Muesli Scone
Recipe: #15646
November 05, 2014
Categories: Breakfast, 5 Ingredients Or Less, Brunch, Mothers Day, Potluck Oven Bake, No Eggs, Vegetarian, Flour, Sugar, more
"An unusual way to eat your muesli for breakfast, from recipe+. I also give the method for making individual ones at the end of the directions but the timing will vary for making these and I would guess it to be about 10 to 12 minutes."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (83.1 g)
- Calories 224.8
- Total Fat - 7.2 g
- Saturated Fat - 4 g
- Cholesterol - 16.8 mg
- Sodium - 95.9 mg
- Total Carbohydrate - 37.5 g
- Dietary Fiber - 3.8 g
- Sugars - 12.3 g
- Protein - 5.8 g
- Calcium - 47 mg
- Iron - 1.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 200C (180C fan forced).
Step 2
Grease a baking tray.
Step 3
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.
Step 4
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.
Step 5
Turn dough onto prepared tray and press dough out to 20cm (diameter) disc and sprinkle remaining muesli and sugar over top of dough.
Step 6
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.
Step 7
Remove from oven and stand for 5 minutes.
Step 8
Using markings as a guide, cut into wedges and serve with extra butter.
Step 9
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.
Tips
No special items needed.
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