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 — a new favourite! I think it originally comes from the BBC.

It makes your kitchen smell heavenly!

Buttermilk scones

Ingredients:

• 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 Appétit!

xxx Esther