England meet Germany. Germany meet England.
These müsli scones are so simple to make, it’s ridiculous. I made a batch and tossed most of them in a freezer. They are great for a quick breakfast topped with butter, cream cheese and/or your favorite flavor jelly, jam or preserves. I ate one with a bit of spreadable goat cheese on it and it was delish.
If you don’t know what müsli is, it is similar to granola, a rolled oat-based mixture eaten for breakfast in Germany and Switzerland. If you can’t find real müsli in your local grocery store, substitute your favorite granola blend in the recipe below.
I used a fluted round cookie cutter to shape the dough, you can use any shape you like or just pat the dough out into a large circle and use a knife to cut it like a pizza, creating the traditional triangular shapes.
Coating the tops with buttermilk and sprinkling on a bit extra müsli gives these babies some extra oomph. You can add 1/4 cup of extra raisins or dried fruit to the dough if you wish as well.
Whole Wheat Müsli Buttermilk Scones
Ingredients
- 3+1/4 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3+1/2 tablespoons brown sugar
- 1/c cup unsalted butter, cut into small pieces.
- 1+1/2 cups buttermilk
- 2 cups dried fruit müsli
Instructions
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In a mixing bowl, whisk together the flour, baking powder, salt, and brown sugar.
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Add the butter pieces to the dry ingredients.
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Use your hands or the dough hook of a stand mixer to blend the butter into the mixture until it resembles the texture of large breadcrumbs crumbs.
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Add 1+1/4 cups of the buttermilk and 1+3/4 cup of the müsli to the mixture and knead to combine.
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Cover the bowl with a dishcloth and let the dough rest for 10 minutes.
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Preheat the oven to 350 degrees F.
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Line a baking sheet with parchment paper.
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Pat the dough out on a lightly floured work surface.
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Use a cutter to create shapes and transfer the shapes to the baking paper.
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Use a pastry brush to coat the unbaked scones with the remaining buttermilk, then sprinkle the rest of the müsli on top of each scone.
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Place the baking sheets in the oven for 20 minutes or until the scones start to turn golden brown.
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Remove from the oven, transfer to wire rack to cool before serving.
1 comment
YUM! Breakfast time over here and I would love a couple of them with my morning tea.