Cream Scone
A classic British cream scone, split and topped with clotted cream and strawberry jam. Perfect for an afternoon treat or a simple breakfast.
- Total time
- 25 min
- Servings
- 4
- Calories
- 450
- Protein
- 6g
Ingredients
- 2 cups self-rising flour
- 1 cup heavy cream
- ½ cup clotted cream
- ¼ cup strawberry jam
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
In a bowl, mix 2 cups self-rising flour and 1 cup heavy cream until a soft dough forms, about 1 minute.
- 3
Turn dough onto a floured surface, gently knead 2-3 times, then pat into a 1-inch thick round. Cut out 4 scones with a 2-inch cutter.
- 4
Place scones on the baking sheet and bake until golden brown on top, about 12-15 minutes. Let cool for 5 minutes.
- 5
Split each scone in half, spread with 2 tbsp clotted cream and 1 tbsp jam per scone. Serve warm.
Tools you’ll need
- baking sheet
- parchment paper
- mixing bowl
- rolling pin or hands
- 2-inch biscuit cutter
- knife
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