These traditional Swedish scones are a delightful treat, featuring a soft, doughy texture that is slightly sweet and incredibly comforting. The recipe uses simple pantry staples like flour, milk, eggs, and butter to create a rich, yeasted bread that rises slowly for maximum flavor development. The distinctive spiral shape gives each scone a beautiful presentation, while the warm, buttery aroma fills the kitchen as they bake. Perfect for Sunday breakfast, a cozy afternoon coffee break, or as a side dish for a hearty lunch, these scones pair wonderfully with jam, cheese, or simply enjoyed plain. Their gentle sweetness makes them versatile enough for any occasion, offering a taste of Scandinavian home baking.
Swedish Scones
Description
These traditional Swedish scones are a delightful treat, featuring a soft, doughy texture that is slightly sweet and incredibly comforting. The recipe uses simple pantry staples like flour, milk, eggs, and butter to create a rich, yeasted bread that rises slowly for maximum flavor development. The distinctive spiral shape gives each scone a beautiful presentation, while the warm, buttery aroma fills the kitchen as they bake. Perfect for Sunday breakfast, a cozy afternoon coffee break, or as a side dish for a hearty lunch, these scones pair wonderfully with jam, cheese, or simply enjoyed plain. Their gentle sweetness makes them versatile enough for any occasion, offering a taste of Scandinavian home baking.Ingredients
Directions
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Dissolve yeast in 1 tablespoon of warm milk mixed with 1 teaspoon of sugar; set aside until foamy.
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Heat the remaining milk in a saucepan until scalding, then remove from heat and stir in butter, remaining sugar, and salt.
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Cool the milk mixture until it is lukewarm, then pour it into the yeast mixture.
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Beat the eggs into the milk mixture, then stir in 2 cups of flour and beat thoroughly until smooth.
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Gradually add the remaining flour, mixing until a soft dough forms.
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Cover the dough and refrigerate overnight to allow for slow fermentation.
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Remove the dough from the refrigerator 4 hours before baking to let it come to room temperature.
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Divide the dough into 4 equal parts and roll each part out into a rectangle about 1/4 inch thick.
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Brush the rolled dough with melted butter.
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Cut each rectangle into segments like a pie, then roll each strip up starting from the wide end toward the point to form spirals.
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Place the spirals on a greased baking sheet, cover, and let rise for 4 hours until doubled in size.
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Bake in a preheated 350&# 194;°F (177ðC) oven for 20 minutes, or until golden brown.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1207.5kcal
- % Daily Value *
- Total Fat 22.3g35%
- Saturated Fat 11.7g59%
- Cholesterol 181.4mg61%
- Sodium 5071.2mg212%
- Total Carbohydrate 215.8g72%
- Dietary Fiber 6.5g26%
- Sugars 34.2g
- Protein 31.1g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is adapted from a 1920 cookbook. The long fermentation time (overnight in the fridge plus 4 hours rising) is key to developing the flavor and texture.
Ensure the milk is only lukewarm when adding it to the yeast mixture; too hot will kill the yeast, while too cold won't activate it properly.
For best results, use unsalted butter so you can control the salt level in the dough.
Leftover scones can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
