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.
Diana says
I just shared and linked your recipe on my blog. http://reclaiming-your-life.blogspot.com/2013/01/like-coffeecreativity-brews.html
Diana says
Loved these! For the nut/fruit combination used sunflower seeds, pecans, finely shredded coconut, dried cranberries, dark chocolate chips, and dates. They were heavenly! My 4 year old loved them as did my hubby! I didn’t have 1 large egg so I used 2 small. I also used maple syrup instead of the agave or honey to complement the flavor of the pecans. Thanks!
Catherine says
YUM! I added a little bit of oats, and threw in a little coconut oil for additional moisture because of that. I only had dried cherries for the fruit, and added a few pepitos. Didn’t have sesame seeds so I threw in pecans. Amazing snack!
Hayati says
Hi Elana,
Just like to thank you for the recipe. Made the scones yesterday and the whole family loves them. We only made minor substitution like 2 medium-sized eggs instead of 1 large and honey instead of agave. Still taste delicious…seems like they will be a regular for the kids packed school brunch. Thanks again
Nancy says
Do you always soak the nuts and/or seeds before using them in every recipe you do? Where they soaked for this one?
Thanks
Nancy
Desirea Samhouri says
If I leave out the dried fruit and nuts will the dry to wet ratio still be the same. I want to make a plain scone to enjoy with some jam for a Bridal Shower tea party I am hosting, and I have made these scones as is and they were delicious but I wanted to serve plain scones so that the different jams could be tasted.
any suggestions? Thank you!!!
Lynnette says
I’ve served them without fruit but with jams and buttters on the table and everyone! loves them.
Paula says
I can’t do nuts or seeds. Should I add some oil? If so how much?
nancyt says
i just baked these, they were super easy and quick and totally delicious! i didnt have any agave so i just used honey and the smell coming from my oven was divine mmmm!!!! thanks soo much elana for another great recipe that my husband and i can enjoy and feel good about :)
Emily Wilson says
Hi Elana, I made these a couple days ago and they are wonderful! My Dad is pre-diabetic, so I have been trying to find good-for-him treats to make for him that are grain and sugar free. I second that opinion up there in the comments that the batter is so delicious! I was eating it off my fingers! I did not have any almond flour, so I just ground up raw almonds in my blender to make a fine powder, then sifted it with the other dry ingredients before using. I ended up with a darker scone than the ones in your picture, because the skins were still on my almonds. I had to cook them longer too, maybe 7 minutes beyond your 10-12 in the recipe. I also was not sure how you intended them to be laid on the baking sheet. I started with the flattened square of dough in the middle of my sheet, and cut through it to make 16 pieces. Then baked it for 12 mins, then saw that they looked under cooked, so I separated the squares and spread them apart on the sheet and cooked another 7 minutes. One change I made was I sprinkled some sesame seeds on the top, and did not mix any into the batter and it was a very pretty touch I thought, to have the pale seeds atop the darker scone. They have gotten tastier each day, as the flavors intensify and combine. Thank you!
Vanesa says
Elana,
I so appreciate you!
I have tried two expirimentations/substitutions on this recipe and it hasnt turned out too well… ;) (one was blueberry scones and the other attempt was lemon scones)
I think a fruitier scone must need some different context but Im obviously not the expiramental guru!
So thank you so much for working so hard to “get it right” and then sharing it with us!
Sylvie says
Hi,
I just tried these for the first time and I found them very dense and basically they did not rise much at all. The taste was good but I was expecting something a lot fluffier, similar to the orange apricot scones in Elana’s book. Did anyone else have that issue? I will try them again this week and maybe it will work better. I was also wondering if the only reason there is no oil added to this recipe is because of the nuts content or would it affect the result?