Breakfast scones: coarse wheat meal and flour are rubbed with butter, mixed with baking powder, sugar, salt and soured milk, rolled, cut and baked. Variants: coffee scones and potato scones. From Erken's Big Cookbook (1949), p. 643.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 643 (falt i det fri)
Three scone recipes sit together with a shared method: breakfast scones, coffee scones with raisins and potato scones.
Mix the dough
Rub the butter into the flour. Mix in baking powder, sugar, salt and milk, and work everything together quickly.
Roll out
Roll the dough out to a little over 1 cm thick.
Cut and bake
Cut out rounds, prick them and bake on a tray in a hot oven.
Variant: coffee scones
500 g plain flour, 4 tsp baking powder, 1/2 tsp salt, 1/4 tsp sugar, 70 g butter, 1 dl raisins and 3½ dl milk. Same method.
Variant: potato scones
100 g coarse wheat meal, 100 g boiled potatoes, 2 tsp baking powder, 1/4 tsp sugar, 1/4 tsp salt, 20 g butter and 1/2 dl milk. Same method.
Three recipes with the same method are grouped; coffee scones and potato scones are included as variants. '¼ — sukker' in the coffee scones is read as 1/4 tsp. No oven temperature or baking time is given.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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