Cooking: Granola Scones

Combine all-purpose flour, whole wheat flour, oats, sugar, salt, baking powder, and baking soda in a bowl.

Cut in 1/2 cup Earth Balance with a pastry cutter until small chunks remain.

Add orange zest, chopped dried cherries, golden raisins, pumpkin seeds, ground flax seed, and toasted almonds to the flour mixture and fluff with hands.

Make a well in the center of the mixture and pour in 1 cup soy creamer.

Fold the mixture until just combined, being careful not to overmix.

Shape the dough into a square and roll it out with a rolling pin, flouring as needed.

Press the dough down with hands if it gets too thin; aim for a thickness of about 3 inches.

Score the top of the dough and cut into triangles using a knife or bench scraper.

Place the scones on a baking tray and bake in a preheated oven at 400 to 425 degrees Fahrenheit for about 24 minutes.

Equipment Needed

Spice Level:

Dietary

Allergens