Crispy Mini Easter Scones

Crispy Mini Breakfast Scones

Ingredients

6 deciliters of plain flour
3 deciliters of whole wheat flour
1 teaspoon of salt
1 tablespoon of baking powder
5 tablespoons of sunflower oil
2 deciliters of yoghurt
2 deciliters of milk
A handful of Müsli

Making Crispy Mini Breakfast Scones

Set your oven temperature to 200 degrees Celsius. Take out a large bowl and add all the dry ingredients, mixing them well. Make a dip in the middle and pour in your milk and oil, finally adding some Müsli (mine contains desiccated coconut, raisins, cornflakes and almonds and many, many seeds).

Stir all the ingredients together until it starts to come together. At this point, start using your hands, not kneading just combining. The trick of getting scones right is to not overwork the dough, just combining it until you can put it onto a flour dusted surface. Use a rolling pin to roll the scones into 1-1,5 centimeter thickness. I used a scone cutter, one size smaller than usual, because I wanted mini breakfast bites. You might need to re-roll the dough to get all your scones cut out.

Alternatively you roll one large square that you part up with a knife or pizza roller. I guess it makes sense to roll the dough onto the baking sheet then, seeing as it is hard to lift the dough onto the paper, its very fragile. My mini scones made 2 trays, which I then baked in the oven for 15 minutes. I would suggest to check after 10 minutes, seeing as all ovens are different.

When the scones have browned and risen nicely, take them out and let them rest on a baking grid before you serve them. They taste excellent with a little butter and raspberry jam.

 Inspired by godt.no

Bacon & Cheese Scones

Ingredients

100 grams of Bacon (cubed)
50 grams of grated cheese
450 grams of plain flour
3 tea-spoons of baking powder
120 grams of margarine
1 pinch of salt
5 table spoons of milk
2 eggs

Making Bacon & Cheese Scones

Set your oven to 200 degrees Celsius. Fry the Bacon in a frying pan and pull to the side. Add flour, margarine (this goes easiest if its room temperature) and baking powder to a bowl. Mix together until it becomes a crumbly mass. Make an indentation in the mix. Whisk eggs and milk lightly together in a bowl or a cup. Use a fork or ladle with holes to strain the bacon from the fat and i to the milk mix with the grated cheese. Pour the mix into the dent that you made in the crumbled dough. Mix well until it all makes a dough.

Add the dough to a lightly floured work surface and roll it with a rolling-pin until it is about 2 centimetres thick. Stick out rounds ca 7 cm across, use a jar a cup or a christmas cookie form. Make as many rounds as you can, and fold the rest of the dough together, don’t knead it, and roll it out again and stick out new rounds. Do this until you’ve used up all the dough. The last one I just made with my hands. Add the scones to a baking tray covered in baking paper, brush milk on top and put the tray in the pre-heated oven. Let them sit for 12-15 minutes. When they are golden brown on top they are perfect. Take them out and let them rest on a baking grid. When they are lukewarm and ready to be eaten, cut them in half, mine halved themselves easily for some reason, and add a your favourite jam and a touch of sour cream.

Tip: I’m gonna freeze some of mine, because well we are two people and can’t eat them all. I read up on it online and it seems you can freeze them well. I would recommend popping them in the oven on a 150 degrees Celsius and give them a few minutes. Have a look at them and figure out how long you should give them. Every oven is different.

These make breakfast so awesome!

Inspired by Jamie Oliver

Ham & Cheese Scones

Ingredients

100 grams of mozzarella or other cheese
100 grams of ham
500 grams of plain flour
1 teaspoon of salt
1 teaspoon of ground pepper
5 teaspoons of baking powder
1 teaspoon of Dijon mustard
100 grams of soft butter
2 big eggs (100 grams)
2 decilitres of water
1 deciliter of milk
1 egg for brushing
Grated cheese and fresh oregano

Making Ham & Cheese Scones

Ok, I must admit I have gone scone crazy, but hey they are so easy , so delicious and they remind me so of one of my favourite countries, IRELAND

Mix flour, salt, pepper and baking powder in a bowl. Add the soft butter and the eggs (both room temperature) and stir until it becomes a crumbly mass. Gather the dough together with water, milk, cheese and ham. I used both cooked ham and the rest of some smoked ham that I had in the fridge, but I imagine small cut ham, that you can get in the shop works well. Knead the dough for a few minutes, and add more flour if you need to. I added some until it became fast enough that it didn’t stick to the work surface. Place it in a bowl and let rest in the fridge for at least 30 minutes.

Turn the oven on to 200 degrees Celsius. Add flour to your work surface and your rolling-pin and roll out the dough until it is 2 centimetres thick. Make rounds using a small cake tin (5 centimetres in diameter) or as I did a small coffee mug. Add scones to a tray covered in baking paper and brush with a beaten egg. Add grated cheese and finely chopped oregano to the top. Bake them in the oven for 12-15 minutes until they are golden.

Tip: Grate for lunch or a Picnic on the beach. I would think they would taste wonderful with some cream cheese.

Check out my Bacon & Cheese Scones, my Fruity Breakfast Scones and Apple & Cinnamon Scones.

Inspired by Jamie Oliver

Apple & Cinnamon Scones

Apple & Cinnamon Scones

Ingredients

125 grams of apple
1 teaspoon of cinnamon
1 tablespoon of sugar
450 grams of plain flour
3 teaspoons of baking powder
120 grams of margarine
1 pinch of salt
5 table spoons of milk
2 eggs

Making Apple & Cinnamon Scones

Set your oven to 200 degrees Celsius. Peel the apple and chop it into smaller pieces. Add it to a bowl with sugar and cinnamon. Mix well. Add flour, margarine and baking powder to a bowl. Mix together until it becomes a crumbly mass. Make an indentation in the mix. Whisk eggs and milk lightly together in a bowl or a cup. Add the apple to the egg and milk mix and pour it in the dent that you made in the crumbled dough. Mix well  until it all makes one dough.

Add the dough to a lightly floured work surface and roll it with a rolling-pin until it is about 2 centimetres thick. Stick out rounds ca 7 cm across, use a jar a cup or a christmas cookie form. Make as many rounds as you can, and fold the rest of the dough together, don’t knead it, and roll it out again and stick out new rounds. Do this until you’ve used up all the dough. The last one I just made with my hands. Add the scones to a baking tray covered in baking paper, brush milk on top and put the tray in the pre-heated oven. Let them sit for 12-15 minutes. When they are golden brown on top they are perfect. Take them out and let them rest on a baking grid. When they are lukewarm and ready to be eaten, cut them in half,and add a your favourite jam.

Tip: The scones freeze well. Just pop them in the oven, turn it on to 150 degrees Celsius and give them a 15 minutes.

Tip: #2 If the butter/margarine isn’t room temperature pop it into the microwave for a few seconds (only a few)

Tip: #3 check out my Bacon & Cheese Scones, my Fruity Breakfast Scones and Ham & Cheese Scones.

Fruity Breakfast Scones

Fruity Breakfast Scones

Ingredients

125 grams of dried fruit (raisins or cranberries)
Pressed orange juice
450 grams of plain flour
3 teaspoons of baking powder
120 grams of margarine
1 pinch of salt
5 table spoons of milk
2 eggs

Making Fruity Breakfast Scones

Set your oven to 200 degrees Celsius. Add the fruit to a bowl and pour over just enough orange juice to cover the fruit. Add flour, margarine (this goes easiest if its room temperature) and baking powder to a bowl. Mix together until it becomes a crumbly mass. Make an indentation in the mix. Whisk eggs and milk lightly together in a bowl or a cup. Pour the fruit mix through a sift to get rid of the juice. I suggest having a  bowl underneath so you can drink the juice, such a waste if not, it tastes really good as well. Add the fruit to the egg and milk mix and pour it in the dent that you made in the crumbled dough. Mix well  until it all makes one dough.

Add the dough to a lightly floured work surface and roll it with a rolling-pin until it is about 2 centimetres thick. Stick out rounds ca 7 cm across, use a jar a cup or a christmas cookie form. Make as many rounds as you can, and fold the rest of the dough together, don’t knead it, and roll it out again and stick out new rounds. Do this until you’ve used up all the dough. The last one I just made with my hands. Add the scones to a baking tray covered in baking paper, brush milk on top and put the tray in the pre-heated oven. Let them sit for 12-15 minutes. When they are golden brown on top they are perfect. Take them out and let them rest on a baking grid. When they are lukewarm and ready to be eaten, cut them in half, mine halved themselves easily for some reason, and add a your favourite jam and a touch of sour cream.

Tip: I’m gonna freeze some of mine, because well we are two people and can’t eat them all. I read up on it online and it seems you can freeze them well. I would recommend popping them in the oven on a 150 degrees Celsius and give them a few minutes. Have a look at them and figure out how long you should give them. Every oven is different.

When you know one scone recipe its easy to vary the recipe. Have a look at my Bacon & Cheese Scones, my Apple & Cinnamon Scones and Ham & Cheese Scones.

Inspired by Jamie Oliver