Buttermilk scones with cream and jam

Buttermilk scones with cream and jam

Scandinavian Baking
Columbus Leth

These mini scones became part of my cake table when I lived in London in the early 1990s. There I learned about afternoon tea. My sister Silla and I invited our mormor (granny in Danish) to London. It was her first time travelling alone and also her first time in London. One of the highlights of her trip (apart from buying a dress in Harrods) was afternoon tea at the Ritz. She chose coffee, of course, because my mormor would never drink tea unless she had a very high fever! Her favourite cakes among the afternoon tea selection were the scones, with clotted cream and jam. I make lots of jams in the summer that are fresher and runnier than their Anglo-Saxon counterparts and meant to be stored just for a short time.


Quantity Ingredient
400g plain flour, plus more to dust
5 tablespoons caster sugar
2 teaspoons salt
3 teaspoons baking powder
150g cold butter, chopped
200ml buttermilk
300ml double cream, to serve
Scandinavian jams, Gooseberry and vanilla or Raspberry and vanilla ‘jam’, to serve


  1. Preheat the oven to 180°C
  2. Sift the flour, sugar, salt and baking powder into a big bowl, add the cold butter and, with your fingers, rub the butter into the flour until it has the consistency of crumbs. Add the buttermilk and fold in until the dough becomes smooth. Remove from the bowl and knead on a floured work surface until the texture is even, but do not overwork, then roll the dough out to 2cm thick. Fold the dough in half, then roll it out to 2cm thick again. Repeat this folding and rolling three times, then finish by rolling the dough out to 1.5cm thick.
  3. With a 4cm round cookie cutter, cut out 14–16 scones and place on a baking sheet lined with baking parchment. Bake in the oven for 15–18 minutes. Leave on a wire rack until just cold.
  4. Whip the double cream until billowing and serve with the scones and the jam. I put the cream on first, then the jam, but this is a contentious issue, so just do as you prefer! Serve right away, and definitely on the same day they are baked.
cream buns
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