Clotted Cream Jam Scones (Print Version)

Golden scones served warm with clotted cream and fruit jam, perfect for a spring afternoon.

# Components:

→ Scones

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk, plus extra for brushing
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract

→ To Serve

09 - 1 cup clotted cream
10 - 1 cup quality fruit jam

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold, cubed butter to dry mixture. Using a pastry cutter or fingertips, rub butter into ingredients until mixture resembles coarse crumbs.
04 - In a small bowl, whisk together milk, egg, and vanilla extract.
05 - Pour wet mixture into dry ingredients. Gently mix with a fork until just combined—do not overwork the dough.
06 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick round.
07 - Using a 2.5-inch round cutter, stamp out 8 rounds, re-rolling scraps as needed. Place scones on prepared baking sheet.
08 - Brush the tops of scones lightly with milk.
09 - Bake for 12 to 15 minutes, or until risen and golden brown.
10 - Transfer to a wire rack and let cool slightly. Serve warm, split in half, with clotted cream and jam.

# Expert Advice:

01 -
  • They come together in under an hour, making you look far more accomplished than you actually are.
  • There's something genuinely magical about splitting a warm scone and watching the clotted cream melt into every crevice.
  • They taste bakery-quality but cost a fraction of what you'd pay for the real thing.
02 -
  • Measure your flour by spooning it into the measuring cup and leveling it off, not by scooping directly from the bag—this mistake cost me several batches before I figured it out.
  • Keep everything cold until the very last moment; warm butter means dense, greasy scones instead of light and tender ones.
03 -
  • Make sure your oven is truly preheated and at temperature; an oven thermometer is worth its weight in gold for consistent results.
  • If you don't have a 2.5-inch cutter, use a drinking glass or even a biscuit cutter—the exact size matters less than cutting cleanly without twisting.
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