Scones with Jam & Cream

Buttery scones served with fruit jam and clotted cream.

Scones with Jam & Cream:

Scones with jam and cream are a classic teatime treat, especially popular in British afternoon tea traditions. These buttery, flaky scones are best served warm, generously spread with fruity jam and topped with a dollop of rich cream. Perfect with a cup of tea or coffee, they offer a delightful balance of sweetness and texture.

Ingredients:

For the Scones:

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 5 tbsp cold unsalted butter (cubed)
• ¾ cup whole milk
• 1 tsp vanilla extract (optional)
• 1 egg (for egg wash)

For Serving:

• Clotted cream (or whipped heavy cream)
• Fruit jam (strawberry, raspberry, or your favorite)

Instructions:

1. Preheat & Prepare
   • Preheat oven to 400°F (200°C).
   • Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
   • In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add Butter
   • Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
4. Add Milk & Form Dough
   • Gradually add milk and vanilla, stirring until just combined.
   • Transfer to a floured surface and gently knead 3-4 times (don’t overwork).
5. Shape & Cut
   • Roll dough to ¾-inch thick and cut into rounds using a biscuit cutter or glass.
6. Brush & Bake
   • Place scones on the baking sheet.
   • Brush tops with beaten egg.
   • Bake for 12-15 minutes or until golden brown.
7. Cool & Serve
   • Let cool slightly, then serve with clotted cream and jam.

Tips for Perfect Scones

• Use Cold Butter: Keeping the butter cold ensures flaky and tender scones. Cut it into small cubes and work it in quickly.
• Don’t Overmix: Gently mix the dough until just combined to avoid dense scones.
• Handle with Care: When rolling or patting out the dough, keep it light—too much pressure can make the scones tough.
• High Heat for a Good Rise: Bake at a high temperature (around 400°F / 200°C) for golden, well-risen scones.
• Choose the Right Cream: Clotted cream is the traditional choice, but whipped cream or mascarpone also work well.
• Jam First or Cream First? The debate continues! In Cornwall, they spread jam first, then cream; in Devon, it’s the opposite. Try both and decide your favorite!

Enjoy your meal!