Muesli Scone

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READY IN: 33mins
SERVES: 8
YIELD: 8 wedges
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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