Scones with various fillings

Scones with various fillings

Ingredients:

2 1/2 dl wheat flour

2 tsp baking soda

50 grams grated cheese

50 gr  butter

1 dl milk

Fillings:

For fillings you can do anything you like really. This time I used vegetables and berries. But you could do bacon and cheese. Cutting the bacon to small pieces and frying, shredding the cheese. 

Blueberries, Strawberries, Vegetables like green, red, yellow peppers, herbs like cilantro 

Directions:

Set the oven to 225 Celsius degrees.

Mix flour and baking soda, and mince the butter in it. Mix and stir in the milk while working the dough.

Stir until everything has mixed, stir in the fillings last.


I made a few with blueberries, a few with strawberries, a few with vegetables.

Then put the dough into muffin cups (please put the muffin cups in a muffin iron to prevent the scones from flowing.)

Bake for 10-13 minutes, or until the scones have become golden brown. Serve immediately with butter, cheese and some marmalade.

One batch makes about 6 big muffins

Cinnamon rolls

Cinnamon rolls

Ingredients:

50 g yeast

5 dl milk

150 g butter

1 1/2 dl sugar

1 tsp salt

2 tsp grinded cardamom

15-16 dl wheat flour

Filling:

200 g butter

1 1/4 dl sugar

1 dl of brown sugar

2 tbs cinnamon

Brushing:

eggs, pearl sugar

Directions:

Mince yeast in a bowl. Heat the milk to 37 degrees Celsius and pour over the yeast. Stir until dissolved.

Add butter and let it melt. In a bowl add the milk and butter, add, sugar, salt, cardamom and most of the flour. Work the dough well. With machine 10 minutes or 15 minutes by hand. Cover the bowl with dough with plastic wrap. Let the dough rest to rise for 30 minutes.

Make the filling: stir together butter, sugar, brown sugar and cinnamon. Bring the dough on floured  baking table and divide into two pieces.

Work the risen dough on the baking table and divide into four pieces. Roll each piece into a rectangle. To make the filling, spread the butter over the dough and sprinkle the entire surface with sugar, brown sugar and cinnamon.

Roll the dough into a cylinder shape, starting with the bottom edge, and then cut into 10-12 slices.

Place the slices onto a greased baking tray or do like me, place them in cupcake cups on the tray and let rise for another 30 minutes.

Brush with eggwash and sprinkle with pearl sugar and bake in the middle of the oven for 225 Celsius degrees, 10 minutes.

(about 45-50 pieces depending what size you like)

Overnight Oats

Overnight Oats!

The last week I tried a new type of breakfast, an idea from my daughter Frida from the USA. Overnight Oats! Yes, that is right, these are not desserts, but breakfast made from Oatmeal! It is so quick, healthy and easy. I just prepare the base the night before and put the topping on in the morning. It is like porridge from oatmeal but without cooking. You can use any yogurt, milk, oatmilk, "sourmilk" like the norwegian/swedish kulturmjölk/kefir in the base. The consistency will vary in creaminess. Just test what is to your liking. 

Directions: 

Mix the ingredients for the base in a container or jar and place in the refrigerator overnight. In the morning add the topping and eat. You can let the imagination run loose when it comes to taste in the base or for toppings. You don´t need a topping like I have here. My daughter who is an athlete use to mix protein powder in. 

Variation #1

Overnight oats

Base

1 dl oats

1 dl yogurt naturell (or swedish or norwegian kulturmjölk/kefir)

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Apple

Banana

Roasted pumpkin seeds

Roasted coconut flakes

Variation #2

Overnight oats  

Base

1 dl oats

1 dl yogurt naturell ( or swedish or norwegian kulturmjölk/kefir)

2 tbs milk

1 ts Cocoa no sugar

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Strawberries

Raspberries

Nuts

Raisins

Grapes

Roasted coconut flakes

Variation #3

Overnight oats  

Base

1 dl oats

1 dl yogurt naturell ( or swedish or norwegian kulturmjölk/kefir)

2 tbs milk

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Blueberries

Banana

Raspberries

Nuts

Raisins

Variation #4

Overnight oats  

Base

1 dl oats

1 dl milk

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Apple

Banana

Nuts

Raisins

Variation #5

Overnight oats  

Base

1 dl oats

1 dl oat milk

1 tbsp cocoa

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Strawberries

Banana

Nuts

Variation #6

Overnight oats  

Base

1 dl oats

1 dl creme fraiche

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Raspberries

Banana

Almonds

Variation #7

Overnight oats  

Base

1 dl oats

1 dl oat milk

1 tbsp cocoa

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Strawberries

Raspberries

Banana

Nuts

Variation #8

Overnight oats  

Base

1 dl oats

1 dl yogurt naturell ( or swedish or norwegian kulturmjölk/kefir)

Sapphron

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Strawberries

Raspberries

Banana

Grapes

Nuts

Variation #9

Overnight oats  

Base

1 dl oats

1 dl yogurt naturell ( or swedish or norwegian kulturmjölk/kefir)

1 tbs peanut butter

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Strawberries

Raspberries

Blueberries

Green and red Grapes

Roasted Coconut flakes