Classic British Scones with Clotted Cream and Strawberry Jam
Classic Fruit Scones
Golden, fluffy scones served with thick clotted cream and sweet strawberry jam. The ultimate tea time treat.
Nutrition (per serving)
There is nothing quite as quintessentially British as a traditional cream tea. These scones are the star of the show—delightfully tall, crumbly on the outside, and soft as a cloud in the middle. I’ve spent years perfecting this ratio to ensure they rise beautifully every time without being overly sweet, allowing the richness of the clotted cream and the brightness of the strawberry jam to really shine.
The secret to a perfect scone lies in a light touch. You want to work the dough as little as possible to keep it tender; overworking leads to a tough, bready texture that we definitely want to avoid. Whether you’re hosting a formal afternoon tea or just want a cozy weekend treat, these golden beauties will bring a little bit of English charm to your kitchen in less than thirty minutes.
Ingredients
- All-purpose flour:3 cups
- Baking powder:1 tbsp
- Salt:¼ tsp
- Unsalted butter, cold and cubed:½ cup
- Superfine sugar:¼ cup
- Whole milk:¾ cup
- Sultanas or raisins:½ cup
- Large egg, beaten (for glaze):1 piece
- Clotted cream and strawberry jam:1 to serve
Instructions
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Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter.
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Use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs. Stir in the sugar and sultanas.
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Make a well in the center and pour in the milk. Use a butter knife to stir quickly until a soft dough forms.
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Turn the dough onto a lightly floured surface and gently fold it over once or twice to smooth it out. Do not overwork it.
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Pat the dough down to about 1-inch thickness. Use a 2.5-inch round cutter to stamp out scones, pressing straight down without twisting.
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Place the scones on the prepared baking sheet and brush the tops with the beaten egg wash.
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Bake for 12-15 minutes until the tops are golden brown and they have risen well.
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Allow to cool slightly on a wire rack. Serve warm with plenty of clotted cream and strawberry jam.
Tips & Notes
- For the tallest rise, make sure your baking powder is fresh and do not twist the cutter when stamping out the dough.
- Keeping the butter and milk cold is essential for a light, flaky texture.
- If you don't have clotted cream, a very thick whipped cream or mascarpone can work in a pinch.
