🫖 Scones with clotted cream and jam
This is the heart of a British cream tea: warm scones split in half and topped with thick clotted cream and strawberry jam. The scones themselves are made from flour, butter and sugar, and the clotted cream is rich, almost buttery and spoonable. The contrast of crumbly scone, cold cream and sweet jam is the whole point, usually alongside a pot of tea.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g plain flour
- 2 tsp baking powder
- 70 g cold butter, cubed
- 35 g sugar
- 150 ml single cream, plus a little for brushing
- 150 g clotted cream
- 120 g strawberry jam
Method
- Heat the oven to 220 °C. Rub the butter into the flour and baking powder, then stir in the sugar.
- Add the cream and mix briefly to a soft dough.
- Pat out 3 cm thick, cut 6 rounds, brush with cream and bake for 10–12 minutes.
- Cool slightly, split each scone and spread with clotted cream and jam in your preferred order.
How to make it lighter
- Clotted cream is very rich; a level teaspoon per half is plenty for the flavour.
- Use fresh mashed strawberries in place of some of the jam.
- Share a cream tea: one scone with toppings is already a filling snack.
History
Cream teas are strongly associated with Devon and Cornwall in south-west England, both known for clotted cream. The two counties famously disagree on the order: in Devon the cream usually goes on first, in Cornwall the jam.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →