BrunchSnack

Classic Scones with Jam and Cream

Name: Classic Scones with Jam and Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: british
Ingredients: 300 g all-purpose flour sifted; 2 tsp baking powder; 50 g granulated sugar; 0.25 tsp salt; 75 g unsalted butter cold, cubed; 150 ml milk; 1 pcs egg beaten, for egg wash; 1 cup strawberry jam; 1 cup clotted cream

These classic British scones are light, fluffy, and perfect for a simple brunch or afternoon tea. Serve them warm with your favorite jam and a dollop of clotted cream or whipped cream.

An original recipe by Forkin

Total time: 35 min
Serves: 8
Difficulty: Medium

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gall-purpose flour, sifted
2 tspbaking powder
50 ggranulated sugar
0.25 tspsalt
75 gunsalted butter, cold, cubed
150 mlmilk
1 pcsegg, beaten, for egg wash

for serving

1 cupstrawberry jam
1 cupclotted cream

Equipment

scone cutter · large bowl · wire rack · baking sheet

The method

Step by step

1
Preheat your oven to 200°C (390°F) and lightly flour a baking sheet.
About 5 min
2
In a large bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt.
About 1 min
3
Add the cold, cubed unsalted butter to the dry ingredients.
4
Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs.
About 3 min
Cook’s note: Work quickly to prevent the butter from getting too warm.
5
Make a well in the center of the mixture and pour in most of the milk, reserving a small amount.
About 1 min
6
Mix with a knife or your hands until a soft, shaggy dough forms, adding more milk if needed to bring it together.
About 2 min
Cook’s note: Do not overmix, as this can make the scones tough.
7
Turn the dough out onto a lightly floured surface and gently pat or roll it to a thickness of about 2-3 cm (1 inch).
About 2 min
8
Using a 6cm (2.5 inch) round cutter, cut out scones and place them on the prepared baking sheet.
About 3 min
Cook’s note: Press straight down with the cutter; twisting can prevent them from rising evenly.
9
Brush the tops of the scones with the beaten egg.
About 1 min
10
Bake for 12-15 minutes, or until golden brown and well-risen.
About 15 min
11
Remove from the oven and transfer to a wire rack to cool slightly.
12
Serve warm with strawberry jam and clotted cream.

Keep it good

Storage

Store leftover scones in an airtight container at room temperature.

Reheating

Reheat in a preheated oven at 160°C (325°F) for 5-7 minutes until warmed through.