Small, moist saffron scones are a wonderful start to Christmas morning. Serve them freshly baked with aged cheese or cream cheese and jam.

Ingredients
Makes 12 scones

• Sour Cream: 3 dl
• Saffron (0.5 g): 1 packet
• Wheat flour: 7 dl
• Baking powder: 3 tsp
• Salt: ½ tsp
• Granulated sugar: 2 tbsp
• Butter: 125 g
• Egg (for brushing): 1

For Serving:

Cream Cheese (Plain): 150 g

• Blueberry Jam

Instructions

1. Preheat the oven to 225°C (437°F).
2. In a bowl, mix the Arla Ko® sour cream with the saffron until well combined.
3. In another bowl, mix the wheat flour, baking powder, salt, and sugar.
4. Cut the Arla Svenskt Butter into cubes and add to the dry ingredients. Rub the butter into the flour mixture until it resembles breadcrumbs.
5. Add the sour cream and saffron mixture to the flour and stir until the dough comes together.
6. Turn the dough out onto a floured surface and knead it gently a few times.
7. Roll the dough into a circle about 2 cm thick. Cut out 12 scones using a round cutter or a glass.
8. Place the scones on a baking sheet lined with parchment paper. Brush the tops with a beaten egg.
9. Bake for 10-12 minutes, or until the scones are golden brown.
10. Let the scones cool slightly on a wire rack.

To Serve:

1. Spread the scones with Arla® cream cheese and top with blueberry jam.

Enjoy your freshly baked saffron scones! 😊