Mighty Muesli Scones
Recipe from the Everyday Canteen Recipes Resource
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Preheat oven to 250°C, lightly grease a 19cm square cake tin with margarine.
Sift the wholemeal and plain flours.
Add margarine - using fingertips rub margarine into flour until mixture resembles breadcrumbs.
Add milk and yoghurt and softly stir in, add a little more milk if needed.
Turn dough onto floured bench and add muesli kneading in gently till dough comes together.
Shape dough out to 2cm in thickness and using a 5cm round cutter cut desired quantity of rounds from dough using a cutter or a glass.
Place scones on prepared tray.
Bake scones for 15-20min or until golden.
Serve on their own with fresh seasonal fruit or with a small amount of jam.
Variations
- Try adding different fresh/dried/frozen fruit varieties such as frozen berries, dried cranberries or diced banana to mix it up (using fresh or frozen varieties may decrease the shelf life).
- Leave out the muesli to make savoury scones and try adding ½ cup reduced-fat cheese, 1 clove of garlic and 1 tbsp. chopped chives.
- Try adding 1 teaspoon of grated orange or lemon peel to add flavour.
Tips
- Try using a muffin tin instead of a baking tin if the scones stick together after baking.
Serving Size 64g
Servings 20
Ingredients
Directions
Preheat oven to 250°C, lightly grease a 19cm square cake tin with margarine.
Sift the wholemeal and plain flours.
Add margarine - using fingertips rub margarine into flour until mixture resembles breadcrumbs.
Add milk and yoghurt and softly stir in, add a little more milk if needed.
Turn dough onto floured bench and add muesli kneading in gently till dough comes together.
Shape dough out to 2cm in thickness and using a 5cm round cutter cut desired quantity of rounds from dough using a cutter or a glass.
Place scones on prepared tray.
Bake scones for 15-20min or until golden.
Serve on their own with fresh seasonal fruit or with a small amount of jam.
