Clotted Cream Jam Scones (Printable)

Tender golden scones paired with creamy clotted cream and sweet fruit jam for a delightful 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, such as strawberry or raspberry

# 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 and rub into dry ingredients using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - In a small bowl, whisk together milk, egg, and vanilla extract.
05 - Pour wet mixture into dry ingredients and gently mix with a fork until just combined, avoiding overworking the dough.
06 - Turn dough onto a lightly floured surface and pat into a 1-inch thick round.
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 scone tops with milk.
09 - Bake for 12 to 15 minutes until risen and golden brown.
10 - Transfer scones to a wire rack to cool slightly. Serve warm, split in half, with clotted cream and jam.

# Expert Advice:

01 -
  • They bake in under 20 minutes, so you can have warm scones with actual afternoon tea before the afternoon is halfway gone.
  • The tender crumb comes from respecting the cold butter and resisting the urge to knead, making them far easier than they look.
  • Clotted cream and jam transform these from breakfast into something celebratory, the kind of treat that makes a regular Tuesday feel special.
02 -
  • Overworking the dough turns scones tough and compact—the moment you see no dry flour, stop mixing immediately, even if it looks slightly rough and uneven.
  • Cold butter is non-negotiable; warm butter melts into the flour and creates dense, cake-like scones instead of tender, flaky ones.
  • Don't twist the cutter when stamping out scones because it seals the edges and prevents the characteristic rise; instead, press straight down and pull straight up.
03 -
  • Chill your mixing bowl and even your baking sheet before starting—cold surfaces keep the butter cold and the dough manageable throughout the process.
  • If the dough becomes warm or starts to feel sticky, pop it in the refrigerator for 10 minutes before shaping and cutting, and your scones will rise higher and stay tender.
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