Muesli Scone Recipes

Steps:

• Preheat oven to 200C (180C fan forced).
• Grease a baking tray.
• Place flour and 2 tablespoons of the sugar in a large bowl and using fingertips, sub in 50 grams butter until mixture resembles fine crumbs (I would use a food processor and then transfer to a bowl) and then stir in 1/3 cup muesli.
• Add milk to flour mix and using a round bladed knife, mix until soft dough forms and using hands bring dough together in bowl to form a ball.
• Turn dough onto prepared tray and press dough out to 20cm (diameter) disc and sprinkle remaining muesli and sugar over top of dough.
• Using a sharp knife dipped in flour, mark 8 wedges in top of dough and then bake for 18-20 minutes or until golden and scone sounds hollow when tapped lightly.
• Remove from oven and stand for 5 minutes.
• Using markings as a guide, cut into wedges and serve with extra butter.
• INDIVIDUAL MINI SCONES - press dough out onto a floured surface to 2cm thick and using a small round pastry cutter, cut into rounds and place on a greased baking tray and bake for about 10 to 12 minutes (guesstimate) or until golden and have a hollow sounds when lightly tapped.

Steps:

• In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.