A scone the way it should be
For this recipe by Gino Gebhard, former executive pastry chef at the Conservatorium hotel in Amsterdam, it is important to use T55 flour, also known as strong flour. What is special about this flour is its high percentage of protein, which makes it suitable as an all-purpose flour for bread and croissants. Not in the mood to bake yourself after all? You can enjoy these scones during afternoon tea at the Conservatorium hotel.
Note: do you not have a KitchenAid or dough machine? Then halve all the ingredients and knead the dough the old-fashioned way with your hands for just as long.
How to make classic scones
Mix all the dry ingredients (flour, baking powder, salt, sugar, vanilla, lemon zest) together in a bowl for six minutes on setting 2. While this is mixing, beat the eggs in another bowl and pour in the milk. Then add the milk-and-egg mixture to the bowl with the dry ingredients and mix everything for six minutes on setting 1.
Hands
Remove the dough from the machine and knead it with your hands until smooth. Roll out the dough to a thickness of 2 cm and get the round cutter. Dip the cutter in flour before cutting out a shape, otherwise the dough will stick.
Proofing
Now make sure your baking tray is ready with baking paper. Place the cut-out scones on the tray with the bottom side facing up and make sure there is enough space between the scones because of the proofing. Brush the tops of the scones with the egg-and-milk mixture and let them rest in the refrigerator for 30 minutes.
Baking
Remove the scones from the refrigerator and brush them with the egg-and-milk mixture a second time. Bake the scones at 170 degrees for approximately 17 minutes until golden brown.
Serving
Eat the scones while they are still a little warm, with clotted cream and jam.
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