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 : )