Scones with Clotted Cream and Jam
Scones (skonz (rhymes with "gone" in southern England))
English Scones
Light, flaky buttermilk scones split open and layered with thick clotted cream and strawberry jam — the heart of a cream tea.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: tiered cake stand or plate
Garnishes: fresh strawberry, mint leaf
Accompaniments: pot of English breakfast tea
Instructions
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1
Sift flour, baking powder, and salt. Rub in cold butter until breadcrumb texture.
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2
Stir in sugar. Add buttermilk and vanilla, mix with a knife to a soft, slightly sticky dough. Do not overwork.
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3
Pat dough to 3cm thick on a floured surface. Cut rounds with a 6cm cutter, pressing straight down without twisting.
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4
Place on a lined baking sheet, brush tops with beaten egg.
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5
Bake at 220°C (425°F) for 12-15 min until risen and golden.
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6
Serve warm, split open, with clotted cream and strawberry jam. The Devon-Cornwall debate: cream first or jam first is never settled.
Did You Know?
Devon puts cream first then jam; Cornwall puts jam first then cream. This rivalry has raged for centuries with no resolution in sight.
Chef's Notes
Equipment Tips
- mixing bowl
- round cutter
- baking sheet
- pastry brush
Garnishing
fresh strawberry, mint leaf
Accompaniments
pot of English breakfast tea
The Story Behind Scones with Clotted Cream and Jam
Scones likely originated in Scotland in the 16th century but became quintessentially English through the tradition of afternoon tea, established by Anna, Duchess of Bedford, in the 1840s. The cream tea remains a cherished English ritual.
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