This is a weekend favorite around our house. It is fairly versatile and we often use the recipe as more of a guideline. You can add fresh or dried fruit, and even try different types of flours depending on your preferences. In the scones pictured, we used Tropic of Ginger Granola and frozen blueberries. With a full scoop of Mila, we figure each scone has about 300 mg of Omega-3s along with added fiber and protein from the granola and Mila. Another combination we tried this fall was adding pumpkin puree, nutmeg and clove–it was a hit! We use Nana’s All Natural Granola, which is made locally in Sonoma (pictured below).
Preheat the oven to 425°F.
Sift together into a large bowl:
2 cups whole wheat pastry flour
1 tablespoon baking powder
1/3 cup coconut sugar
1⁄2 teaspoon salt
½ teaspoon cinnamon
2 tablespoons Mila
Cut in, using a pastry blender or 2 knives, until the size of small peas:
6 tablespoons cold unsalted butter
½ cup Nana’s All Natural Granola
3/4 cup half and half/or buttermilk
½ cup fresh or frozen berries
Mix with spatula until moistened. Knead dough against sides and bottom of bowl. Drop the batter in mounds onto an ungreased baking sheet. Sprinkle with:
Bake until golden, about 15 minutes. Serve warm or at room temperature. Makes 8 to 12 scones