After making this a few times it’s a super quick way to get a nice breakfast treat.

Ingredients

• 250 gram flour
• 40 gram butter
• 0.5 dl sugar
• 3 teaspoons baking powder
• 1 teaspoon vanilla sugar
• 2 egg (one for coating the scones)
• 1 dl milk

Recipe

Mix flour and butter with your fingers until it’s like dry crumbs. Mix in the other dry ingredients, 1 egg, the milk and work it all together with your hands until it’s sticky but cohesive.

At this point I’ve learned to use a lot of flour for the surface and my hands, but try to avoid putting flour on the dough.

Flour your hands richly and work the dough out from the bowl. Continue using more flour to get sticky dough off your hands and into the main blob of dough.

Work it together, rub flour into a rolling pin and roll it out.

Now the secret I’ve had to learn was keeping a seam in the ball of dough, a video is really the best way to learn. When you have it rolled out fold the edges into the center and push them into the dough with your thumbs so it becomes a ball with a seam. Turn it over on your surface with the seam against the surface and use the tension of the surface to shape it into a smooth ball.

Repeat a few times until it feels natural.

When you’re ready you roll the dough out into about 1-2 cm thickness and use a scones mold or something that is around 7-8 cm in diameter to press out round scones from the dough. Place on parchment paper, paint the top of them with a beated egg, put into oven for 15 minutes. Then you let them cool a bit under a towel before you devour.

Clotted cream

I even tried making clotted cream from highly pasturized cream normally found here in stores, 35% fat content.

One way that worked pretty well for me was to pour 0.5 dl cream into a pan, without stiring the cream too much melt about 20-30 grams of butter in the cream and let it come to a simmer.

Simmer for a long time, I think 20-30 minutes at least, and look for when it starts to get heavy wrinkles all over the surface of the cream.

Then pour into a bowl and into the fridge for 12 hours.

I also bought clotted cream from the Taste of Britain in Malmö and honestly I’ll stick to cream cheese.

Another method is to put the cream in a bowl, in simmering water for an hours or so. Never tried it.

See also

• Paul Hollywood’s scones recipe