Scones with Clotted Cream and Jam — Print Recipe

Light, flaky buttermilk scones split open and layered with thick clotted cream and strawberry jam — the heart of a cream tea.

Ingredients

1 Sift flour, baking powder, and salt. Rub in cold butter until breadcrumb texture.
2 Stir in sugar. Add buttermilk and vanilla, mix with a knife to a soft, slightly sticky dough. Do not overwork.
3 Pat dough to 3cm thick on a floured surface. Cut rounds with a 6cm cutter, pressing straight down without twisting.
4 Place on a lined baking sheet, brush tops with beaten egg.
5 Bake at 220°C (425°F) for 12-15 min until risen and golden.
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.