Scones with funnel chanterelles and cheese
1 cup flour
1 cup spelt flour
1 cup minus 2 Tbs milk
2 tsp baking powder
3½ Tbs butter
1 Tbs fennel seeds
1 cup chopped fresh or reconstituted dried funnel chantarelles Craterellus tubaeformis
½ cup grated cheese: gruyere, sharp cheddar or Swedish Västerbotten
Butter or oil for sautéing
Knowledge is key to gathering mushrooms. There are about 150 species of edible mushrooms in Sweden, for example, but most people are familiar with only a few. It is important to only pick the mushroom species you are really sure about and that do not have dangerous look-a-likes.
A lot of people pick and use funnel chanterelles in cooking. They are easy to recognize and often abundant in the fall in mossy coniferous (evergreen) forests almost everywhere in Sweden. The mushroom is easy to dry and bring along on your adventures. Funnel chanterelles are incredibly delicious and add flavor to many different dishes!
Toast the fennel seeds in a dry frying pan until they have browned slightly.
Sauté the chopped mushrooms in butter.
Mix flour, baking powder, toasted fennel seeds and salt in a bowl. Quickly work the butter into the flour mixture until it looks like coarse crumbs. Add the milk and quickly mix into a sticky dough. Add the sautéed mushrooms and cheese. Sprinkle with a bit more flour if the mixture feels too loose.
Divide the dough into six equal balls and put one in each muffin cup. Sprinkle coarse salt on top of each scone.
Bake at medium heat for about 50 minutes.
Serve warm with butter.