If you find yourself caught between the allure of Scandinavian Småkakor and the comforting embrace of a British or Irish scone, worry no more. Our miniature scones offer a harmonious blend of both worlds—less sweet than cookies, but sweeter than biscuits. Chocolate pieces and butter make these treats both indulgent and satisfying, creating a perfect companion for your tea, a delightful addition to your picnic basket, or a quiet evening treat.

Not to be pigeonholed, these mini scones are versatile marvels. Whether you serve them with clotted cream and jam in true British fashion, or enjoy them as they are—Scandinavian-style—they're sure to captivate your taste buds. They're perfect for enjoying outside, perhaps with coffee, in the tranquil setting of a forest, or cozied up in your favorite reading nook for some well-deserved 'me time.'

The recipe is forgiving and adaptable, welcoming tweaks and personal touches that make them uniquely yours. So go ahead, let these miniature scones introduce you to a world where Scandinavian Småkakor and British scones meet, dance, and meld into a new form of culinary delight.

Ingredients:

• 2 cups all-purpose flour

• 1/3 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, cold and cubed

• 1/2 cup milk (or cream for richer scones)

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 cup chocolate pieces (or substitute with raisins, nuts, etc.)

• Optional: a pinch of ground cardamom or cinnamon for a Scandinavian touch

• For the egg wash:

• 1 egg, beaten

• 1 tablespoon milk

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. If you're using spices like cardamom or cinnamon, add them here.

3. Add the Butter: Cut the cold, cubed butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

4. Wet Ingredients: In a separate bowl, beat together the milk, egg, and vanilla extract.

5. Combine: Make a well in the center of the dry ingredients, pour in the wet ingredients, and mix just until incorporated. Don't overmix.

6. Add Chocolate Pieces: Fold in the chocolate pieces evenly.

7. Form the Dough: Turn the dough out onto a lightly floured surface and knead gently a few times to bring it together. Flatten the dough into a 1-inch thick round.

8. Cut the Scones: Using a round cookie cutter or the rim of a glass, cut out mini scones from the dough. You can also use a knife to cut them into wedges or squares like we do.

9. Prepare for Baking: Place the cut scones on the prepared baking sheet, leaving some space between them.

10. Egg Wash: Combine the beaten egg and tablespoon of milk. Brush the tops of the scones with this egg wash for a golden finish.

11. Bake: Place the scones in the preheated oven for about 15-18 minutes, or until they are golden on top.

12. Cool and Serve: Allow them to cool on a wire rack for a few minutes before serving. Enjoy your miniature scones with tea, or as you like!

13. These scones are forgiving; you can experiment with the types of fat, milk, or add-ins. They are perfect with tea, on picnics, or for a quiet evening in. Enjoy!

If you're like us and enjoy having fresh scones on demand, you can prepare a larger batch of dough and store it in the fridge. Just wrap the dough tightly in plastic wrap or place it in an airtight container. When you're ready to enjoy some scones, simply cut off the amount of dough you want and proceed with the baking steps. The dough should keep well for at least a day, depending on your fridge temperature. This way, you can have freshly baked miniature scones whenever the craving strikes!