Muesli Scone

1. 1

   Preheat oven to 200C (180C fan forced).

2. 2

   Grease a baking tray.

3. 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.

4. 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.

5. 5

   Turn dough onto prepared tray and press dough out to 20cm (diameter) disc and sprinkle remaining muesli and sugar over top of dough.

6. 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.

7. 7

   Remove from oven and stand for 5 minutes.

8. 8

   Using markings as a guide, cut into wedges and serve with extra butter.

9. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.