I made saffron scones for breakfast on Christmas Eve. A big hit, I must say. (But nevermind the photo - it was merely an afterthought, we were pretty much done by then.) If you want maximum saffron flavor, you should probably dissolve the saffron in some warm liquid first. I didn't and was still very happy with the saffron impact, but I'm sure it could be even stronger. As it was, it wasn't overwhelming but still very distinct. Serve these with butter, cheese and blackberry preserves - you'll be glad you did.
makes about 12 small scones
250 g flour
2 tsp baking powder
2 tsp sugar
1/2 tsp salt
60 g butter - cold!
120 ml buttermilk (or if you're in Sweden, lätt filmjölk will work well.)
1/2 g saffron
Mix flour, baking powder, sugar and salt in a bowl. Add the butter in small dice, and mix until it's well distributed into the flour mixture. I used my Kitchen-Aid, but a food processor or your hands will work out as well.
Beat the egg with the buttermilk in a separate bowl and add to the flour. Add the saffron as well. Mix into a soft dough, but don't overknead it. Flatten to a 2 cm thick rectangle, and cut out scones with a small round cookie cutter.
Bake at 175°C for about 15-18 minutes.
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