Cream Tea Scones with Jam and Clotted Cream

Why You’ll Love This Recipe

• Tender, lofty crumb and gently sweet flavor that lets the jam and clotted cream shine.
• Simple pantry ingredients with bakery-worthy results in under 40 minutes.
• Foolproof technique: minimal mixing, cold butter, and quick chill for sky-high lift.
• Authentic cream tea vibes—serve warm and choose your side in the jam-first vs. cream-first debate.

Grocery List

• Produce: Fresh strawberries (optional, to serve)
• Dairy: Unsalted butter; whole milk; heavy cream; clotted cream
• Pantry: All-purpose flour; baking powder; fine salt; granulated sugar; strawberry jam

Full Ingredients

For the Scones

• All-purpose flour: 300 g (2 1/2 cups), plus extra for dusting
• Baking powder: 2 1/2 tsp
• Fine salt: 1/2 tsp
• Granulated sugar: 40 g (3 tbsp)
• Unsalted butter: 75 g (5 tbsp), very cold, cut into 1 cm cubes
• Whole milk: 150 ml (2/3 cup), very cold
• Heavy cream: 30 ml (2 tbsp), very cold
• Milk (extra) for brushing tops

For Serving

• Strawberry jam: about 120–160 g (1/2–2/3 cup), good quality
• Clotted cream: about 225–250 g (3/4–1 cup)
• Fresh strawberries (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prepare the tray

Set a rack in the center of the oven and heat to 220°C (200°C fan) or 425°F. Line a baking sheet with parchment paper. Cold dough and a hot oven are key for tall, flaky scones.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined. This distributes the leavener so the scones rise evenly.

Step 3: Cut in the cold butter

Add the cold, cubed butter. Using a pastry cutter or your fingertips, rub or cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible. Those little butter pockets create steam and lift.

Step 4: Add liquids and bring the dough together

Stir the cold milk and heavy cream together, then pour over the flour-butter mixture. Use a fork to gently mix just until a shaggy dough forms and most of the flour is moistened. It should look rough and slightly sticky. Do not knead smooth; overworking makes tough scones.

Step 5: Laminate lightly for height

Turn the dough onto a lightly floured surface. Pat into a 3 cm (1 1/4 in) thick rectangle. Fold it in half like a book. Rotate, pat back to 3 cm thick, and fold once more. This simple two-fold “lamination” encourages layers. Pat once more to an even 3 cm thickness.

Step 6: Cut, chill, and bake

Dip a 6 cm (2 1/4 in) round cutter in flour, then press straight down to cut 8 scones (gather scraps gently and pat together as needed). Place on the lined sheet, 3–4 cm apart. Freeze or refrigerate for 10 minutes to firm the butter. Brush tops lightly with milk (avoid the sides). Bake for 14 minutes until risen and just golden on top and bottom.

Step 7: Serve the cream tea

Cool 5 minutes. Split scones with a serrated knife. Serve warm with generous spoonfuls of strawberry jam and thick clotted cream. The order is up to regional allegiance—jam-first (Cornwall) or cream-first (Devon). Add fresh strawberries on the side if you like.

Pro Tips

• Keep everything cold—chill your butter, milk, and even the bowl if your kitchen is warm.
• Press the cutter straight down; twisting seals the edges and prevents a tall rise.
• Measure flour accurately. For cups, lightly spoon and level; for best results, use grams.
• Brush only the tops, not the sides; moisture on the sides can inhibit lift.
• For ultra-tender scones, stop mixing as soon as the dough holds together in a shaggy mass.

Variations

• Lemon & currant: Add 1 tbsp finely grated lemon zest and 70 g (1/2 cup) dried currants to the dry ingredients.
• Buttermilk scones: Replace milk and cream with 180 ml (3/4 cup) cold buttermilk for a slight tang; dough may be a touch stickier.
• Glazed tops: For deeper color, brush with beaten egg instead of milk; sprinkle with 1–2 tsp coarse sugar if you like a hint of crunch.

Storage & Make-Ahead

Best enjoyed fresh and warm. Store cooled scones in an airtight container at room temperature for up to 1 day. Reheat at 170°C/340°F for 6–8 minutes. To freeze unbaked: cut scones, freeze on a tray until firm, then bag for up to 2 months. Bake from frozen at 220°C/425°F for 16–18 minutes. To freeze baked: cool completely, wrap well, and freeze up to 2 months; reheat at 170°C/340°F for 10–12 minutes.

Nutrition (per serving)

Approximate per topped scone (1 scone with 15 g jam and 25 g clotted cream): 400 kcal; 25 g fat; 37 g carbs; 5 g protein; 13 g sugars; 330 mg sodium. Estimates only; will vary by brand and portion size.