British recipe
How to make Scones with jam and clotted cream
Scotland, now all of the UK
Light, crumbly little breads served warm with strawberry jam and thick clotted cream. With a pot of tea, this is a 'cream tea', a favourite in Devon and Cornwall.
Ingredients
- 350 g self-raising flour, plus extra for dusting
- 1 teaspoon baking powder
- A pinch of salt
- 85 g butter, cold and diced
- 3 tablespoons caster sugar
- 175 ml milk
- 1 teaspoon lemon juice
- 1 beaten egg, to glaze
- Strawberry jam and clotted cream, to serve
Method
- Heat the oven to 220 °C (200 °C fan) and put a baking tray inside to warm.
- Mix the flour, baking powder and salt, then rub in the butter until the mixture looks like fine crumbs. Stir in the sugar.
- Warm the milk slightly, add the lemon juice, and pour it into the bowl. Mix quickly with a knife to a soft dough.
- Pat the dough out gently on a floured surface to about 4 cm thick and cut out rounds with a 5 cm cutter, without twisting.
- Brush the tops with beaten egg, put them on the hot tray and bake for about 10 minutes, until risen and golden.
- Serve warm, split open, with jam and clotted cream in the order you prefer.
Made it at home? Tick it off and it goes into your kitchen passport.
Devon and Cornwall disagree on the order: in Devon the cream goes on first and the jam on top, and in Cornwall it is jam first, then cream. How to pronounce 'scone' is another friendly argument.
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