Swedish scones with cardamom, lactose free

Ingredients

• 3/4 tsp Cardamom, ground
• 190 g All purpose flour
• 130 ml Milk, lactose free
• 65 g Unsalted butter, lactose free
• 50 g Cane sugar
• 1/2 pcs Egg
• 3/4 tbsp Dry active yeast
• 1/2 tsp Cinnamon, ground
• 1/2 pinch Salt

Method

1. Prepare the dough: Melt the 75g butter in a sauce pan, then add the milk.
2. Warm the mixture until it reaches room temperature.
3. Dissolve the yeast into this mixture and let it sit for a few minutes.
4. Whisk in the salt, half of sugar, and 0.5tsp cardamom.
5. Transfer mixture to an electric mixer or, if mixing by hand, in a large mixing bowl.
6. Add about 2/3 of the flour then mix until it becomes smooth and shiny.
7. Add a little more flour, but save enough for kneading later.
8. The dough is ready when it easily releases from the sides of the bowl.
9. Cover the bowl with a thin towel and set it in a warm spot; let it rise for 30 minutes.
10. Meanwhile whisk remaining butter, sugar, cinnamon, and cardamon until you get a fluffy mix.
11. Remove the dough from the bowl, and using the rest of the flour, knead it lightly on a floured surface until smooth and shiny.
12. Divide dough into two halves.
13. Roll each half of dough into a thin, big rectangle and spread evenly prepared butter-cinnamon mix over one of the rectangles.
14. Place the other dough rectangle right on top, making a sandwich.
15. Roll the sandwich up, long side to long side, to form a long cylinder and with a sharp knife, cut each cylinder into equal slices.
16. Transfer slices onto baking sheet, lined with parchment paper.
17. Cover slices with clean kitchen towel and let rise until doubled in size, for 50 minutes.
18. Preheat oven to 220°C.
19. Once the buns have risen, brush the rolls with the beaten egg and sprinkle with plain or pearl sugar.
20. Bake for 8-10 minutes; set on wire rack to cool slightly before serving.