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

Ingredients
Serves:
16scones
Print Recipe
Instructions
  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 6½ x 6½ square that is about ¾-inch thick
  7. Cut dough into 16 squares
  8. Bake at 350°F on a parchment paper lined baking sheet for 10-12 minutes
  9. Serve
Oh my gosh… my husband LOVES these! And he doesn’t ever like my healthy bars!! This is such a keeper :)

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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Comments

185 responses to “Muesli Scones”

  1. Made these today…not like a typical scone, but they are good! Almost more like a biscuit. I had to change the flour because my husband has to be careful about nuts so used a cup of all purpose gf flour & a cup of sunflower seed flour. I will be adding these to my regular baking list!

  2. Great recipe! I used dried cherries and walnuts, because that’s what I had on hand. I like that it’s flexible as to the types of fruits/nuts you can use. I thought at first the dough wasn’t going to come together-but it did!

  3. Instead of agave nectar or honey…can I use powdered erythritol? Would you suggest two tablespoons? Also, could I use fresh fruit? Thanks!!

  4. I would love to make these & many other of your recipes but where I live ( rural town in new Zealand) almond flour is NZD $20 a kilo!

  5. Amazing elana!

    Thank you for this wonderful recipe! A chock full of nuts & fruits, I used everything except the “kitchen sink” !!! Th e large egg is crucial as you have noted. We were thinking to make these into cookies. Have you ever tried?? I would make them not flattened to give a nice full quality!

    Thanks again for making baking delightful!!

    Amy Jean

  6. Mine are in the oven as we speak! Can’t wait to try them! My variation was with unsweetened coconut flakes, pecans, maple syrup, yellow dried raisins and mejool dates. I compacted the dough, I hope it’s ok?!

    • Sandra, that sounds great! I hope you’ll stop back by and let me know if all of these changes to the recipe are a success :-)

  7. I’m in charge of breakfast for Easter, so I’m going to cut these out round, bake them and make a cacao cross on the top. And I’m going to try pre-making them and baking from frozen so I don’t have much to mix up at the inlaws. Can’t wait to try them!

  8. I know this isn’t paleo but b/c of high fat of almond flour I substituted 1 C. Pams baking mix but then the flour was too dry & wouldn’t hold together. A splash of half & half fixed that, though. They just came out of the oven..15 minutes..and are pretty tasty! When I go all paleo again I will revert back to your recipe though!

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Recipes » Breakfasts » Muesli Scones