English Scones with Clotted Cream and Jam
These light, fluffy scones are the quintessential British treat, featuring a tender crumb and buttery flavor. Serve them warm with rich, silky clotted cream and sweet, fruity jam for the perfect after
20
Prep Time
15
Cook Time
35
Total Time
8
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
These light, fluffy scones are the quintessential British treat, featuring a tender crumb and buttery flavor. Serve them warm with rich, silky clotted cream and sweet, fruity jam for the perfect afternoon tea experience or elegant breakfast.
Ingredients
Instructions
Step 1
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
Step 3
3. Add cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
Step 4
4. In a separate bowl, whisk together milk, vanilla extract, and egg until smooth.
Step 5
5. Pour the wet ingredients into the flour mixture and stir gently with a fork until just combined. The dough should be soft and slightly sticky.
Step 6
6. Turn the dough onto a lightly floured surface and gently pat into a 1-inch (2.5cm) thick round.
Step 7
7. Using a 2.5-inch (6cm) round cutter, cut out scones and place them on the prepared baking sheet. Gather scraps and repeat until all dough is used.
Step 8
8. Brush the tops of the scones with a little milk, being careful not to let it drip down the sides.
Step 9
9. Bake for 12-15 minutes until the scones are risen and golden brown on top.
Step 10
10. Transfer to a wire rack and cool for 5 minutes before serving warm with clotted cream and jam.
You Must Know
- ✓Keep your butter very cold and handle the dough minimally to ensure light, flaky scones
- ✓For the most authentic experience, serve the scones with clotted cream and jam on the side, allowing guests to assemble their own
- ✓If you can't find clotted cream, use mascarpone mixed with a little heavy cream as a substitute
Chef's Notes
Keep your butter very cold and handle the dough minimally to ensure light, flaky scones
For the most authentic experience, serve the scones with clotted cream and jam on the side, allowing guests to assemble their own
If you can't find clotted cream, use mascarpone mixed with a little heavy cream as a substitute
Serving Suggestions
Serve these scones warm from the oven with a pot of English breakfast tea or Earl Grey. They're perfect for afternoon tea parties, Mother's Day brunch, or as a special weekend breakfast treat. Arrange on a tiered cake stand with the clotted cream and jam in small bowls for an elegant presentation.
Nutritional Info (Per Serving)
420
Calories
6g
Protein
45g
Carbs
24g
Fat
Tags
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More Breakfast Recipes
English Scones with Clotted Cream and Jam
These light, fluffy scones are the quintessential British treat, featuring a tender crumb and buttery flavor. Serve them warm with rich, silky clotted cream and sweet, fruity jam for the perfect after
Ingredients (10)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Add cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
- In a separate bowl, whisk together milk, vanilla extract, and egg until smooth.
- Pour the wet ingredients into the flour mixture and stir gently with a fork until just combined. The dough should be soft and slightly sticky.
- Turn the dough onto a lightly floured surface and gently pat into a 1-inch (2.5cm) thick round.
- Using a 2.5-inch (6cm) round cutter, cut out scones and place them on the prepared baking sheet. Gather scraps and repeat until all dough is used.
- Brush the tops of the scones with a little milk, being careful not to let it drip down the sides.
- Bake for 12-15 minutes until the scones are risen and golden brown on top.
- Transfer to a wire rack and cool for 5 minutes before serving warm with clotted cream and jam.
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