Tuesday, 27 March 2007

Kama overpowers breakfast scones

It's this funny thing that I don't have graham flour at home. So every time I need it, I look around in the kitchen and discover:
a) no way I'm making this without graham flour
b) OK, I'll manage without
c) oh I'll just use kama again
And so it happens that the Estonian national dish kama (I wrote about it here) unintentionally discoveres itself in all kinds of dishes. I replace some of the graham flour with regular wheat flour and some of it with kama. The results are always interesting. This weekend my breakfast scones turned really Estoniany.

These scones are equally good with some cheese or a sweet topping. Good quality butter or some jam on a warm slice is a breakfast classic - as simple and good as it can get. I ate a slice with some cheese and one with vanilla and chocolate sauce.

Breakfast scones with kama

1 3/4 dl wheat flour
1/2 dl kama
1 tsp baking powder
1/4 tsp salt
1/2 tsp sugar
25 g butter at room temperature
1 dl milk

1. Mix together the flours, baking powder, salt and sugar. Add butter and mix carefully.Finally quickly blend in milk.
2. Heat a skillet and form an about 1 cm thick round. Make holes in it with a fork and bake it over medium heat for about 6 minutes on each side.
3. Serve warm or cooled, cut into slices.

The scones don't taste so good anymore later and should be eaten the same day. But as they're fast to make, this is not a problem, fresh scones are a lovely substitute to bread on weekend mornings or even on weekdays if you're not a person who loves to sleep until the very last minute.

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