Healthy(Ier) Granola And Ricotta Rye Scones

• 3 tablespoons (30g, 1 oz) granulated sugar (brown sugar, coconut sugar, demerara sugar might also work)
• 140 grams (1 cup, 5 oz) plain flour
• 140 grams (1 cup, 5 oz) rye flour (feel free to replace it for any other flour)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 113 grams (1/2 cup, 4 oz) unsalted butter, cold and diced
• 170 grams (1/2 cup + 2 tablespoons, 6oz) yoghurt, full fat
• 80 grams (1/3 cup, 2.8 oz) creamy ricotta
• 105 grams (about 1 cup) granola, any of your choice
• 1 beaten egg + demerara sugar, to brush and sprinkle on top

1. Preheat your oven to 205u0b0C (400u0b0F) and line a baking sheet with parchment paper, set aside. In a large bowl, mix the flours, sugar, salt and baking powder, add the butter and use the tips of your fingers to incorporate it with the flour, until it looks crumbly like wet sand and the butter pieces are about the size of a pea.
2. Make a well in the center, add the yoghurt and the ricotta and mix gently with a wooden spoon, until it's almost fully combined, then add the granola and use your hands to knead the dough a couple of times, shaping it into a ball. Dump the dough in a lightly floured surface and pat it into a circle that is about 2.5 cm (1 inch) tall, cut it into 8 wedges and transfer to the prepared baking sheet.
3. Brush each one with the beaten egg and sprinkle a tiny bit of demerara sugar on top, then bake for around 20 to 25 minutes, or until they're golden brown.

sugar, flour, rye flour, baking powder, salt, unsalted butter, ricotta, granola, sugar

Taken from food52.com/recipes/40037-healthy-ier-granola-and-ricotta-rye-scones (may not work)