FIKA 瑞典司康 Swedish Scones

Name: FIKA 瑞典司康 Swedish Scones
Ingredients: 200gwholemeal/wholegrain spelt flour; 250gplain/all-purpose flour; 4 teaspoonsbaking powder; 125gbutter, cubed; 200mlwhole milk; 150gGreek yogurt, skyr or filmjölk or similar soured or strained milk; 1 tablespoongolden/light corn syrup; beaten egg or milk, for brushing

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Blinta

Baking bread at home doesn’t have to take ages. I often make these Swedish scones if I don’t have bread in the house, they take just a few minutes to put together and not long to bake. Swedes refer to these as Svenska scones, but the basis for them is actually more akin to making soda bread, rather than the traditional English scone for afternoon tea. This recipe is quite forgiving – you can vary the flour you use to suit your taste (although if you use lots of rye or coarse wholemeal/wholegrain, you will need to add a bit of extra liquid or plain flour). I also sometimes add seeds or even grated carrots to the mixture. These scones are delicious served with plenty of butter and maybe a slice of mild Scandinavian cheese.

MAKES 16

用料

wholemeal/wholegrain spelt flour	200g
plain/all-purpose flour	250g
baking powder	4 teaspoons
butter, cubed	125g
whole milk	200ml
Greek yogurt, skyr or filmjölk or similar soured or strained milk	150g
golden/light corn syrup	1 tablespoon
beaten egg or milk, for brushing

FIKA 瑞典司康 Swedish Scones的做法

Preheat the oven to 200°C (400°F) Gas 6.
In a bowl, combine the flours, baking powder and salt. Mix in the cubed butter with your hands until the mixture is grainy and even.
Add the milk, yogurt and syrup and combine with the flour and butter. Mix lightly until you have an even, grainy dough. Don’t knead it.
Cut the dough into 4 even pieces and roll each one into a ball. Flatten the balls to discs of around 15–16 cm/6–61/4 inches in diameter. Cut a cross almost all the way through on each disc.
Arrange on the prepared baking sheets and brush with beaten egg or milk. Bake in the preheated oven for 15–18 minutes or until golden brown, well-risen and baked through. Leave to cool slightly before breaking each disc into 4 along the scored lines.
Slice open to serve. Best eaten on day of baking.