Imagine biting into a perfectly golden, crumbly scone that combines the wholesome crunch of granola with the decadent richness of chocolate chips. These Chocolate Chip Granola Scones are not just a breakfast pastry – they're a morning revelation that transforms your ordinary breakfast routine into a gourmet experience. Whether you're a busy professional, a weekend brunch enthusiast, or a baking novice, these scones promise to elevate your morning with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granola
- 1/2 cup chocolate chips
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1/2 cup milk
- 1 egg
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, granola, sugar, baking powder, and salt. Whisk together until thoroughly mixed and no lumps remain.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Gently fold in the chocolate chips, distributing them evenly throughout the mixture.
- In a separate small bowl, whisk together the milk and egg until well combined.
- Create a well in the center of the dry ingredients and pour in the milk-egg mixture. Stir with a wooden spoon or spatula until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface. Gently knead the dough 3-4 times to bring it together, being careful not to overwork it.
- Pat the dough into a circular shape approximately 1-inch thick. Using a sharp knife, cut the circle into 12 equal wedges.
- Transfer the scone wedges to the prepared baking sheet, spacing them about 2 inches apart to allow for expansion during baking.
- Optional: Brush the top of each scone with a little extra milk and sprinkle with additional granola for added crunch.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Keep your butter COLD: The key to flaky scones is using cold butter that hasn't melted. Work quickly and keep ingredients chilled.
- Don't overwork the dough: Mix just until ingredients are combined. Overmixing leads to tough, dense scones.
- Use a light touch when kneading: Gentle handling ensures tender, soft scones with a delicate crumb.
- For extra shine and crunch, brush the tops with milk and sprinkle additional granola before baking.
- Serve warm for the best texture and flavor experience. If storing, reheat briefly in the oven to restore their fresh-baked magic.
- Experiment with mix-ins like chopped nuts or dried fruit to customize your scones.
- For perfectly even scones, use a sharp knife and cut with confident, quick strokes.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 35mg
