Baking: Oat scones (a quick breakfast)

This morning I realised that we didn’t have any bread for breakfast in the house, and since I was quite hungry I wasn’t going to settle for ceraal with milk. I did a quick search on the internet and came up with the obvious answer: bake some scones!

My go-to recipe for scones have yoghurt in them, and we didn’t have any yoghurt either, so I couldn’t make those, but I found a recipe for oat scone that sounded nice and wanted to try it out. Problem was that it called for buttermilk, and for some reason, you can’t get buttermilk in Sweden. I usually substitute with filmjölk, but I also didn’t have that in the house, so I opted for just using regular milk instead. I don’t like raisins, so I left them out. And I am sure they will taste great with chocolate – have to try that someday.


  • 2 eggs
  • 2 tbsp acacia honey
  • 50 gram soft butter
  • 1 dl buttermilk
  • 250 gram all purpose flour
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp coarse salt
  • 50 gram rolled oats
  • 50 gram  raisins

Whip eggs and honey together

Oat scone: ingredients

Then stir in milk and butter and add the rest of the ingredients and combine well.

Oat scones: dough

Roll out to 1,5 cm thickness and cut out approx. 12 scones using a cutter or a glass.

Oat scones: Before oven

Brush with egg before baking in a 200 deg. C preheated oven for 10-12 minutes.

Oat scones: ready to eat

Serve hot or cold with your favourite scone topping.

Oat sones: plated


These turned out tasty even though I didn’t use buttermilk. I think I will try them with a bit of chopped dark chocolate in the dough next time.


Food/baking: Pizza – a dinner that you bake

I like to cook, but I love to bake, so I guess pizza is a win win for me. Also, when making pizza I get to use two of my favourite kitchen utensils!

My favourite pizza dough recipe is from a Swedish cook book called ‘one more slice’ by Leila Lindholm. The recipe says it’s for 4 big pizzas, but I get 2 from it for some reason. I guess I like my pizza a bit thicker. 😉


  • 15 gram fresh yeast
  • 3 dl lukewarm water
  • 2 tsp sugar
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 dl durum wheat flour
  • 5 1/2 to 6 dl high protein wheat flour

Here is how it went when I made pizza for dinner this evening:

Set the oven to 250 deg. C

The recipe says to make 4 big pizzas and bake for 5 minutes. I make 2 and bake for 12 minutes.


I love it when I get the perfect amount in the first weighing


Yeast crumbled in one of my favourite kitchen utensils…


My Kenwood mixer! – I use cold water from the tap and then warm it in the microwave to avoid yucky warm water from the tap.


Two types of flour


After mixing water and yeast, the rest of the ingredients are mixed – flour added a bit at a time. Mix for about 10 minutes until dough is nice and elastic.


– I heart my Kenwood mixer –


The dough is set aside to rise to double size; takes about 45 minutes



After:              (notice one of my other favourite kitchen utensils – a dough scraper thingy)


Prepare the topping. (I went for a simple version using left over tomato sauce and two types of cheese.)


Before the oven:


In the oven:


After the oven:



I could have taken a photo of the pizza nicely plated, but actually it hardly hit the plate before I had devoured it. Yum yum yum!