By Suzanne Virgilio
Okay Granola Factory followers–those of you who have stayed at our B&B or perhaps visited our retail store when it was in operation are most likely familiar with our scones. Though this is not THE scone recipe (saving that one for the cookbook someday), these are fabulous! I came upon this recipe years ago in an issue of Food &Wine Magazine. It’s a combination of a scone and a cinnamon bun, no yeast required.
Cherry almond was one of our customer’s favorite scones, so I decided to incorporate our ever-popular cherry almond granola into this recipe. I think you’ll love the results! Feel free to experiment with our other varieties of granola. The honey pecan is equally as yummy in this recipe.
While the preparation may be a bit time intensive, take advantage of freezing the unbaked scones for a special breakfast surprise on a morning that warrants a delicious treat.
Here is my dough after processing and before adding the cream mixture. Create a well/hole in the middle of the dough, which is where you’ll pour your cream.
After adding the cream mixture, you should have a firm dough that is ready for shaping scones.
Bake Time: 15-20 minutes – depending on size
Makes approx. one dozen scones
- 2/3 cup Brown Sugar
- 4 Tablespoons Softened Butter
- 3/4 cup Granola Factory Cherry Almond Quinoa
- 3 cups Flour
- 1/3 cup Granulated Sugar
- 1 Tablespoon Baking Powder
- 1/2 teaspoons Salt
- 1/2 cup Cold Butter cut into pieces (1 stick)
- 1 cup Cold Heavy Cream
- 1 whole Egg, Slightly Beaten
- 1 teaspoon Vanilla
- ½ tsp Pure Almond Extract
Cream Cheese Frosting
- 4 oz Philadelphia Brand Cream Cheese – room temperature
- 2 Tbsp. soft butter
- Confectioners sugar to taste
- Milk to thin-to-drizzle consistency
- Preheat oven to 425 F.
- For Granola “Swirl,” combine brown sugar, softened butter and Granola Factory Cherry Almond Granola to form soft crumbs; set aside.
- In a food processor combine flour, granulated sugar, baking powder and salt; process in all of cold butter until the mixture resembles pea-sized crumbs. Place mixture in large bowl; make a well in the center.
- Combine cream, egg and vanilla and almond extract, mix well with a fork; pour into the well and toss with flour mixture until firm dough forms.
- Crumble half of the brown sugar/granola mixture into the dough and knead, leaving some streaks.
- Lightly dust work surface with flour and turn dough onto it. Knead dough several times, sprinkling more brown sugar crumbs into each layer.
- Gently shape dough into 1 -2 inch round. Use a biscuit cutter to cut out scones.
- Place scones on a parchment lined sheet and refrigerate for at least 10 minutes. Bake for 15-20 minutes or until golden brown, depending on size of scones. (Baking may take more or less time, use your judgment by color of scones). You may also place the unbaked scones in the freezer and bake as many or few as you like at a time.
- For cream cheese, drizzle combined softened cream cheese in medium bowl, blend in softened butter until completely combined. Add confectioner’s sugar to taste. Stir in enough milk to make mixture thin enough to drizzle over hot scones.