Clotted cream scones with strawberry jam

Clotted cream scones with strawberry jam

More Home Comforts
Peter Cassidy

The best advice I can give you when making scones is to eat them when they are as fresh as possible. But it’s also important to work the dough very lightly – the less time you handle it for, the better your scones will be. That’s another reason why you should make scones by hand rather than using a machine.


Quantity Ingredient
225g plain flour, plus extra for dusting
2 1/2 teaspoons baking powder
A pinch salt
40g unsalted butter, plus extra to serving
75g caster sugar, plus extra for dusting
1 egg
1 egg yolk, lightly beaten, for glazing
50ml milk
50g clotted cream, plus extra to serve
250g good-quality strawberry jam


  1. Preheat the oven to 200°C.
  2. Sift the flour, baking powder and salt into a bowl, then add the butter and rub into the flour, creating a fine breadcrumb consistency. Add the sugar and mix well.
  3. Mix the whole egg, milk and clotted cream together, then add to the mixture to form a smooth dough.
  4. On a lightly floured work surface, form the dough into a disc 15cm in diameter and about 2cm thick. Transfer to a baking tray, then cut through into eight triangles as if you were dividing up a cake, but don’t separate the dough, just leave the triangles slightly stuck together.
  5. Brush the scones with the beaten egg yolk, taking care not to let any run over the edge. Dust with caster sugar, then bake for 15 minutes, until golden-brown.
  6. Allow to cool slightly, then tear apart and serve while still warm, with strawberry jam, butter and more clotted cream.
Home Comforts
British food
classic recipes
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