Buckwheat Granola Scones

• 1 13 cups all-purpose flour or 1 13 cups whole wheat pastry flour
• 23 cup buckwheat flour
• 14 cup brown sugar, packed
• 2 14 teaspoons baking powder
• 13 cup butter, chilled and cubed
• 13 cup milk
• 1 egg
• 1 teaspoon vanilla extract or 1 teaspoon maple extract
• 1 12 cups granola cereal (homemade or store-bought)

1. Preheat oven to 375 degrees and lightly butter a cookie sheet.
2. In a large bowl, stir together the flours, brown sugar and baking powder.
3. Using a pastry cutter, cut in the butter until the mixture is the texture of cornmeal.
4. In a separate bowl, mix the milk, egg and vanilla extract.
5. Stir into the flour mixture (The dough will be sticky.)
6. With lightly floured hands, knead in the granola.
7. Use an ice cream scoop or 1/3 cup measure to spoon the dough onto the cookie sheet, spacing them 2 1/2 to 3 inches apart.
8. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and cool on wire racks.
10. Serve warm or cold.

flour, flour, brown sugar, baking powder, butter, milk, egg, vanilla, granola cereal

Taken from www.food.com/recipe/buckwheat-granola-scones-147325 (may not work)