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.
marianna says
How many calories do they have?
Nadine says
Hi Elana. Can I substitute the almond flour with milled coconut flour?
Tracy says
Really good! I only used 1 T sesame seeds so they wouldn’t be overbearing and a scant 1/2 tsp of salt since the pistachios are salty already. Great snack. Double with a family of 5 or more or teenagers!
Carmen O says
Thanks for yet another fantastic recipe Elana, these were so quick and simple and utterly delicious. After drooling over your lovely photo of the scones I wanted to make them straight away so had to make a few substitutions for what I had in the cupboard. My substitutions were as follows: dates instead of apricots, pumpkin seeds instead of sesame seeds, pecan nuts instead of pistachios and raisins instead of cranberries. The combination of ingredients could be endless, although I’m definitely going to try your suggestions. I know these scones are going to be a regular fixture in our house!
Christile says
I didn’t have pistachios or sesame seeds … so replaced them with sunflower and pumpkin seeds (same volume).
DELICIOUS!!!
Even my 17 year old daughter loved em.
Manon says
Delicious and just the right amount of sweetness ! I used dried bing cherries and dried currants in lieu of the cranberries, and chopped pecans because I ran out of pistachios. Easily tweakable for what’s in your paleo pantry.
Thanks, Elana !
Katie W says
I LOVE this recipe! I just tried it with almonds, dried cherries and some craisins with a little almond extract, turned out great!
lisa says
oh my gosh… my husband LOVES these! and he doesn’t ever like my healthy bars!! this is such a keeper :) i blanch and grind my own almonds to make
the almond flour, and cooked it a wee bit longer
joanna says
Delicious! I mixed it up completely based on what I had at the time, cranberry, rasin, almonds, walnuts and flax seeds…..
Elizabeth says
I thought this was really good. I found a good deal on almond flour and I found a place that sells fruit and nuts in bulk. I substituted pepitas for cashews because they were a better price and I didn’t have to pay for the shells and I added some fresh blueberries I had laying around. They came out quite good. I will be recommending this to my friend who has celiacs and hand it down to my student’s mother (my student has celiacs, as well). All in all, it cost about $0.50 per scone, so it seems pretty affordable.
Thank you!
Elizabeth says
oh, I forgot, I needed to double the wet ingredients to get the right consistency and if you use honey instead of agave, I warmed the honey up for 15 seconds in the microwave, but this is important DO NOT ADD BEAT EGG TO HOT HONEY. I added them separately in the dry ingredients and it still turned out quite good.