Granola Maple Scones
Topping: Best Granola, recipe below
Special Supplies: Sinless Steel Pastry Blender/Cutter, Straight Pastry Cutter/Bench Scraper or Rotary Pizza Cutter, Plastic Wrap
*1 1/2 cup All-purpose Flour
*3 tablespoons Granulated Sugar
*1/4 cup Old Fashion Oats, slightly blended
*1 tablespoon Baking Powder
*1/8 teaspoon Sea Salt
*1/2 cup Butter, cold and cubed
*1/2 cup Whipping Cream, very cold
*1 large Egg, cold
*1 teaspoon Maple Flavoring/Extract
Sift together in a bowl the flour, oats, baking powder, sugar and salt.
In a small bowl whisk together cream, egg and maple flavoring/extract.
Add to the flour mixture the cold butter and cut in the butter with a pastry cutter/blender add the cubed butter, adding 1/3 of the cream at a time until it resembles coarse crumbles, careful not to over cut. Then add crumbled mixture onto a piece of marble or onto a cold solid surface or pastry mat. Form the crumbles into a rectangle shape (place a piece of plastic wrap on top of the dough. Now, using a rolling pin, roll out scone dough lightly until about 1 inch thick. Remove plastic wrap and cut scone dough with straight pastry cutter/bench scraper.
Cutting Scone Triangles:
The Scone dough is in a rectangle shape so cut to lines horizontal and two vertical lines equal distances apart. Then cut each square into 4 triangles cutting corner to corner like making an X in a square.
Bake scones in a 350*F. oven 18-20 minutes or until edges are slightly golden brown. Remove scones from the oven and when the scones are cool enough to handle dip the tops of the scones into the bowl of icing and add granola quickly before icing cools.
*2 1/2 cups Powdered Sugar
*3 tablespoons Milk, more if needed for thinning
*1 tablespoon Butter, melted
*1 tablespoon Maple Flavoring/Extract
Pinch of sea salt
In a medium bowl, mix together the icing ingredients. Consistency should be thin enough to dip the tops of hot/warm scones.
Recipe adapted from Ree Drummond, Food Network
*3 cups Rolled Oats
*1 cup sliced Almonds, roughly chopped
*1 cup Cashews, chopped
*3/4 cup shredded Coconut, unsweetened if desired, chopped fine
*6 tablespoons Brown Sugar
*6 tablespoons Maple Syrup
*1/4 cup Extra Light Olive Oil
*3/4 teaspoon Sea Salt
Pre-heat oven to 250*F. Bake granola for 1 hour stirring every 15 minuets. Then Remove from and allow to cool and store in an airtight container. Makes around 5-6 cups.
Granola Recipe adapted from Alton Brown Food Network
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