Buckwheat Granola Scones

1 1/3 c All-purpose flour

2/3 c Buckwheat flour

1/4 c Brown sugar; packed

2 1/4 ts Baking powder

1/3 c Butter; chilled; cut up

1/3 c Milk

1 lg Egg

1 ts Vanilla extract; or maple ex

1 1/2 c Granola; homemade preferred

Recipe by: American Country Inn and Bed & Breakfast Preheat oven to 375 degrees; lightly butter a cookie sheet. In a large bowl, stir together the flours, brown sugar and baking powder. Add the butter. Using a pastry cutter, cut in the butter until hte mixture is the texture of cornmeal. In a separate bowl, mix the milk, egg and vanilla extract. Stir into the flour mixture. The dough will be sticky. With lightly floured hands, knead in the granola. Use an ice cream scoop or 1/3 cup measure to spoon the dough onto the cookie sheet, spacing them 2 1/2 to 3 inches apart. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and place on wire racks. Serve warm or cold. Penny Halsey (ATBN65B). Recipe from: Shaw's Fancy in Annapolis, Maryland.
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