20-Minute Cream Scones with Jam
Tender, buttery scones ready in 15 minutes using a clever no-fold method. Serve warm with clotted cream and jam for a proper British-style breakfast.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 5g
Ingredients
- 2 cups all-purpose flour
- ⅓ cup cold butter, cubed
- 3 tbsp granulated sugar
- 2.5 tsp baking powder
- ¾ cup heavy cream
- 1 set clotted cream and jam, for serving
Instructions
- 1
Preheat oven to 400°F. Mix flour, sugar, baking powder, and a pinch of salt in a bowl.
- 2
Add cold butter cubes and rub with your fingertips until the mixture looks like coarse breadcrumbs.
- 3
Pour heavy cream in and stir with a fork until a shaggy dough forms; don't overwork it.
- 4
Drop 8 equal-sized dollops of dough onto a lined baking sheet, spacing them 2 inches apart.
- 5
Bake 12–14 minutes until the tops are light golden brown and a toothpick comes out clean.
- 6
Serve warm with clotted cream and jam on the side.
Tools you’ll need
- large mixing bowl
- fork
- baking sheet
- parchment paper
- oven
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