Muesli Scones Recipe

Name: Muesli Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Blanched Almond Flour; 1/2 teaspoons Celtic Sea Salt; 1/2 teaspoons Baking Soda; 1/4 cups Dried Cranberries; 1/4 cups Dried Apricots, Cut Into 1/4-inch Pieces; 1/4 cups Sunflower Seeds; 1/4 cups Sesame Seeds; 1/4 cups Pistachios, Coarsely Chopped; 1 whole Large Egg (size Does Matter As Dough Will Not Hold Together With A Small Or Medium Egg); 2 Tablespoons Agave Nectar

Servings: persons

2 cups Blanched Almond Flour
1/2 teaspoons Celtic Sea Salt
1/2 teaspoons Baking Soda
1/4 cups Dried Cranberries
1/4 cups Dried Apricots, Cut Into 1/4-inch Pieces
1/4 cups Sunflower Seeds
1/4 cups Sesame Seeds
1/4 cups Pistachios, Coarsely Chopped
1 whole Large Egg (size Does Matter As Dough Will Not Hold Together With A Small Or Medium Egg)
2 Tablespoons Agave Nectar

1
In a large bowl, combine almond flour, salt and soda.
2
Stir in dried fruit, seeds and nuts.
3
In a small bowl, combine egg and agave.
4
Stir wet ingredients into dry.
5
Use your hands to form the dough.
6
Shape the dough into a 6 1/2 x 6 1/2 square that is about 3/4 thick.
7
Cut the dough into 16 squares.
8
Bake at 350 degrees F for 1012 minutes.
9
Serve.

904

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Blanched Almond Flour, 1/2 teaspoons Celtic Sea Salt, 1/2 teaspoons Baking Soda, 1/4 cups Dried Cranberries, and more.

Yes, Muesli Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Muesli Scones

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