Fluffy British scones served with cream and strawberry jam
English Scones with Clotted Cream
Prep Time
15 min
Cook Time
14 min
Total Time
29 min
Servings
8
8 scones
Difficulty
Easy
Cost
Budget
$
English Scones with Clotted Cream
Fluffy British scones served with cream and strawberry jam
★4.7(15)
Light, fluffy English scones split open and loaded with thick clotted cream and strawberry jam. The foundation of a proper cream tea, with a tender crumb and golden crust.
15m
Prep Time
14m
Cook Time
29m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
The English scone is the centerpiece of afternoon tea—a tender, barely sweet quick bread that exists primarily as a vehicle for clotted cream and jam. The eternal debate: cream first or jam first?
Life is better with dessert, and this recipe proves that homemade always beats store-bought. The results are worth every minute.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 6 tbsp cold unsalted butter, cubed
- 1/2 cup cold heavy cream, 1 large egg
- Clotted cream and strawberry jam for serving
Instructions
- 1
Mix flour, sugar, baking powder, and salt. Cut in cold butter with fingers or a pastry cutter until mixture resembles coarse crumbs.
- 2
Whisk cream and egg together, then stir into flour mixture until just combined—do not overwork.
- 3
Pat dough to 1-inch thickness on a floured surface. Cut rounds with a 2.5-inch cutter, pressing straight down.
- 4
Place on a parchment-lined baking sheet, brush tops with cream, and bake at 425°F for 12-14 minutes until golden.
- 5
Cool slightly, split open, and serve with generous amounts of clotted cream and strawberry jam.
Serving Suggestions
Ways to Serve This Dish
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Clotted creamWhipped mascarpone or thick whipped cream
Neither is quite the same, but both are delicious
Heavy cream in doughButtermilk
Buttermilk adds tang and extra tenderness from the acid
Tips & Storage
Pro Tips
Push the cutter straight down—twisting seals the edges and prevents the scone from rising evenly.
Handle the dough as little as possible. Lumps of butter are good—they create flaky layers.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store in an airtight container for up to 2 days. Freeze baked scones for up to 1 month.
Reheating
Warm in a 300°F oven for 5-7 minutes. Split and add cream and jam after warming.
Nutrition Facts
Per serving (55mg) · 8 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates12g
Fat30g
Fiber280mg
Sugar1g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Cream first or jam first?
- In Devon, cream goes first. In Cornwall, jam goes first. Both are correct.
- Can I add fruit to the dough?
- Yes, fold in dried currants or blueberries for a fruit scone variation.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →