muesli scones paleo gluten-free recipe

Muesli Scones

 Did you know that I am obsessed with all things muesli?  I have a recipe for muesli bread in my book, and I make just about everything else I can with muesli.  While traditionally muesli has oats in it, I make mine grain free, as I follow as diet that is very close to Primal/Paleo.

So what exactly is muesli?  According to Wikipedia, it is a “popular breakfast cereal based on uncooked rolled oats, fruit and nuts. It was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital. It is available as a packaged dry form, or it can be made fresh.”

These scones have my favorite little muesli combination of dried fruits and nuts, and are the perfect vehicle for fellow muesli addicts.  I am about to sit down and enjoy one for my afternoon snack with a cup of Dandelion Root Coffee.

Print Recipe
Muesli Scones
  1. In a large bowl, combine almond flour, salt and soda
  2. Stir in dried fruit, seeds and nuts
  3. In a small bowl combine egg and agave
  4. Stir wet ingredients into dry
  5. Use your hands to form dough
  6. Shape dough into a 6 ½ x 6 ½ square that is about ¾" thick
  7. Cut dough into 16 squares
  8. Bake at 350° on a parchment paper lined baking sheet for 10-12 minutes
  9. Serve

You can “mix it up” by using different dried fruits and nuts for this muesli scone recipe and coming up with your own favorite combination.  Please remember though, to share your results with us in the comment section below as I’d love to hear all of your ideas for variations and adaptations of this recipe.


  1. Nancy says

    Just made this recipe with 1/4 cup organic sunflower seeds, organic walnuts(previously S&D), and dried tomatoes. 2 tbsp Coconut oil and 1/2 stevia are the other changes.
    very tasty. thanks.

  2. Gina says

    My measurements seem to have been way off (non US-ian here) and it required way more than one egg, I also added some milk so the dough hold together. Turned out most excellent nevertheless, thank you for the recipe!

  3. Helen says

    Hi Elana, what is your view on gluten free oats. My husband has just been diagnosed with MS and we are following the Wahls protocol but am uncertain re gluten-free oats.

    • Elana says

      Hi Helen, I have not eaten any grains for grain-like substances (including oats) since 2001, and find that this has worked very well for me :-)

  4. Debra says

    Just made these. However, I used only two teaspoons of agave and used juice from half of a halo tangerine. I added zest from the tangerine and only used apricots and sunflower seeds. Since there was already almonds from the almond flour, I chose to omit the pistachios.

    Thanks Elana for great recipes.

  5. Jen Haberer says

    I substituted flax seeds and dates. I also needed to cook them at least five minutes longer. Like the low sweet taste.

  6. DamselflyDiary says

    This is one of my two or three favorite recipes of Elana’s! I make them often and eat them too much! HA!

    I prepare them a little differently every time playing with sesame seeds, sunflower seeds, pumpkin seeds, hemp hearts, flax seeds, various nuts, dried cherries, currants, apricots and raisins. I do find I have to cook them a little longer than suggested but they are always yummy. Good for breakfast and snacks. Not sweet but not savory either. Just right.

  7. Dora says

    Elana, these were very good! I used a pre-mixed blend of nuts, seeds and dried fruit, honey instead of agave and added a tsp of avocado oil to the mix. Thnak you!

  8. Taz says

    Thank you for this very versatile recipe (and all your other recipes!). This is one of my “go to” recipes that I make very often. I do not use agave/honey and have found that substituting olive oil and a bit of stevia works for me in most of your recipes. I also do not eat a lot of dried fruits, so apart from 1/4 cup of either raisins or dried (homemade) cranberries, I use a cup of the following ingredients (depending on what I have on hand at the time) – sesame seeds, pumpkin seeds, unsweetened shredded coconut, poppy seeds, sunflower seeds, chopped walnuts/pecans/almonds. This is such a versatile recipe and works every time. Thank you so much!

  9. says

    I just had three with my (non-dandelion root) coffee for my “on vacation up late” breakfast. They were fantastic. I didn’t have the cranberries, pistachios or sesame seeds, so I upped the amount of apricots and used a half a cup of hazelnuts. I love my apricot hazelnut sunflower seed scones. So easy and delicious–thank you!

  10. Carol says

    Have made these delicious scones a number of times… that I can substitute different ingredients…… I used apricots, prunes & dates for the fruits. Love them for breakfast with a scraping of butter!
    Thank you so much for all your beautiful recipes……as a new paleo follower you have made it so much easier for me!

  11. Joni says

    I made these this morning. FABULOUS! Love they are not really sweet!! I used two small eggs as I didn’t have a large one. I also sub’ed dried figs for the cranberries and crushed almonds for pistachios as I didn’t have any of those either. I formed them into little cookies as I was in a rush. I LOVE them. They will be my new go to for morning nutrition. Thanks!

  12. Claire says

    I just made these using some raisins instead of cranberries & cashew nuts instead of sunflower seeds (as I’d run out) & it’s delicious! The husband is looking forward to trying them!

  13. Tracy says

    Really good! I only used 1 T sesame seeds so they wouldn’t be overbearing and a scant 1/2 tsp of salt since the pistachios are salty already. Great snack. Double with a family of 5 or more or teenagers!

  14. Carmen O says

    Thanks for yet another fantastic recipe Elana, these were so quick and simple and utterly delicious. After drooling over your lovely photo of the scones I wanted to make them straight away so had to make a few substitutions for what I had in the cupboard. My substitutions were as follows: dates instead of apricots, pumpkin seeds instead of sesame seeds, pecan nuts instead of pistachios and raisins instead of cranberries. The combination of ingredients could be endless, although I’m definitely going to try your suggestions. I know these scones are going to be a regular fixture in our house!

  15. Christile says

    I didn’t have pistachios or sesame seeds … so replaced them with sunflower and pumpkin seeds (same volume).
    Even my 17 year old daughter loved em.

  16. Manon says

    Delicious and just the right amount of sweetness ! I used dried bing cherries and dried currants in lieu of the cranberries, and chopped pecans because I ran out of pistachios. Easily tweakable for what’s in your paleo pantry.
    Thanks, Elana !

  17. Katie W says

    I LOVE this recipe! I just tried it with almonds, dried cherries and some craisins with a little almond extract, turned out great!

  18. lisa says

    oh my gosh… my husband LOVES these! and he doesn’t ever like my healthy bars!! this is such a keeper :) i blanch and grind my own almonds to make
    the almond flour, and cooked it a wee bit longer

  19. joanna says

    Delicious! I mixed it up completely based on what I had at the time, cranberry, rasin, almonds, walnuts and flax seeds…..

  20. Elizabeth says

    I thought this was really good. I found a good deal on almond flour and I found a place that sells fruit and nuts in bulk. I substituted pepitas for cashews because they were a better price and I didn’t have to pay for the shells and I added some fresh blueberries I had laying around. They came out quite good. I will be recommending this to my friend who has celiacs and hand it down to my student’s mother (my student has celiacs, as well). All in all, it cost about $0.50 per scone, so it seems pretty affordable.

    Thank you!

    • Elizabeth says

      oh, I forgot, I needed to double the wet ingredients to get the right consistency and if you use honey instead of agave, I warmed the honey up for 15 seconds in the microwave, but this is important DO NOT ADD BEAT EGG TO HOT HONEY. I added them separately in the dry ingredients and it still turned out quite good.

  21. Colleen says

    These are lovely! Thanks for the recipe! I subbed in maple syrup, and added cinnamon, so yummy!! Next time am going to add hemp seeds too!

  22. Tamara says

    I made the scones last night, and they turned out delicious! I didn’t have any dried apricots so I substituted with goji berries. Thanks!

  23. says

    u just made these with my 3 year old. was a great activity. We used crushed pecans and cashews, cut up dried figs, cranberries, 65% caco chocolate chips, and pumpkin seeds. We put some butter on top right when they came out. Very yummy. thanks

  24. Sara F says

    It is like you read my mind. I wanted something to add to my protein snack. Thanks for this recipe. Can hardly wait to get home and make these!

  25. Mary Janiczek says

    Always looking for something yummy for breakfast. We are in our fifth week of SCD and trying to mix it up a little. Looking forward to tomorrow morning!

  26. Dawn says

    I found your web site when I was searching for Paleo recipes and was pleasantly surprised with the TREASURE TROVE of recipes I found! This is one of the first I tried…Love It! Even my husband, who loves his wheat products, this these are the bomb! Thank you, Elana!

  27. Jessica says

    These are amazing! I’ve made them a couple of times already, and they’re always a resounding hit. I’ve been putting pumpkin seeds, sunflower seeds, hemp hearts, dried apricots, dried blueberries and dried cherries. I added some flaked coconut to the batch that are in the oven right now :)

  28. Lana M says

    Thank you for this fast and easy recipe. I made these today and enjoying with a cup of tea. I used dried passion fruit instead of apricots. They turned out so good and healthy for you, so I can have more than one :) Thank you!

  29. Susannah says

    Love these! These are fantastic and a real ‘go-to’ in our house. I made a savoury version for the first time today and they are lovely. I used the almond flour, salt, baking soda but took out all the muesli-like treats and instead added fresh chives and drained sundried tomatoes. Mixed that up, added the eggs with a touch of water, and topped each scone with crumbled feta before baking. Thanks Elena for your great recipes and inspiration!

  30. Karen W. says

    Great midnight snack. Great for long plane rides. Cinnamon pulls this whole recipe together. It’s not called for, but adds incredible flavor. You can add golden raisins too. Butter when they are hot out of the oven.

  31. says

    Hi Elana,

    I made this batter and then was confused at the lack of fat. I used to make scones and love the way folding butter into the batter makes layers of flaky heaven. So I took the dough and folded in softened coconut butter. They turned out amazing! I haven’t made them your way to compare but these are sure a winner for me. Thanks so much for helping us all navigate with delicious grace the world of gluten free. Best, Amy

  32. Kelly says

    I LOVE these! I especially love that they don’t taste like they’re supposed to be sweet but are missing something. They are just the perfect combo of sweet and salty! I’m addicted at the first bite!

  33. Mara Lee Ebert says

    I had an abundance of hazelnuts. I ground them in my Vitamix to make the flour. I also used dried mangos in place of the apricots. I now make a variation of these weekly. They are the “power bar” I want my children to have. Thanks for a great recipe!

  34. Nancy says

    scones just pulled from my oven…hot with cherries & cashews. …..
    So delicate …so very nourishing. Thanks Elana!

  35. says

    Loved these! For the nut/fruit combination used sunflower seeds, pecans, finely shredded coconut, dried cranberries, dark chocolate chips, and dates. They were heavenly! My 4 year old loved them as did my hubby! I didn’t have 1 large egg so I used 2 small. I also used maple syrup instead of the agave or honey to complement the flavor of the pecans. Thanks!

  36. Catherine says

    YUM! I added a little bit of oats, and threw in a little coconut oil for additional moisture because of that. I only had dried cherries for the fruit, and added a few pepitos. Didn’t have sesame seeds so I threw in pecans. Amazing snack!

  37. Hayati says

    Hi Elana,
    Just like to thank you for the recipe. Made the scones yesterday and the whole family loves them. We only made minor substitution like 2 medium-sized eggs instead of 1 large and honey instead of agave. Still taste delicious…seems like they will be a regular for the kids packed school brunch. Thanks again

  38. Nancy says

    Do you always soak the nuts and/or seeds before using them in every recipe you do? Where they soaked for this one?

  39. Desirea Samhouri says

    If I leave out the dried fruit and nuts will the dry to wet ratio still be the same. I want to make a plain scone to enjoy with some jam for a Bridal Shower tea party I am hosting, and I have made these scones as is and they were delicious but I wanted to serve plain scones so that the different jams could be tasted.

    any suggestions? Thank you!!!

  40. nancyt says

    i just baked these, they were super easy and quick and totally delicious! i didnt have any agave so i just used honey and the smell coming from my oven was divine mmmm!!!! thanks soo much elana for another great recipe that my husband and i can enjoy and feel good about :)

  41. says

    Hi Elana, I made these a couple days ago and they are wonderful! My Dad is pre-diabetic, so I have been trying to find good-for-him treats to make for him that are grain and sugar free. I second that opinion up there in the comments that the batter is so delicious! I was eating it off my fingers! I did not have any almond flour, so I just ground up raw almonds in my blender to make a fine powder, then sifted it with the other dry ingredients before using. I ended up with a darker scone than the ones in your picture, because the skins were still on my almonds. I had to cook them longer too, maybe 7 minutes beyond your 10-12 in the recipe. I also was not sure how you intended them to be laid on the baking sheet. I started with the flattened square of dough in the middle of my sheet, and cut through it to make 16 pieces. Then baked it for 12 mins, then saw that they looked under cooked, so I separated the squares and spread them apart on the sheet and cooked another 7 minutes. One change I made was I sprinkled some sesame seeds on the top, and did not mix any into the batter and it was a very pretty touch I thought, to have the pale seeds atop the darker scone. They have gotten tastier each day, as the flavors intensify and combine. Thank you!

  42. Vanesa says

    I so appreciate you!
    I have tried two expirimentations/substitutions on this recipe and it hasnt turned out too well… ;) (one was blueberry scones and the other attempt was lemon scones)
    I think a fruitier scone must need some different context but Im obviously not the expiramental guru!
    So thank you so much for working so hard to “get it right” and then sharing it with us!

    • Sylvie says


      I just tried these for the first time and I found them very dense and basically they did not rise much at all. The taste was good but I was expecting something a lot fluffier, similar to the orange apricot scones in Elana’s book. Did anyone else have that issue? I will try them again this week and maybe it will work better. I was also wondering if the only reason there is no oil added to this recipe is because of the nuts content or would it affect the result?

  43. Shalz says

    Hi Elana,
    thanks for the wonderful recipes!
    For those counting calories, each of these squares are ~ 115 calories. (Substitutions: almonds and walnuts instead on pistachios and no chia seeds. Information from

    Thanks all!

  44. Mary says

    I love this recipe! It is so versatile, I made it today with 1/4 peanut butter and 1/4 cup mini chocolate chips. It was love at first bite!

  45. Shawna says

    This recipe is soooo incredibly good, I can’t stop eating it! My family teases me because they claim I eat only nuts, seeds and berries – so I asked them to try it (without telling them that this recipe is grain-free, of course) they love it too.
    I make it so often and do something different every time with great success. Sometimes I add cinnamon, coconut and other dried fruits and nuts. The other thing that I do is turn the recipe into granola, what a treat for a grain-free nut and seed eater!

  46. beth halper says

    Thess are incredibly yum! I used what i had on hand. Cranberries, pine nuts, raisins, a few chocolate chips, ground flax and i threw in some nutritional yeast as well! Now how do i keep my hands off of them!

  47. Fatimeh says

    Thanks so much for the recipe. I made it last night and my girls enjoyed it as a mid-morning snack. I substituted raisins, walnuts and pecans and it was really yummy:)

  48. Michelle W. says

    I just made these…wow! So easy, so quick and soooo delish too! Thanks for sharing the recipe, think these will become a family fave! Off to eat another one!!

  49. Jenn says

    I just made these and they are still in the oven, but it would be helpful to know the recommended type of pan to cook them in/on and what they should look like when they are considered done cooking. I always cook on stoneware and assumed that they should be a light golden brown but not sure if this correct as it is thicker than anything else I have cooked before.

  50. Erin says

    I made these last night and just like all other things they turned out well, I had to cook mine a bit longer than the recipe says. I used 1/2 honey, 1/2 agave, used pumpkin seend instead of sesame, and golden raisens for the apricot. Thanks Elena, only been experimenting for about a month–and its been great!

  51. Kathy says

    these scones were truly amazing, i eat mine warmed with a little butter AND goat cheese :-) thanks Elana!

  52. says

    OH MY! These came out great! The only substitution I made was I used 1 TBS of chia seeds and 3 TBS of hot water to make a slury, instead of the egg. They came out fantastic without egg.. Thank you so much for another amazing recipe. I am packing these little guys for a weekend away. YUMMY

  53. Robin says

    Made these with honey instead of agave and pumpkin seeds instead of sunflower (since that is what was in the pantry). The only problem with these – they are ADDICTIVE! So yummy. These will be a breakfast staple in our house. Thanks, Elana!

  54. Pat Thames says

    These look great. I will try tomorrow with walnuts.
    Thank you for sharing your wonderful recipes.

  55. Jenny says

    These are so yummy…how do you stop after just one? I substituted pumpkin seeds for the pistachio seeds. I will be making them again!

  56. says

    These look fantastic! I had never heard the word muesli until I traveled to New Zealand and stayed with a host who made some herself. I have since modified her recipe and it’s one of my favorite things too!

  57. says

    Oh my goodness! I have been looking for a site just like yours. My husband stumbled upon your site and I’m in love. I’ve been trying to find recipes on my blog just like yours. I’m so excited to see what else you post :)

  58. says

    I absolutely LOVE your blog and recipes, I just made this one but replaced the agave with 4 packets Stevia and 2 tbsp coconut oil to make it sugar free as well! Soooooo good :)

  59. Thea says

    Just made up a batch – these scones are incredible! I substituted walnuts for the pistachios. Thank you Elana!

  60. Jayne Chandler says

    Easier to make than most scones, but I was surprised at how moist (maybe too moist) they were. I even put in a 1/4 oats. They were tasty, anyway, but I will continue to experiment with this. Think I’ll try quinoa flour exchanged for part of the almond flour (1/4 c maybe). I am allergic to xanthan gum, so I’ve been experimenting with any recipes which do not use it.

    • says

      Dear Jayne,

      Thanks for your comment. I’m wondering what type of almond flour you used as different brands can affect the moisture content of my recipes.


  61. Ania Aguero says


    I am one of your fellow muesli addicts that had to really adjust to the fact that I can’t eat it anymore.

    Thank you for this delicious recipe. I will also try them with macademia nuts, dried pineapple, mango, and coconut for a tropical flair. I will let you know how they come out.

    I appreciate you so much. You have allowed my palate to taste again so many things I did without.

  62. Magi says

    Love how this recipe can be a springboard for all sorts of combinations. In the oven now is a mixture of toasted pistachios, pepitas, dried cranberries, chopped dried figs and sweetened with maple syrup. BAtter tasted heavenly!

  63. says

    Muesli scones… what a great idea! I like your choice of nuts and seeds, plus the pistachios looks so pretty! I may just try these tomorrow for a grain free replacement to my shop bought quinoa bread… thanks!

    Teenie Foodie

  64. says

    These sound fantastic! I make a GF muesli, the recipe is on my blog.
    I love muesli, sometimes not for breakfast, but if I have the muchies and want something healthy and don’t have time to cook anything, I’ll have a bowl of muesli!!

  65. says

    I love your recipes, I just made the herbed vegan crackers for the hundredth time! My scones are in the oven as I type,

    Subs: for cranberries I used tart dried cherries
    for pitachio’s I used walnuts
    for seasme seeds I used black and white seeds
    Can’t wait to try them, I’m going to pack them in our lunches.

  66. Camron says

    I made these today but I only had walnuts, slivered almonds, raisins and dried tart cherries and they turned out delicious! Thanks for sharing.

  67. says

    Tried these and they are very easy and came out nice. I like how easy the dough mixes up and I love the healthy ingredients. These remind me a bit of your bran muffins with the sesame seeds and sunflower seeds (another favorite in our house).
    Surprisingly, I had all of the ingredients you listed here. I may have been expecting a slightly sweeter scone, which really speaks to my own tastes more than the recipe. Otherwise, these make a nice, healthy snack. I’m always looking for something like this to eat after the gym.

    Thank you Elana!

  68. Cristina says

    Elana – I love, love, love your scone recipes. Easy, not too sweet, and completely satisfying. I also find myself doing the chocolate chip cookie and sesame cracker recipes from your book and fairly regular basis. Thanks so much for a great blog. I find it so useful since I share many food sensitivities with you. You are the best!

  69. says

    Those pistachios make these scones look especially appealing, Elana. I’m thinking you deseve a new moniker, Queen of Gluten-Free Scones. :-) Everyone is still talking about the two versions of your orange dark chocolate chip scones that I made for our recent support group tea. So easy, yet amazingly good!


  70. says

    These sound, and look great. I really like that you didn’t add extra oil, since there’s plenty in the nuts and seeds. I can’t wait to try these…thanks Elana!


  71. Wendy says

    I am allergic to almonds and so I think I would probably be allergic to almond flour as well and I noticed that many of your recipes use almond flour (e.g. your cookbook) so I am wondering what I could substitute the almond flour with? What else would work? Maybe rice flour? Thanks for any information you can share.

    • Marcia says

      Jules Gluten Free Flour, it’s awesome. The almond flour is gritty, I don’t care for it. The other is perfect for any recipe

    • Monique says

      You can buy dried cranberries sweetened with apple juice. Eden has a brand. My health food store in Canada carries them but you can order from amazon if you can’t buy them locally.

    • Monique says

      I made this today and they were amazing! I’ve never had a bad experience with any of your recipes Elana. You are the best! I used coconut oil instead of honey though and subbed the sesame and sunflower seeds with pumpkin seeds. Dish!!! Thank you!

    • says

      Dear Chelsey,

      If you click on the link “dried cranberries” in the recipe above you will be taken to a website where you can purchase them.

      Elana :-)

  72. says

    yum!!! i ordered dandelion root for the coffee, though my UNFI truck didn’t have the chicory- so that’s my next hunt. and watch out- i’m going to be baking scones to serve with coffee for all my houseguests over the next few months.

    baking always becomes more attractive at the end of pregnancy- and i’m getting towards the end….

    Thanks so much for sharing this!

  73. Hazel says

    White I have a wheat allergy I havent truly embraced it and have been feeling progressively worse. I am so happy that I have found your blog! I love every recipe I have tried, and share your ideas with a lovely young woman and cubicle mate, who is a severe celiac. I just want to thank you for all the recipes you share with us, and for all of your information and hard work. Thank you, thank you.

  74. Joie says

    Hi, These look great.
    I’m entering more into a paleo framework (except I do eat dairy). I’d love to know if you have any suggestions for me…if you could provide a “day in the life” that is typical so I can see a healthy daily approach to what seems like a digestive-friendly way of eating.

Leave a Comment

Your email address will not be published. Required fields are marked *

Your comment will need to be approved before it will appear on the site. For substitutions, the only way to know is to try!