Muesli scones with brunost

Freshly-baked scones with crunchy muesli and juicy cranberries are delicious served with butter, brunost and jam.
Difficulty: Easy
Preparation time: 30 min
Cooking time: 15 min
Product in the recipe
TINE Gudbrandsdalen 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 1.2 % fat
  • 150 g dried cranberries

    Serving suggestions

  • 1 TINE Gudbrandsdalen
  • 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 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.