Preheat oven to 375°F

Line a baking sheet/pan with parchment paper. I use a pizza pan.

In a large mixing bowl - whisk together flour, granulated sugar, baking powder and salt.

Using a pastry blender, cut in cubed butter until texture is of coarse crumbs.

Break up any large clusters of granola. I pour it in a sealed sandwich bag and press down on it a few times with the measuring cup.

Stir granola & chocolate chips into flour mixture.

In a separate bowl, combine buttermilk, egg & vanilla extract.

Pour buttermilk mixture into flour mixture. Stir until combined - do not over mix.

Press out ball of dough directly onto parchment lined pan. Press into 8"-9" circle.

Sprinkle with turbinado sugar.

Using a pizza cutter (or knife if you don't have a pizza cutter) slice scones into 8 slices.

Bake for 18 - 20 minutes or until tops are just light golden brown.

Remove from oven and transfer scones, still on parchment paper, onto wire rack.

Scones are best served a little warm & with butter, jams & fruit butters. Scones are best eaten the same day as baked, but can be stored covered for a day or two.

Enjoy : )