Recepieplanning
British
Cream Tea Scones Breakfast
28 min total14 prep14 cook8 servings320 cal
MediumVegetarianClassicContains glutenContains dairyContains egg
Light British scones served with clotted cream and strawberry jam for a proper cream tea. Best slightly warm from the oven.
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Ingredients
8servings
pantry
- 2 cupall-purpose flour
- 1 tbspbaking powder
- 3 tbspsugar
- 0.5 cupstrawberry jam
- 0.5 tspsalt
dairy
- 0.33 cupunsalted butter
- 0.66 cupmilk
- 1egg
- 1 cupclotted cream
Steps
- Preheat oven to 425°F (220°C). Whisk flour, baking powder, sugar, and salt.
- Rub in butter until sandy; stir in milk and most of the beaten egg to a soft dough.
- Pat to 1-inch thick and cut rounds; place on a sheet.
- Brush tops with remaining egg.
- Bake 12–15 minutes until risen and golden.
- Cool slightly on a rack.
- Split scones while warm.
- Spread with clotted cream and jam.
- Serve with hot tea.
- Best the same day; freeze extras and refresh in a warm oven.
Tips
- Rub butter in quickly so dough stays cool.
- Cut straight down for a tall rise.
- Do not twist the cutter.
- Jam then cream, or cream then jam—pick your county rivalry.
