Luxurious Scones á La Bloom
Every Sunday for 3 years, I’ve made these when I worked at a restaurant in Malmö called Bloom in the Park. They’re Michellin Star quality, and look a little bit different and less rustic than most scones, but are perfect for brunch, as a snack, classic fika, or afternoon tea. They’re moist, fluffy, rich, super easy to whip together, and can be frozen to be heated up when you need something quick. Enjoy!
- Yield: 8 medium scones 1x
Ingredients
Scale
- 270g / 9,5 oz / 4,5dl plain flour
- 1 tbsp (yes, not tsp) baking powder
- 1/2 tsp salt
- 40g / 1,4 oz margarine or butter, cold
- 150g plain yoghurt of choice*
- 1 egg + for brushing**
- Pearl sugar for topping (optional)
Instructions
- Preheat the oven to 200C/400F and line an baking tray with parchment paper.
- Start with mixing the dry.
- Finely crumble the margarine into the flour mixture.
- Add the egg and yoghurt. Using a large spoon or spatula, start mixing together the dough. In the end, to get a uniform dough I use my hands. If too dry, add a little bit more yoghurt.
- Roll the dough into a log and cut into 8 even pieces. Using your hands, you can shape and smooth out the dough pieces. Place evenly on the prepared baking tray, give an egg wash, sprinkle with pearl sugar, and bake for 18-22 minutes or until golden. Let cool, cut up, serve, and enjoy!
Notes
*I used plain soy yoghurt, but preferably use a richer yoghurt with a higher fat percentage
**You can probably switch the egg for an flax egg and add a little bit more butter.
Find it online: https://hannaekelund.com/luxurious-scones-a-la-bloom/