Clotted Cream Jam Scones (Printable)

Tender golden scones with luscious clotted cream and sweet jam for a perfect spring teatime 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, such as strawberry or raspberry

# Directions:

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 the 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 the prepared baking sheet.
08 - Brush the tops of scones lightly with milk.
09 - Bake for 12 to 15 minutes, or 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 Suggestions:

01 -
  • They bake in under 15 minutes, so you can have warm, buttery scones on the table faster than you'd expect.
  • The recipe forgives small mistakes because gentle handling is more important than precision, which takes the stress out of baking.
  • These scones taste restaurant-quality but feel humble and homemade, perfect for impressing people without fussing.
02 -
  • Overworking the dough is the biggest mistake—mix until the dough just comes together, then stop, even if it looks a tiny bit shaggy.
  • Cold butter is non-negotiable; if your kitchen is warm, chill your mixing bowl and even your flour for a few minutes before starting.
03 -
  • If your milk mixture is too cold, it can shock the dough and make mixing harder—let it sit for a moment if you've refrigerated the egg.
  • A bench scraper is your friend when re-rolling scrap dough because it helps you handle the dough with minimal pressure and warmth from your hands.
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