Granola scones combine the best of a scone and a breakfast cookie — hearty, satisfying, and packed with dried fruit, nuts, coconut, oats and seeds. They’re perfect for making ahead.
Meet my newest breakfast obsession: granola scones.
These scones are part chewy, part crunchy, with just enough crumble to feel indulgent without being overly sweet. They’re loaded with texture and flavor, making them ideal for a grab-and-go breakfast or a hearty snack.
They really are a make-ahead dream.
I wish I’d discovered these sooner — they’ve become a staple. The balance of oats, nuts and dried fruit makes them filling and sustaining, perfect for busy mornings when you want something quick that actually keeps you full.
My goal is always to have a few breakfasts ready for the week — something portable, satisfying, and nourishing. I often make overnight oats or chia pudding, but sometimes I want something even faster and more portable. Enter: granola scones.
These scones are chewy, customizable and reliably delicious. They hold up well, travel nicely, and taste great with coffee — or on their own.
My favorite mix-ins include dried tart cherries, sliced almonds, flaked coconut, pepitas, orange zest and chopped dates. Swap any of these for what you prefer — different nuts, dried fruit, or even chocolate chips will work as long as you keep the proportions similar.
These are not overly sweet. The dough has just a tablespoon of brown sugar and the rest of the sweetness comes from the dried fruit. The result is a lightly sweet, crunchy scone that pairs beautifully with coffee.
They also stay surprisingly fresh — not dry like some scones — because the batter contains minimal flour and more mix-ins and cream. The dough can seem loose while you’re working with it, but it bakes up perfectly.
One note: the dough can be a bit tricky to shape. Think of granola — crumbly, chunky, and clumpy. Because the scone dough contains many chunks of nuts and dried fruit, it may require a little extra cream or some gentle pressing with your hands to form the disks. That’s normal — once they’re on the baking sheet, the oven does the rest.
I love to brush the tops with a little extra cream and sprinkle coarse sugar before baking for extra crunch and a pretty finish.
If you enjoy a texture-packed, chewy and crunchy breakfast, these granola scones are for you.
Granola Scones
Granola Scones
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Ingredients
- ½ cup all-purpose flour
- ½ cup old fashioned rolled oats
- 1 tablespoon brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- kosher salt
- 6 tablespoons cold unsalted butter
- ½ cup sliced almonds
- ½ cup flaked coconut
- ⅓ cup dried tart cherries or cranberries
- ⅓ cup chopped dates
- ¼ cup roasted pepitas
- ½ cup heavy cream, plus extra for brushing
- 1 tablespoon vanilla extract
- 1 teaspoon freshly grated orange zest
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Measure ingredients in advance so the butter stays cold.
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In a large bowl, combine the flour, oats, brown sugar, baking powder, baking soda, cinnamon and a big pinch of salt. Grate the cold butter over the dry ingredients and stir until the butter is evenly dispersed in tiny pieces throughout the mixture.
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Stir in the sliced almonds, coconut, dried cherries, chopped dates and pepitas. In a measuring cup, whisk together the cream, orange zest and vanilla.
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Make a well in the center of the dry ingredients and add the cream mixture. Stir to combine; you may need to use your hands to bring the dough fully together. If necessary, add more cream, 1 tablespoon at a time.
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Divide the dough in half and shape each portion into a disk about 1 inch thick. Cut each disk into 4 wedges. If needed, press the wedges gently with your hands so they hold together on the baking sheet.
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Place the wedges on the prepared baking sheet. Brush the tops with a little cream and sprinkle with coarse sugar.
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Bake for 10 to 12 minutes, until golden brown. Let cool completely before serving. Store wrapped or in a sealed container at room temperature; they also keep well in the refrigerator.
Notes
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Texture lovers, unite!