These scones are full of flavour and are terrific for a picnic served with a basket of strawberries. The recipe comes from Roberto Granata, the chef/owner of Mela Café, a little Italian vegetarian spot at 7A Yorkville in Toronto. He uses all organic ingredients in his sandwiches and pastas, and they are very tasty.
- 2 cups less 2 tablespoons all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon baking soda
- 1/2 cup unsalted butter
- 1/2 cup granola
- 1/2 cup whipping cream
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1/2 cup sliced almonds, toasted
- 1/2 cup sliced strawberries
- 1 banana, sliced
- 1/4 cup milk
- 1/4 teaspoon vanilla extract
Combine flour, baking powder and baking soda in a bowl. Cut in butter until mixture resembles thick sandy flour. Stir in granola.
Combine cream, sugar and honey and add to flour mixture. Stir with a fork to combine. Add almonds, berries and bananas and mix gently.
Preheat oven to 325 F. Line a baking sheet with parchment paper.
Use a spoon to gather 1/2 cup batter and pat gently into a round, about 2 inches in diameter and 1 inch thick. Place on baking sheet. Repeat with remaining batter.
Combine milk and vanilla extract and brush glaze over dough. Bake for 10 minutes, rotate tray in the oven and cook another 10 minutes or until golden brown. Makes 12.