This post has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
Chocolate Chip Granola Scones made with Quaker® Simply Granola Oats (or your favorite granola!) A little crisp on the outside – soft, tender & crumbly in the inside. Perfection ♥
Scones. They’re marvelous for breakfast, brunch or anytime day. Somehow many Americans have missed the memo on scones – muffins tend to be the breakfast bakery item. We can have both! Check out my Cranberry Chocolate Chip Scone recipe here!!
I may have went a little overboard on photos here – but they’re all so gorgeous – I couldn’t choose my favorites.
Scones are fun (and easy) to make. My kids love getting involved – mixing, shaping, patting and cutting the dough.
I combined two of our favorite breakfast foods – granola and scones. The results are delicious breakfast perfection ♥
There really is something magical about a fresh, warm scone. A little crisp on the outside – but soft, tender and crumbly in the inside. Served with a cup of tea, coffee or milk – it’s wonderful.
You could go ahead and make a drizzle for these if you’d like, but we prefer our scones with a sprinkle of turbinado sugar before baking and served with butter, jams and fruit butters. The simple pleasures in life….
Thanks for stopping by! Hope you enjoy these Chocolate Chip Granola Scones! Happy Baking ♥
Chocolate Chip Granola Scones
- 2 cups flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup salted butter cold & cubed
- 1 heaping cup Quaker® Simply Granola Oats or your favorite granola
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1-2 tablespoon turbinado sugar for sprinkling
- 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 don’t 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 : )
Looking for more scone recipes? Check out Food & Wine’s “13 Scone Recipes to Master”
Meadow Brown Bakery
What a nice addition to scones. I’ve used muesli in one of my recipes before
Thanks so much! We really enjoy these scones – muesli sounds like a great addition as well! Thanks for stopping by 🙂