Forget scones as you know them: small, modest. These are chunky, large scones. And in the case of scones, more really is better. WE LOVE scones. Of which act. With extra jam (preferably homemade) and extra clotted cream. It can't be done. We made them for breakfast, but they can also be used as an afternoon snack.

What you need for 4 chunky scones:

250 grams of self-raising flour
2,5 teaspoon baking powder
Half teaspoon of salt
1 packet of vanilla-flavored sugar
30 grams of sugar
50 grams of butter
1 egg
75 ml milk

And this is how you make it:

Start by preheating the oven to 225°C. Prepare the baking tray with baking paper on it and then grab a bowl. Sift the flour, baking powder and salt into the bowl. Add the vanilla sugar and sugar. Cut the butter into small cubes and add it to the flour mixture.

Beat the egg with the milk and reserve a little of the egg mixture to brush the scones (before they go into the oven) and add the rest to the flour mixture. Then knead the flour mixture into the dough for the chunky scones. Then divide the dough into quarters and knead into balls. Place the balls on the baking tray and brush with the egg mixture. The whole thing can then go into the oven for about 10 minutes. After 10 minutes the scones should be light brown and of course done. Remove them from the oven and let them cool on the baking tray.

You can of course eat the scones with jam and whipped cream, or... clotted cream and/or mascarpone. All equally tasty.

We stole the original recipe All kinds but we made the scones a little bit differently.

With many thanks for making it to Clara Tilanus.

Love, Bloeme