Swiss Bircher Muesli Scones

Bircher muesli is one of my all time favorite breakfasts. It is cold, creamy, comforting and you feel like you're doing something right when you're eating it - it's a very responsible adult breakfast with lots of good nutrition and such. So of course I had to turn it into a scone. This retains all the yum of the original dish, but makes it portable and easy to grab with your morning coffee. 

Ingredients

MAKES 6 SCONES

2 cups no sugar added muesli 

1/2 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

5 tablespoons coconut oil 

1 grated Granny Smith apple

1 tablespoon orange zest 

2 tablespoons honey

1/2 cup whole milk yogurt

1 egg

Preparation

Preheat oven to 400 degrees. In a high powered blender or food processor, grind 1 cup of the muesli until it resembles flour. Add to a large bowl with the remaining cup of muesli, flour, baking powder, baking soda, cinnamon and salt. Add coconut oil, then cut in to the dry ingredients with a pastry blender until crumbly. Mix in grated Granny Smith apple and orange zest.

Whisk yogurt with egg and honey, and add to the dry ingredients, mixing until just combined. Knead a few times until dough just comes together.  This is a rather wet dough, don't be deterred. 

I used a scone pan, but if you don't have one - turn out onto a parchment lined baking sheet, and with floured hands, pat into a 1"-thick round. Cut into 6 wedges, pulling each apart slightly. Bake until light golden brown, about 20 minutes.

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