Clotted Cream Jam Scones (Printable version)

Golden scones served warm with clotted cream and luscious fruit jam, perfect for a light spring treat.

# What you need:

→ 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 (strawberry or raspberry)

# Steps to follow:

01 - Preheat 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 cold cubed butter to dry ingredients. Using a pastry cutter or fingertips, rub butter into mixture until it resembles coarse crumbs.
04 - In a small bowl, whisk together milk, egg, and vanilla extract.
05 - Pour wet mixture into dry ingredients. Gently mix with a fork until just combined. Do not overwork the dough.
06 - Turn dough 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 prepared baking sheet.
08 - Lightly brush the tops of scones with milk.
09 - Bake for 12 to 15 minutes until risen and golden brown.
10 - Transfer scones to a wire rack and let cool slightly. Serve warm, split in half, with clotted cream and jam.

# Expert tips:

01 -
  • They're genuinely foolproof once you understand that the secret is handling the dough like it's delicate and precious, not like bread dough.
  • Warm scones with clotted cream feel indulgent enough for guests but simple enough to make on a Tuesday afternoon when you just want something lovely.
02 -
  • Overworking the dough is the quickest way to dense, tough scones—mix just until combined and trust that roughness is actually rightness here.
  • Cold butter is everything; if it starts warming up, pop your bowl back in the fridge for five minutes because warm butter creates a different texture entirely.
03 -
  • Chill your mixing bowl and even your flour for five minutes before starting if your kitchen is warm—this one trick prevents the butter from melting and gives you noticeably better texture.
  • Don't skip the wire rack after baking; those few minutes of cooling release steam and keep the bottoms from becoming soggy while they stay tender inside.
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