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Scones II

Erken's scones II: a simple dough of 250 g flour, baking soda, cream of tartar, sugar, salt and 2 dl soured milk; rolled out finger-thick, cut out and baked pale yellow in the oven or flipped in a pan.

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

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About the dish

The simplest of Erken's two scone variants, leavened with baking soda and cream of tartar and made with soured milk. The variant cooked in a pan corresponds to British griddle scones.

How to make it

  1. 1

    Combine the dry ingredients

    Mix the flour, baking soda, cream of tartar, sugar and salt well together.

  2. 2

    Moisten with the milk

    Add the soured milk a little at a time and stir quickly into a dough.

  3. 3

    Roll out and cut

    Roll the dough out quickly to finger thickness and cut out round pieces with a cutter or glass.

  4. 4

    Bake

    Bake the pieces on a sheet in the oven at about 225 °C (435 °F) until they are pale yellow. They can also be cooked in a dry pan on the stovetop, but must then be flipped.

Changes from the original

Measurements have been converted to modern units. "Soured cream-milk" is replaced with cultured milk or kefir. "Cream of tartar" is retained, but baking powder can be used as an alternative. The baking temperature is estimated at 225 °C (435 °F).

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 552) → 1949 (korrekturlest, s. 642)~51% av teksten endretfjernetlagt til
Ingredienser: 250 gr. hvetemel 2 del. sur fløtemelk 1 strøken teske natron 1 toppet teske kremortartari 3 teskjeer bakepulver 1 knivsod knivsodd sukker 1 knivsod salt. knivsodd salt Fremgangsmåte: Melet, natron, kremortartari, bakepulveret, sukker og salt blandes, tilsættes tilsettes melken litt efter litt. Kjevles hurtig ut fingertykt, stikkes ut med et rundt jern eller et glas. jern. Stekes paa på plate i ovnen lysegule. Kan ogsaa også stekes paa panden ovenpaa på pannen ovenpå komfyren, men maa må da vendes.

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Frequently asked questions

What is cream of tartar, and can I replace it?
Cream of tartar is an acidic powder that, together with baking soda, provides leavening. In this recipe, 1 heaped teaspoon of cream of tartar and 1 level teaspoon of baking soda are used. If you use baking powder instead, you don't need baking soda.
Do I have to use soured cream-milk?
The recipe uses 2 deciliters of soured cream-milk - the acid in the milk reacts with the baking soda. Cultured milk or soured milk works the same way.
How thick should the dough be rolled, and how are the scones baked?
The dough is rolled out quickly to finger thickness and cut out with a round cutter or a glass. Bake them on a sheet in the oven until they are pale yellow. They can also be cooked in a pan on the stovetop, but then they must be turned.
How many does it make, and how long does it take?
The recipe is intended for 10 servings, and the total time is about 30 minutes.

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