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Scones with jam and cream Recipe

British · Bread, Snack · 27 min total

Classic British scones are buttery, tender, and perfect for afternoon tea. Serve them warm with strawberry jam and clotted cream for a truly indulgent treat.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/2 cup cold heavy cream, plus more for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup strawberry jam
• 1/2 cup clotted cream or whipped cream

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs.
4. In a small bowl, whisk together heavy cream, egg, and vanilla. Pour into flour mixture and stir with a fork until just combined. Do not overmix.
5. Turn dough onto a lightly floured surface and gently knead 2-3 times until it comes together. Pat into a 3/4-inch thick round.
6. Using a 2.5-inch round cutter, cut out scones without twisting. Gather scraps and repeat.
7. Place scones on prepared baking sheet, spacing 2 inches apart. Brush tops with extra cream.
8. Bake for 10-12 minutes until golden brown. Transfer to a wire rack to cool slightly.
9. Serve warm, split in half, with jam and clotted cream.

Tips

• For best results, keep all ingredients cold and handle the dough as little as possible.
• Scones are best eaten the day they are made. Store leftovers in an airtight container at room temperature.
• If clotted cream is unavailable, use softly whipped heavy cream or mascarpone.

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