Granola Scones Recipe
These granola scones are tender with a bit of crunch! Perfect for breakfast or as a sweet snack. They’re super hearty and satisfying!
These granola scones are my latest breakfast obsession!
I’m not much of a baker. As someone who tends to glance over recipe instructions and not really get too wrapped up in the details or precise measuring, cooking is more my speed. There’s a lot more room for mistakes with rule-breakers like me!
But these granola scones are really easy to make, and are perfect when you want a breakfast that’s a little bit sweet, but not to the level of a glazed donut or syrup-loaded pancakes. They’ve got great texture and crunch thanks to the granola, but are still super tender on the inside. I love to eat them as both breakfast and for a snack!
How to Make Granola Scones
To make these granola scones, start by whisking the dry ingredients together in a large mixing bowl. Next, grate the frozen butter on the large holes of a cheese grater and mix the grated butter with the dry ingredients. Using cold ingredients, like frozen butter, keeps the fat from melting before the scones are baked, which keeps them nice and flaky. Then further mix the butter into the dry ingredients with your hands, or better yet (remember, we want to keep it cold!), a pastry cutter, and stir in the granola.
Next, drizzle the cold buttermilk into the dough. The buttermilk adds a bit of tang to the finished scones, and the extra acidity helps the baking powder do it’s thing. Be sure to pick full fat, as the thickness is important.
Form the dough into a large disc, then cut into wedges. Chill the scones to cool down the fats once again, since the mixing warms them up a bit, then bake until golden.
Granola Scones Recipe Adaptions
To add some fiber and nutty flavor to these granola scones, feel free to swap up to half of the flour with whole wheat flour. I’d suggest using white whole wheat flour or whole grain spelt flour (a type of wheat) to keep them soft and tender. Because whole grain flours use a bit more liquid, you might need to add a few more tablespoons of buttermilk.
- I made these scones using Bob's Red Mill Maple Sea Salt granola, which is my personal favorite as a basic granola. You can switch up the flavor of the scones a bit using different types of granola. For example, you could use a cinnamon raisin granola and add a bit of cinnamon to the scones, or a lemon blueberry granola and boost the lemon flavor with some lemon zest.
For a dairy free/vegan version, make these granola scones using coconut oil and coconut kefir. I’ve tried it and it turns out great, with a light coconut flavor!
What to Serve With Granola Scones
Of course, the classic it to serve these granola scones with butter and jam.
I love to make these scones into a peanut butter and jelly sandwich for an easy breakfast.
These scones are also delish for a sweet and savory breakfast sandwich! Because they’re not too sweet, they’re perfect layered with some jam, sharp cheddar, egg and maple sausage.
For a fancier weekend breakfast or holiday, these scones are perfect served with fruit salad and an egg-y main course, like my smoked salmon frittata, omelettes, or an eggy breakfast casserole, like my hash brown and sausage breakfast casserole.
Since these scones aren’t too sweet, I bet they would also be delish served alongside a soup, especially one with a bit of sweetness, like my simple roasted sweetpotato and cauliflower soup.
If you like this granola scones recipe, follow my breakfast breads Pinterest page for more cooking inspiration.
This recipe for granola scones was originally published in March 2013 and has been updated to give you the best possible content.
Granola Scones Recipe
Adapted from Green Kitchen Stories.
Ingredients
2 1/2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
7 tablespoons frozen unsalted butter
1 cup your favorite granola
3/4 cup cold, full fat buttermilk
1 teaspoon vanilla extract
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Grate the frozen butter on the large holes of a cheese grater. Add to the dry ingredients and gently toss together so the butter shreds are coated with flour, then using a pastry cutter or your hands, mix until it comes together into pea sized crumbs. Stir in the granola.
Slowly drizzle in the buttermilk and buttermilk and mix it all together using a spoon. If the dough is too sticky, add a little more flour and if the dough is too dry, add a couple tablespoons of buttermilk. Form the dough into a large disk, about 9-inches in diameter. Cut into 6-8 wedges. Place scones on a lined baking sheet, a baking stone, or a plate, and refrigerate 15 minutes.
While the scones are in the fridge, preheat the oven to 400 degrees F.
Before baking the scones, brush lightly with a bit of buttermilk and sprinkle with a bit of granola and some crunchy sugar if you like. Bake 20-25 minutes depending on the size of the scones (if you made six larger scones they will take longer). Let cool slightly before serving.
Scones will last about 2-3 days at room temperature, or up to a week in the fridge.
If you like this granola scones recipe, you might also like:
Whole Wheat Caramelized Banana bread
Peanut Butter and Jelly Muffins
Whole Wheat Cinnamon Apple Muffin with Granola Streusel
