(to start your day with a stroke!)

Let’s do some breakfast shall we? But, let me just hedge this a bit first. I am but a simple Swede and I do realize that I’m trodding English turf here. So, with that out of the way:

This is by far the recipe that most people have asked me for (or is it..? Might be tied with vegetarian almond balls that I think well get to quite soon). I think it’s because it can be a bit puzzling to do the seemingly same thing over and over and get different results, insanity and all that. Despite using the same basic ingredients in the same approximate amounts, the end result of this recipe can vary quite a lot. I’m not exactly sure why this is, but the end result seem to hinge on the non-ingredient parts to an unusually large extent. I’ll try to highlight what I do that might not be so commonplace.

So what makes a great scone? Let’s start with what doesn’t. Bad scones are either doughy and too compact (failed home made), or too dry and too brittle (Starbucks). Thusly, a good scone is moist and fluffy!

After experimenting a great deal I find that the simple recipe below makes for a really fabulous scone. Just make it a Sunday tradition to get some practice under your belt. Most importantly though, whatever you do, do not skimp on the butter (you can however add more if the occasion is special).

The best thing of all? It’s carb free…!

Just kidding. It’s smack full of carbs.


  • 240 gwhite flour (of course, you can mix different flowers but I just can’t resist the superiority of really unhealthy scones)
  • 100 gbutter
  • 100 gmilk
  • 100 ggreek/turkish yogurt (2 dl of milk is fine I guess, but definitely not as good)
  • 15 gbaking powder (about 3 teaspoons)
  • Some salt


  1. Put the oven on 250-300 degrees (just max it out basically).
  2. Mix the flour with the salt and the baking powder.
  3. Slice the butter into flakes (requires it to be cold) with a cheese grater and gently mix it with the flour mix.
  4. Mix the milk and the yogurt and stir it in with the rest. Don’t mix too much, definitely don’t use a mixer. Preserving the butter flakes adds (I think) kind of a faux-puff-pastry effect to the end product, increasing fluffiness. Add a bit of flour if the batter is too sticky and some milk if it’s too dry (floury). The consistency should be such that the batter/dough sticks a little bit to the walls of the bowl, but does so without leaving a trace of batter/dough in its trail. I.e.: it should basically clean the walls of any leftover dough.
  5. Butter the oven plate.
  6. Form 2-4 balls and gently flatten them to 3-4 cm thickness on the buttered oven plate.
  7. Put them in the oven for 10-15 min. When they are golden brown, they’re done.


How to eat scones: a suggestion

Listen. I put butter and cheese and jam/marmalade AND I then proceed to dip it in coffee? I’m mad you say? I think not. And don’t even think about starting with the ”it’s already so much butter in the scone, why put even more on” shit. It’s Sunday and it’s delicious.

My favorite: ordinary breakfast butter (put it out 20-30 min before eating to facilitate spreading). A mild cheese (e.g. Gouda). Plum marmalade (the one made by my relatives if you can get it). Coffee with milk (this is the only time in my daily life I put milk in my coffee).

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