Muesli scones with TINE® Brunost™

Freshly-baked scones with crunchy muesli and juicy cranberries taste delicious served with butter, TINE® Brunost™ and jam.
Difficulty: Easy
Preparation time: 30 min
Cooking time: 10 min
Product in the recipe
TINE® Brunost™ Mild block Read more
  • 12 Servings
  • 800 ml Plain flour
  • 400 ml Coarse wholemeal spelt flour
  • 4 tsp Baking powder
  • 1 tsp Salt
  • 2 tbsp Sugar
  • 200 g Butter
  • 500 ml Muesli
  • 1 Egg
  • 400 ml Semi-skimmed milk
  • 150 g Dried cranberries

    Serving suggestions

  • slices of TINE® Brunost™ Mild
  • 200 ml Jam
  • 2 tbsp Butter
Here is how you do it

Preheat the oven to 220 °C. Combine the plain flour, spelt flour, baking powder, salt and sugar and mix in the butter. You can also use a food processor with blade for this bit.

Stir in the muesli, egg and milk until you have an evenly-mixed, but slightly sticky dough. Put the dough on a floured surface, and knead in the dried cranberries.

TIP: The more flour you use, the more compact and dry the scones will be. Scones are always best straight out of the oven.

Form the dough into a thick sausage shape and cut into rounds or triangles. Place on a baking tray lined with baking paper and bake in the oven for 10-15 minutes or until golden.

TIP: This recipe makes about 12 large scones. If you want smaller scones, you can divide the dough into 24 pieces instead.

Cool slightly on a wire rack and serve warm with butter, TINE® Brunost™ and jam.

TIP: You can use any type of muesli, especially ones with dried fruit and berries, as well as any caramel cheese.

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