Got up early today and went to play tennis with a friend I haven't seen in ages. As difficult as it is to wake up early the reward is worth it: empty streets, little traffic, shops opening. Slow and nice as a Sunday should be.
Some major admin ahead as I am planning revision tactics (leaving over spring break and will sadly - or happily? - be cut of from the Library) and sorting all my papers into new and colourful folders. But first I'm re-charging my batteries with some classic tea and scones.
With my last scraps of Wilhelmina Green tea - lucky thing I am going home soon so I can re-stock my supply - and some home-made scones and clotted cream, this Sunday is off to a good start.
Scones
This recipe is adapted from the lovely chef Leila Lindholm.
7.5 dl flour
0.5 tsp salt
1.5 tsp baking powder
0.5 dl brown sugar
125 grams cold butter
1 egg
2 dl (200 ml) milk
0.5 tsp salt
1.5 tsp baking powder
0.5 dl brown sugar
125 grams cold butter
1 egg
2 dl (200 ml) milk
Blend the flour, salt, baking powder and sugar, rub in the butter with your fingers.
Add egg and milk, work together, adding a bit more flour as needed.
Put on a flour covered surface and knead until you can form small buns - I like to put my scones in a muffin tray. That way you get nice and high scones, easy to cut in half.
Put into the oven, (alternatively glaze the scones with a whipped egg and sprinkle some more brown sugar on top) 250 degrees, for ca. 10 minutes or until golden.
Add egg and milk, work together, adding a bit more flour as needed.
Put on a flour covered surface and knead until you can form small buns - I like to put my scones in a muffin tray. That way you get nice and high scones, easy to cut in half.
Put into the oven, (alternatively glaze the scones with a whipped egg and sprinkle some more brown sugar on top) 250 degrees, for ca. 10 minutes or until golden.
Happy Sunday!
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