Vegan Muesli Scones

Vegan Muesli Scones

Vegaaniset mysliskonssit

I seem to be loving all things muesli related right now.  If you liked my Super Berry Muesli, you are sure to like this twist on traditional scones.  I have basically added lots of different muesli ingredients to create a muesli scone.  I love these, they are incredibly tasty and can be eaten as they are, or with homemade jam and plant based cream.

If you are more of a traditionalist why not check out my classic Vegan Fruit Scones , or my Vegan Eton Mess , Summer Pudding or myVegan Rice Pudding with Oranges and Roasted Vanilla Rhubarb

Muesli scones – makes 5/ 6

230 g plain flour

35 g sugar

40 g plant based spread

a pinch of salt

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1 to 1 and 1/2 dl of plant milk, plus extra for brushing

1 tbsp pumpkin seeds

1 tbsp sunflower seeds

1 tbsp poppy seeds

1 tbsp sesame seeds

2 tbsp raisins

2 tbsp dried cranberries

1 tbsp oats, plus extra for decoration

1 tbsp desiccated coconut

2 tbsp chopped pistachios

2 tbsp chopped almonds

Vegan Scones

Preheat your oven to 200 degrees c .  Mix the flour, salt, baking powder and baking soda together in a large bowl.  Add the plant based spread and rub it into the flour until it resembles fine bread crumbs.  Add all the fruit, seeds and nuts and lightly mix.  Slowly add the milk a little at a time until the mixture begins to come together to form a soft dough.  You may not need to use all the milk.

Place the dough on to a floured surface and either push down, or use a rolling pin, to a thickness of around 3-4 cm.  Cut out 8 cm rounds until you have used up all your dough.  Place on a lined baking tray and brush with a little more milk and sprinkle with a few oats.  Bake in the oven for 10 -12 mins until beginning to turn golden brown on top.  Remove from the oven and allow to cool a little before serving.



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