BUCKWHEAT GRANOLA SCONES

1 1/3 c All-purpose flour

2/3 c Buckwheat flour

1/4 c Brown sugar; packaged

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 elite

Recipe by: American Country Inn as well as Bed & Breakfast Preheat oven to 375 degrees; easily butter a cookie sheet. In a vast bowl, stir together a flours, brownish-red sugarine as well as baking powder. Add a butter. Using a fritter cutter, cut in a butter until hte reduction is a hardness of cornmeal. In a detached bowl, brew a milk, egg as well as vanilla extract. Stir in to a flour mixture. The mix will be sticky. With easily floured hands, stimulate in a granola. Use an ice thick cream dip or 1/3 crater magnitude to ladle a mix onto a cookie sheet, spacing them 2 1/2 to 3 inches apart. Bake for twenty to twenty-five minutes, or until a toothpick extrinsic in a core comes out clean. Remove from a oven as well as place upon handle racks. Serve comfortable or cold. Penny Halsey (ATBN65B). Recipe from: Shaw’s Fancy in Annapolis, Maryland. —–