Swedish Scones

"Swedish scones - falling right behind Swedish meatballs when it comes to taste."
Preparation40 min.
Cooking15 min.
Тotal55 min.
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  • flour - 2 4/5 cups (650 g)
  • milk - 1 1/5 cups (300 ml)
  • sugar - 1 cup (220 g)
  • yeast - 1 1/3 tsp (7 g), dry
  • eggs - 1
  • brown sugar - 2 tbsp
  • butter - 1 1/5 cups (280 g)
  • cardamom - 1/2 tsp
  • cinnamon filling
  • cinnamon - 1 tbsp
  • sugar - 2/3 cup (150 g)


To make the dough, heat the milk in a pot and remove it from the stove right before boiling point. Add 4/5 cup (180 g) of the butter and stir until it melts.

Add the cardamom, white sugar, yeast and 1/2 tsp salt. Next, add the flour and stir until you get a smooth dough.

Transfer to an oiled bowl, cover it and leave it in a warm area for 2 hours or until the mixture doubles its size. Take the dough out and put it on a floured surface.

Knead for 1 min. and roll it out into a rectangle. Melt the remaining 2/5 cup (100 g) of butter and use 2/3 of it to smear it on the dough. To make the filling, mix the sugar with the cinnamon and smear 2/3 of it on the dough. Smear on the remaining butter and finish off with the remaining cinnamon mixture.

Cut the dough into 24 strips. Take 2 of them at a time and twist them together, pressing lightly on the edges. Arrange the scone in a tray covered with baking paper.

Repeat this process with the remaining strips. Leave the scones in a warm area for 30 min. Heat the oven to 374°F (190 °C).

Whip the egg and mix it with 2 tsp water. Smear the scones with the egg mixture, sprinkle with brown sugar and bake until they gain a nice golden color - about 12 min.


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