Introduction
Scones with clotted cream and jam are one of the most recognisable and cherished elements of British baking. Closely associated with afternoon tea, this simple yet elegant treat is enjoyed across the UK, from cosy kitchens to tearooms and grand hotels. Light, tender scones paired with rich clotted cream and fruity jam create a balance of textures and flavours that feels both comforting and refined.
The tradition of serving scones with cream and jam is strongly linked to the South West of England, particularly Devon and Cornwall, where clotted cream has been produced for centuries. While debates continue over whether cream or jam should be spread first, the dish itself remains a symbol of British hospitality and slow, sociable eating. Scones became especially popular during the Victorian era, when afternoon tea emerged as a fashionable ritual.
At The Recipe Kitchen, this recipe focuses on an authentic UK approach to scones with clotted cream and jam. It delivers light, well-risen scones using simple ingredients and clear methods, making it ideal for beginners while staying true to British tradition.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes
Servings: 8 scones
Ingredients
For the Scones
- 350 g self-raising flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 85 g unsalted butter, cold and cubed
- 3 tablespoons caster sugar
- 175 ml milk
- 1 teaspoon vanilla extract
For Serving
- Clotted cream
- Strawberry or raspberry jam
For Glazing
- A little milk, for brushing
Step-by-Step Instructions
- Preheat the oven
Preheat the oven to 220°C (200°C fan). Line a baking tray with baking parchment. - Mix the dry ingredients
Sift the self-raising flour, baking powder, and salt into a large mixing bowl. This helps incorporate air and ensures an even rise. - Rub in the butter
Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to prevent the butter from warming. - Add the sugar
Stir the caster sugar into the flour mixture until evenly distributed. - Add the liquid
Pour the milk and vanilla extract into the bowl. Using a knife or spatula, gently bring the mixture together to form a soft dough. Avoid overmixing, as this can result in dense scones. - Shape the dough
Turn the dough out onto a lightly floured surface. Gently pat it down to a thickness of about 2–3 cm. Do not knead the dough. - Cut the scones
Using a round cutter, press straight down into the dough to cut out the scones. Do not twist the cutter, as this can prevent the scones from rising evenly. Place the scones onto the prepared baking tray, leaving a little space between them. - Glaze
Brush the tops of the scones lightly with milk to encourage a golden finish. Avoid letting the glaze drip down the sides. - Bake
Bake in the preheated oven for 12–15 minutes, or until the scones are well risen and lightly golden on top. - Cool slightly
Remove the scones from the oven and transfer them to a wire rack. Allow them to cool slightly before serving.
Cooking Tips & Variations
- Handle gently: Overworking the dough develops gluten and leads to tough scones.
- Cold butter: Keeping the butter cold helps create a light texture.
- Even rise: Cutting straight down with the cutter helps the scones rise evenly.
- Fruit scones: Add 75 g sultanas or raisins to the dry ingredients for a classic variation.
- Cheese scones: Omit the sugar and add grated mature cheddar for a savoury option.
What to Serve With Scones, Clotted Cream, and Jam
- Freshly brewed tea
- Coffee
- Fresh berries
- Lemon curd as an alternative spread
Scones are traditionally served warm, allowing the clotted cream to soften slightly when spread.
Storage & Reheating
- Storage: Store cooled scones in an airtight container at room temperature for up to 2 days.
- Freezing: Plain scones freeze well for up to 1 month. Thaw at room temperature.
- Reheating: Warm gently in the oven at 160°C for a few minutes before serving.
Clotted cream and jam should be stored according to their packaging instructions.
Frequently Asked Questions
Should jam or cream go on first?
This depends on regional tradition. In Cornwall, jam is spread first, followed by cream. In Devon, cream is spread first, then jam.
Why are my scones flat?
Flat scones are usually caused by overmixing the dough or twisting the cutter when shaping.
Can I make the dough ahead of time?
It is best to bake scones immediately after shaping, as the raising agents work best when fresh.
Final Thoughts
Scones with clotted cream and jam are a cornerstone of British baking and a highlight of traditional afternoon tea. With their tender crumb, gentle sweetness, and indulgent toppings, they offer comfort and elegance in equal measure. This authentic UK recipe delivers reliable, light scones that celebrate simplicity, tradition, and the joy of sharing good food at a relaxed pace.
