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.
- 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
- 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
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.
I would love to make these but I can’t have almonds, they are really high in oxalate which I can’t process. What is another flour?
Angela, I haven’t tried that so not sure. Here’s a scone recipe for you without almonds:
Can you make them without dried fruit? My husband isn’t a fan…
Rosemary, thanks so much for your comment! Feel free to experiment, or if you’d like here’s one of my scone recipes that does not contain dried fruit:
Rachel Meese says
I tried to make these egg free, using 1/4 applesauce per egg. Rather than shape them, I laid them in an oiled pan, baked them, and cut them into bars. Mine crumbled and made excellent granola.
I give them full marks for flavor!
Rachel, thanks for your comment! Here’s a link to my Egg-Free Recipes page for you:
Sharon Nelson says
Do you the nutrition info for these? I don’t see it on the site! I love these so much
Sharon, thanks for your comment. For more on that please go here:
Have a fantastic day!
Lynn Darling says
Can these be frozen?
Sorry, I just saw someone else’s answer. Thank you
Lynn, no need to apologize! So glad you’re here :-)
Love this recipe, I just did it with fresh blueberries (1/2 cup) and followed the rest of the recipe. Delish!! Thanks again for the easy and yummy recipes.
Deanna, thanks for letting me know you love this recipe!
Amy Jean says
These delightful scones come out so well whenever I make them! It’s fun to put different items in them, but I never forget the pistachios! Thanks again for such a healthy recipe. My question this am is that I am having company in a few days, & I plan to make the bacon tart that I have in your Paleo Cooking Book! I did not see it on line to ask a question. I know you normally encourage others to stick to the recipe to make sure it comes out after you have tested it so many times. Usually I do, but wanted to know if I added 1/4 or 1/2 of shredded cheddar cheese. What do you think?? I appreciate you so much! Blessings! :)
Amy, thanks for your comment! I can tell you’re a loyal/longtime fan since you know my rule of thumb is stick to the recipe! But, I’m happy to report that your idea is something I’ve tried. We sometimes sprinkle cheddar cheese on top in the last few minutes of baking the tart and the result is amazing :-)
Elena, love these! Have been making them over a year now. Do you know the carb, fiber and calorie count in them?
Micki, thanks for your comment! For more on that please go here:
Have a wonderful day!
These are delicious! Very easy to make and love the various ways to flavor. However, I’m the only one in my house eating these…how long are they good for? I have been storing them in a cookie tin on my counter.
Christy, after I let them cool on the counter overnight, I store for up to a week in the fridge. So glad to hear these are delicious :-)
Lorrie Harmon says
You can also store in individual baggies in the freezer.The put all in a larger freezer bag.
I’m so grateful for this recipe! Healthy, delicious, and easy!!
I used the same base ingredients (almond flour, 1 Lg egg, 2 tbsp honey) but a variation of the ‘fun’ ingredients from what I had on hand. I used 1/4 C of the following: chia seeds, flax seeds, sunflower seeds, pumpkin seeds, dried papaya, chocolate chips, dried cranberries. I also added 1/8 C of Stevia powder to give it a little more sweetness. I did need to add a dribble more of water to get things to stick together. I have a convection oven, so I baked it at 340 for 10 min and that was just perfectly! A minute more would have been too long.
Thank you so much for sharing this healthy recipe! I think in the future I may try adding some cocoa power to make them chocolatey. But we’ll see, the almond flour flavor can be overpowering. This is going to be my new party snack! I’ll make sure to spread the word from where I got it too!
Maili, I’m so happy to hear you found this recipe to be healthy, delicious, and easy!
What about coconut flour?
Diana, for more on that please go here:
These have been in my “go to” file for quite some time, and I usually use chopped walnuts instead of pistachios. In addition, I add ground cinnamon and cardamon to the dry mix, five drops of YL lemon oil to the wet mix, and rehydrate the cranberries and apricots before beginning the recipe. I form wedges from circular shaped dough which makes for a nice end presentation, accompanied by apricot fruit spread and Devon cream. When I take these scones to a reception or other event, several people always ask for the recipe. They are delicious!
Edith, I loved hearing about your additions to the recipe! Thanks for letting me know these scones are your go to :-)
Elena, when I do use pistachios, YL lime oil is used instead of the lemon. Pistachio, lime, and cranberry makes a pleasing combination.
I made these tonight with a few substitions that worked out really well. Instead of cranberries I used dried blueberries; unsweetened shredded coconut for the apricots & finely sliced almonds for the pistachios. I used maple syrup for the honey, but reduced the amount by 1/2 tbsp. They needed 15 minutes in the oven at 350.
I’m looking forward to trying more of your recipes! Many thanks,
Joanna, I’m so happy to hear you enjoyed these scones!