Classic scones

In his Broodbijbel, master baker Hiljo Hillebrand lists breads from all over the world for you. The recipe for British scones also has a place in his book. Hiljo knows for sure: ‘It doesn’t get more British than this.’

Hiljo: ‘Traditionally, scones are served with clotted cream, but you won’t easily find that in the supermarket. Luckily, mascarpone and crème fraîche get us pretty close.’ We actually spotted clotted cream at Albert Heijn.

Method

1. Preheat the oven to 240 °C.

2. Loosely knead all the ingredients together into a dough. Do not handle the dough too intensively.

3. Dust the work surface with flour and place the dough on it. Roll it out into a sheet 2.5 centimetres thick. Turn the dough regularly while rolling so it cannot shrink too much. Leave to rest for 10 minutes.

4. Use a round cutter 7 centimetres in diameter to cut rounds from the dough and place them on a baking tray lined with baking paper. You can roll out the dough twice to 2.5 centimetres thick and cut out more rounds. Leave to rest for another 10 minutes.

5. Brush the tops of the dough rounds with beaten egg. You do not need to brush the sides.

6. Place the baking tray in the oven and reduce the oven temperature to 220 °C. Bake the scones for 15 minutes.

7. Leave the scones to cool. For the filling, mix the mascarpone and whipped cream or crème fraîche together. Do not stir too vigorously, as this will make the cream too thin. Cut the scones in half and fill them with the cream and jam. Or leave the scones whole and spoon some cream and jam alongside them. Break off a piece of scone and top it with cream and jam as desired.

Title: Broodbijbel
Author: Hiljo Hillebrand
Publisher: Carrera Culinair
Price: €29,99

Image: Simone van den Berg