This recipe is the ultimate breakfast treat. Using the Indulgent Granola recipe, this is a recipe from Rebecca Hassell, sous chef at Estadio in Washington, D.C.
Makes 12 scones
1/4 cup whole milk
1/4 cup heavy cream
1/4 cup maple syrup, plus 3 tablespoons for glaze
1 large egg
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
2 cups homemade granola
1/2 cup granulated sugar
Move oven rack to center. Preheat oven to 450 degrees. Line large baking sheet with parchment paper.
Whisk milk, cream, 1/4 cup maple syrup and egg in large measuring cup until incorporated. Set aside.
Mix flour, baking powder and salt in a large bowl. Add butter using a cheese grater and mix gently, avoiding clumps. Add granola. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
Dust work surface with flour and turn dough out onto work surface. Gently pat into an 8-inch square, about 1-inch thick. Using bench scraper (also known as a dough scraper, used by bakers to move dough and clean surfaces) or chef's knife, cut dough into squares (two vertical cuts, three horizontal cuts). Set on parchment-lined baking sheet, spacing them about 2 inches apart.
Bake until golden brown, 12 to 14 minutes. Allow scones to cool while making the glaze: Whisk 3 tablespoons maple syrup with sugar. Brush on scones, then move scones to cooling rack.