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If you’ve ever wished to master a classic teatime treat, then you’re in for a real delight with this Traditional English Scones with Jam and Cream Recipe. These scones are tender and fluffy, with just the right golden crust, making them perfect vessels for luscious clotted cream and vibrant, tangy jam. Every bite carries a little piece of British heritage, warm and inviting, guaranteed to bring smiles to your tea table. Trust me, once you get the hang of these, they’ll be your go-to for breakfasts, snacks, and special gatherings alike.
Ingredients You’ll Need
These ingredients may be humble, but each one plays an essential role in creating the perfect texture and flavor of your scones. From the rich butter that enriches the dough to the just-right pinch of salt that enhances sweetness, simplicity is the heart of this recipe.
- Self-raising flour (225 g / 1 2/3 cups): This is your base, helping the scones rise and giving that classic light crumb.
- Baking powder (1 tsp): Adds an extra lift for a fluffy texture that makes every bite melt.
- Butter (40 g / 2 tbsp, cold): The cold butter rubbed into the flour creates those delightful flaky layers inside each scone.
- Sugar (1.5 tbsp): Just enough sweetness to balance the cream and jam without overpowering.
- Salt (a pinch): Enhances all the flavors, making the sweetness pop perfectly.
- Milk (150 ml / 3/4 cup): The glue that brings everything together and keeps the dough tender and moist.
How to Make Traditional English Scones with Jam and Cream Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 220°C (425°F). This high temperature gives your scones that classic golden crust while keeping the inside soft and fluffy. Lining your baking sheet with baking paper ensures nothing sticks and clean-up is a breeze.
Step 2: Mix Dry Ingredients
Sift the self-raising flour and baking powder together into a large bowl. Sifting not only mixes but also aerates your flour, which helps keep your scones light—don’t skip this step!
Step 3: Rub in the Butter
Cut your cold butter into small pieces and add them to the flour. Using your fingertips, quickly rub the butter into the flour until the mix looks like fine breadcrumbs with no big lumps. This technique is key to creating those flaky, tender bits in the scones.
Step 4: Stir in Sugar and Salt
Sprinkle in the sugar and salt, then mix gently to distribute evenly. These tiny additions give your scones a well-rounded flavor that is neither too sweet nor bland.
Step 5: Add the Milk
Gradually stir in the milk a little at a time using a knife until the dough starts to come together. Slow incorporation prevents the dough from becoming too wet or sticky, an important balance for perfect scones.
Step 6: Form the Dough
Flour your hands and bring the dough together into a ball. Resist the urge to overwork it—handling it gently keeps the crumb tender and makes the scones rise beautifully.
Step 7: Roll Out the Dough
Place your dough on a floured surface and roll it out gently to about 1 inch thick. The thickness is critical; too thin, and your scones won’t have that signature soft middle.
Step 8: Cut Out the Scones
Using a round cookie cutter, press straight down (avoid twisting) to cut shapes from the dough. Twist-cutting seals the edges and can prevent the scones from rising properly. Place the shapes onto your prepared baking sheet.
Step 9: Re-roll the Scraps
Gather the dough scraps, pat them together lightly, and roll out again to cut more scones. This method ensures you make the most out of every bit of dough without compromising texture.
Step 10: Bake to Perfection
Bake your scones in the preheated oven for about 12 minutes, or until they have risen and turned a pale golden brown. Keep an eye on them, as oven temperatures vary, and you want that perfect soft inside with a slightly crisp top.
Step 11: Cool Before Serving
Transfer your scones onto a wire rack and let them cool slightly. This prevents sogginess and lets them firm up just enough to be split without crumbling.
How to Serve Traditional English Scones with Jam and Cream Recipe
Garnishes
The classic way to serve is with a generous dollop of clotted cream and your favorite fruit jam, such as strawberry or raspberry. The cream adds a luxurious, silky richness while the jam brings sweetness and a vibrant burst of flavor that is simply irresistible.
Side Dishes
Pair these scones with a pot of freshly brewed English breakfast tea or Earl Grey for the ultimate British teatime experience. For a heartier treat, a light green salad or a bowl of fresh berries complement the richness perfectly.
Creative Ways to Present
Try layering the scone halves with cream and jam on a pretty plate, or serve alongside a small assortment of honey and lemon curd for guests to pick their favorites. You can even sprinkle a little powdered sugar on top for that extra touch of elegance.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (and that’s rare!), store them in an airtight container at room temperature for up to two days. Avoid refrigerating, as it tends to dry scones out and affect their texture.
Freezing
Scones freeze beautifully! Wrap them individually in plastic wrap and store in an airtight container or freezer bag for up to three months. When you’re ready to enjoy, just thaw at room temperature.
Reheating
For that freshly baked taste, reheat scones in a preheated oven at 180°C (350°F) for 5–7 minutes. This refreshes their crisp exterior and warms the crumb without making them soggy. Avoid microwaving for best texture.
FAQs
Can I use plain flour instead of self-raising flour?
Yes, but you’ll need to add extra baking powder (about 2 teaspoons) to make sure your scones rise well. Self-raising flour already has baking powder mixed in for you, which simplifies the process.
Why is cold butter important in this recipe?
Cold butter creates pockets of steam in the dough when baked, contributing to those wonderful flaky layers inside the scones. Using room-temperature butter will make the dough too soft and dense.
Can I add fruit like raisins or currants to the scones?
Absolutely! Adding dried fruit is a traditional variation that gives a lovely sweet surprise in every bite. Just toss the dried fruit in with the dry ingredients before adding the milk.
What’s the best way to cut the scones?
Use a sharp, round cookie cutter and press down straight without twisting. Twisting the cutter seals the edges and can stop the scones from rising properly, resulting in a denser texture.
How soon can I serve the scones after baking?
It’s best to let them cool for 10-15 minutes on a wire rack to avoid them becoming soggy. They taste fantastic warm or at room temperature, so serving them shortly after cooling is perfect.
Final Thoughts
There’s nothing quite like the joy of sharing freshly baked scones with your loved ones, slathered in jam and cream. This Traditional English Scones with Jam and Cream Recipe is a beautiful way to bring a little slice of British charm to your kitchen. Give it a try—you’ll quickly see why it’s a cherished classic that makes every teatime extra special!
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Traditional English Scones with Jam and Cream Recipe
- Total Time: 27 minutes
- Yield: 10 scones
- Diet: Vegetarian
Description
Traditional English scones are a classic British treat, perfect for afternoon tea. Light and fluffy with a golden crust, these scones are simple to make using basic ingredients like self-raising flour, butter, sugar, and milk. Served warm with clotted cream and jam, they offer a delightful balance of soft interior and slightly crisp exterior.
Ingredients
Scone Dough
- 225 g self-raising flour (1 2/3 cups)
- 1 tsp baking powder
- 40 g cold butter (2 tbsp)
- 1.5 tbsp sugar
- Pinch of salt
- 150 ml milk (3/4 cup)
Instructions
- Preheat Oven: Preheat your oven to 220°C (425°F) to ensure it’s hot enough for the scones to rise properly.
- Sift Dry Ingredients: Sift the self-raising flour and baking powder into a large mixing bowl to combine and aerate them.
- Add Butter: Cut the cold butter into small pieces and add to the flour mixture. Using your fingertips, rub the butter into the flour quickly and gently until the mixture resembles fine breadcrumbs with no large lumps remaining.
- Mix in Sugar and Salt: Stir the sugar and a pinch of salt into the flour and butter mixture evenly.
- Add Milk Gradually: Using a knife, gradually stir in the milk little by little to form a sticky dough without overmixing.
- Form Dough: When the dough starts to come together, flour your hands lightly and gently bring the dough into a cohesive ball without kneading too much.
- Roll Out Dough: Turn the dough onto a floured surface. Using a floured rolling pin, roll the dough out gently to about 1 inch (2.5 cm) thickness for fluffy scones.
- Cut Scones: Use a round cookie cutter to cut out scone shapes. Place the cut scones onto a baking sheet lined with baking paper.
- Re-roll Dough: Gather the remaining dough scraps, gently bring them together and roll out again to cut additional scones. Repeat until all dough is used.
- Bake: Bake the scones in the preheated oven for about 12 minutes or until they turn lightly golden brown on top and are cooked through.
- Cool and Serve: Remove from the oven and allow to cool on a wire rack. Serve warm with clotted cream and your favorite jam for a traditional British experience.
Notes
- Use cold butter to ensure a light and flaky texture.
- Do not overwork the dough to keep scones tender.
- For even rising, avoid twisting the cutter when cutting shapes.
- Serve freshly baked scones warm for best taste.
- Traditional accompaniments include clotted cream and strawberry jam.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
