg and clove–it was a hit!