Scones with Jam and Cream

A simple cream tea recipe featuring homemade scones served with traditional clotted cream and sweet raspberry jam.

Baking Vegetarian Sweet British Tea Time

Estimated Nutrition

Calories

669.3

kcal / serving

5354.2 kcal total

Carbs

67.8g

per serving

542.4 g total

Fat

42.3g

per serving

338.5 g total

Protein

4.7g

per serving

37.8 g total

Cook Time

minutes

Serves

scones

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Self-Rising Flour

plus extra for dusting

Caster Sugar

CondimentsSauces

340

Raspberry Jam

one large jar to serve

Dairy

Butter

cold, cut into cubes

150

Milk

500

Clotted Cream

to serve

NutsSeeds

pinch

Salt

Method

Serve the scones with clotted cream and raspberry jam.

Cool the scones on a wire rack.

Bake the scones on the tray for 12 to 15 minutes until golden-brown.

Cut out 8 to 12 scones using a 5cm fluted cutter.

Flatten the dough on a floured surface until it is 2cm thick.

Add the sugar and milk and mix lightly until just combined.

Rub the butter into the flour using your fingertips until it resembles breadcrumbs.

Sift the flour and salt into a bowl.

Preheat the oven to 220°C and line a baking tray with greaseproof paper.