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Traditional Warm British Scones with Clotted Cream and Strawberry Jam
The crowning glory of English Cream Tea: tall, crumbly, golden-topped fresh scones served warm, split open, and slathered with rich Cornish clotted cream and strawberry conserve.
Prep
15 min
Cook
12 min
Total
27 min
Oven
220Ā°C (200Ā°C vent.)
Ingredients
servings
6
- Self-raising wheat flour350 g
- Baking powder1 tsp
- Cold unsalted butter, cubed85 g
- Caster sugar40 g
- Whole milk warmed with 1 tsp lemon juice (buttermilk style)175 ml
- Vanilla extractĀ½ tsp
- Beaten egg for brushing tops1 pc
- Authentic Cornish clotted cream150 g
- Thick strawberry jam150 g
- Pinch of fine saltĀ¼ tsp
Preparation Steps
1
Sift flour, baking powder, and salt into a bowl. Rub in cold butter cubes with fingertips until mixture resembles fine breadcrumbs; stir in sugar.
5 min timer
2
Add milk and vanilla; stir briefly with a flat knife until dough clumps. Turn onto floured surface, fold gently 2-3 times, pat to 3cm thickness, and cut 6cm rounds without twisting cutter.
5 min timer
3
Place on baking sheet, brush tops only with beaten egg (avoid drips down sides), and bake at 220Ā°C for 10-12 mins until tall and golden. Serve warm with clotted cream and jam.
12 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
420
Protein
6.5g
Carbohydrates
52g
Fat
21g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: British & European Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & British Traditional Cookery Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
