Buckwheat Granola Scones
Delight in the wholesome goodness of Buckwheat Granola Scones, a rustic yet indulgent treat perfect for breakfast or a cozy afternoon snack. These scones blend the nutty, earthy flavor of buckwheat flour with the crunch of granola for a texture-rich bite that is both hearty and satisfying. A touch of vanilla, honey, and brown sugar adds natural sweetness, while plain yogurt or buttermilk ensures a tender, flaky crumb. Quick and easy to prepare in just 35 minutes, these scones are golden-brown perfection, ideal for pairing with butter, jam, or your favorite spread. Whether you're looking for a gluten-friendly option or simply crave something unique, these granola-studded scones bring rustic comfort and rich flavor to your table.
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Recipe Information
Ingredients
- 150 grams Buckwheat flour
- 100 grams All-purpose flour
- 100 grams Granola
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 85 grams Unsalted butter (cold)
- 50 grams Brown sugar
- 120 milliliters Plain yogurt or buttermilk
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 tablespoon Honey or maple syrup
Instructions
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, salt, and brown sugar.
Add the cold butter to the flour mixture and use your fingers or a pastry cutter to cut it into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the granola to evenly distribute it throughout the mixture.
In a separate bowl, whisk together the yogurt or buttermilk, vanilla extract, egg, and honey or maple syrup until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until the dough comes together. Be careful not to overmix.
Lightly flour a clean surface and transfer the dough to it. Shape the dough into a circle about 2.5 cm (1 inch) thick.
Cut the dough into 8 equal wedges (like a pie) and transfer them to the prepared baking sheet, spacing them a few centimeters apart.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on top and cooked through.
Remove from the oven and let cool slightly on a wire rack. Serve warm or at room temperature, with butter, jam, or your favorite spread.
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 2905 mg | 126% | |
| Total Carbohydrate | 313.3 g | 114% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 90.2 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 346 mg | 27% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1690 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
