Scones with Jam and Clotted Cream
Experience the delightful combination of fluffy pastries topped with sweet jam and rich clotted cream. This classic treat offers a perfect balance of textures and flavors, making it a must-try for any afternoon tea or dessert.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 350 g Self-Raising Flour
- 85 g Butter (Unsalted, cold and diced)
- 3 tbsp Caster Sugar
- 175 ml Milk
- 1 tsp Vanilla Extract
- Salt
- Clotted Cream (to serve)
- Strawberry Jam (to serve)
Instructions
- 1
Preheat the oven to 220°C (200°C fan).
- 2
In a large bowl, rub the cold diced butter into the self-raising flour until the mixture resembles breadcrumbs.
- 3
Stir in the caster sugar and a pinch of salt.
- 4
Make a well in the centre and pour in the milk and vanilla extract.
- 5
Using a flat-bladed knife, stir until the mixture forms a soft dough.
- 6
Turn the dough out onto a floured surface and knead briefly until smooth.
- 7
Roll out the dough to about 2.5cm thick and cut into rounds using a floured 5cm cutter.
- 8
Place the scones onto a baking tray lined with parchment paper.
- 9
Brush the tops of the scones with a little milk.
- 10
Bake in the preheated oven for 10-12 minutes until risen and golden.
- 11
Once baked, transfer the scones to a wire rack to cool slightly.
- 12
Serve the warm scones with clotted cream and strawberry jam.