Scones w/ clotted cream & jam

Scones with cream and jamScones with cream and jam


The scone is a traditional British single-serving cake, best served with clotted cream and strawberry jam. There are a number of sweet and savoury varieties to choose from, but we favour a plain scone – once you’ve perfected this, you’re golden. Like many things in life, the bigger the better, so don’t hold back when cutting your dough.

To avoid causing any offence, we’ve gone for jam first on one half, and cream first on the other. We advise following our harmonious lead to ensure your Eurovision party doesn’t descend into yet another Devon v Cornwall debate.

Time: 20 mins   /   Serves: 8   /   DIFFICULTY: Easy

350g self-raising flour
90g butter, cubed
25g castor sugar
150ml milk
1 teaspoon baking powder
1 pinch of salt
To serve
Good quality strawberry jam
Clotted cream
Icing sugar
  • 1. PREPARE

    Pre-heat your oven to 220°C/200°C (fan).

  • 2.

    Sieve the flour into a mixing bowl, then add the salt and baking powder. Add in the butter and mix in with your fingers. Crumble up until it's looking like breadcrumbs, then stir in the sugar.

  • 3.

    Lightly warm the milk before pouring into the mixture. Quickly stir everything together - it'll seem a little wet at first, but keep going until it forms a stuff dough. Use your hands again if necessary.

  • 4.

    Sprinkle flour over your work surface and roll out the dough until it's about 5cm thick. Use a smooth-edged cutter and form 8 scones. Place the scones onto a baking tray with a good space between them.

  • 5. BAKE & SERVE

    Bake in the oven for 12-15 minutes, then cool on a wire rack.

    Serve with a sprinkling of icing sugar, some strawberry jam and clotted cream.

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