These small buns are quite different from the traditional British scones. In Claus Meyer’s Danish version, the dough is perfectly buttery — resembling shortcrust pastry in texture and a good croissant in taste. They are almost unsweetened (though you can adjust sugar to taste). Popular additions to the basic recipe include chocolate, salted butter scones with coarse salt, or those with oat bran. I only added dried lavender. You can use other flavorings of your choice, but no more than one: dried cranberries, rosemary, black pepper, or vanilla seeds.
In Copenhagen, I’m always ready to go for these scones by Claus Meyer. If you get a chance, visit Meyers Bageri and try them. If not — bake them at home, it’s really simple.
- 255 g flour
- 40 g sugar
- 10 g baking soda (or better: 1 heaping tsp baking powder to avoid a strong soda taste)
- a pinch of salt
- 100 g best-quality butter
- 160 ml yogurt (or kefir, whey, or soured milk)
- 1 egg (for brushing)
Chill all ingredients. In a bowl, combine flour, sugar, salt, baking powder or soda, and butter. Quickly cut the butter into the mixture with a knife until it resembles coarse crumbs about the size of peas. Pour in the cold yogurt and quickly knead the dough with your hands.
Dust your work surface with flour, roll the dough out to 1 cm thick, and fold it in half or into quarters like an envelope. If you’re adding flavorings, do it now. Repeat rolling and folding three times. Leave the dough about 1 cm thick, place it on parchment, and chill in the fridge or freezer for 5–20 minutes.
Preheat the oven to 220°C / 430°F. Cut out rounds with a cutter or glass, place them on parchment, brush with beaten egg. Bake for 8–11 minutes until golden.
Chill all ingredients. In a bowl, combine flour, sugar, salt, baking powder or soda, and butter. Quickly cut the butter into the mixture with a knife until it resembles coarse crumbs about the size of peas. Pour in the cold yogurt and quickly knead the dough with your hands.
Dust your work surface with flour, roll the dough out to 1 cm thick, and fold it in half or into quarters like an envelope. If you’re adding flavorings, do it now. Repeat rolling and folding three times. Leave the dough about 1 cm thick, place it on parchment, and chill in the fridge or freezer for 5–20 minutes.
Preheat the oven to 220°C / 430°F. Cut out rounds with a cutter or glass, place them on parchment, brush with beaten egg. Bake for 8–11 minutes until golden.
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