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.

Muesli Scones

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Servings 16 scones

Ingredients

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
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
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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.


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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook


Oh my gosh… my husband LOVES these! And he doesn’t ever like my healthy bars!! This is such a keeper :)

Comments

187 responses to “Muesli Scones”

  1. So Yummy! So easy! Great post workout snack. I used dried cherries & raisins, hemp seed hearts, unsweetened coconut flakes, walnuts and pecans, only 1 Tablespoon of honey (trying to cut back on sugar),and I also added some blueberries (which made them purple).
    Thanks so much for the recipe!!

  2. I made those with almond meal! It worked. They came out very delicious. Also perfect with dates. By the way I’m from Germany :)

  3. 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.

  4. 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!

  5. 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.
    Thanks
    Helen

    • 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 :-)

  6. 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.

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

  8. 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.

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Recipes » Breakfasts » Muesli Scones