Scones with Clotted Cream
Why this recipe works
- Classic scone method: Rubbing cold butter into the flour creates a short, tender crumb without needing complicated pastry work.
- Tender crumb, rich topping: The lightly crumbly scone contrasts with thick clotted cream and glossy jam for the recognisable cream tea finish.
- Simple bake: A short ingredient list, quick mixing and a hot oven make this approachable even for less experienced bakers.
Get the most out of this recipe
Texture tips
- Handle lightly: Bring the dough together just until it holds; too much kneading develops the flour and makes the scones tough.
- Cut straight down: Press the cutter down cleanly without twisting so the edges stay open and the scones rise evenly.
- Glaze only the tops: Keep the egg-and-milk glaze off the cut sides, as it can seal the edges and restrict the rise.
Ingredient notes
- Use cold butter: Cold butter helps create a finer, more crumbly texture when rubbed into the flour.
- Whole milk gives richness: Whole milk supports a softer crumb; buttermilk can be used for a slightly tangier result.
- Clotted cream matters: Thick, good-quality clotted cream gives the traditional rich finish and holds well against warm scones.
Make-ahead tips
- Freeze baked scones: Cool completely, freeze in an airtight container, then defrost before reheating.
- Refresh before serving: Warm the scones in a 180°C (355°F) oven for 5 to 7 minutes to restore a softer crumb.
- Best served warm: Scones have the lightest texture on the day they are baked, especially when served shortly after reheating.
Authenticity notes
- Cream tea pairing: Clotted cream and strawberry jam are the classic partners for British scones, especially in afternoon tea settings.
- Jam can vary: Strawberry jam is traditional, but raspberry jam gives a sharper fruit note while keeping the same serving style.
Equipment you'll need
Ingredients
Scones
To serve
Instructions
- Heat the oven to 220°C (430°F). Put the baking tray in the oven to warm while you make the dough.
- In a mixing bowl, whisk together the self-rising flour, baking powder and caster sugar. Rub in the unsalted butter with your fingertips until the mixture looks like fine breadcrumbs.
- In a jug, beat the egg with the whole milk, reserving 1 tbsp of the mixture for glazing. Pour the rest into the bowl and mix quickly with a knife until you have a soft, slightly sticky dough.
- Tip the dough onto a lightly floured surface and bring it together with minimal kneading. Roll out to about 2.5 cm thick, then cut into 8 rounds.
- Carefully remove the hot tray from the oven and set the rounds on it. Brush the tops with the reserved egg and milk glaze, keeping it off the cut sides so they rise well.
- Bake for 12 to 15 minutes until well risen and lightly golden on top. Transfer to a rack and leave for 5 minutes, then serve warm.
- Split the scones and top with clotted cream and strawberry jam. Serve straight away while they are still warm.
Recipe notes
Tips
- Handle the dough as little as possible; overworking it makes scones tough rather than tender.
- For the best rise, cut straight down with the cutter and avoid twisting.
- If serving to anyone vulnerable to foodborne illness, use a pasteurised egg for the glaze.
Substitutions
- Replace Whole milk with Buttermilk for a slightly tangier, softer crumb.
- Replace Strawberry jam with Raspberry jam for a sharper, fruitier topping.
- Replace Caster sugar with Granulated sugar for a slightly more rustic texture.
Storage
- Refrigerate up to 2 days
- Cool the scones completely, then store in an airtight container. Reheat in a 180°C (355°F) oven for 5 to 7 minutes to refresh; freeze baked scones for up to 2 months and reheat from defrosted.
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Recipe overview
- Servings: 8 pieces
- Yield: scones
- Total time: 40min (20min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Eggs Gluten Milk Wheat
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