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Made with Rollagranola Almond & Pecan Crunch, these scones by @lialemonandvanilla are light, moist and of course, delicious. This recipe works with any of our granolas - go pick your nutty blend of choice and get baking!

  • 450g self-raising flour
  • 125g cold butter, cubed
  • 3 tbsp caster sugar
  • Around 160ml whole milk/ milk alternative
  • 150g Rollagranola Almond & Pecan Crunch.
  • 1 egg, beaten with a little dash of milk.


👉Put the flour, butter and sugar in a mixing bowl. Using your fingers, rub in the butter until you have a crumbly mixture. Add the granola and mix everything together until well combined.
👉Add enough milk, to make a soft but not sticky dough. Knead lightly until smooth. Don’t over-work the dough.
👉Turn onto a lightly floured surface and roll out to about 3cm thick. Stamp out, using a 6.5cm round cutter and place on a baking tray lined with baking paper.
👉Brush the tops with the beaten egg and bake for about 20 minutes or until risen, firm and golden.
👉Serve with butter or clotted cream and raspberry jam.
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