Clotted Cream Jam Scones (Print Version)

Tender golden scones paired with luscious clotted cream and sweet fruit jam for a delightful teatime treat.

# What You'll Need:

→ Scones

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk, plus extra for brushing
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract

→ To Serve

09 - 1 cup clotted cream
10 - 1 cup quality fruit jam

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold cubed butter to dry ingredients. Using a pastry cutter or fingertips, rub butter into mixture until resembling coarse crumbs.
04 - In a small bowl, whisk together milk, egg, and vanilla extract.
05 - Pour wet mixture into dry ingredients. Gently mix with a fork until just combined, taking care not to overwork the dough.
06 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick round disc.
07 - Using a 2.5-inch round cutter, stamp out 8 rounds, re-rolling scraps as needed. Place scones on prepared baking sheet.
08 - Lightly brush the tops of scones with milk.
09 - Bake for 12 to 15 minutes, or until risen and golden brown.
10 - Transfer scones to a wire rack and let cool slightly. Serve warm, split in half, topped with clotted cream and jam.

# Expert Advice:

01 -
  • They're ready in under 35 minutes, which means you can have an impressive tea spread without spending your entire afternoon in the kitchen.
  • The scones stay tender and fluffy because you treat the dough gently, as if it's something precious—which it is.
  • One batch yields eight generous scones, perfect for sharing or sneaking a second one when no one's looking.
02 -
  • Overworking the dough is the fastest way to ruin a batch; your scones will become tough and dense instead of tender, so mix with intention and stop when you see just a few streaks of flour remaining.
  • Cold butter is absolutely essential—if it warms up while you're working, put the bowl in the fridge for five minutes before continuing, or you'll lose that crucial flaky structure.
03 -
  • If you want extra richness, swap half the milk for heavy cream—your scones will be even more decadent, though they're already quite luxurious.
  • Scones freeze beautifully; bake them, cool completely, wrap individually, and freeze for up to a month, then reheat gently in a 300°F oven for about five minutes to restore that fresh-from-the-oven feeling.
Return