British · Baking · Easy
Scones with Clotted Cream
Tender scones split and loaded with jam and clotted cream. The cream tea, done right.
The whole recipe in 60 seconds
Scones with Clotted Cream, in 5 ideas
- Cold butter and a light touch make them rise tall.
- Do not twist the cutter, it seals the edges.
- They should just kiss in the pan for soft sides.
- Bake them hot and fast.
- Jam first or cream first is a holy war, pick a side.
What you need
Ingredients
- 300g flour
- 1 tbsp baking powder
- 75g cold butter, cubed
- 50g sugar
- 150ml milk, plus more for brushing
- Jam and clotted cream, to serve
How to make it
Directions
- Rub the cold butter into the flour and baking powder until like breadcrumbs, then stir in the sugar.
- Add the milk and bring together into a soft dough with minimal handling.
- Pat to 3cm thick and cut straight down with a floured cutter.
- Brush with milk and bake at 220C (425F) for 12 to 15 minutes until risen and golden.
- Split warm and serve with jam and clotted cream.
Money saver. Clotted cream freezes well, buy it on sale and save it for scone day.