This time, we have chosen a great Texel recipe to save for Easter: elderflower scones! On Texel, elders that line the meadows and country lanes start to blossom towards the end of April or the beginning of May. Their lovely white flowers can be used to make delicious dishes.
It’s best to pick the flowers in the morning, when the weather is dry. Don’t wash the sprays, as they could lose their flavour. Be careful not to pick all the blossom, because you can make wonderful dishes with the berries in the autumn.
250 grams self-rising flour
75 grams sugar
a pinch of salt
5-6 sprays of ripe elder-blossom
100 grams butter
6 centilitres sour cream or buttermilk
Preheat the oven to 200°C. First, sieve the self-raising flour into a basin and add the sugar and salt. Next, wash elder-flowers and leave them to drain, snip the flowers from the sprays into small heads and add them to the flour. Then add the softened butter. Crumble the mixture with your fingertips to form a dough.
Save half the egg to brush the scones and put the remaining egg in a bowl, whisk lightly and add two dessertspoons of sour cream. Knead the dough until it is a supple ball and does not stick to your hands. The elder-flowers give the dough a delightful aroma. Add another dessertspoon of sour cream if the dough is too dry.
Dust a counter with flour and roll out the dough to form a large flat piece measuring 1.5 to 2 cm thick. Cut out small circles with a glass or dough cutter. Only use a cutter for the dough — if the dough is kneaded or pressed too much, the scones won’t rise properly. Place the scones on a baking tray that has been lined with grease-proof paper. Brush the scones lightly with the remaining egg and bake them for about twelve minutes. Finally, serve the scones with cream or clotted cream.
These elderflower scones are best when eaten the same day.
Thanks to Annette van Ruitenburg, author of the cookbook De Smaak van Texel.