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 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
- 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
- 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!
Texture loves unite!