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-Make sure the butter is at room temperature and preheat the oven to 150°C.
-Mix the flour with the baking powder, granulated sugar, raisins and a pinch of salt. (by hand or food processor)
-Pour in the milk and add the softened butter. Knead everything together well. Keep kneading for a long time and add some extra flour if the dough is too moist. The dough should be nice and elastic.
-Best the work surface with flour. Roll out the dough with a rolling pin to a thickness of 1cm.
-Cover an oven tray with a silicone baking mat or baking paper.
-Cut rounds (5cm) from the dough and place them on the baking sheet.
-Split the eggs. Beat the egg yolk with a sheutter of milk. Brush the scones with the mixture.
-Let rest for half an hour and brush the scones again.
-Place the scones in the preheated oven. Immediately increase the temperature to 220°C and bake the scones for about 15 to 18 minutes.
-Cut open the scones and serve with whipped cream, Hoogstraten Confiture, Hoogstraten Strawberries and powdered sugar.
Enjoy!
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Ingredients
for
6
persons
person
For the scones
1 kg of flour
250 g butter
250 g granulated sugar
450 g raisins
50 g baking powder
5 dl milk
2 eggs
10 g salt
For finishing
Hoogstraten jam
Hoogstraten Strawberries (1 container)
Whipped cream
Flour Sugar
Fan of this recipe?
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While filming in London of our mini-Youtube Series Hoogstraten on Tour with our strawberry ambassador Roger van Damme, we discovered these authentic scones. We visited an authentic bakery, Dunns Bakery in Crouch End, London. This bakery has been around since 1827 and is known for their scones. Discover the recipe here and the series on our YouTube channel!
60
minus
-Make sure the butter is at room temperature and preheat the oven to 150°C.
-Mix the flour with the baking powder, granulated sugar, raisins and a pinch of salt. (by hand or food processor)
-Pour in the milk and add the softened butter. Knead everything together well. Keep kneading for a long time and add some extra flour if the dough is too moist. The dough should be nice and elastic.
-Best the work surface with flour. Roll out the dough with a rolling pin to a thickness of 1cm.
-Cover an oven tray with a silicone baking mat or baking paper.
-Cut rounds (5cm) from the dough and place them on the baking sheet.
-Split the eggs. Beat the egg yolk with a sheutter of milk. Brush the scones with the mixture.
-Let rest for half an hour and brush the scones again.
-Place the scones in the preheated oven. Immediately increase the temperature to 220°C and bake the scones for about 15 to 18 minutes.
-Cut open the scones and serve with whipped cream, Hoogstraten Confiture, Hoogstraten Strawberries and powdered sugar.
Enjoy!
Discover this recipe at our proud partner! Read more
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Watch the video
-Make sure the butter is at room temperature and preheat the oven to 150°C.
-Mix the flour with the baking powder, granulated sugar, raisins and a pinch of salt. (by hand or food processor)
-Pour in the milk and add the softened butter. Knead everything together well. Keep kneading for a long time and add some extra flour if the dough is too moist. The dough should be nice and elastic.
-Best the work surface with flour. Roll out the dough with a rolling pin to a thickness of 1cm.
-Cover an oven tray with a silicone baking mat or baking paper.
-Cut rounds (5cm) from the dough and place them on the baking sheet.
-Split the eggs. Beat the egg yolk with a sheutter of milk. Brush the scones with the mixture.
-Let rest for half an hour and brush the scones again.
-Place the scones in the preheated oven. Immediately increase the temperature to 220°C and bake the scones for about 15 to 18 minutes.
-Cut open the scones and serve with whipped cream, Hoogstraten Confiture, Hoogstraten Strawberries and powdered sugar.
Enjoy!
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.