Clotted Cream Jam Scones (Printer View)

Tender golden scones paired with rich clotted cream and sweet fruit jam, perfect for a spring teatime delight.

# Components:

→ Scones

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk, plus extra for brushing
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract

→ To Serve

09 - 1 cup clotted cream
10 - 1 cup quality fruit jam

# Method:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add the cold, cubed butter. Using a pastry cutter or fingertips, rub butter into the dry ingredients until the mixture resembles coarse crumbs.
04 - In a small bowl, whisk together milk, egg, and vanilla.
05 - Pour the wet mixture into the dry ingredients. Gently mix with a fork until just combined—do not overwork the dough.
06 - Turn the dough out onto a lightly floured surface. Pat into a 1-inch thick round.
07 - Using a 2.5-inch round cutter, stamp out 8 rounds, re-rolling scraps as needed. Place scones on the prepared baking sheet.
08 - Brush the tops lightly with milk.
09 - Bake for 12–15 minutes, or until risen and golden.
10 - Transfer to a wire rack and let cool slightly. Serve warm, split in half, with clotted cream and jam.

# Expert Advice:

01 -
  • They bake in 15 minutes, so you can go from craving afternoon tea to actually having it before the mood passes.
  • The ratio of butter to flour creates that delicate crumb that's somehow both tender and substantial enough to hold jam without falling apart.
  • Something shifts when you split a warm scone and watch the steam rise before adding cream and jam—it stops being dessert and becomes a moment.
02 -
  • Cold butter and minimal mixing are non-negotiable—rushing or overworking the dough turns tender scones into sad, dense biscuits that no amount of jam can rescue.
  • If your oven runs hot, start checking at 12 minutes because burned bottoms are the most avoidable disappointment, and a few seconds matter.
03 -
  • Keep everything cold except your willingness to be generous with the clotted cream—a stand mixer can actually overwork scone dough, so your hands or a pastry cutter are your best tools.
  • Milk used for brushing should be at room temperature so it doesn't shock the cold dough, and use a pastry brush lightly so you're not adding too much liquid to the surface.
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