| Swedish Scones | |
Innkeepers Mike and Dina Carden
Innkeeper Comments:
The original ingredients were passed on to me from the older Swedes in our village,
simple but wonderful.
I've made this recipe with soy milk (don't add as much) and rye flour for guests who
were allergic to dairy and wheat products -- and they actually were pretty good!
Another variation is to add no fruit but sprinkle with cinnamon and sugar. (This is my
young childrens' favorite.)
Ingredients:
With a spoon, mix all ingredients until just wet. Don't over-mix. Add your favorite
fruit to the amount you desire. My favorites are cranberries, blueberries or chocolate
chips! The secret to using fruit is to freeze it before adding to the dough mixture;
it stays whole that way.
Take half the dough and knead 4 times on a lightly-floured surface. Shape into a flat
circle and cut into 8 pie shapes. Place pieces on parchment paper. Brush triangles
lightly with cream and sprinkle with sugar. Bake at 350 until bottoms are golden
brown.
Colony Hospital Bed and Breakfast
110 North Olson Street
P.O. Box 97
Bishop Hill, Illinois 61419
(309) 927-3506
Instructions: