Scones with Clotted Cream and Jam

Name: Scones with Clotted Cream and Jam
Cook time: 35 min
Total time: 35 min
Yield: 8 servings
Cuisine: British
Ingredients: 350g Self-Raising Flour; 1 tsp Baking Powder; 1/4 tsp Salt, fine; 85g Unsalted Butter, cold, cubed; 3 tbsp Caster Sugar; 175ml Whole Milk; 1 tsp Lemon Juice; 1 Egg, beaten, for glaze; 300g Clotted Cream; 250g Strawberry Jam, traditionally strawberry; Some Flour, for dusting

These classic British scones are tender and lightly golden, with a crumb that splits open to cradle rich clotted cream and sweet strawberry jam. Slightly tangy from a splash of lemon-soured milk, they’re quick to mix and perfect warm from the oven for teatime or a cozy weekend treat.

These classic British scones are tender and lightly golden, with a crumb that splits open to cradle rich clotted cream and sweet s... Show more

Traditional British Recipe

Health Grade

E · Indulgent

Rating

4.6

Time

35 min

Price

0,58 €

Calories

534 kcal

vegetarian

easy

kid friendly

comfort food

Method

Preheat the oven

Heat the oven to 220° C and get a baking tray ready. A properly hot oven helps the scones spring up quickly and turn golden on top.

Mix the dry ingredients

In a large bowl, whisk together Self-Raising Flour, Baking Powder, Fine Salt, and Caster Sugar. Add the cold, cubed Unsalted Butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs with a few pea-sized bits of butter still showing.

Add the milk

Stir Lemon Juice into the Whole Milk and leave it for 2 minutes so it lightly thickens; it may look a little curdled, and that's fine. Pour the milk mixture into the bowl and mix gently until a soft, shaggy dough forms; stop as soon as the dry patches disappear so the scones stay tender.

Shape and glaze

Turn the dough onto a lightly dusted surface and use Flour only as needed to stop sticking. Pat it out to about 2 cm thick, then cut straight down with a round cutter without twisting. Bring the scraps together once and cut again if you need to, then set the rounds on the tray and brush the tops with Beaten Egg for a glossy finish.

Bake the scones

Bake on the middle shelf for 12 minutes to 15 minutes, until the tops are risen and golden brown. The scones should feel light and sound hollow when tapped on the bottom.

Serve warm

Split the scones open while they're still warm and top each one with Clotted Cream and Strawberry Jam. Serve right away while the crumb is soft and the cream is cool and rich.