The Scone
June 25, 2013


After an entire week of rain, we finally got a beautiful sunny day. Nothing’s better than a good breakfast outside to celebrate the weekend. I usually treat everyone with crepes or pancakes but today, I felt to do something a bit different… Some delicious fluffy scones, accompanied with homemade rhubarb jam and whipped cream made with Madagascar vanilla beans (personally I love vanilla beans in everything, but of course add whichever flavor you love!)

Without being too pretentious, I really do think they’re the best scones ever, of course I think that, because it’s homemade! 

  • 350g of flour
  • 1/4 tsp of salt
  • 1 bag of baking powder
  • 85g of butter (cut it in small cubes)
  • 3 Tbsp of sugar
  • 175ml milk
  • 1 egg (beaten) 
  • 1 vanilla bean (optional)


  • Jam of your choice
  • Whipped cream (250 ml cream (35% fat), 1 vanilla bean, 2-3 Tbsp of powdered sugar)

Preheat oven to 220 degrees C (around 425 degrees F)

  1.  In a bowl, mix flour, salt, sugar and baking powder. Add the cubes of butter and mix everything with your fingers until you obtain a sandy texture. 
  2. In a pan, heat the milk a bit with the vanilla bean. Let it cool and then add the egg.
  3. Stir the liquid into the flour mixture and gently mix everything. 
  4. Place dough onto a lightly floured surface, and knead briefly. Make sure to not work the dough too much to maintain a fluffy texture.
  5. Hand press the dough until it is 1/2 inch thick. Cut into 10 triangles and place on the prepared baking sheet.
  6. Bake 10 minutes in the preheated oven.