- 350 g Self-raising flourplus more for dusting
- ¼ tsp Salt
- 1 tsp Baking powder
- 85 g Buttercut into cubes
- 3 tbsp Caster sugar
- 175 ml Milk
- 1 tsp Vanilla extract
- Lemon juicesqueeze
- 1 Eggsbeaten, to glaze
To serve:
- Fruit jam
- clotted Cream
Classic Scones with Jam & Clotted Cream
Is there anything more British than Classic scones with jam & clotted cream? This is my grandmother’s recipe and it’s one that I love to make whenever I feel homesick and lonely. When I sit down to one of these scones, warm from the oven and slathered with clotted cream and topped with jam, I feel like I am back in my grandmother’s kitchen. Bliss!
Start by mixing the dry ingredients together. Slightly heat some milk and add vanilla and lemon juice. Make a well in the center of the dry mix and pour in the liquid. Bring the wet and dry ingredients together quickly with a knife. It will seem quite wet at first but don’t worry – that’s normal. Turn out the dough and cut out 8 scones. Bake and enjoy!
To make Classic scones with jam & clotted cream, you will need the following ingredients:
Steps to make Classic Scones with Jam & Clotted Cream
1 | Heat the oven and heat a baking sheet | 5 |
Preheat the oven to 425 °F. Place a baking sheet in the oven to heat. | ||
2 | Mix flour with salt and baking powder | 1 |
Place 350 grams of self-raising flour in a large bowl. Add ¼ teaspoon of salt and 1 teaspoon of baking powder and mix well. | ||
3 | Add butter and sugar | 1 |
Add 85 grams of butter, then rub well with your fingers until the mix resembles fine breadcrumbs. Stir in 3 tablespoons of caster sugar. | ||
4 | Heat milk slightly | 30s |
Pour 175 milliliters of milk into a microwave safe jug. Heat in the microwave for about 30 seconds until warm, but not hot. | ||
5 | Add vanilla and lemon juice | 1 |
Mix in 1 teaspoon of vanilla extract and a squeeze of lemon juice. Place to one side. | ||
6 | Combine wet and dry ingredients | 1 |
Make a well in the center of the dry ingredients and pour in the milk mixture. Mix well to combine. | ||
7 | Shape dough | 3 |
Transfer the dough to a lightly floured surface. Sprinkle extra flour over the dough and dust your hands with a little more flour. Fold over the dough 2-3 times until it’s a little smooth. Do not knead. Pat into a round disc about 1½ inches high. | ||
8 | Cut out scones | 2 |
Using a 2-inch cutter, cut four scones from the dough. Press what’s left of the dough back together to cut out four more scones. | ||
9 | Brush with egg | 1 |
Brush the tops of each scone with beaten egg and place them on the hot baking sheet. | ||
10 | Bake | 10 |
Bake in the oven for 10 minutes until golden on top. | ||
11 | Serve | |
Serve like my grandma used to: warm from the oven, slathered in clotted cream and strawberry jam! | ||
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