I like it when the kids say they want to cook. It doesn’t happen often. That’s perhaps why I like it: Pia says I’m a control freak in the kitchen, and she’s probably right. But, the kids need to learn that life is not about frozen pizzas and ready-meals, so I gladly (mostly) relinquish the controls, sometimes.
Last week William asked if he could bake something; a simple request, but one met with wild visions in my head of flour and butter smeared around the kitchen and sugar in the cracks between the floorboards: the kind of messy cooking that many TV cooks feign to practice is overrated.
Still, as I said, I had to relent. Baking it was. In the absence of any yeast in the house, I steered William towards scones; an easy sell, as he loves them. The fridge was looking less than well-stocked: a few fantastic Swedish root vegetables and onions, a lump of parmesan cheese and not much else.
Roasted root vegetable soup and parmesan and chili scones were the impromptu order of the day, I decided. William was down with the plan.
Under my terrifyingly strict guidance (poor boy) he managed to whip up a dough without spilling so much as a grain of salt. What talent (and probably fear) my young ones have. You’ve got to love them.
He mixed and rubbed and kneaded with the precision of a ninja-cook and turned out four scones that would be the envy of any master chef.
The scones were magnificent – light, fluffy and full of flavor. The boy did good; the kitchen stayed clean. Job done. I’ll make chefs of them yet.
William’s masterful parmesan and chili scones
- 5dl flour
- 1tsp. salt
- 1tsp. baking powder
- 75g butter, room temperature, cut in small cubes
- 1dl grated parmesan
- 1tsp. dried chili flakes
- 1tsp. ground black pepper
- 2dl mjölk
Set your oven to 275C
Mix the flour, salt and baking powder in a large bowl
Add the butter and mix quickly and lightly with the flour by rubbing it between your fingertips until the mix becomes sandy in texture
Add the parmesan, pepper and chili flakes towards the end of mixing
Pour in the milk and mix together to form a dough
Form the dough, using lightly floured hands, into four even bread-roll shaped balls
Place on a baking tray covered with grease-proof paper
Bake in the oven for 10-12 minutes until golden brown