Traditional English Tea Time Scones with Jam and Cream
Indulge in the timeless charm of a proper English afternoon tea with these Traditional English Tea Time Scones with Jam and Cream. Fluffy, buttery, and perfectly golden, these classic scones come together effortlessly with simple pantry staples like all-purpose flour, baking powder, and a touch of vanilla for a subtle hint of sweetness. The secret to their tender, crumbly texture lies in minimal kneading and swift handling of the dough. Served warm or at room temperature, these scones are the perfect canvas for a lavish spread of fruity jam—strawberry or raspberry preferred—and indulgent clotted cream. Ready in just over 20 minutes, they’re an elegant treat for teatime gatherings or a delightful addition to any brunch menu.
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Recipe Information
Ingredients
- 350 grams all-purpose flour
- 2 teaspoons baking powder
- 85 grams unsalted butter
- 50 grams caster sugar
- 175 milliliters whole milk
- 1 teaspoon vanilla extract
- 1 large egg
- 150 grams jam (strawberry or raspberry)
- 150 grams clotted cream
Instructions
Preheat your oven to 220°C (200°C fan) or 425°F. Line a baking tray with parchment paper.
In a large bowl, sift together the flour and baking powder. Add the butter, cut into cubes, and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the sugar using a spoon.
In a separate jug, mix the milk and vanilla extract. Gradually add this wet mixture to the dry ingredients, stirring gently to form a soft dough. Reserve a small amount of milk for glazing later.
On a lightly floured surface, knead the dough very briefly—about 30 seconds—just to bring it together. Avoid overworking to keep your scones tender.
Gently roll out the dough to a thickness of about 3 cm (1 inch). Using a 5 cm (2 inch) round cutter, cut out scones by pressing straight down without twisting. Re-roll the offcuts as needed to use all the dough.
Place the scones onto the prepared baking tray, leaving a bit of space between them. Brush the tops lightly with the reserved milk for a golden glaze.
Bake in the preheated oven for 10–12 minutes, or until the scones have risen and are golden brown.
Remove from the oven and allow to cool slightly on a wire rack.
Serve warm or at room temperature with jam and clotted cream.
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 134.3 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 282 mg | 22% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 444 mg | 9% | |
*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.
