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.
Muesli Scones
Ingredients
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ¼ cup dried cranberries
- ¼ cup dried apricots, cut into ¼-inch pieces
- ¼ cup sunflower seeds
- ¼ cup raw sesame seeds
- ¼ cup pistachios, coarsely chopped
- 1 large egg, size does matter as dough will not hold together with a small or medium egg
- 2 tablespoons agave nectar or honey
Instructions
- In a large bowl, combine almond flour, salt and soda
- Stir in dried fruit, seeds and nuts
- In a small bowl combine egg and agave
- Stir wet ingredients into dry
- Use your hands to form dough
- Shape dough into a 6½ x 6½ square that is about ¾-inch thick
- Cut dough into 16 squares
- Bake at 350°F on a parchment paper lined baking sheet for 10-12 minutes
- 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.
Kiran says
This looks so tasty! I must try this recipe. And I love pistachios :)
Brandon May says
You’re photography expertise is really coming through with this photo. Love scones!
Cassi Friz 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!
Adrienne @ Whole New Mom.com says
Try herbtrader.com or Frontier (same company) or Mountain Rose Herbs for chicory.
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.
Lisa {Smart Food and Fit} says
Looks very delicious!
Amy says
How would I substitute the egg? Do you think a flax egg would work?
Gretchen says
You can use EnerG Egg Replacer…works like a charm.
Here is their website http://www.ener-g.com/egg-replacer.html
Candi Elm says
thanks for that comment about the egg. I was wondering the same thing.
Joanne says
Me too :)
Fallon says
Sounds delicious with coffee!
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.
kathleen says
YUM! I’m in breakfast Heaven!!!
Jose says
Okay, it looks like I found breakfast for tomorrow. I’ll let you know!
Mandy says
I’ve just made them, they are delicious!