Clotted Cream Jam Scones (Printable Version)

Golden scones paired with clotted cream and fruit jam for a delightful springtime 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, strawberry or raspberry

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, rub the butter into the ingredients until the mixture resembles coarse breadcrumbs.
04 - In a small bowl, whisk together milk, egg, and vanilla extract.
05 - Pour the wet mixture into the dry ingredients. Gently mix with a fork until just combined, being careful not to overwork the dough.
06 - Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick round disc.
07 - Using a 2.5-inch round cutter, stamp out 8 scones. Re-roll any scraps and cut additional scones as needed. Place all scones on the prepared baking sheet.
08 - Brush the tops of each scone lightly with milk.
09 - Bake for 12 to 15 minutes, or until the scones are risen and golden brown.
10 - Transfer the scones to a wire rack and allow to cool slightly. Serve warm, split in half, topped with clotted cream and jam.

# Expert Advice:

01 -
  • Tender, fluffy scones that stay soft inside with just enough structure to hold generous dollops of clotted cream and jam without falling apart.
  • Ready in under 40 minutes from start to finish, meaning you can have afternoon tea ready before anyone even realizes you're planning something special.
  • The vanilla adds a subtle sweetness that lets the cream and jam shine without overpowering the delicate crumb.
02 -
  • Cold butter is absolutely essential—if yours softens while mixing, pop everything back in the fridge for 10 minutes; warm butter makes tough, dense scones instead of tender, airy ones.
  • Resist the urge to overwork the dough once you add the wet ingredients; mixing more than necessary toughens the crumb and ruins the entire batch.
  • Scones are best eaten the day they're made, still warm or at room temperature, when the butter flavor is most pronounced and the texture is at its peak.
03 -
  • Weigh your flour if possible—a cup scooped into a measuring cup and leveled off can vary by 20 grams, which absolutely affects texture and rise.
  • Make a small egg wash for the tops instead of plain milk if you want extra shine; one egg yolk mixed with a teaspoon of water gives a more dramatic finish.
Go Back