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Fluffy Classic British Scones Recipe Easy Homemade with Clotted Cream and Jam

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A simple and quick recipe for fluffy classic British scones, perfect for tea time or brunch, served with clotted cream and jam for a comforting treat.

Ingredients

Scale
  • 2 ¾ cups (350g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • ¾ cup (180ml) whole milk, chilled
  • ¼ cup (60ml) heavy cream (double cream), plus extra for brushing
  • 1 large egg, beaten, room temperature (optional)
  • ½ cup (120g) clotted cream, for serving
  • ½ cup (120g) strawberry or raspberry jam, for serving

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together sifted all-purpose flour, baking powder, sugar, and salt.
  3. Add cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
  4. In a separate bowl, whisk together chilled whole milk, heavy cream, and beaten egg (if using). Pour into the dry ingredients and gently fold with a spatula until just combined. The dough should be soft but not sticky.
  5. Turn the dough onto a floured surface and gently pat into a 1-inch (2.5 cm) thick round. Use a 2.5-inch (6 cm) round biscuit cutter dipped in flour to cut out scones, pressing straight down without twisting. Gather scraps and repeat.
  6. Place scones on the prepared baking sheet about 1 inch apart. Brush the tops lightly with heavy cream.
  7. Bake for 12-15 minutes or until risen and golden on top. Rotate the pan halfway through if needed.
  8. Transfer scones to a cooling rack and cool for about 10 minutes. Serve warm or at room temperature with clotted cream and jam.

Notes

Keep butter cold to create flaky texture. Do not overmix dough to avoid tough scones. Press cutter straight down without twisting to ensure proper rise. Brush tops with heavy cream for a golden finish. Preheat oven well for best results. Dough can be refrigerated shaped for up to 24 hours before baking; add extra baking time if cold.

Nutrition

Keywords: British scones, fluffy scones, homemade scones, clotted cream, jam, tea time, easy scones, classic scones

Find it online: https://blairrecipes.com/fluffy-classic-british-scones-recipe-easy-homemade-with-clotted-cream-and-jam/