Scone on a plate with (right to left) homemade red currant jam, olive butter and sun-dried tomato butter.

On some days, you just feel like the smell of warm fresh bread in the kitchen with that morning hot chocolate. This lazy and very rainy Sunday is one such day for me, so I headed out to prepare scones, which is relatively easy to make, with a high success factor and a short preparation / baking time (about 30 -45 minutes all in all).

I love the taste of scones made with half full wheat flour (atah flour) as they remind me of chapatti. I’m a fan of that north-Indian flat bread because of its versatility with food, you can have with all sorts of curries or have on its own with butter.

The ingredients I used for the scone above are:

225g / 8oz (half plain white flour and half whole wheat flour)
1 tsp baking powder
pinch of salt
55g / 2oz butter
150ml / 5fl oz milk or filmjölk which is a Swedish variety of sour milk / light yoghurt

Before combining the ingredients, I preheated the oven to 220 deg C or 425 F. If you wish, you can lightly grease a baking sheet, but on this occasion I used a plain baking sheet.

I began with sifting the flour into a large bowl, together with salt and baking powder. The butter is cut into cubes, like what you see in this previous post on the red current pie and I used the same rubbing-in method. I used a combination of milk and sour milk this time and I stirred this into the flour to get it to come together, after which I turned out the dough onto a lightly floured surface and kneaded it lightly, preferring the scones to be less densely packed.

I then quartered the dough into equal sections and patted each section into 2 cm thick rounds. I used a butter knife to lightly scour the top of these patties, so that I got 16 triangular shaped scones. And this sat in the oven for 12 – 15 minutes or until golden.

Fresh out of the oven! Picture taken in the warm morning sun!

My favourite to have with scones is butter and lots of it! The red currant jam recipe can also be found in the red currant pie post (link above). Or an English favourite is marmalade.

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