Granola Scones.
Granola scones are a cross between a scone and a breakfast cookie. They are super hearty, satisfying, delicious and filled with dried fruits, nuts, coconut, oats and seeds. Perfect make ahead breakfast!
Meet my newest obsession: the granola scone!
I’d go as far to say that these scones are part scone, part breakfast cookie. They are chewy and crunchy and a bit crumbly but extremely satisfying and hearty and perfect for a make ahead breakfast. Absolutely one of my favorite things at the moment – incredible delicious and so filling. Lovely for breakfast! Ideal for a snack!
Okay, I think you’re getting it.
OH MY GOSH.
I am actually mad that I didn’t know these existed. That I didn’t know that these could be a thing.
One thing that is forever on my to-do list is to plan and make a great breakfast for the week. Not something for everyday per se, but something that we could grab two or three days a week. A breakfast (or snack!) that stays fresh, tastes amazing, is filling and doesn’t leave us hungry 30 minutes later. Something that is really satisfying and gives us good brain power for the day ahead.
I do this with overnight oats and chia pudding, of course. But sometimes, we need something even faster. Something portable, if you will.
I am so pumped to say that I’ve found it. These granola scones are becoming a major staple in our house. They are chewy, delicious, customizable and versatile.
Seriously it does not get better than that.
The mix-ins are some of my favorite things. We have dried tart cherries, almonds, flaked coconut, pepitas, orange zest and dates to name a few. You could add in whatever else you love, swap out what you don’t. Change the nuts or the fruit, add in chocolate chips – whatever you’d like! As long as you keep roughly the same measurements the outcome will be incredibly chewy granola scones.
The scones are not super sweet either. There is a tablespoon of brown sugar in the dough and all other sweetness comes from dried fruit. While I do like a sweet breakfast on occasion, this is the perfect version of sweet for me. Just a slight hint of sweetness, lots of crunch and perfect with coffee.
These stay wonderfully fresh. Like, surprisingly fresh! They are not dry at all because, honestly, they aren’t really scone-like. There is very minimal flour in there – in fact you may feel like it is too little flour when you’re working with the dough. But trust me, it will work.
The only thing you need to know about the scones: they may be tricky to hold together right before baking.
Think about granola. It’s crumbly and chewy and chunky and clumpy. It’s loose in places and stuck together in others. All of those ingredients are in these scones, so the scone dough can be a bit finicky. Each batch may differ, especially if you’re chopping up your own dried fruit and nuts and the chunks of these things are in different sizes each time.
It’s no big deal because you can still get the dough to come together. It may require a drop more cream and using your hands to form things, but that’s part of the fun. Once they are formed and on the baking sheet, magic happens in the oven!
I love sprinkling these with coarse sugar right before baking. It adds that extra crunch and gives the best texture to the top.
If you love something chewy and crunchy in the morning, these are for YOU! xo
Granola Scones
Granola Scones
Ingredients
- ½ cup all-purpose flour
- ½ cup old fashioned rolled oats
- 1 tablespoon brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- kosher salt
- 6 tablespoons cold unsalted butter
- ½ cup sliced almonds
- ½ cup flaked coconut
- ⅓ cup dried tart cherries or cranberries
- ⅓ cup chopped dates
- ¼ cup roasted pepitas
- ½ cup heavy cream, plus extra for brushing
- 1 tablespoon vanilla extract
- 1 teaspoon freshly grated orange zest
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Measure out all of your ingredients in order for the process to move quickly so the butter stays cold.
- In a large bowl, stir together the flour, oats, sugar, baking powder, soda, cinnamon and a big pinch of salt. Grate the cold butter (it must be cold!) over the dry ingredients, then stir and blend it in until incorporated and in tiny pieces throughout the flour. You want it evenly dispersed throughout the flour so there aren’t large pockets of melted butter when the scones bake.
- Stir the almonds, coconut, cherries, dates and pepitas in the flour mixture. In a measuring cup, whisk together the cream, orange zest and vanilla extract.
- Make a well in the center of the dry ingredients and add the milk mixture. Stir to bring the dough together. You may need to use your hands to fully bring it together. If it still seems impossible, add more cream about 1 tablespoon at a time.
- Divide the dough in half and form them into disks that are roughly 1 inch thick. Slice the disks into 4 quarters. Sometimes I help form the triangles with my hands too, pressing them together to hold on the baking sheet.
- Place the scones on the baking sheet. Brush with cream and sprinkle with coarse sugar.
- Bake for 10 to 12 minutes, or until the scones are golden brown. Let cool completely before serving. I like to store these either wrapped in foil or a sealed container at room temperature. They are even good from the fridge!
Notes
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42 Comments on “Granola Scones.”
These sound amazing! I have a strong aversion to coconut (I know…I’m the only person on the planet that doesn’t like coconut!) Is it okay to just leave that out?
yes i def think you can just leave it out! :)
I made them yesterday and I love them. I left the coconut out because I don’t like coconut Will be making these often.
These look fantastic! Could I use buttermilk in place of the heavy cream? I have half a container to use & think I might try it!
full fat buttermilk may work! let me know if you try!
Update – made them today with LF buttermilk and they were incredible (and super easy!). These are going on my regular snack rotation – thanks for the delicious recipe! Now can you come up with a savory version for us?? :)
These look so yummy and we have everything on hand to make them tomorrow morning! In true How Sweet fashion, my 2 yr old suggested putting sprinkles on them 😂
love it!
Hi Jessica,
What can I substitute for the dates?
any other dried fruit you may like! i love dried figs, so i’d probably do those.
OMG, I can’t wait to make these! I love scones, granola bars and breakfast cookies and have been trying to find a new make ahead breakfast. Great idea!!
thanks lori!
These look amazing. Do you think they would still work with gluten free flour and a dairy substitute such as oat milk?
gluten free flour will definitely work! for dairy sub i would do full fat canned coconut milk – you want something that will be as close to the cream as possible!
Can you use agave and almond flour?
you can probably use 1 TBS agave and leave out the brown sugar. i do not think almond flour will work well for these. you need something a bit more binding. if you can’t use oat flour, i would try coconut flour next. but i’m really not sure that will work either.
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This looks amazing but I’d love to find alternative to the heavy cream. Have you tried with yogurt or egg white? I may try.
i don’t think egg white or yogurt will work. the only swap that may be successful is full fat coconut milk in a can. what you use has to have a similar profile to heavy cream.
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These have a wonderful taste. I left out coconut. Have a family member who doesn’t love it. However, the recipe has nothing holding it together! I made these into breakfast cookies but the same concept applies to scones. You must have to add an egg.
I made as written, sans egg, and it worked beautifully. To each their own.
I might try a carrot cake version of these tonight for easter weekend :)
I made these this morning instead of actual granola since I had all the ingredients on hand. OMG! The texture on these are perfect. Not too sweet too. Will definitely be in the rotation. I’m not usually one for the hassle of grating butter this one totally works.
The taste is amazing! I used cherries but will sub cranberries next time. I didn’t read the comments and subbed almond flour for regular flour and they aren’t keeping their shape at all; eating them with a spoon! I’ll follow all the directions next time!
Omg… these are INSANE! I have made them 3 times already and the recipe was only posted earlier this month, lol. My favorite baked good of 2022 so far. So unique, versatile and delicious!
Can you use maple syrup instead of brown sugar?
**I made an almond joy variation using this recipe as a framework**
The substitutions I made are as follows:
Dry ingredients: all measurements stayed the same.
Mix-ins: I used 1/2 plus 1/3 cup coconut flakes, kept the almond and pepita measurements the same, and used one heaping 1/3 cup mini chocolate chips. I toasted and cooled the nuts and coconut before incorporating. I used these measurements to ensure I had roughly the same amount of mix-ins as the fruit, etc.
Wet ingredients: I used extra creamy oat milk, omitted zest, and added a tiny drop of almond extract to the vanilla extract
Method: exact same
Excellent variation for anyone who may be interested in switching it up! Thanks for the inspiration, Jessica!
Made these today and they are indeed fabulous – but I had to add 1/2 cup of extra flour! When I poured in the cream, it was like a bowl of cereal. I’m not sure what happened but all my ingredients were the required amounts. I had to add 7 minutes to the bake time too. Strange. But they taste heavenly!
These look amazing. Can they be frozen?
Thank you,
Linda
I would like to make these ahead and take on a family vacation. Is it OK to freeze theses?
Addicted! I crave one of these every morning with my matcha:) Nice treat that’s not too sweet and full of healthy ingredients (with no foreign add ins that you see in packaged granola bars). I keep in refrigerator and pop one in microwave for maybe 30-45 seconds.
I followed recipe but did not brush the tops with cream or sugar. I used plant based non dairy cream and also vegan butter (Trader Joe’s) and they turned out great! I had to bake longer than 12 minutes…probably closer to 20.
These are the very best scones!
The recipe is brilliant, and works with AP flour as well as gluten-free.
For simplicities sake, and I have it on hand, I am going to try substituting some Bob’s Red Mill Old Country Style Muesli for the granola-type add-ins. Comparing ingredients that means the Muesli can be used in place of the Oats, Almonds, Dates, Dried Cherries (Raisins) and Pepitas (Sunflower Seeds). I may need to add some additional Buttermilk because of the extra grains in the Muesli. Hopefully I can make this work!
The English part of me is hesitant, but I will try it, maybe make it a bit more British with currants. They look so yummy!
Just took them out of the oven. They seem very soft. I’m wondering if I didn’t take them long enough but I did 13 minutes? Maybe Wednesday cool we’ll get a little firmer. I subbed dried blueberries for dates.
Yum! Best recipe I’ve tried in a long time! I added in 2-3 tbsps of chia seeds, and since I didn’t have any dried cherries or cranberries I used 1/3 cup of dark chocolate chips! Will definitely be making over and over again! Thanks :)
These were deeeeelicious! I made no substitutions, but I did omit the orange zest. So yummy and buttery and creamy yet full of fun add-ins!
We love this recipe, and so does our friend. He can’t get enough! Thank you for sharing your delicious recipe.
OMG. These are so incredibly good. I was going to slowly enjoy with a cup of coffee, but instead inhaled one warm out of the oven. My kid just walked by, said, wow, those smell good. Did you put raisins or chocolate chips in them? I said neither. She gave me a side eye and kept walking and I can’t tell you how happy I am that I don’t have to share. But I’m going to have to play it cool so she doesn’t catch on.