Wednesday, August 3, 2016

Whole Wheat Müsli Buttermilk Scones

England meet Germany. Germany meet England.

These müsli scones are so simple to make, it's ridiculous. I made a  batch and tossed most of them in a freezer. They are great for a quick breakfast topped with butter, cream cheese and/or your favorite flavor jelly, jam or preserve. I ate one with a bit of spreadable goat cheese on it and it was delish.

If you don't know what müsli is, it is similar to granola, a rolled oat based mixture eaten for breakfast in Germany and Switzerland. If you can't find real müsli in your local grocery store, you can substitute your favorite granola blend in the recipe below. 

I used a fluted round cookie cutter to shape the dough, you can use any shape you like or just pat the dough out into a large circle and use a knife to cut it like a pizza, creating triangular shapes. 

Coating the tops with buttermilk and sprinkling on a bit extra müsli gives these babies some extra oomph.  You can add 1/4 cup of extra raisins or dried fruit to the dough if you wish as well.

Whole Wheat Müsli Buttermilk Scones
Prep Time: 20 minutes
Bake Time: 20 minutes
Yield: About 20 Scones 

  • 3+1/4 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3+1/2 tablespoons brown sugar
  • 1 stick (1/2 cup) unsalted butter, cut into small pieces.
  • 1+1/2 cups buttermilk
  • 2 cups dried fruit müsli


  • In a mixing bowl, whisk together the flour, baking powder, salt and brown sugar.
  • Add the butter pieces to the dry ingredients.
  • Use your hands or the dough hook of a stand mixer to blend the butter into the mixture until it resembles the texture of large breadcrumbs crumbs.
  • Add 1+1/4 cups of the buttermilk and  1+3/4 cup of the müsli to the mixture and knead to combine.
  • Cover the bowl with a dishcloth and let the dough rest for 10 minutes.
  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment paper.
  • Pat the dough out on a lightly floured work surface.
  • Use a cutter to create shapes and transfer the shapes to the baking paper.
  • Use a pastry brush to coat the unbaked scones with the remaining buttermilk, then sprinkle the rest of the müsli on top of each scone.
  • Place the baking sheets in the oven for 20 minutes or until the scones start to turn golden brown.
  • Remove from the oven, transfer to wire rack to cool before serving. 

1 comment:

  1. YUM! Breakfast time over here and I would love a couple of them with my morning tea.


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