For grown ups – Arraksbollar

The very first sweet thing I learned to make in the kitchen was chokladbollar. I think there’s many other people in Sweden like me, people that learned to make chokladbollar first of everything else. You see, chokladbollar are very child friendly; you don’t need to use a potentially dangerous oven or stove to make them, it’s easy to make because you just put all the ingredients but one in a bowl and mix with your hands, they’re fast to make and small children think it’s fun when you roll them into balls and roll them in nib sugar. Arraksbollar on the other hand, are more for adults that still enjoy making easy and fast things in the kitchen and roll things into little balls and get your hands very dirty. It’s more for adults because even though there’s coffee in chokladbollar they don’t contain a particular type of brännvin called Arrak which has an alcohol content of 40% which children probably don’t like. They are normally made with oats, sugar, butter, salt, cocoa powder, arrak and then rolled in chocolate sprinkles but I made my arraksbollar more interesting and grown up by rolling them in toasted and chopped almonds and mixed raisins in the batter. I think the raisins add another dimension to the balls, they give an interesting change in consistency and a slightly fruity tang which breaks off from the sweetness and richness. If you love raisins, add more, and if you hate them then leave them out.

Some people put the oats in the blender briefly before mixing with the other ingredients but I actually enjoy the course texture of the oats so I decided to use thick cut oats. You may use whichever you wish. If you don’t have arrak then you can use another liqueur of your choice, although then you can’t call them arraksbollar anymore. I recommend Amaretto. Keep in mind that one gramme of liqueur doesn’t equal one millilitre since alcohol has a different density to water, so don’t use a tablespoon to measure the liqueur, weigh all ingredients instead. As for the almonds you’ll get leftovers but when rolling the balls it’s better to have a bit too much than too little.

Since I recently came home with lots of luxurious chocolates there is a lot to eat here at the moment, and I was planning on making Keith give them away to his work colleagues but he refused to, saying that he liked them too much while chewing on one…

Arraksbollar

About 200 g/7.1 oz toasted and chopped almonds
185 g/6.5 oz thick cut oats
100 g/3.5 oz unsalted butter, cubed and at room temperature
100 g/3.5 oz sugar
40 g/1.4 oz raisins
30 g/1.1 oz cocoa powder
25 g/0.9 oz of arrak, or to taste
1 g/0.04 oz/a pinch of salt

Put all the ingredients apart from the almonds in a a bowl and mix it together with your hands. Roll balls the size you want, about 3 cm (1.2 inches) is quite a good size. Roll the balls into the chopped almonds and put them in a tub in the fridge. They taste better cold and slightly hard from being in the fridge!

arraksbollar

arraksboll

Chokladskolan – Part one

If you were to ask me what type of food that I prefer to work with then I’d say chocolate. It’s complex, beautiful, versatile, delicious and quite scientific.

After starting reading Peter Greweling’s book about chocolate and confections I was quite apprehensive and daunted by working with chocolate. I read about tempering and how it’s supposed to be something that even professionals struggle with and afterwards I felt like I wouldn’t quite dare to try on my own (which for the record I did once; I overheated the chocolate in the initial heating stage, thought it wasn’t worth continuing the tempering and gave up on the rest of the process and got chocolate bloom), however, I was drawn to the whole world of chocolate with beautiful molded chocolates, dipped centers, delicious fillings, conversations about different cocoa origins and beans, the art of chocolate sculptures and everything else so I felt like I must get over this fear I had because I didn’t want it stopping me. I then quickly made up my mind and on a whim I decided to travel over to Sweden and enrol on three courses on chocolate in Chokladskolan (literally the Chocolate School) in Nora.

I decided to go to Sweden because in England there aren’t many courses at all on the subject. You can either do one or two very basic courses or you have to do some long courses that runs over several months to years that also includes pastry work (such as the pastry courses at Le Cordon Bleu in London) that are also very expensive and therefore out of my league. Chokladskolan was therefore the perfect alternative; they offer several courses so you don’t just learn the basics and the quality of the courses are high. They have a bean to bar course and for that one they hire the Hawaiian chocolate bean to bar maker Nat Bletter who is a well known person in the world of chocolate with his Madre company that produces small scale bean to bar chocolate.

Said and done. It was a cold and dark morning that I travelled from Stockholm to Nora, the snow was lying on the ground and most people were still in their beds, sleeping. I arrived in Nora after over six hours of travelling and navigated from the final bus stop to the wooden house that Chokladskolan is in whilst a cat was tailing after me. I opened the door and the course leader Ingela Svedbro greeted me. My mouth was stiff from the cold so I couldn’t speak very well but we managed to chat for a bit over a cup of tea together with another student as the remaining two course participants showed up.

At Chokladskolan it’s very hands on because of the shortage of time, I think the idea is that you get a quick theory lesson, some demonstrations and then you try it out yourself. You then get feedback on your work from Ingela and then you take all this information you got through demonstrations, theory lessons and the chocolate work you did and go home and practice until you get it just right and then it’s time for the next course with new things to learn. This works well in my opinion, because it means that you can learn how to make good quality chocolates through these short courses, which works out nicely for busy people that work or study and can’t devote themselves to a long full time education.

We put on our aprons and our chef hats and Ingela talked through the different chocolate couvertures that we were going to work with. I have never really understood when people talk about different origins of chocolate and the different notes they have depending on where the beans come from, but I immediately noticed a difference now, it was like a new world opened up for me. I think perhaps it was because the chocolate I’ve eaten in the past has been mainly cheap chocolate whilst this was top quality. We tried Michelle Cluizel’s chocolate from a plantation called Maralumi (or possibly Mokaya), from a plantation called Los Ancones and from a plantation called Vila Gracinda. These all have similar cocoa contents, 64, 67 and 67% but tasted very different. The first was very fruity and sweet, the latter was fruity but slightly tangy as the same time and the latter was quite bitter and smoky in my opinion. My group chose to use the chocolate from Los Ancones.

We were taught how to make a ganache filling for the chocolate shells using cream, chocolate, butter and flavourings. We decided to make the fillings with peppermint oil, Calvados and cassia, Amaretto and lastly dried raspberry powder.

The filling was quite easy to make, what I really came to the school to get better at was the tempering and making the shells. We used microwaves to heat up the chocolate because it’s easy to get water in the chocolate if you’re using a bain Marie. Why do you need to temper chocolate? It almost deserves an entry of its own but in short it’s because chocolate is polymorphic which means that just like carbon, chocolate can have vastly different characteristics depending on how the molecules sit together (or atoms in the case of carbon). Imagine graphite, that’s how chocolate is if you haven’t tempered it, it’s soft and bendy, no shine and no snap, but if you are to temper it you get something like diamond; very shiny, hard with a snap and holds it’s shape. After heating the chocolate you have to cool it down while agitating it somehow, there are various ways to do this but at Chokladskolan we used the tabling method which is the classic one where you cool it down on a marble slab with a spatula. We then transferred the chocolate back to the bowl and heated it slightly again.

Now when your chocolate is in temper you have to work fast, which is something I have to practice on. We were shown how to make the moulded shells. In short you pour chocolate over a polycarbonate mould, scrape it off and then shake the mould or hit it against the work top to get rid of air bubbles in the chocolate. You then simply flip the mould upside down and shake off the excess chocolate. You then scrape off more chocolate as you’re holding it upside down, put it on metal frames to let it set for a few minutes and then scrape it off again once the chocolate is set.

We piped our filling into the shells and normally you’d let the chocolate sit for at least a day so that the filling is completely set before you seal off the chocolate bottoms with more chocolate, but we didn’t have time so we had to do it today. This is the hardest part of it all in my opinion; getting pretty bottoms. We poured chocolate over the moulds again and scraped it off, but as we scraped little holes emerged here and there, because the chocolate got cold so fast.

You let the moulds sit for a few minutes and then you transport them to the fridge, to release latent heat that otherwise might cause the chocolate to bloom. If your chocolate is correctly tempered it should shrink back slightly from the moulds which ours did. We gathered around our teacher as she flipped one of the moulds up side down and watched as the chocolates fell out. Shiny and pretty!

I travelled home with all my chocolates and let my family try some, and I slept very well that night because I was tired after a long day. I had to wait a whole week until the next course, which I will write about next Wednesday…

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Better days – Raspberry ice cream

Some people say that you shouldn’t eat ice cream in Winter, but I think that’s silly. If you’re indoors with the radiators on under a warm blanket then it’s not any colder than Summer would be so why deprive yourself of ice cream simply because it’s not traditional? Especially if the ice cream is fruity and thus remind you of nice Summer days.

However, eating ice cream outdoors in Winter isn’t a great idea. That didn’t stop me when I was 15, it was several minus degrees and I really, really wanted a pear ice lolly, so my sister kindly bought one for me and I ate it on the way home. I still enjoyed it, but I thought to myself later that perhaps it would have been tastier eaten in bed later. I was very impatient when I was small.

This ice cream is easy to make. I used quite a lot of raspberries for it, but the flavour is still quite mild. If I were to make it again I’d either increase the amount of raspberries or use a sieve with bigger holes. The leftover raspberries, the seeds and the wobbly bits that stick to them, is very tasty so don’t throw it away! Just eat it on it’s own, or with yoghurt or on top of porridge.

Raspberry ice cream

250 ml/8.8 oz milk
250 ml/8.8 oz whipping cream (or double cream)
33 g/1.2 oz glucose syrup
62 g/2.2 oz sugar
315 g/11.1 oz frozen raspberries
3 egg yolks, preferably small or medium

Heat the raspberries over medium heat until they’re soft and mushy. Press through a sieve as well as you can and put the juice back into the saucepan and heat until it’s a thick syrup. Put the milk and cream in a saucepan together with the glucose syrup. Bring to the boil and put the saucepan carefully in a basin with cold water and let the mixture cool for about half an hour. Whisk the egg yolks together with the sugar for about two minutes until it’s fluffy and pale in colour. As you whisk, pour the milk and cream mixture carefully into the egg and sugar mixture. Make sure that you pour the milk and the cream mixture into the egg and not the other way around or the egg mixture might curdle. After the two mixtures are combined, pour into the saucepan again and heat on medium heat while whisking until the mixture is 82 degrees C/180 degrees F or it’s thick enough to cover the back of a spoon. Strain the mixture into a bowl and put it into the water filled basin again to cool down, stirring every now and then to prevent a skin from forming. When it’s cooled down, stir in the raspberry syrup and cover with cling film and put it in the fridge over night. Churn it in the ice cream maker the next day.

raspberry ice cream

Fatty Day – Semlor

All countries seems to have their own traditions regarding Shrove Tuesday, many of them involving eating various rich foods. It seems very common to eat pancakes at this day around the world and Britain is one of the places that celebrates “Pancake day”, another name for Shrove Tuesday, named so because of the extensive eating of pancakes.

We Swedes likes to be different. For starters, we like to give our Swedish things names that in English mean funny and silly things, not intentionally but all the same, for example we have Plopp (a toffee filled chocolate bar) and Pigall (another chocolate bar with an extremely sickly filling) and of course Shrove Tuesday is no exception. We named this day Fettisdagen. You can read this as either Fet-tisdagen or Fettis-dagen, one meaning Fat Tuesday and the other Fatty-Day. The other thing we do differently is that we don’t eat pancakes on Fatty Day, instead we eat something called semlor. A semla is a round cardamom bun filled with marzipan, whipped cream and topped with sifted icing sugar. The dough used to make semlor is just a normal bun dough used for normal cinnamon buns, but shaped into round balls instead of rolled out.

You know that I had bad eating habits when I grew up, whenever we had a sweet treat we were given big portions and often seconds. Semlor is no mistake, most people only have one semla and that is an adequate serving. In my family you were given two. I, however, even to this day always feel like I could probably eat three without any problems. I don’t recommend eating more than one or two if you must, because you can die of it which the Swedish king Adolf Frederick did after supposedly eating 14 semlor amongst other things.

Some people like to eat their semla as a hetvägg (literally meaning hot wall) which is when you warm some milk and serve the semla in it in a bowl. This isn’t the most common way to eat a semla but it has its followers. Common or not, if you happen to get many leftover buns that might be stale after a few days this is a good way to make them nice and moist again.

semla

Plain but perfect – Vanilla ice cream

I have a lot on my mind right now, with an upcoming journey to Sweden full of chocolate courses and things changing in my personal life. It’s nothing bad going on, it’s all good and exciting changes that I love with all my heart, but sometimes I can’t sleep at night because of it (that and the cold, my cat meowing and Keith taking up more than one third of the bed which means I get less space than I’m used to so can’t spread out like a drunk toad).

At times like these I sometimes find it hard to think of really interesting things to bake. I can think of good things, of course, but not those pure genius things that you’ve never seen before or at least not seen that often. Sometimes I can think of those things, but then when I think about spending hours in the kitchen putting together a complicated dish when my head is spinning and I just want to sit down it feels too much. I think it’s times like these that make you appreciate it more when you do come up with something great; a piece of art that tastes divine.

Alas, all I ended up making was vanilla ice cream. All because we had to use up some cream and we were running low on ice cream. However, it’s not as boring as it sounds. In fact, it’s not boring at all. Just think about all the desserts were vanilla ice cream often is a must; apple pie, fruit salad, brownies or perhaps affogato. I even know someone whose favourite ice cream flavour is vanilla, just plain vanilla. No baking blog is complete without a basic recipe for vanilla ice cream!

Vanilla ice cream

300 g/8.8 oz milk
300 g/8.8 oz whipping cream (or double cream)
40 g/1.4 oz glucose syrup or honey
75 g sugar/2.7 oz sugar
3 big egg yolks
Vanilla to taste, I used one pod

Put the milk and cream in a saucepan together with the vanilla seeds and the glucose syrup. Bring to the boil and put the saucepan carefully in a basin with cold water and let the mixture cool for about half an hour. Whisk the egg yolks together with the sugar for about two minutes until it’s fluffy and pale in colour. As you whisk, pour the milk and cream mixture carefully into the egg and sugar mixture. Make sure that you pour the milk and the cream mixture into the egg and not the other way around or the egg mixture might curdle. After the two mixtures are combined, pour into the saucepan again and heat on medium heat while whisking until the mixture is 82 degrees C or it’s thick enough to cover the back of a spoon. Strain the mixture into a bowl and put it into the water filled basin again to cool down, stirring every now and then to prevent a skin from forming. When it’s cooled down, cover with cling film and put it in the fridge over night together with the scraps from the vanilla pod. Churn it in the ice cream maker the next day.

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Just some biscuits – Double chocolate pistachio biscotti

Have you heard of Lidl? Lidl is a chain that sells cheap and often peculiar food items, some of them can be surprisingly nice. When I was small my mum once bought a packet of not so authentic biscotti from Lidl. I tried one of these biscotti things and then I had to have another one, and then another one, until most of the contents was gone (I often did that sort of thing). Biscotti can be extremely moreish, and this event of my childhood proves that they don’t even have to be of a high quality for you to want to eat another one, and another one… The biscotti that I made last night, however, are good quality and therefore even nicer.

Before I drafted up a recipe I read all about them on Wikipedia. I like it when recipes at least try to be somewhat authentic, so I decided not to add any fat to my biscotti. However, I like my biscuits airy and light so I decided to use self raising flour and as you can see, apart from the eggs, flour and sugar the rest of the ingredients in my biscotti are not the traditional almond and pine nuts; I used pistachio, dark chocolate and cocoa to flavour mine. I guess I like to add a twist to most things I bake…

Biscotti are very dry. Keith’s mum asked me if they are supposed to be that dry, and they sure are so make sure you do what the Italians do and dunk them in a drink. I’m not a big fan of alcoholic drinks so I recommend that you do what according to Wikipedia isn’t traditional and dunk yours in a cup of hot chocolate or black tea with milk in it.

These biscuits will last for a really long time because of the dry nature of them (twice baked bread actually used to be a staple food for the Roman legions according to Wikipedia).

Double chocolate pistachio biscotti

70 g pistachio nuts
45 g dark chocolate
190 g/6.7 oz self raising flour
25 g/0.9 oz cocoa powder
170 g/6 oz sugar
2 eggs
A pinch of salt

Put the oven on 190 degrees C/375 degrees F (165 degrees C/330 degrees F if you’re using a convection oven) and chop up the chocolate coarsely and roast the nuts in a frying pan. Whisk the eggs together with the sugar for a couple of minutes. Stir in the nuts and the chocolate. Mix the flour, the cocoa powder and the salt in a small bowl and add this to the wet mixture and stir to mix it all. Divide the dough into two on two sheets of greaseproof paper and careful pat it out into two flat logs, the dough is quite sticky. Bake in the oven for 20 minutes. Take out the biscotti, lower the oven temperature to 125 degrees C/260 degrees F (100 degrees C/210 degrees F if you’re using a convection oven) and cut them into thin biscuits and place them flat side down on the greaseproof paper and bake again for 20 minutes or until they are dried out and crisp.

Biscotti

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Cake art – Buttermilk cake with blueberries, lemon and almonds

Sometimes when I feel like baking I’m not sure what to make. Do you remember back in school when you had art classes and the teacher wouldn’t tell you exactly what to draw, but instead you had to draw according to a theme or a feeling? It could be pink, Summer, black and white or happiness. You’d think about it for a while, and then suddenly it just appeared to you what you should draw, you just knew, and you’d think it was quite interesting because you ended up drawing something you otherwise wouldn’t think of. Well, it was a bit like that the other day. Theresia at the blog Söta saker is almost every month hosting a activity for bloggers in which she tell you a theme and you bake something that fits and then you blog about it and at the end of the month she put up a great, big blog post with all the entries in it.

The theme of January is “mjuka kakor” which I’d like to translate to cakes, but not the fancier cakes with lots of fillings, icing and decorations but more like simple tray bakes and loaf cakes. I decided to give it a go and try to figure something out, just like in art class.

It didn’t take much thinking to get a good idea, I’m a very creative person. I simply thought of one single flavour and thought of things that go with that flavour, the result is a buttermilk cake with blueberries, lemon zest and juice and chopped almonds. Do I need to say more? The buttermilk make the cake slightly tangy in a soft way which contrast against the sharp tangyness of the lemon and the blueberries and the almonds add a sweet, rich and nutty contrast. And of course, there’s vanilla in there too hiding in the background and together with the other ingredients providing the canvas on which the main flavours can go.

This cake is very crumbly when it comes out of the oven, but the taste is still perfect. The day after baking it’s even better; it’s not crumbly and it’s very moist. It’s not common to line baking tins in Sweden, we usually just grease and flour the tins and sometimes we actually use breadcrumbs instead of flour. I didn’t use breadcrumbs for this cake, but the result of not lining the tin is still a slight crust that makes the eating experience nicer because it provides yet another texture change and some extra flavour.

Buttermilk cake with blueberries, lemon and almonds

105 g/3.7 oz sugar
50 g/1.8 oz butter
1 egg
100 g/3.5 oz buttermilk
105 g/3.7 oz self raising flour
100 g/3.5 oz frozen or fresh blueberries
30 g/1.1 oz halved, toasted almonds
Zest from one lemon
The seeds from half a vanilla pod
A pinch of corn flour
A pinch of salt

Put the oven on 175 degrees C/350 degrees F (150 C/300 F if you’re using a convection oven). Beat the sugar, butter and the vanilla together until it’s light in colour. Put the egg in the mixture and beat for 2-3 minutes. Add the buttermilk and mix together until it’s just come together. Mix the flour with the salt and fold in in the batter until it’s well combined. If you’re using frozen blueberries, defrost them, strain the juice and mix with a bit of cornflour to absorb the extra moisture. Toast and halve the almonds. Put the blueberries, almonds and zest in with the batter and fold it in gently; you don’t want to mash the blueberries. Grease and flour (no need to line it) a loaf tin approximately 10×22 cm, a little bit smaller or bigger doesn’t matter. Bake the cake in the oven for about 35-45 minutes (I didn’t time it exactly, sorry!) until a skewer comes out clean.

Blueberry buttermilk cake

A bit harder but still easy – Fancy After Eight pears

In Sweden we have this popular dessert called After Eight pears. It consists of canned pear halves that you top with an After Eight each, bake them in the oven or put them in the microwave until the chocolate on top is slightly melted and then eat with ice cream. It’s a little bit like a cheaty version of Poire belle Hélène. It sounds like a strange combination but pears, mint and chocolate goes nicely together.

After Eight pears is the type of dessert that you can just whip up impulsively in five minutes, but the After Eight makes people think it’s fancy. I wanted to make a similar dessert but of a better quality, something you can feel that you made yourself from scratch rather than just putting half made things out of packets together so I decided to poach some pears and make a chocolate-mint sauce to go with it. I think the result is a lot prettier than the good old After Eight pears.

I don’t think it needs anything to go with it but if you want to then you can have it with some vanilla ice cream or some whipped cream. You want to be careful with how much mint oil you put in the sauce, it can easily overpower the gentle flavour of the pears.

Poached pears

4 medium sized pears
About one litre of water
90 grammes of sugar

Peel the pears but leave the stalk on. Put the sugar and the water in a sauce pan and stir until the sugar is dissolved. Put the pears in the water and let them simmer until they are soft, about 10 to 15 minutes.

Chocolate mint sauce

45 g sugar
20 g cocoa
50 g milk
Pinch of salt
One drop of peppermint oil (if you’re using peppermint essence which is weaker then you will need a bit more)

Put all the ingredients in a sauce pan and whisk until it starts to boil, over a low heat let the chocolate sauce gently boil for about 5 minutes until the sauce is shiny and thick.

poached pears

A successfull failure – Swedish style flatbread

I wanted to make tunnbröd today. This really thin bread that you roll into wraps. I used to like eating it as a child whenever we had some at home. Anyway, I drafted a recipe that I thought looked good, made the dough and rolled it out. Then I baked it. I don’t know why it went wrong, but the final bread had lots of big air pockets in it and it wasn’t thin enough. It’s more like a thin, soft pitta bread but instead of a big air pocket it has many of them. Maybe I didn’t prick them enough with the fork? Perhaps if I was more careful to prick them enough the air would escape easier creating more, small holes rather than a few big ones. It’s still a great bread, just not tunnbröd. I guess that with all the bread spices so commonly used in Scandinavian bread and the rye flour you could call it Swedish style flatbread. It’s not what I intended but I might actually make it again. It’s great with butter and ham or some peanut butter and a sliced banana on top.

Swedish tunnbröd

40 g butter
380 g milk
25 g fresh yeast
70 g honey
80 g rye flour
460 g strong white flour
5 g baker’s ammonia
5 g salt
Just under a spoon each of whole caraway and fennel

Put the oven on 250 degrees C (225 if you’re using a convection oven). Cube the butter and let it get to room temperature. Put all ingredients apart from the salt in a bowl and use a kitchen machine to knead the dough for about 5 minutes on a slow speed. Add the salt and let the machine run on a faster speed for 3 minutes. Let the dough rest for about an hour to an hour and a half. Divide into 12-14 pieces and shape them into round balls that you roll out with a rolling pin to just a few mm thin. Prick the bread with a fork all over. Bake directly for 2-5 minutes, there’s no need for the bread to rise any more.

Flatbread

Summer dreams – Scones with raisins, yoghurt and vanilla.

Occasionally you come across things that are completely different in other countries than where they were invented. Take scones for example, in England they are cute, round and small but in Sweden they are the burly and big. In England you flatten out the dough with a rolling pin and cut out little round scones but in Sweden you just shape the dough and flatten it really roughly into a huge scone the size of a small side plate.

I remember that in home economics class in school we sometimes made scones. We’d make a couple of plate sized scones each and since they had about the same area as a slice of bread people, me included, seemed to think that one scone equalled a couple of slices of bread, so you ate at least one huge scone yourself loaded with butter, jam and cheese and then you’d wonder after class why you felt so stuffed and slow…

In Sweden we often eat something called filmjölk, this is basically soured milk which is pretty much the same as what yoghurt is, but with different types of bacteria. The taste is slightly less tangy than yoghurt and a bit sweeter in my opinion. It goes really nicely in scones but you can’t buy it in England so I used yoghurt instead although buttermilk would go better (but I didn’t have any at the time).

I haven’t had scones in years, so the reason why I found these so incredibly tasty might simply be because I was deprived but I’d like to think that they are just amazing scones. The almonds provide a nice consistency and texture variation, raisins are always nice and the vanilla will go great with strawberry jam or whatever jam or preserve you choose to eat with the scone. This is a fairly small recipe, I only got six tiny scones from it but it’s easy to double or even triple to make however many you want. They are nice and Summery and perfect to make on a whim a rainy day.

Almond and raisin scones with yoghurt

120 g self raising flour
26 g butter
72 g natural yoghurt
16 g roughly chopped almonds
16 g raisins
A pinch of salt
A tiny bit of vanilla seeds from a pod

Put the oven on 225 degrees C (200 if you’re using a convection oven). Mix everything together into a manageable dough, add more flour if it’s too sticky. Flatten the dough with a rolling pin until it’s about an inch or slightly less in thickness, use a small, round cutter and cut as many scones as you can. Flatten the scraps again until there’s no more dough left to work with. Bake in the oven until they look nice and golden.

almond scones