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.
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!
mel y says
amazing recipe! my mom couldn’t stop eating them! i added coconut flakes and honey. Thanks for sharing!
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!
Deidre says
Delicious! A new family favorite!
Breakfast Criminals (@breakfastcrmnls) says
perfection!
toekneeray 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!
Kelly Stilwell says
I made these last night. So easy!!! And they were gobbled up! Thanks!
Carol says
Have made these delicious scones a number of times…..love 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!
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!
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!