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
Then stir in milk and butter and add the rest of the ingredients and combine well.
Roll out to 1,5 cm thickness and cut out approx. 12 scones using a cutter or a glass.
Brush with egg before baking in a 200 deg. C preheated oven for 10-12 minutes.
Serve hot or cold with your favourite scone topping.
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.