It is important to spoil yourself once in a while – especially during the cold and dark winter!
So, here’s a very basic recipe on breakfast-scones with chocolate – perfect if you don’t have that much time. The scones uses backing soda and therefore doesn’t even need rest time!
But don’t be fooled by the scones basicsnes – within is hidden a spicy hint of cinnamon and cardamom.
I definitely prefer to eat these warm, since scones easily become dry – don’t preserve them for more than a day!
The dry consistency, however, makes them perfect combined with orange jam or lemon curd! And that is why, as a bonus, you get a recipe on lemon curd, which is also very easy and quick to make!
If you want a very tall scone I recommend letting the dough sit in the fridge for a couple of hours before rolling it an cutting the scones, since this will make it more firm and easier to form.
Scones
Ingredients
Scones
- 550 g flour
- 150 g sugar
- 4 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon ground
- 2 tsp cardamom ground
- 1 egg
- 2 dl plain yoghurt
- 1/2 dl water
- 170 g butter
- 150 g chocolate
Lemon Curd
- 2 eggs
- 1/2 dl lemon juice (about 2 lemons)
- 1/2 tsp Lemon zest (about 1 lemon)
- 85 g sugar
- 35 g butter
- 2 tsp vanilla extract
Instructions
Scones
- In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and cardamom.
- Beat the egg in a small bowl, add the yoghurt and water. Whisk till combined
- Melt the butter in a saucepan
- Add the egg-mixture and butter to the bowl with flour and stir till even
- Chop the chocolate and add it to the dough – stir till combined
- Put dough on a lightly floured kitchen top, and knead briefly. Roll dough into a 3-5 cm thick sausage. Cut into 12 pieces, and place on the prepared baking sheet.
- Bake in the middle of the oven at 200 degrees C for 15 min till the scones turn golden
Lemon Curd
- Whisk the lemon juice, eggs, vanilla, and sugar together in a saucepan at medium heat (don't let it boil)
- Whisk in about 2 minuts before adding the butter and lemon zest. Continue whisking till the curd begins to thicken (about 10-15 min)
- Pour the lemon curd into jars (of about 2 dl).