British Scones Recipe with Jam and Clotted Cream

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Being from Devon, I grew up eating proper cream teas. This British scones recipe makes the light, plain scones I know best, with a soft center and a clean split through the middle.

They contain only a little sugar, so they work especially well with jam and clotted cream.

I love making scones because they’re really easy! Ever since I first made them in cookery class at school, I’ve loved their simplicity as well as their flavor.

British Scones vs American Scones

A traditional British scones recipe gives you scones which are usually smaller and plainer than American versions. They’re also round rather than triangular, with a lighter texture and no glaze.

American scones are often larger and richer, with added flavors, chocolate chips, fruit or glaze. They’re more like a sweet pastry and are usually eaten without additional toppings.

British Scones vs American Biscuits

British scones and American biscuits can look similar, but they’re usually served differently. American biscuits are commonly eaten with savory meals, breakfast dishes, butter, honey or gravy.

English scones are associated with afternoon tea and sweet toppings such as jam and clotted cream. The ingredients and method can be similar, but the way they’re served is different.

Having enjoyed both, I’d say these are more similar than British scones and American scones. I used to make Bisquick biscuits when I lived in the US and they reminded me of the scones I know and love.

What Makes an Authentic British Scone?

A traditional English scones recipe is made with self-rising flour, cold butter, milk and a small amount of sugar. The dough is handled lightly, cut into thick rounds and baked until risen and golden.

A good scone should have a soft center, lightly crisp outside and a natural line around the middle that makes it easy to split. It shouldn’t be greasy, too sweet or as dense as a coffee shop scone.

British Scones Recipe Variations

Cheese and mustard scones

For savory British cheese scones, leave out the vanilla, lemon juice, sugar and dried fruit. Add 4 ounces (115 g) grated mature cheddar cheese, 1 teaspoon English mustard and ¼ teaspoon mustard powder to the dough. Reserve a little cheese to sprinkle on the tops before baking.

Serve warm with salted butter. You can also add a pinch of cayenne pepper or a little finely chopped chive. Cheese scones were the first thing I made in Cookery when I was at school and I’ve loved them ever since!

Raisin scones

Traditional British scones are plain, but raisins are nice if you want to add some. Add ½ cup (75 g) raisins or sultanas after rubbing the butter into the flour. Keep the sugar, vanilla and lemon juice as written.

If the raisins are very dry, soak them in warm water for 10 minutes, then drain and pat them dry before adding them. Serve with butter, jam and clotted cream.

Why British Scones Aren’t Like Starbucks Scones

Starbucks-style scones are usually larger, sweeter and richer, often with glaze or added flavors. Traditional British scones are plainer because they’re intended to be split and served with jam and clotted cream.

If you want an easy British scones recipe for a cream tea, avoid treating the dough like cake batter or adding too much sugar. The finished scones should be sturdy enough to hold the toppings but still feel light inside.

How to Get Tall British Scones

Start with thick dough. It should be about 1 ½ inches (4 cm) thick before cutting. Thin dough is going to result in flat scones, no matter how well the other steps are followed.

Cold butter also helps the scones rise. Handle the dough as little as possible and avoid kneading it heavily. Press the cutter straight down and lift it directly back up. I discovered that twisting the cutter can seal the edges and interfere with the rise, so avoid that.

I like to put the cut scones on a hot baking tray. The immediate heat encourages them to rise quickly and gives the bottoms a firmer texture.

Common Mistakes When Making a Traditional British Scones Recipe

Overworking the dough

Mix and handle the dough only until it comes together. Heavy kneading develops the gluten and can make the scones dense.

Adding too much flour

Scone dough should feel soft and slightly tacky. Adding flour every time it sticks can dry it out. Lightly flour the work surface and your hands instead.

Making the dough too wet

Dough that is excessively wet can spread in the oven and lose its shape. Add the milk gradually rather than pouring it all in at once.

Using warm butter

Cold butter helps create a lighter texture. If the kitchen is warm, chill the chopped butter before rubbing it into the flour.

Using an oven that isn’t fully heated

British scones need a hot oven. Make sure it’s reached the correct temperature before baking them.

Serving British Scones with Clotted Cream

British scones with clotted cream are a traditional part of a cream tea. Split each scone across the middle, then add jam and a generous spoonful of clotted cream.

Clotted cream is much thicker than whipped cream and spreads more like soft butter. It has a rich cooked-cream flavor and may have a pale yellow crust on the surface.

What Is Clotted Cream?

Clotted cream is made by gently heating full-fat cream and allowing it to cool slowly. The thickest, richest part rises to the surface and forms a dense layer.

It’s strongly associated with Devon and Cornwall. Fresh clotted cream is thick enough to hold its shape when spread and shouldn’t be confused with whipped cream, double cream or heavy cream.

Can You Buy Clotted Cream Outside the UK?

Imported clotted cream is available from some specialty grocery stores and online retailers. It can have a firmer texture and a stronger cooked-cream flavor than fresh clotted cream, but it works well with homemade English scones.

If clotted cream isn’t available, lightly whipped heavy cream is the simplest alternative. It won’t have the same texture, but it’s still good with jam and warm scones.

I tried this one when I was in the US. The flavor wasn’t bad but it lacked the crisp yellowish topping you get with Rodda’s clotted cream! When I lived in the Canary Islands, there was a Cornish pasty shop that also imported frozen Rodda’s clotted cream – what a treat!

Easy Clotted Cream Substitute

Beat 4 ounces (115g) room-temperature cream cheese with ½ tablespoon white sugar and a small pinch of salt. Gradually add ½ cup (125ml) cold heavy whipping cream and beat until thick.

Chill the mixture before serving. This substitute has a thicker texture than ordinary whipped cream, although it isn’t the same as genuine clotted cream.

Jam First or Cream First?

In Devon, the traditional order is clotted cream first and jam second. In Cornwall, the jam goes on first and the cream follows.

Use whichever order you prefer. Personally, I like salted butter, then jam, then cream. I’m from Devon but now live in Cornwall, so I’ll leave everyone else to argue about the correct order!

Can You Make British Scones without Raisins?

Yes. Plain scones are extremely common and are often the standard choice for a British cream tea. Simply leave out the raisins, currants or sultanas.

If you add dried fruit, keep the quantity moderate. Too much can weigh down the dough and affect the rise.

What Tea Goes with English Scones?

English Breakfast and Assam are both good choices because their stronger flavor works well with the cream and jam. Earl Grey is another option if you prefer a lighter tea with a citrus aroma, or even Chinese tea if you really don’t like black tea.

One of my top picks, and probably the tea I have most, is Yorkshire tea, which is nice and strong!

Serve the tea with milk and sugar on the side so people can adjust their own.

How to Serve a British Cream Tea

Serve the scones warm or at room temperature with strawberry or raspberry jam and clotted cream. Butter is optional and likely frowned upon by purists, although I like adding it before the jam.

A traditional cream tea doesn’t need an elaborate setup. Add a pot of hot tea, cups, teaspoons, napkins and small plates. Allow one scone per person if they’re the main part of the afternoon tea, with a few more on the table in case anyone can’t resist a second!

How to Store British Scones

Scones are best eaten on the day they’re baked. Store leftovers in an airtight container at room temperature for up to 2 days. Warm them briefly before serving to soften the crumb.

Don’t refrigerate plain scones unless necessary. Refrigeration can dry them out more quickly.

How to Freeze English Scones

Freeze cooled scones in an airtight container or freezer bag for up to 2 months. Thaw them at room temperature, then warm them gently before serving.

You can also freeze the unbaked rounds. Arrange them on a tray until firm, then transfer them to a freezer bag. Bake them from frozen and allow a few extra minutes.

Tips for the Best British Scones

• Keep the butter cold: Cold butter supports a lighter texture and better rise.
• Measure the flour carefully: Too much flour can make the scones dry.
• Add the milk gradually: You may not need every last drop.
• Handle the dough lightly: Stop mixing once it holds together.
• Keep the dough thick: Pat it to about 1½ inches before cutting.
• Don’t twist the cutter: Press straight down and lift it back up.
• Brush only the tops: Egg running down the sides can affect the rise.
• Use a hot tray: Preheating the baking tray helps the scones rise quickly.

More Traditional British Recipes

For more British favorites, try my fish and chips, British onion soup with cider, beef and ale pie, shepherd’s pie or bangers and mash.

English Scones FAQs

Why are my English scones dry?

Too much flour, overmixing or baking them for too long can make scones dry. The dough should feel soft and should only be handled enough to bring it together.

Why didn’t my British scones rise?

Common causes include warm butter, overworked dough, old baking powder, dough that was patted too thin or an oven that wasn’t hot enough. Twisting the cutter can also affect the rise.

Why is my scone dough sticky?

Scone dough should be slightly tacky, but it shouldn’t be wet enough to lose its shape. Lightly flour your hands and work surface rather than adding a large amount of extra flour.

Can I use plain flour instead of self-rising flour?

Yes, but you’ll need to add enough baking powder to replace the raising agent in the self-rising flour (UK: self-raising flour). For the most reliable result, use self-rising flour as listed in the recipe.

Can I make English scones ahead of time?

Yes. Bake them earlier the same day and warm them briefly before serving. They have the best texture when freshly baked though.

Do I need to chill scone dough?

No. British scones are usually baked as soon as the dough has been mixed and cut. Leaving the dough too long can reduce the effectiveness of the raising agents.

Can I use buttermilk instead of milk?

Yes. Buttermilk gives the scones a slightly tangier flavor and softer crumb. Add it gradually because its thickness can vary.

Are British scones sweet or savory?

A traditional British scones recipe contains a small amount of sugar but aren’t especially sweet. Plain and fruit scones are served with sweet toppings, while cheese scones are savory.

What’s the best jam for English scones?

Strawberry and raspberry jam are the most traditional choices. Blackcurrant, apricot or blackberry jam also work well. I love this one!

Should English scones be served warm?

They can be served warm or at room temperature. Slightly warm scones are especially good because the crumb is softer and the clotted cream spreads easily.