When we vacationed in Sweden with my family two summers ago, we embraced our Swedish roots and enjoyed taking part in fika – the afternoon coffee break – when Swedes meet their friends, coworkers, or family at a cafe to indulge in a beverage and a baked good like a cookie or cinnamon roll before heading back to normal life. That’s a custom I could get used to!
I made these scones on a Saturday afternoon because I was craving a sweet baked good and was in need of a little fika myself. I also wanted to make something ahead of time that I could enjoy the following morning for breakfast when I knew I’d be too busy to bake. What a treat it was to bite into a warm, flaky scone and take that first sip of strong coffee on a Sunday morning when Levi had woken up at 5 am. It’s the little things in life!
I had never made scones before, but was pleased with the ease in which these came together! This is the recipe I was given for this week’s breakfast-themed recipe swap (to see more delicious recipes from previous recipe swaps, go here!). The original recipe called for raisins, but I decided to use the currants that I had on hand from making fruit & nut granola. Although the scones were a tad bit sweet for my taste (next time I might use 1/2 the sugar so that the tang from the sour cream can come through more), the texture was perfect, with little bursts of currant in every bite. When I was cutting the dough into wedges, I ended up with 8 larger scones, rather than the 12 the recipe called for, so they baked for about 10 minutes longer than indicated. But that’s okay. It was worth the wait to bite into a big scone – a delicious and much-needed indulgence!
This is a great basic recipe that I look forward to trying again with different fruits. I hope you enjoy them too, in the morning or in the afternoon. Go ahead. Take a break like the Swedes. You deserve it.
(From Lisa, recipe swap participant)
1 cup sour cream
1 tsp. baking soda
4 cups all-purpose flour
1 cup white sugar
2 tsp. baking powder
1/4 tsp. cream of tartar
1 tsp. salt
1 cup (2 sticks) butter, cut into small pieces
1 egg, beaten
1 cup currants (or raisins)
- Preheat oven to 350 degrees. Lightly grease a large baking sheet (or line with parchment paper).
- In a small bowl, blend the sour cream and baking soda. Set aside.
- In a large bowl, mix together the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Add the sour cream mixture and the egg and mix just until moistened. Gently mix in the currants.
- Turn dough out onto a lightly floured surface and knead briefly. Roll or pat dough into a 3/4 inch round. Cut into 12 wedges and place them 2 inches apart on the prepared baking sheet.
- Bake 12-15 minutes, or until golden brown.