Muesli scones with pineapple

Thanks to Vicky from Unusual Coleslaw for sharing this recipe, I think these scones would be best enjoyed with billy tea cooked at dawn over a campfire by the side of billabong, Anne

http://unusualcoleslaw.blogspot.com/

Muesli Scones  

1 cup SR flour; 1 cup Muesli; TONE skim milk; I added 1/3 cup chopped crystallised pineapple     

                                                                                                                    

Method: Mix dry ingredients and add sufficient milk to produce a scone dough. Heat lightly greased frypan to 175°C. Place spoonfuls of scone mix in pan, cover and reduce temperature to 150°C. Cook for about 10 minutes or until tops are smooth, not moist. Turn scones to brown the base. These are delicious served hot and require no additions. Served with fresh fruit, or fruit juice, Muesli Scones provide a quick and complete breakfast.

Muesli: 250g rolled oats; 250g wheat germ; 125g bran, unprocessed; 4 Tblsp buckwheat; 4 Tblsp sunflower seeds; 250g dried fruits I used some muesli I already had Method: Mix all together and store in air-tight containers.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.17.

Delicious hot with homemade Rosella jam.