Chocolate Chip Granola Scones

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Pasta & Grains

  • 1 heaping cup Quaker simply granola oats

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 cups Flour
  • 1/3 cup Granulated sugar
  • 1/4 tsp Salt
  • 1/2 cup Semi sweet chocolate chips, Mini
  • 1 tbsp Turbinado sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/3 cup Butter, salted
  • 1/2 cup Buttermilk

Found on craftycookingmama.com

Description

Ingredients

• 2 cups flour
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ⅓ cup salted butter, cold & cubed
• 1 heaping cup Quaker® Simply Granola Oats, Apples, Cranberries & Almonds OR Quaker® Simply Granola Oats, Honey Raisin & Almonds
• ½ cup mini semi-sweet chocolate chips
• ½ cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1-2 tablespoon turbinado sugar, for sprinkling

Directions

• Preheat oven to 375°F
• Line a baking sheet/pan with parchment paper. I use a pizza pan.
• In a large mixing bowl - whisk together flour, granulated sugar, baking powder and salt.
• Using a pastry blender, cut in cubed butter until texture is of coarse crumbs.
• Break up any large clusters of granola. I pour it in a sealed sandwich bag and press down on it a few times with the measuring cup.
• Stir granola & chocolate chips into flour mixture.
• In a separate bowl, combine buttermilk, egg & vanilla extract.
• Pour buttermilk mixture into flour mixture. Stir until combined - do not over mix.
• Press out ball of dough directly onto parchment lined pan. Press into 8-9 circle.
• Sprinkle with turbinado sugar.
• Using a pizza cutter (or knife if you dont have a pizza cutter) slice scones into 8 slices.
• Bake for 18 - 20 minutes or until tops are just light golden brown.
• Remove from oven and transfer scones, still on parchment paper, onto wire rack.
• Scones are best served a little warm & with butter, jams & fruit butters. Scones are best eaten the same day as baked, but can be stored covered for a day or two.
• Enjoy : )