Swedish scones recipe (2024)

We have our first recipe in the 31 days of activities today; from the lovely Petra from A Mum Reviews. She is sharing with us these gorgeous Swedish scones.

Scones are famously British, but we have our own version in Sweden where I’m from and I have to say that I think that Swedish scones are better. They have their similarities, but Swedish scones are more buttery, not dry like many British scones I’ve had and easier to make too.

Ingredients

• 400ml plain flour
• 50g butter, cold and cubed
• 2 teaspoons baking powder
• A pinch or two of salt (sea salt if possible)
• 200ml cold milk

Method

Start by heating the oven to 225 degrees and prepare a baking tray by adding baking parchment. Measure out the dry ingredients in a bowl or on a plate with tall edges (something quite wide is useful as you need to be able to get your hands in).

Add the cubes of cold butter and pinch the butter into the flour until it’s incorporated evenly into the flour mix. Then add the milk and combine. It’s less messy if you do this with a spoon first, then use your hands again for the final bit. The dough will be quite sticky and rough looking but that’s completely fine. Don’t worry if it feels a bit dry at this stage either – the butter will melt into the dough when it’s cooking and add lots of moisture and buttery yumminess.

Mix everything together by hand until it’s all combined and then split the dough into two equal parts. Roll the two parts into balls and place onto the baking tray. Use the palm of your hand to flatten them and then cut a cross into each – cut nearly all the way to the oven tray but not all the way.

Bake for 12-15 minutes until the scones are golden and look cooked in the middle of the cross. Leave to cool on the tray for 5-10 minutes, then eat while they’re still warm.

You can see the texture in the photos in this blog post. The inside of the scones is buttery and moist, and the outside is more crumbly and beautifully golden.

In Sweden, we usually eat scones with (more) butter, jam and cheese. All kinds of different cheeses go well with jam as a topping – pick your favourite, whether it’s something mild and creamy or something strong and sharp. You can also eat Swedish scones the British way with clotted cream and jam.

We often eat scones for breakfast or during a weekend brunch in Sweden, but you can of course eat them at any time of the day. I have made them for lunch many times during lockdown when we’ve run out of bread and haven’t been able get to the shop. They’re so easy and quick to make with just a few storecupboard ingredients that most of us keep at home at all times.

This is a plain basic recipe, but you can add other things to the dough if you fancy a different flavour. I sometimes add grated cheddar which is lovely! Grated cheese and grated carrots together is a mix that also works very well and that my kids love. Other ideas include cinnamon and grated apple, saffron, dried fruits and/or chopped nuts.

Let us know if you try these scones and what you think!

We have more recipes on KiddyCharts, so do have a look at some of the most popular recipes on the site.

Want more simple recipes to make with your kids? These quick recipe snacks from around the web will inspire you, too.

Come back for more recipes soon,

Helen

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