Coconut Cranberry Scone with Naturalvert Granola

Coconut Cranberry Scone with Naturalvert Granola

Coconut Cranberry Scone

Ingredients

  • 1 cups all-purpose flour (preference)
  • ½ cup naturalvert coconut cranberry granola
  • 2 Tablespoons cane sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1/3 cup unsalted butter, cold and cubed
  • ¼ cup shredded unsweetened coconut (to enhance flavor)
  • ½ cup dried cranberries
  • ½ cup plus 1 tablespoon full milk
  • 1 teaspoon vanilla extract
  • milk for brushing on top

Instructions

  1. Preheat your oven to 400˚F. Line a baking sheet with parchment paper and set aside
  2. Place granola in food processor to fine.
  3. In a large bowl combine granola flour, flour, granola, sugar, baking powder and salt together.
  4. Add butter to the flour mixture. Use a pastry cutter, cut butter into flour mixture until small pieces size crumbs form.
  5. Add coconut shreds and dried cranberries, stir to mix.
  6. Add milk and vanilla, mix until the dough becomes solid (your mixture will seem dry).
  7. Pour mixture out onto a work surface and bring together (gently, not to over mix). Pat and shape into a rectangle approx. 1 inch thick. Using a sharp knife cut the rectangle in half, and then cut into 5 triangles on each side (giving you approximately 10 scones).
  8. Place each triangle on your lined baking sheet approx. 1-2 inches apart.
  9. Brush the tops of the scones with milk.
  10. Place the baking sheet with the scones in the freezer for 10 minutes.
  11. Then bake for 15-18 minutes or until bottoms are browned and scones have puffed and set in the middle.
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