British Scones with Jam and Cream
Ingredients
- • 350 g all-purpose flour
- • 20 g baking powder
- • 5 g salt
- • 50 g granulated sugar
- • 85 g cold unsalted butter
- • 150 ml whole milk
- • 1 item large egg
- • 5 ml vanilla extract
- • 30 ml milk for brushing
- • 160 g strawberry jam for serving
- • 200 ml clotted cream or whipped cream for serving
Instructions
- 1
Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- 3
Cut the cold butter into small cubes and add to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- 4
In a separate bowl, whisk together the milk, egg, and vanilla extract.
- 5
Make a well in the center of the flour mixture and pour in the wet ingredients. Using a fork, gently stir just until the dough comes together. Do not overmix - the dough should be slightly sticky.
- 6
Turn the dough out onto a lightly floured surface and gently knead 2-3 times just to bring it together. Pat the dough into a circle about 2cm (3/4 inch) thick.
- 7
Using a 6cm (2.5 inch) round cutter dipped in flour, cut out the scones, pressing straight down without twisting. Gather scraps, re-pat, and cut additional scones.
- 8
Place scones on the prepared baking sheet, spacing them 5cm (2 inches) apart. Brush the tops with milk.
- 9
Bake for 12-15 minutes until risen and golden brown on top. The bottoms should sound hollow when tapped.
- 10
Transfer to a wire rack and let cool for 5 minutes. Serve warm, split in half and topped with jam and cream.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These tender scones are perfect for afternoon tea or a cozy weekend treat. Don't overwork the dough—a light touch ensures fluffy results—and remember the golden rule: jam first, then cream!"
