Metropolitan Granola Scones Recipe
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Ingredients: |
Ingredients: 2 3/4 cups flour 1/4 cup cornmeal 1/2 cup sugar 1 tbsp. baking powder 1/2 tsp. ground cinnamon 1/2 tsp. salt 1 cup butter plus 2 tbsp., cold and cut into small cubes 2 1/2 cups Metropolitan Bakery Granola (recipe is in this cookbook) 1 tsp. vanilla extract 3/4 cup heavy cream
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Directions: |
Directions:In a large bowl, combine all the dry ingredients. Add the butter and using a fork, cut into the flour until it resembles coarse meal. Add the granola; mix. Then add the cream: mix until dough just comes together. On a floured surface, divide the dough into three equal pieces. Shape each piece into a round disk, 1 inch thick. Brush with a bit of cream and sprinkle with sugar. Cut each disk into 4 equal triangles. Place on parchment-lined cookie sheets. Bake in a preheated 400º oven for 15 to 20 minutes. |
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Personal
Notes: |
Personal
Notes: In the Philadelphia's Reading Terminal Market, these scones fly off the shelf at the Metropolitan Bakery stall. The bakery shared their recipe on the cooking show Chicago Chow Hound. When I make them, I like to sprinkle the tops with extra granola. (The recipe in this cookbook for Metropolitan Bakery Granola makes more than you will need for this recipe.) They are buttery, crunchy and just perfect for breakfast!
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