Recipe: Annika Naish's (from Fika) -  Swedish Scones

Recipe: Annika Naish's (from Fika) - Swedish Scones


245g Flour 

2 tsp Baking powder

0.5 tsp Salt

50g butter

200g Milk or Buttermilk 

One thing I used to bake a lot in the 90s as a teenager and also in my early twenties when living abroad in Norway, Switzerland and Spain was Swedish Scones. They're not the same as English scones and are more akin to making soda bread, only we use baking powder instead of bicarbonate of soda. I have fond memories making them in the mornings, surprising family and friends to create freshly baked bread almost instantly. They only take a few minutes to put together and bake really quickly in the oven which is ideal if you don’t have any fresh bread in the house. I always used to served them with lots of butter and cheese, and sometimes even with marmalade on top, yum! These always went down really well with everyone and was kind of ‘my thing’ at the time and now I’m going to pass the recipe on to my boys and show them how to make them.


This is a basic Swedish scone recipe and is quite forgiving. You can vary the flour to suit your taste and I would definitely encourage you to use stoneground white flour with some wholemeal flour, as opposed to plain white flour to make it more healthy and nutritious. Just bear in mind that you might need to add a bit of extra liquid. You can even add seeds on top. Experiment! 


Swedish Scones 4 portions.



Put the oven on 250C (or 230C Fan)
In a bowl, add the flour, baking powder and salt. Mix with a balloon whisk first to evenly distribute the ingredients.
Cube the butter and incorporate with your hands until the mixture is grainy and even.
Add the milk or buttermilk and quickly combine with the flour and butter until you have an even dough. Don’t knead it.
Roll the dough into a round disc and flatten it slightly and cut a cross half way through. 
Brush with egg wash or milk and bake for 10 minutes or until golden and baked through. Timings may vary depending on the ovens. 
Leave to cool slightly before serving. They should still be warm when adding butter and cheese.



The photo is of a Swedish Scone that Darryn made using Annika's recipe.

It's made with Marriages Golden Wholemeal Bread flour and with cheese and mustard, it tasted great by the way.