Buttery Scones with Clotted Cream
Warm, crumbly scones with crispy edges and a soft crumb, ready in 10 minutes. Serve with clotted cream and jam for an instant afternoon tea.
- Total time
- 15 min
- Servings
- 4
- Calories
- 340
- Protein
- 5g
Ingredients
- 2 cups all-purpose flour
- 5 tbsp cold butter, cubed
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ¾ cup whole milk
- ½ cup clotted cream (or heavy cream)
- ¼ cup jam (strawberry or raspberry)
Instructions
- 1
Mix flour, sugar, and baking powder in a bowl. Add cold butter and rub with fingertips until the mixture looks like breadcrumbs.
- 2
Pour milk in and stir gently with a fork until a soft dough just comes together; do not overmix.
- 3
Turn dough onto a floured surface and gently pat into a 3/4-inch-thick round. Cut into 8 wedges or use a 2-inch biscuit cutter.
- 4
Place scones on a baking sheet and bake at 425°F until golden brown on top, 8–10 minutes.
- 5
Cool 2 minutes. Serve warm with a dollop of clotted cream and a spoonful of jam on top.
Tools you’ll need
- mixing bowl
- fork
- baking sheet
- oven
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