Honey Granola Scones, with Cinnamon Sugar Butter Glaze

Beautiful, delicate, dainty treats are just not my thing. I don’t have the gentle hand for them, I guess. Tiny, bite size, with precise details…not my wheelhouse. (Also might explain why my Pickleball game looks more like baseball…I tend to use too much force!)  Now, thick, chunky, loaded with add-ins…those are my jam. These scones look bakery - worthy once baked, and are quick to mix up, but they can also withstand my heavy hand, and still remain tender. Just mix, scoop and drop them on the baking sheet. I wanted these to be a somewhat wholesome breakfast scone, while still feeling indulgent. I am a big fan of Purely Elizabeth granola and snagged a giant bag of the sweet and salty kind at Costco. These granolas are always lightly sweetened, made with good stuff, and have great flavor varieties. I wanted to use this in the dough, as well as, honey, for the sweetener. The scones need to chill for about 30 minutes in the fridge, because they are soft and sticky when first mixed, and we want the butter to be cold when it goes in the oven. This allows the scones to be light and tender after baking. So, plan ahead for that. After they come out of the oven, allow to cool a bit on the tray and mix up the glaze. Scones should only be slightly warm when the glaze goes on, or it might melt too much. Then, serve alongside scrambled eggs or quiche or whatever your brunch menu is rocking! Enjoy!

Ingredients

Scones:

1 1/2 cups all purpose flour

2 cups granola (homemade or store bought of choice, I love Purely Elizabeth’s Salty Sweet)

1 1/2 tsp. Baking powder

1/4 tsp. Baking soda

1 tsp. Vanilla extract

1 tsp. sea salt

1/2 tsp. Cinnamon

1/2 cup (1 stick) cold, unsalted butter, cubed

1/3 cup cold heavy cream

1/4 cup honey

1/4 cup brown sugar

1 egg, straight from the fridge

Glaze (optional):

2 TBS. Melted butter

2 TBS. Milk (or as needed for consistency to be pourable)

1 TBS. Brown sugar

1 tsp. Cinnamon

1 cup powdered sugar

Method:

In a large, glass liquid measuring cup (or small bowl), add the cream, honey, vanilla extract, and egg. Whisk together until the egg is broken up and incorporated.

In the large mixing bowl of a stand mixer, fitted with the paddle attachment, combine the flour, granola, baking powder, baking soda, salt, cinnamon and brown sugar. Mix on low speed until blended. Drop the chunks of butter into the mixing bowl, scattering them around, and beat on low speed for about one minute. Careful not to overmix. Butter should still be visible in small pieces. Scrape down the bowl. Turn the mixer back on low speed and slowly stream in the cream mixture. Do not mix for more than 30 seconds. Remove the bowl from the stand and, using a spatula, finishing mixing the dough by hand, if needed. Otherwise, just scrape around the bowl and make sure batter has come together. It will be wet.

Portion dough into 8 scones on a baking sheet lined with parchment paper. Gently pat into imperfect blob shapes. Chill in fridge until firm, roughly 30 minutes.

Preheat oven to 350F. Bake scones for 28-30 minutes or until golden brown on top. Allow to cool on baking sheet.

Prepare glaze, if using:

In a small bowl, melt the butter in the microwave. Then stir in powdered sugar, brown sugar and cinnamon. Add milk as needed to achieve a nice, drippy consistency. Use a spoon or whisk to glaze the scones. DEVOUR.

Ps. These were still good the next day.