Go Back
Scones with Cream Tea
Victoria Haneveer

Traditional English Scones Recipe with Jam and Clotted Cream

Traditional English scones with a light crumb and golden tops, served with jam and clotted cream for a classic British cream tea.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8
Course: Snack
Cuisine: British, English
Ingredients Method Notes

Ingredients
 

  • 12 ½ oz self-rising flour (plus extra for dusting)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 oz butter (cold, chopped)
  • 3 tablespoons white sugar
  • 6 fl oz whole milk
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ cup raisins, sultanas or currants (optional)
  • 1 egg (beaten, for glazing)
To Serve
  • Strawberry or raspberry jam
  • Clotted cream

Method
 

  1. Preheat the oven to 425°F (220°C) and place a baking tray inside to heat.
  2. Add the flour, baking powder, and salt to a bowl and stir to combine.
  3. Add the cold butter and rub it in until the mixture looks like fine crumbs.
  4. Warm the milk slightly, then stir in the lemon juice and vanilla extract.
  5. Pour the liquid into the flour mixture and bring it together gently.
  6. Add the raisins, sultanas or currants if using and fold through lightly.
  7. Turn the dough onto a floured surface and bring it together without heavy kneading.
  8. Pat the dough to about 1 ½ inches thick.
  9. Cut into rounds using a cutter, pressing straight down without twisting.
  10. Place the scones onto the hot baking tray and brush the tops with beaten egg.
  11. Bake for 10 minutes or until risen and golden.
  12. Serve warm with jam and clotted cream.

Notes

  • Traditional British scones are less sweet and less rich than American-style scones. They're served with jam and clotted cream rather than eaten plain.
  • Best eaten the day they are made while still slightly warm.

Tips

  • Keep the butter cold for a better rise.
  • Don’t overwork the dough or the scones will be dense.
  • Press the cutter straight down, don’t twist.
  • Bake on a hot tray for better lift.

Measurements

  • For non-US readers, that’s 350g self-rising flour, 85g butter, 175ml whole milk, and about 40g raisins, currants or sultanas if you want to add them.