Scones with Jam and Clotted Cream
Scones with Jam and Clotted Cream
5 from 1 vote
Prep: 5 minutes
Cook: 10 minutes
Total Time 15 minutes
Servings: 8
Scones with jam and clotted cream are a classic British treat, perfect for afternoon tea or any time you crave a delightful indulgence. These light, fluffy pastries topped with sweet jam and rich, thick clotted cream are a timeless favorite.

Nutrition: per serving



  • 350 g Self-Raising Flour
  • 85 g Butter Unsalted, cold and diced
  • 3 tbsp Caster Sugar
  • 175 ml Milk
  • 1 tsp Vanilla Extract
  • Salt
  • Clotted Cream to serve
  • Strawberry Jam to serve


  • Preheat the oven to 220°C (200°C fan).
  • In a large bowl, rub the cold diced butter into the self-raising flour until the mixture resembles breadcrumbs.
  • Stir in the caster sugar and a pinch of salt.
  • Make a well in the centre and pour in the milk and vanilla extract.
  • Using a flat-bladed knife, stir until the mixture forms a soft dough.
  • Turn the dough out onto a floured surface and knead briefly until smooth.
  • Roll out the dough to about 2.5cm thick and cut into rounds using a floured 5cm cutter.
  • Place the scones onto a baking tray lined with parchment paper.
  • Brush the tops of the scones with a little milk.
  • Bake in the preheated oven for 10-12 minutes until risen and golden.
  • Once baked, transfer the scones to a wire rack to cool slightly.
  • Serve the warm scones with clotted cream and strawberry jam.

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