Müsli Buttermilk Scones

Name: Whole Wheat Müsli Buttermilk Scones
Prep time: 20 min
Cook time: 20 min
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

by Lora Wiley-Lennartz August 4, 2016

written by Lora Wiley-Lennartz August 4, 2016

England meets Germany. Germany meets England. These müsli Buttermilk Scones are so simple to make, it’s ridiculous. I made a batch and tossed most of them in the 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 for these Müsli Buttermilk Scones. 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 of 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.

Müsli?

So let’s talk about the star ingredient in these Müsli Buttermilk Scones (sorry, buttermilk). Müsli is a healthy breakfast mix made from rolled oats, nuts, seeds, and dried fruit. Originating in Switzerland in the early 1900s by Dr. Maximilian Bircher-Brenner as a nutritious meal for his patients. Today, people around the world love it for its wholesome taste and versatility. Enjoy müsli with milk, yogurt, or even fruit juice. It’s not only filling but also rich in fiber, vitamins, and minerals. Unlike sugary cereals, müsli offers natural sweetness and long-lasting energy. For extra crunch, try toasting it lightly or adding fresh fruit. Whether you eat it hot or cold, müsli makes mornings both healthy and delicious. It’s the perfect start to a busy day.

Whole Wheat Müsli Buttermilk Scones

Course Breakfast, Snacks

Cuisine English

Keyword buttermilk, musli, Scones, whole wheat

Prep Time 20 minutes

Cook Time 20 minutes

Servings 20

Author Lora Wiley-Lennartz

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

In a mixing bowl, whisk together the flour, baking powder, salt, and brown sugar.
Add the butter pieces to the dry ingredients.
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.
Add 1+1/4 cups of the buttermilk and 1+3/4 cup of the müsli to the mixture and knead to combine.
Cover the bowl with a dishcloth and let the dough rest for 10 minutes.
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper.
Pat the dough out on a lightly floured work surface.
Use a cutter to create shapes and transfer the shapes to the baking paper.
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.
Place the baking sheets in the oven for 20 minutes or until the scones start to turn golden brown.
Remove from the oven, transfer to wire rack to cool before serving.