Sorry, no etiquette poll today as I am not feeling very motivated, but I will at least give you a Wednesday recipe. I will try to answer your comments on yesterday’s post during the course of the day – I am very happy that you liked my nostalgic ramblings about 90’s music!
The recipe is straight from my first cook book that I got as an pre-Christmas present in December 1980 (presentadventskalender, eller vad det nu heter!?). I have made the recipe so many times, but not in ages. But then I read about Emma’s scones baking with adorable son G on Saturday + baking inspiration by on maternity-leave “domestic goddess” Erika, and decided that it was time for scones last weekend!
I had forgotten that my Canadian friend, C, who I by the way have known for 10 years right about now (many friendship anniversaries lately!), got the scones recipe from me when he studied in Lund. My friend Å and I used to say that we wanted to marry him; he was (still is, I guess – but he’s already taken!) the perfect guy who would call us up to ask if he could come and bake in my apartment (no oven in the student dorm), or borrow my sewing kit! That he also is a very talented photographer was of course an extra plus. We last met when O and I were visiting California, almost two years ago.
4 ½ deci-litres flour
2 tea spoons baking powder
½ tea spoon salt
50 grams margarine / butter
2 deci-litres milk
Mix the ingredients together, first the dry and then add the margarine and milk. Make two flat scones out of the dough. Cut a cross in the middle and prick some holes with a fork.
Bake in a 225 degree C / 450 degree F hot oven for 10 minutes.
I am thinking of pimping the recipe next weekend, maybe adding some oats and wholewheat flour (we only had regular wheat flour and no oats at home)…
*) Swedish scones should not be confused with the British version, which is usually baked with raisins, and eaten with clotted cream (something in between whipped cream and butter) and jam during Afternoon tea. Tips about Afternoon tea here (in Swedish).