Swedish hastbullar ("quick buns") are like fancy scones. You can make them without paper cases, but the Swedish like to present their fika nicely.

Makes 12
2 c flour
2 tsp baking powder
2 tsp cardamom seeds, crushed (or used ground cardamom)
1/2 c unrefined sugar
100g cold butter, cubed
1/2 c chopped dried fruit (I used apricots, they used figs, anything works well)
1 egg
3/4 c milk

For the topping:
1 egg, beaten
1/4 c chopped nuts (I used hazelnuts) or demerara/raw/turbinado sugar

Preheat oven to 220C. Line a 12-cup muffin tin with paper liners.
In a large bowl mix together the flour, baking powder, cardamom and sugar. Rub in butter with your fingertips until dough looks like coarse breadcrumbs. Mix in dried fruit.
In a small bowl mix an egg with the milk. Stir into flour mixture until just combined, then spoon the sticky dough evenly into the paper liners.
Brush with beaten egg and sprinkle with nuts.
Bake for 10-15 mins until buns are cooked through and golden brown on top. Leave to cool in the tins. Best served warmed with butter.