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Scones I

Erken's scones I: 240 g flour, 3 tsp baking powder, 60 g butter rubbed in, moistened with 2 eggs and 1.5 dl cream/milk, rolled out, cut out, brushed with egg and baked about 20 minutes at high heat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 552 (falt i det fri)

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About the dish

Scones came to Norway with the English tea-table culture, and Erken includes them in "Stor kokebok" in two variants - one with baking powder and one with baking soda and cream of tartar.

How to make it

  1. 1

    Combine the dry ingredients

    Sift the flour and stir in the salt and baking powder.

  2. 2

    Rub in the butter

    Rub the cold butter into the flour mixture with your fingertips.

  3. 3

    Moisten

    Whisk together the eggs and cream (or milk) and stir it in a little at a time.

  4. 4

    Roll out and cut

    Work the dough together quickly, roll it out - not too thin - and cut out round pieces with a glass or cutter.

  5. 5

    Bake

    Place the pieces on a greased baking sheet, brush with beaten egg and bake immediately at high heat, about 225 °C (435 °F), for around 20 minutes.

  6. 6

    Serve

    Split the scones and spread them with butter when they are cold.

Changes from the original

Measurements have been converted to modern units. "High heat" is estimated at 225 °C (435 °F). "Fresh milk" is given as whole milk. Egg for brushing has been included as a separate ingredient.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 552) → 1949 (korrekturlest, s. 642)~40% av teksten endretfjernetlagt til
Ingredienser: 240 gr. hvetemel ½ teskje salt 3 teskeer teskjeer bakepulver 60 gr. smør 2 egg ca. 1 1/2 del. 1½ dd. fløte eller nysilet nysilt melk 1/2 teske salt. Fremgangsmåte: Melet sigtes, siktes, irøres salt og bakepulver, smørret smøret smuldres ind inn med fingerspidserne, fingerspissene, eggene og fløten vispes sammen og røres i, i litt efter litt. Deigen arbeides raskt, kjevles ut, ikke for tyndt, tynn, utstikkes med glas eller rundt jern, lægges paa legges på smurt plate, pensles med egg; stekes straks ved rask varme ca. 20 minutter. Kløves, smøres med smør, naar smør når de er kolde.

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Frequently asked questions

How long and at what temperature should the scones be baked?
They go in immediately after cutting and are baked at high heat for about 20 minutes. The total time including preparation is about 40 minutes.
Can I use milk instead of cream?
Yes. The recipe calls for about 1½ deciliters of cream or fresh milk, whisked together with the two eggs and stirred into the dough a little at a time.
How do I get light scones?
Sift the flour and mix in the salt and baking powder, rub the 60 g of butter in with your fingertips, and work the dough quickly. Roll it out - not too thin - and bake immediately.
How are they served?
The scones are split and spread with butter when they are cold. Before baking they are brushed with egg. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 552, and makes about 10 servings.

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