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Classic English Scones with Jam and Cream

Classic English Scones with Jam and Cream

Enjoy a quintessential British tea-time experience with these classic English scones, served with rich clotted cream and sweet strawberry jam. Light, fluffy, and slightly crumbly, these scones are the perfect canvas for slathering on toppings. Whether it's for an afternoon tea, a special occasion, or a cozy breakfast, this recipe brings a taste of England to your table. Paired with a hot cup of tea, these scones make for a delightful and indulgent treat.

Classic English Scones with Jam and Cream

Preparation Time and Servings:

  • Prep Time: 15 minutes

  • Cook Time: 20 minutes

  • Total Time: 35 minutes

  • Servings: 8 scones

Ingredients List:

  • 3 cups all-purpose flour (360g)

  • 1/2 cup granulated sugar (100g)

  • 5 teaspoons baking powder (20g)

  • 1/2 teaspoon salt (2g)

  • 3/4 cup unsalted butter (170g), cold and cubed

  • 1 cup whole milk (240ml), plus more for brushing

  • 1 large egg

  • 1 teaspoon vanilla extract

  • Clotted cream, for serving

  • Strawberry jam, for serving

Step-by-Step Instructions:

  1. Preheat the Oven: Preheat your oven to 220°C (428°F). Line a baking sheet with parchment paper.

  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

  3. Cut in Butter: Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.

  4. Wet Ingredients: In a separate bowl, whisk together the milk, egg, and vanilla extract. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently mix until just combined into a soft dough.

  5. Form Scones: Turn the dough out onto a lightly floured surface and knead gently a few times. Pat the dough into a round disk about 1 inch thick. Use a round cutter to cut out scones. Re-form the scraps to cut out more scones.

  6. Bake: Place the scones on the prepared baking sheet. Brush the tops with a little milk for a golden finish. Bake for 15-20 minutes or until the scones are golden brown and well risen.

  7. Serve: Let the scones cool on a wire rack for a few minutes. Serve warm with clotted cream and strawberry jam.

Suggested Side Dishes:

  • A selection of your favourite teas (Earl Grey, English Breakfast, etc.)

  • Fresh fruit salad

Equipment Needed:

  • Large mixing bowl

  • Baking sheet

  • Pastry cutter (optional)

  • Round cutter

  • Wire rack

Common Mistakes/Points of Care:

  • Don’t Overwork the Dough: Handle the dough as little as possible to keep the scones light and fluffy.

  • Cold Ingredients: Use cold butter and milk to ensure the scones have a tender, crumbly texture.

  • Thickness: Don’t roll the dough too thin; thicker dough yields taller scones.

Nutritional Values (per serving):

  • Calories: Approximately 300

  • Protein: 5g

  • Fat: 15g

  • Carbohydrates: 38g

  • Sodium: 300mg

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