British Scones with Jam and Cream
In short: Tall, tender British scones with a soft crumb, served warm with strawberry jam and thick cream for a proper cream tea. It takes about 34 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 14 min
- Resting
- 15 min
- Total
- 34 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 425 kcal
A proper British scone should rise tall, split cleanly in half and taste lightly sweet and buttery. The method is simple: rub cold butter into flour, add the liquid with a quick hand, pat the dough out instead of rolling it, and bake it hot. Serve them warm with strawberry jam and thick cream for a cream tea. Everything depends on cold ingredients, gentle handling and a very hot oven.
Instructions
- Heat the oven to 220°C (425°F). Line a baking sheet with baking paper.
- Mix the flour, baking powder, salt and sugar in a large bowl. Rub in the cold butter with your fingertips until the mixture looks like fine breadcrumbs.
- Crack the egg into a measuring jug and top it up with milk to 175 ml (3/4 cup). Beat lightly, then pour most of it into the flour mixture.
- Stir with a table knife until the dough just comes together, adding a splash more liquid if it seems dry. The dough should be soft and slightly sticky.
- Tip it onto a floured surface and pat it out gently, without kneading, to a thickness of 3 cm (1 1/4 inches).
- Cut out rounds with a floured 6 cm (2 1/2 inch) cutter, pressing straight down without twisting. Pat the offcuts together once and cut again.
- Set the scones on the baking sheet and brush the tops, but not the sides, with milk. Rest for 15 minutes.
- Bake for 12 to 14 minutes until well risen and golden. Cool on a rack for 10 minutes, then split and serve warm with jam and cream.
Tips
- Press the cutter straight down and lift it straight up. Twisting seals the edges and gives lopsided scones.
- For fruit scones, add 75 g (1/2 cup) of raisins with the sugar. Scones are best on the day, but baked ones freeze well for up to a month.
Questions and answers
Should the jam or the cream go on first?
In Devon the cream goes on first, then the jam. In Cornwall it is jam first, then cream. Both are fine, so choose the order you prefer.
Why did my scones not rise?
The dough may have been overworked, rolled too thin or cut with a twisting motion. Old baking powder or a cool oven can also be the cause.
Can I freeze scones?
Yes. Freeze baked scones for up to a month, defrost at room temperature, then warm them in a 160°C (325°F) oven for 5 minutes.
How long does it take to make British Scones with Jam and Cream?
About 34 min in total: 20 min of preparation and 14 min of cooking.
How many calories are in British Scones with Jam and Cream?
About 425 kcal per serving, with 7 g of protein, 52 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 425 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 52 g |
| Fat | 21 g |
| Fiber | 2 g |
| Sugar | 16 g |
| Sodium | 350 mg |
Estimated values, calculated from the ingredients.
