Clotted Cream Jam Scones (Printable View)

Warm golden scones paired with luscious clotted cream and sweet fruit jam, perfect for spring afternoons.

# Ingredient List:

→ 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

# How to Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
03 - Add cold, cubed butter to the dry mixture. Using a pastry cutter or fingertips, rub butter into ingredients until texture resembles coarse breadcrumbs.
04 - In a small bowl, whisk together milk, egg, and vanilla extract until fully combined.
05 - Pour wet mixture into dry ingredients. Using a fork, gently mix until just combined. Do not overmix the dough.
06 - Transfer dough to a lightly floured surface. Pat into a 1-inch thick round disc.
07 - Using a 2.5-inch round cutter, stamp out 8 rounds from the dough. Re-roll scraps as needed. Arrange scones on prepared baking sheet.
08 - Lightly brush the tops of each scone with milk.
09 - Bake for 12 to 15 minutes until scones are risen and golden brown.
10 - Transfer scones to a wire rack. Allow to cool slightly. Serve warm, split in half, with clotted cream and jam.

# Expert Tips:

01 -
  • They come together in under 40 minutes, so you can surprise someone with homemade tea time without stress.
  • Golden, tender, and warm straight from the oven—this is the kind of thing that makes people feel genuinely cared for.
  • Once you nail this, you'll make them constantly because the payoff is too satisfying to resist.
02 -
  • Cold butter is everything—if yours starts warming up, refrigerate it for 10 minutes before you continue rubbing it in.
  • Don't brush the sides of the scones with milk, only the tops, so they can rise straight and tall without sliding together.
  • A 2.5-inch cutter and one confident press works better than twisting and re-cutting, which seals the edges and traps steam.
03 -
  • Weigh your flour if you're serious about consistency—it eliminates the guesswork that comes from scooping and leveling.
  • The moment you see steam escaping the sides of your scones in the oven is when you know they're nearly done, so start watching around the 12-minute mark.
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