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.
SunnyB says
Oh, Elena! These look positively amazing…I cannot wait to try.
Healthy Meals for Less says
Oh my goodness! I have been looking for a site just like yours. My husband stumbled upon your site and I’m in love. I’ve been trying to find recipes on my blog just like yours. I’m so excited to see what else you post :)
Tami@nutmegnotebook says
Those look amazing! Love all the ingredients.
Holly says
Is almond flour the same as almond meal… could i use almond meal here?
elana says
Dear Holly,
Thanks for your comment. You can find the answer to your question and many others in my Frequently Asked Questions.
Thanks,
Elana
Erin says
Elana!
I absolutely LOVE your blog and recipes, I just made this one but replaced the agave with 4 packets Stevia and 2 tbsp coconut oil to make it sugar free as well! Soooooo good :)
Erin
Thea says
Just made up a batch – these scones are incredible! I substituted walnuts for the pistachios. Thank you Elana!
Jayne Chandler says
Easier to make than most scones, but I was surprised at how moist (maybe too moist) they were. I even put in a 1/4 oats. They were tasty, anyway, but I will continue to experiment with this. Think I’ll try quinoa flour exchanged for part of the almond flour (1/4 c maybe). I am allergic to xanthan gum, so I’ve been experimenting with any recipes which do not use it.
elana says
Dear Jayne,
Thanks for your comment. I’m wondering what type of almond flour you used as different brands can affect the moisture content of my recipes.
Elana
Ania Aguero says
Elana,
I am one of your fellow muesli addicts that had to really adjust to the fact that I can’t eat it anymore.
Thank you for this delicious recipe. I will also try them with macademia nuts, dried pineapple, mango, and coconut for a tropical flair. I will let you know how they come out.
I appreciate you so much. You have allowed my palate to taste again so many things I did without.
Magi says
Love how this recipe can be a springboard for all sorts of combinations. In the oven now is a mixture of toasted pistachios, pepitas, dried cranberries, chopped dried figs and sweetened with maple syrup. BAtter tasted heavenly!
The Teenie Foodie says
Muesli scones… what a great idea! I like your choice of nuts and seeds, plus the pistachios looks so pretty! I may just try these tomorrow for a grain free replacement to my shop bought quinoa bread… thanks!
Teenie Foodie