Muesli Scones with Pumpkin Seeds & Raisins

Hand this to your friends, they will thank you.

These scones are perfect as breakfast - oats, raisins, cinnamon, pumpkin seeds. What more does one want? Are you up for one of those? I feel you. Okay, let’s bake!

Servings: 8 scones

Total time: 40 min

For the scones

Ingredients

2 cups (270g) spelt flour ⠀

1 tsp cinnamon

pinch of salt

1 tsp baking powder

1/2 cup (125ml) oat milk

5 tbsp (90g) (vegan) butter or coconut oil, solid not runny

2 tbsp (30g) maple syrup or honey
⠀

add ins

1/2 cup (45g) rolled oats⠀

1/2 cup (80g) raisins

1/2 cup (70g) pumpkin seeds

Ingredients

berry chia jam

honey

(vegan) butter

fresh fruit

Instructions

1. Preheat the oven to 200°C and line a baking tray with baking paper. ⠀

2. Combine the flour, cinnamon and baking powder in a big bowl and roughly combine.

3. Next, add in the oat milk honey and (vegan) butter and work the dough until everything is well combined.

4. Add in the rolled oats, raisins and pumpkin seeds and work them into the dough until evenly distributed. ⠀

5. Flour the surface you’re working on (such as a big wooden board or your kitchen counter) and roll the dough with a rolling pin (about 2 cm thick). With a round cutter (with about 10cm in diameter), cut out the scones and put the dough back together to use up the rest. You can also simply shape the scones with your hands in case you have no such cutter, but they will be less even.⠀

6. Place the scones on the baking sheet and bake for about 15 minutes or until golden brown on top. ⠀

7. Serve while still warm.