Classic British Scones with Clotted Cream and Jam
A traditional British recipe featuring warm scones served with clotted cream and jam, perfect for a delightful afternoon treat.
Ingredients
- ●2 cups all-purpose flour
- ●4 tsp granulated sugar
- ●1 cup cold unsalted buttercut into small pieces
- ●1 cup clotted creamfor serving
- ●1 cup jamfor serving
- ●3/4 cup heavy creamfor egg wash
- ●1 large eggbeaten for egg wash
- ●2 tsp baking powder
- ●1 tsp salt
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3
Add cold butter to dry ingredients and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.
- 4
In a separate bowl, whisk together heavy cream and beaten egg.
- 5
Pour the cream mixture over the flour mixture and stir until the dough comes together in a shaggy mass.
- 6
Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
- 7
Pat the dough into a circle that is about 1 inch (2.5 cm) thick.
- 8
Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.
- 9
Place scones on prepared baking sheet, leaving about 1 inch of space between each scone.
- 10
Brush the tops of the scones with a little extra heavy cream.
- 11
Bake for 15-20 minutes, or until the scones are golden brown.
- 12
Serve warm with clotted cream and jam.