Classic Scones With Jam & Clotted Cream Recipe – Chinese Special
Classic scones are a beloved component of afternoon tea, featuring golden, crumbly pastries that are soft inside and slightly crisp outside. These scones are best enjoyed warm, split open, and generously slathered with clotted cream and fruit jam—a timeless combination that delivers both richness and sweetness. Whether served at brunch or paired with your favorite cuppa, they bring a comforting touch to any occasion.
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
Classic Scones With Jam & Clotted Cream Ingredients :
- 350 grams self-raising flour, plus extra for dusting
- 1 teaspoon baking powder
- 85 grams butter, cubed
- 3 tablespoons caster sugar
- 175 milliliters milk
- 1 teaspoon vanilla extract
- Squeeze of lemon juice (refer to tips below)
- Beaten egg for glazing
- Jam and clotted cream for serving
How To Make Classic Scones With Jam & Clotted Cream
Preheat the oven to 220°C/200°C fan/gas mark 7. Place the self-raising flour in a large bowl, add ¼ teaspoon of salt and the baking powder, then mix well.
Add the cubed butter to the bowl and rub it into the flour mixture with your fingers until it resembles fine crumbs. Stir in the caster sugar.
Warm the milk in a jug in the microwave for about 30 seconds, ensuring it is warm but not hot. Add the vanilla extract and a squeeze of lemon juice to the milk, then set aside briefly.
Place a baking tray in the preheated oven. Make a well in the center of the dry mixture, then pour in the liquid mixture. Quickly combine everything with a cutlery knife – the mixture will initially seem quite wet.
Sprinkle some flour onto a clean work surface and turn out the dough. Dust the dough and your hands lightly with more flour, then fold the dough over itself 2-3 times to make it smoother. Pat the dough into a round shape about 4cm thick. Use a 5cm cutter (preferably smooth-edged for cleaner cuts and better rise), dipped in flour, to cut out four scones. Gather any remaining dough, press it back into a round, and cut out another four scones if possible.
Brush the tops of the scones with beaten egg. Carefully place them on the hot baking tray in the oven. Bake for 10 minutes until the scones have risen and turned golden on top.
Enjoy the scones warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, allow the scones to cool completely first. To serve from frozen, defrost and then reheat in a low oven (about 160°C/140°C fan/gas mark 3) for a few minutes to refresh them.
Recipe Notes:
Use Cold Butter: Keep the butter cold and rub it into the flour quickly to create light, flaky layers.
Hot Baking Tray: Preheat the baking tray so scones start rising the moment they hit the surface—this encourages a taller, puffier texture.
Do Not Overwork Dough: Limit kneading to keep the scones tender; overworking leads to tougher results.
Serve Warm: Serve immediately while warm, with clotted cream and jam—it’s the traditional way to enjoy full flavor and ideal texture.
Rest and Reheat: Cool slightly before storing; to revive their freshness, reheat scones briefly in a warm oven before serving.
