These cranberry and granola scones are easy to make. Just ten minutes to prep and the kitchen smells amazing as they bake. They taste so good with their chewy, almost tacky, sweet cranberries and the crunchy granola. They would be perfect as a treat for breakfast, with morning coffee or a cup of tea later in the day.
Wahoo! – my first post on Type1Kitchen.com and it feels great. It’s been a little while in the making, but I’m really excited about moving forward with Type1Kitchen.com. I have lots of plans which will take shape over the next year. I wanted the first post to be a recipe that involves sugar, a sweet recipe. Us type 1 diabetics can eat sugar as long as we have the correct information to match it with the right amount of insulin. If you are after that information you can jump to it here.
But back to the here and now. GP has just celebrated her first birthday. Her face lit up as we all sang “happy birthday” to her as she enjoyed her cake. It was a Blueberry and Raspberry Naked Cake that Dave had brilliantly cut up and reformed into a butterfly. JP enjoyed opening her presents for her while GP had lots of fun with the paper her presents came wrapped in. She has also had some settle sessions at nursery which she has taken in her stride. For the second settle session (the one where I leave her there) we arrived to find them all in the garden. JP announced to everyone that this was his baby. Key five pre-school kids came running up to us and showing us what muddy hands they had. I was rather overwhelmed but GP wasn’t, and she was enjoying all the new faces. The other babies were playing around a Jumperoo, which one child was enjoying. JP then asked the nursery worker if his baby could have a go in the Jumperoo. The nursery worker agreed and soon Georgia was jumping up and down much to her delight. Nothing like having an older brother to sort things out for you.
JP and I made these scones a few weeks ago. For those of you here in the UK who haven’t enjoyed my Raspberry and Pecan Scones, these are similar but they are not normal UK scones. They are American, which means they are packed full of goodies, in this case cranberries and granola. They don’t need to be split open and smothered in butter or clotted cream and jam, ‘though I have tried this approach and can confirm it still works. The other thing I like about these scones is that you use your hands to create a circle of mixture and then just cut up like you would a cake. Brush with beaten egg and a little more sugar, pop them onto a baking tray and into the oven they go. No need to cut out with a cutter and then reform the mixture to cut more.
Scones are super easy, but like most baking, there are a few tricks. So if you are new to baking scones, have a look at my post on 8 tips for the perfect scones.
I love the tart yet sweet tacky chewiness of cranberries. Why is it they are just more interesting than a raisin? Their vibrant burgundy colour is another winner. In these scones I pair them with Jordans Simply Granola. It’s our go-to granola. It’s very simple – just oats and honey with no raisins or nuts. Dave is a granola fiend and he likes to add his own additions to Jordans Simply Granola. But use whatever granola you personally enjoy whether bought or home made.
Cranberry and granola scones
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8
- 275g/9¾oz/1½ cups+1tbsp self-raising flour, plus more for dusting
- ¼ tsp salt
- 1¼ tsp baking powder
- 75g/2½oz/¾ cup ground almonds
- 85g/3oz/¾ stick of butter, cut into cubes
- 100g/3½oz/½ cup+½tbsp demerara sugar
- 100g/3½oz/¾ cup+1tbsp Jordans Simply Granola or your favourite
- 150g/5¼oz/ 1 cup dried cranberries
- 50ml/ ¼ cup minus½tbsp honey
- 125ml/ ½ cup+½tbsp milk
- ⅛ tsp lemon juice
- beaten egg to glaze
- 6g/½tbsp demerara sugar to decorate
- Preheat the oven to 220C/ 200C fan /428F/Gas mark 7, putting a baking tray in the oven to preheat.
- Sieve the flour, salt, baking powder into a large bowl, mix in the ground almonds. Add the butter and rub it in until the mixture resembles breadcrumbs. Alternatively, use a food processor and mix until the butter has disappeared.
- Mix in the sugar, granola and cranberries. Add the lemon juice to the milk and then add this and the honey to the flour mixture. Stir quickly with a knife and then use your hands to make a dough ball. Scatter a little flour over a work surface and shape the dough with your hands or a rolling pin leaving it 2.5cm/1” thick. To make triangular scones, make a circle with the dough and cut it into 1/8th like a cake. Or use a floured 5cm/2” wide smooth cutter to cut out circular scones. Brush the tops of the scones with the beaten egg and then finish with demerara sugar.
- Place the dough scones directly on the preheated baking tray and immediately return to the oven. Bake for 15-20 minutes until a skewer comes out clean. Leave for a few minutes on the baking tray before transferring to a cooling rack. Serve while still a little warm.
- Carbohydrates: 66g per scone excluding dietary fiber
Cranberry and granola scones carb information
275g self-raising flour – 192g carbohydrate
¼ tsp salt – N/A
1¼ tsp baking powder – 2g carbohydrate
75g ground almonds – 5g carbohydrate
85g butter – N/A
100g demerara sugar – 99g carbohydrate
100g Jordans simply granola or your favourite – 62g carbohydrate
150g dried cranberries – 115g carbohydrate
50ml honey – 41g carbohydrate
125ml milk – 6g carbohydrate
⅛ tsp lemon juice – N/A
beaten egg, to glaze – N/A
6g demerara sugar – 6g carbohydrate
TOTAL – 528g carbohydrate
Per scone – 66g