Classic Scones with Jam and Cream
These classic British scones are light, fluffy, and perfect for a simple brunch or afternoon tea. Serve them warm with your favorite jam and a dollop of clotted cream or whipped cream.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 8
- Difficulty
- Medium
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gall-purpose flour, sifted
- 2 tspbaking powder
- 50 ggranulated sugar
- 0.25 tspsalt
- 75 gunsalted butter, cold, cubed
- 150 mlmilk
- 1 pcsegg, beaten, for egg wash
for serving
- 1 cupstrawberry jam
- 1 cupclotted cream
Equipment
scone cutter · large bowl · wire rack · baking sheet
The method
Step by step
- 1
Preheat your oven to 200°C (390°F) and lightly flour a baking sheet.
About 5 min
- 2
In a large bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt.
About 1 min
- 3
Add the cold, cubed unsalted butter to the dry ingredients.
- 4
Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs.
About 3 min
Cook’s note: Work quickly to prevent the butter from getting too warm.
- 5
Make a well in the center of the mixture and pour in most of the milk, reserving a small amount.
About 1 min
- 6
Mix with a knife or your hands until a soft, shaggy dough forms, adding more milk if needed to bring it together.
About 2 min
Cook’s note: Do not overmix, as this can make the scones tough.
- 7
Turn the dough out onto a lightly floured surface and gently pat or roll it to a thickness of about 2-3 cm (1 inch).
About 2 min
- 8
Using a 6cm (2.5 inch) round cutter, cut out scones and place them on the prepared baking sheet.
About 3 min
Cook’s note: Press straight down with the cutter; twisting can prevent them from rising evenly.
- 9
Brush the tops of the scones with the beaten egg.
About 1 min
- 10
Bake for 12-15 minutes, or until golden brown and well-risen.
About 15 min
- 11
Remove from the oven and transfer to a wire rack to cool slightly.
- 12
Serve warm with strawberry jam and clotted cream.
Keep it good
Store leftover scones in an airtight container at room temperature.
Reheat in a preheated oven at 160°C (325°F) for 5-7 minutes until warmed through.
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