Thursday, January 24, 2008
I don't know about you, but I like to have a slightly more luxurious breakfast on the weekends. Maybe something hearty like bacon and scrambled eggs, an omelette or frittata, perhaps pancakes, or simply some nice, warm-from-the-oven bread. These scones are real easy to put together, but will definitely add that special touch to a breakfast. They're delightfully crumbly and very apple-y. I love them with a fairly sharp cheese, and a slice of smoked turkey.
Makes 6 large scones
150 g white flour
100 g wholemeal spelt flour (or regular wholewheat)
50 g sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
75 g butter
1 apple, coarsely grated (no need to peel it beforehand if you don't want to)
Mix all the dry ingredients. Add the butter, cold and diced, and pinch with your fingertips until well distributed. Or use a food processor - that's what I generally do.
Add the egg and the apple, and quickly shape into scones. You can use a muffni tin (well greased!) if you don't want to make them free-form.
Bake at 200°C for about 10-12 minutes, or until they are cooked through and lightly golden.
Recipe in Swedish: