Last week I was thinking of something new for breakfast (the children had a few days off from school), and suddenly the idea of scones came to mind. Scones are not a traditional Dutch dish, but I’ve learned to appreciate a good scone in the years I lived in London. Here’s the recipe I used (this BBC Good Food recipe but with a few modifications). A grand recipe, we all agreed on! (And it makes your kitchen smell heavenly, if anything!)



  • 350g flour, plus more for dusting
  • ¼ tsp salt
  • 2 tsp baking powder
  • 85g butter (cut into cubes — didn’t bother)
  • 3 tbsp caster sugar
  • 175ml buttermilk
  • 1 tsp vanilla extract
  • beaten egg, to glaze

Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, use your fingers to rub the butter in the mix until it looks like fine crumbs.
Put the buttermilk into a jug and heat in the microwave for about 30 secs until warm. Add the vanilla and sugar, stir, then set aside for a moment. Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid and combine it quickly with your hands – it will seem pretty (really!) wet at first. Scatter a royal amount of flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 3 to 4 cm deep.
Take a 5cm cutter and dip it into some flour. Plunge into the dough, then repeat until you have four to six scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Bake for 10 to 15 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream (or butter).

Bon Appetite!

xxx Esther



Comments (7)

September 29, 2014

Delicious! I have not made scones for years.

September 29, 2014

Hi Esther!

Now I’m in the mood for making scones! Not sure what I could replace the buttermilk with though over here in France…do you know?

Esther in Amsterdam
September 30, 2014

Hi Elizabeth, you can just add a few drops of lemon juice to normal milk and let it stand for a few minutes. (The original BBG good food recipe describes that procedure quite clear: — see ‘know-how tip)

September 29, 2014

I think you can use milk that has gone a little bit off/sour (or at least my mum did that when it happened to the milk and they were yummy!)

Jackie van den Bergh
September 30, 2014

Hi Esther, my sweet father in law just gave us some of these pretty plates on our last visit, I think I admired them a little too much. Would you be able to tell me more about them (my father in law did not know anything and they only have a gold scribble on the back) as I would love to find some more. We love scones in this house too, perfect in school lunches too.

Esther in Amsterdam
September 30, 2014

Hi Jackie, Just look for jäger eisenberg and you will find them :). How sweet of your FIL to bring them!!! x

Jackie van den Bergh
October 2, 2014

Thank you, he is lovely

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