Buttery Scones with Jam & Cream
Tender, flaky scones in under 25 minutes with jam and whipped cream—no fancy technique required. Perfect for a quick afternoon tea or brunch that tastes like a bakery made it.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 5g
Ingredients
- 2 cups all-purpose flour
- 6 tbsp cold butter, cubed
- 3 tbsp granulated sugar
- 2 tsp baking powder
- ¾ cup whole milk
- ½ cup jam (any flavor)
- 1 cup heavy cream, whipped
Instructions
- 1
Mix flour, sugar, and baking powder in a bowl. Cut in cold butter until mixture looks like coarse breadcrumbs.
- 2
Pour in milk and stir until a shaggy dough just comes together—do not overwork.
- 3
Turn dough onto a floured surface and gently pat into a 1-inch-thick round. Cut into 8 wedges or use a biscuit cutter.
- 4
Place scones on a parchment-lined baking sheet. Bake at 400°F for 12–15 minutes until golden brown on top.
- 5
Cool for 2 minutes, then split each scone and fill with jam and whipped cream. Serve warm.
Tools you’ll need
- mixing bowl
- baking sheet
- parchment paper
- pastry cutter or knife
- oven
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