🇬🇧 United Kingdom · Dessert
Classic Scones with Clotted Cream and Jam
By eatmundo · July 5, 2026
🇬🇧 UKThe cornerstone of a traditional British afternoon tea, these light and fluffy scones are utterly delightful. Served warm, split in half, and generously adorned with rich clotted cream and your favourite fruit jam, they offer a perfect balance of sweet, creamy, and subtly tangy flavours.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 220°C (425°F). Lightly dust a baking tray with flour or line with baking parchment. In a large mixing bowl, sift together 450g (3 1/2 cups) self-raising flour, 1 teaspoon of baking powder, and a pinch of salt. This sifting helps achieve a wonderfully light texture.
- 2
Add 100g (7 tablespoons) cold unsalted butter, cut into small cubes, to the dry ingredients. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Work quickly to keep the butter cold, as this prevents tough scones.
- 3
Stir in 50g (1/4 cup) caster sugar. In a separate jug, whisk together 1 large egg and 150ml (2/3 cup) milk. Make a well in the centre of the flour mixture and gradually pour in the liquid, mixing with a knife until a soft, sticky dough forms. Avoid overmixing.
- 4
Turn the dough out onto a lightly floured surface. Gently bring it together and pat or lightly roll it to a thickness of about 2.5cm (1 inch). Using a 6cm (2.5 inch) round cutter, cut out scones, pushing straight down without twisting to ensure an even rise.
- 5
Carefully place the scones onto your prepared baking tray, leaving a small gap between each. Brush the tops gently with a little extra milk or egg wash for a golden finish.
- 6
Bake for 12-15 minutes in the preheated oven, or until the scones have risen beautifully and are golden brown on top. They should sound hollow when tapped on the bottom.
- 7
Transfer the baked scones to a wire rack to cool slightly. Serve them warm, split in half, with generous dollops of luxurious clotted cream and a spoonful of your favourite strawberry or raspberry jam.
Frequently Asked Questions
Which type of flour is best for light and fluffy classic scones?+
Use self-raising flour for the best texture, or combine plain all-purpose flour with baking powder and a pinch of salt if self-raising isn't available. The leavening is crucial for a good rise.
How can I prevent my scones from becoming tough or dense?+
Avoid overworking the dough; mix it just until combined and handle it gently. Overmixing develops gluten, which leads to a chewy, tough scone instead of a light, crumbly one.
How do I know when the classic scones are perfectly baked and ready to take out of the oven?+
Scones are done when they're golden brown on top, well-risen, and sound slightly hollow when tapped on the bottom. Baking time is typically 12-15 minutes at 200°C (400°F).
What's the best way to serve classic scones, and can I substitute clotted cream?+
Traditionally, scones are served warm, split in half, with a generous dollop of clotted cream followed by a spoonful of jam. While clotted cream is authentic, you can use whipped cream or crème fraîche as an alternative.
🇬🇧 UKMundo Match
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