I found this recipe on saffron scones in the cake book by Leila Lindholm called "A piece of cake", which is a fantastic baking cook book I highly can recommend you to try our your self. It contains a basic recipe on bun/scone/cookies etc followed by 6-8 different ways of making variation to that basic recipe.
My good girl friend from Odense decribed these saffron scones as the best scones, she had ever eaten followed by a request of getting a doogie bag with any leftovers of these scones :-) So I assume the scones were pretty good !!!! Yes, they tasted great of butter and saffron.
I served the scones together with hard whipped dairy whipping cream and fresh Danish strawberries instead of the usual jam. And the taste of Danish strawberries are just wonderful and fantastic compared to all these imported strawberries, which you can get all year round.
Saffron Scones: - 12 pieces
- 450 g cake flour
- ½ teaspoon salt
- 1½ teaspoon baking powder
- 60 g sugar
- 125 g cold butter
- 1 egg
- 2 dl milk
- 1 g saffron
- Heat the oven (conventional) to 250'C.
- Mix the flour, salt, baking powder and sugar together in a mixing bowl.
- Cut the cold butter into small pieces.
- Grind the butter pieces into the flour mix.
- Heat up the milk with the saffron in it - I use the microwave oven for this purpose
- Add the egg to the hot milk and whip it together.
- Mix milk-egg and flour-butter together without kneading it a dough.
- Place the dough on a pieces of baking paper.
- Flatten the dough into a height of 3 cm.
- Use a glass to cut out scone pieces or place the dough into heart shape silicone form.
- Bake the scone at 250'C for 10-15 minutes.