Freshly-baked scones with crunchy muesli and juicy cranberries are delicious served with butter, brunost and jam.
Preheat the oven to 220 °C. Combine the plain flour, spelt flour, baking powder, salt and sugar and rub 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. Tip the dough out onto 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, brunost and jam.
TIP: You can use any type of muesli, especially ones with dried fruit and berries.