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.
Rhonda says
OH MY! These came out great! The only substitution I made was I used 1 TBS of chia seeds and 3 TBS of hot water to make a slury, instead of the egg. They came out fantastic without egg.. Thank you so much for another amazing recipe. I am packing these little guys for a weekend away. YUMMY
Robin says
Made these with honey instead of agave and pumpkin seeds instead of sunflower (since that is what was in the pantry). The only problem with these – they are ADDICTIVE! So yummy. These will be a breakfast staple in our house. Thanks, Elana!
Lisl says
These are incredibly delicious! Thanks so much!
Brooke Kager says
Awesome recipe….loved them! My kids gobbled them up quickly. =)
Pat Thames says
These look great. I will try tomorrow with walnuts.
Thank you for sharing your wonderful recipes.
Kiersti says
I pretty much exist off of dried fruit and nuts. Keep the deliciousness coming! Thank you!
Amy K says
I made these yesterday! Great recipe! It holds together great and tastes awesome. Thanks!
jas @ the gluten free scallywag says
mmm… delicious look scrumptious!
Jenny says
These are so yummy…how do you stop after just one? I substituted pumpkin seeds for the pistachio seeds. I will be making them again!
Lori @ Laurel of Leaves says
These look fantastic! I had never heard the word muesli until I traveled to New Zealand and stayed with a host who made some herself. I have since modified her recipe and it’s one of my favorite things too!