Muesli Scone

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.

• Ready In: 33 mins
• Serves: 8
• Yields: 8 wedges

Ingredients

• 2  cups self-raising flour
• 1⁄3 cup caster sugar
• 50  g butter (cold finely chopped plus extra to serve)
• 3⁄4 cup muesli (toasted fruit)
• 1  cup milk

Directions

1. Preheat oven to 200C (180C fan forced).
2. Grease a baking tray.
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. 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. Turn dough onto prepared tray and press dough out to 20cm (diameter) disc and sprinkle remaining muesli and sugar over top of dough.
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. Remove from oven and stand for 5 minutes.
8. Using markings as a guide, cut into wedges and serve with extra butter.
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.