British · Baking · Medium
Scones with Clotted Cream
Tall, buttery, golden scones with a cloud of clotted cream and a spoonful of jam. The centerpiece of every proper afternoon tea.
The whole recipe in 60 seconds
Scones with Clotted Cream, in 5 ideas
- Keep everything cold: chilled butter and a light touch are what make scones rise tall instead of spreading.
- Do not twist the cutter. Press straight down for a clean cut and an even rise.
- The dough should be soft and slightly sticky; too much flour makes dry, crumbly scones.
- An egg glaze gives that burnished golden top you see in teashops.
- Serve the same day they are baked. Scones are at their peak within hours.
What you need
Ingredients
- 450g self-raising flour, plus extra for dusting
- 100g cold unsalted butter, cubed
- 75g caster sugar
- 1 tsp baking powder
- 0.25 tsp salt
- 2 large eggs
- 150ml whole milk, plus extra for brushing
- 200g clotted cream, to serve
- 150g strawberry jam, to serve
How to make it
Directions
- Heat the oven to 220C (200C fan) and line a baking tray with parchment.
- Rub the cold butter into the flour, sugar, baking powder and salt until it looks like coarse breadcrumbs.
- Whisk the eggs with the milk, pour into the bowl and stir quickly to a soft, slightly sticky dough.
- Pat the dough out on a floured surface to about 3cm thick. Cut straight down with a 6cm round cutter, re-patting the scraps once.
- Place on the tray, brush the tops with milk, and bake for 12 to 15 minutes until risen and deep golden.
- Cool for 5 minutes, then split, spread with clotted cream and jam, and serve warm.
Clotted cream tubs are pricey, so buy one medium tub and stretch it by serving whipped double cream alongside for anyone who wants a second spoonful; most guests will not notice the difference.