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Loading...These classic British scones are the centerpiece of a traditional cream tea, with a tender, fluffy interior wrapped in a light golden crust. Served warm with thick clotted cream and fruity strawberry jam, they make an irresistible afternoon treat. The secret lies in keeping the butter very cold and handling the dough as little as possible for the best rise.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings8
Yield8 scones
Nutrition Facts
Per serving (estimated)
- 555 kcalCalories
- 27 gFat
- 16 gSaturated Fat
- 59 gCarbs
- 1.5 gFiber
- 17 gSugar
- 12 gProtein
- 280 mgSodium
- 100 mgPotassium
- 140 mgCalcium
- 2 mgIron
- 5 mgVitamin C
- 150 mcgVitamin A
Ingredients
For the Scones
- 3 1/4 cups (450 g) self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 85 g (6 tbsp) cold unsalted butter, cubed
- 1/4 cup (50 g) caster sugar
- 1 large cold egg, beaten
- 3/4 cup (180 ml) cold whole milk, plus 2 tbsp for brushing
- 1 tsp vanilla extract (optional)
For Serving
- 1 cup (240 ml) clotted cream
- 1/2 cup (160 g) high-quality strawberry jam
- Soft butter, for spreading (optional)
- Freshly brewed English breakfast tea, to serve
Directions
- Preheat the oven to 220°C (425°F) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture looks like coarse breadcrumbs.
- Make a well in the center and add the beaten egg, cold milk, and vanilla. Use a round-bladed knife to bring the mixture together into a soft, slightly sticky dough—do not overwork it.
- Turn the dough onto a lightly floured surface, pat it out to about 3 cm (1¼ inches) thick, and cut out rounds with a 6 cm (2½ inch) fluted cutter, pressing straight down without twisting.
- Place the scones on the prepared baking sheet fairly close together (they help each other rise), then brush the tops with a little cold milk.
- Bake for 12 to 15 minutes until well risen and golden brown on top. Transfer to a wire rack and cover loosely with a clean tea towel to keep them soft while cooling slightly.
- Serve warm or at room temperature: split each scone in half horizontally, spread generously with clotted cream, then top with a spoonful of strawberry jam. Serve immediately with a pot of freshly brewed English breakfast tea.
Cook’s Notes
- Cornish vs. Devon tradition: in Cornwall the jam goes first then cream, while in Devon the cream goes on first followed by jam—generous amounts are encouraged either way.
- For the lightest texture, chill your mixing bowl and keep all ingredients as cold as possible to prevent the butter from melting before baking.
- If clotted cream is unavailable, substitute with thick whipped double cream or an equal-part blend of mascarpone and softened butter for a similar richness.
- Twisting the cutter when stamping out scones seals the edges and prevents them rising cleanly—always press straight down and lift cleanly.
- Leftover scones freeze well for up to 3 months; split them first and refresh in a hot oven straight from freezer for 5 minutes before serving.
