These light and flavorful scones are always a hit. One of the best things about these is that you can make them the night before and bake them off the next morning. They are perfect with any of our granolas.
4 ½ cups all-purpose flour
2 tablespoons baking powder
3 tablespoons granulated sugar
2 teaspoons kosher salt
1 pound (4 sticks) very cold, unsalted butter, cut into ½ inch pieces
½ cup buttermilk
½ cup pure maple syrup
4 extra large eggs
2 cups Adirondack Crunchy Granola, Apple-Crumble Granola or Maple-Walnut Granola
1 extra large egg
1 tablespoon water
¼ cup Sugar in the Raw
Preheat oven to 400 degrees.
In the bowl of an electric mixer, combine the flour, baking powder, sugar and salt. Mix together using the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the Adirondack Crunchy Granola and mix until just combined. In a small bowl, whisk together the buttermilk, maple syrup and eggs and add this to the dough. Mix again until just combined (the dough will appear sticky, don’t overmix!)
Turn the dough out onto a floured surface. Flour your hands and pat the dough down to about 1 inch thick. Using a small biscuit cutter (about 2 inches wide) dipped in flour, cut out scones and place on a baking sheet lined with a Silpat or parchment paper. The scones may be covered with plastic wrap and refridgerated at this point (if you want to make the day before and bake off the next morning).
Whisk together the remaining egg with one tablespoon of water. Brush each scone with this mixture and sprinkle each top with the Sugar in the Raw.
Bake for 20 minutes until golden brown. These are amazing when served warm with our Apple Butter with Adirondack Maple Syrup.