These flavorful, savory scones make a great choice for brunch, snack or side for any meal. The overall flavor I was looking for was Indian-inspired, so I chose masala chai with its balanced blend of spices (e.g., cinnamon, cardamom, nutmeg, cloves, pepper) that works nicely in baked goods (garam masala will also work). Jalapeño peppers provide flavor and a bit of heat, and cilantro provides the earthy flavor that is prevalent in a variety of Indian and Asian dishes.
Pineapple and coconut go together well in almost anything - from baked goods to main dishes to cocktails. We'll limit this post to breakfast and share a scone recipe we whipped up the other day. We recently bought a fresh pineapple to use as part of a main dish and had some left over. We've made all types of scones over the years, but all follow a similar ratio of dry to liquid ingredients and incorporate a variety of fruits, sweeteners and sometimes spices. So, we switched up few ingredients to come up with this tropical take on a scone.
The title is a Swedish lesson in number. You can eat "one semla" or "many semlor". Once you try these, you'll probably understand why you seldom see the word in its singular form.
I won't go into great detail describing the history of semlor in Sweden. You can read all about that in English (or Swedish if you prefer) on Wikipedia. I've tried many a semlor recipe over time ... some good, and some not. I'll save you the time and research, and include the recipe that works best for me.
The adventures of two guys who like to bake, cook, drink and try new recipes