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Muesli Scones
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Servings
16
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
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Cook Mode
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Equipment
Large Bowl
Parchment Paper
Baking Sheet
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!