A timeless ritual of Great Britain: Traditional British Scones rise tall and proud with a golden top and tender crumb that splits cleanly in half with a gentle touch. Best served with dollops of clotted cream and strawberry jam.
Traditional British Scones with Rich Clotted Cream & Strawberry Jam
By Chef Emily Carter
Prep Time
15 mins
Cook Time
14 mins
Total Time
29 mins
Servings
8 tall scones
Calories
290 kcal
Cuisine
British
Traditional British Scones with Rich Clotted Cream & Strawberry Jam
Yield: 8 tall scones
Tall, golden British tea scones that split open like clouds, served with thick Cornish clotted cream and sweet strawberry preserve. The quintessence of afternoon tea.
🛒 Ingredients
👩🍳 Step-by-Step Instructions
-
1
Rub cold cubed butter into flour, sugar, and salt with fingers until fine breadcrumbs form.
-
2
Warm milk slightly with vanilla; add to flour and gently stir with a butter knife until soft dough forms.
-
3
Turn onto floured surface; pat gently into a 1-inch thick round (do not use a rolling pin!).
-
4
Cut rounds using a 2.5-inch fluted cutter. Crucial: Press straight down without twisting the cutter!
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5
Place on baking sheet; brush tops lightly with milk.
-
6
Bake at 425°F (220°C) for 12-14 minutes until tall and pale golden brown.
-
7
Split open warm and serve with copious amounts of clotted cream and strawberry preserve.
💡 Chef's Insider Tip:
Never twist the cutter when cutting out scones! Twisting pinches the edges and stops them from rising tall.
🥗 Nutrition Facts (Per Serving)
290
Calories
6g
Protein
38g
Carbs
13g
Fat
1g
Fiber
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