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.

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.

Scones I

Name: Scones I
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 240 g wheat flour; 3 tsp baking powder; 60 g butter (cold); 2 pcs egg; 1.5 dl cream or whole milk (approx.); 0.5 tsp salt; 1 pcs egg (for brushing)

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
Combine the dry ingredients
Sift the flour and stir in the salt and baking powder.
2
Rub in the butter
Rub the cold butter into the flour mixture with your fingertips.
3
Moisten
Whisk together the eggs and cream (or milk) and stir it in a little at a time.
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
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
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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 552) → Modernised~84% of the text changedremovedadded

240 ~~gr. hvetemel~~ g hvetemel. 3 ~~teskeer bakepulver~~ ts bakepulver. 60 ~~gr.~~ g smør (kaldt). 2 ~~egg ca. 1 1/2 del.~~ stk egg. 1,5 dl fløte eller ~~nysilet melk 1/2 teske~~ helmelk (ca.). 0,5 ts salt. ~~Melet sigtes, irøres~~ 1 stk egg (til pensling). Sikt melet og rør inn salt og ~~bakepulver, smørret smuldres ind~~ bakepulver.. Smuldre det kalde smøret inn i melblandingen med ~~fingerspidserne, eggene og fløten vispes~~ fingertuppene.. Visp sammen egg og ~~røres i,~~ fløte (eller melk) og rør det inn litt ~~efter litt. Deigen arbeides raskt, kjevles ut,~~ etter litt.. Arbeid deigen raskt sammen, kjevle den ut – ikke for ~~tyndt, utstikkes~~ tynt – og stikk ut runde emner med ~~glas~~ et glass eller ~~jern, lægges paa~~ utstikker.. Legg emnene på smurt ~~plate, pensles~~ stekeplate, pensle med ~~egg; stekes~~ sammenvispet egg og stek straks ved ~~rask varme~~ sterk varme, ca. 225 °C, i omtrent 20 ~~minutter. Kløves, smøres~~ minutter.. Del sconesene og smør dem med ~~smør, naar~~ smør når de er ~~kolde.~~ kalde.

Note on Modernised

Mål er omregnet til moderne enheter. «Rask varme» er anslått til 225 °C. «Nysilet melk» er oppgitt som helmelk. Egg til pensling er tatt med som egen ingrediens.

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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.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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