Scones with jam and cream

The scone is the essential teatime treat of British afternoon tea: slightly crisp outside, soft and buttery inside, traditionally split and spread with jam and thick cream. It comes together quickly, and is best fresh from the oven.

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Method

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1. Mix the flour, baking powder and salt, add the cold butter, and rub in with your fingertips until crumbly.
2. Stir in the sugar, then the milk and most of the egg (setting a little aside for brushing), and combine just enough to form a soft dough.
3. On a floured surface, roll out lightly to 2 cm thick, then cut out rounds with a glass or cutter.
4. Place on a baking-paper-lined tray and brush with the reserved egg.
5. Bake at 220°C (200°C fan) for 12-14 minutes, until the tops are golden brown and well risen. ⏱ Timer: 12 min
6. Serve lukewarm, split in half, with jam and cream.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The butter needs to be cold, and don't overwork the dough, as that's what keeps the texture light and flaky.
• Don't twist the cutter, just press it straight down, as twisting can make the scone rise unevenly.
• The higher apart you place them on the tray, the more evenly they'll rise and bake.
• Best fresh and still lukewarm; the next day they harden, but toasting brings them back.

Frequently asked questions

What order do the jam and cream go on in?

In Cornwall, jam first then cream, in Devon the other way round; both orders are accepted and delicious.

What can replace clotted cream?

Stiffly whipped cream or mascarpone, if traditional thick English cream isn't available.

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• Trifle (layered sponge dessert with custard and fruit)
• Bakewell tart (almond and jam shortcrust tart)

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