Cream Tea Scones
Indulge in the timeless charm of a British afternoon tradition with these delightful Cream Tea Scones. Soft, buttery, and perfectly golden, these scones are made using simple ingredients like all-purpose flour, chilled butter, and heavy cream, creating a rich and tender crumb. The secret lies in the light hand used to mix the dough, ensuring a fluffy texture that's impossible to resist. Baked to perfection in just 12 minutes, they’re ideal for a quick yet elegant treat. Serve warm, generously slathered with clotted cream and sweet strawberry jam, for an authentic cream tea experience. Perfect for brunch, tea time, or special occasions, these scones will transport your taste buds straight to a charming English countryside setting.
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Recipe Information
Ingredients
- 260 grams all-purpose flour
- 50 grams granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 75 grams unsalted butter, chilled and cubed
- 180 milliliters heavy cream
- 1 egg, beaten (for glazing)
- clotted cream (for serving)
- strawberry jam (for serving)
Instructions
Preheat your oven to 200°C (400°F) or 180°C (fan) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the chilled and cubed unsalted butter to the dry ingredients. Use your fingertips or a pastry cutter to rub the butter into the flour mixture until it resembles fine breadcrumbs.
Make a well in the center and pour in the heavy cream. Gently mix the ingredients with a fork or your hands until they form a soft dough. Be careful not to overmix.
Transfer the dough to a lightly floured surface and gently knead just a few times to bring it together. Pat the dough out to a thickness of about 2-2.5 cm (3/4-1 inch).
Use a 5 cm (2-inch) round cutter to cut out scones. Press straight down without twisting the cutter for best results. Gather the scraps, re-roll, and cut out more scones until all the dough is used.
Place the scones onto the prepared baking sheet, spacing them slightly apart. Brush the tops with the beaten egg for a golden finish.
Bake in the preheated oven for 10-12 minutes, or until the scones are risen and golden brown.
Remove the scones from the oven and allow them to cool slightly on a wire rack.
Serve the scones warm with clotted cream and strawberry jam for a classic cream tea experience.
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 7.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 45 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
