Cream Scones with Blueberry Jam
Tender, lightly sweet scones served with clotted cream and blueberry jam. A quick and easy treat for breakfast or tea time.
- Total time
- 25 min
- Servings
- 8
- Calories
- 320
- Protein
- 4g
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1.25 cups heavy cream
- ½ cup blueberry jam
- ½ cup clotted cream
Instructions
- 1
Preheat oven to 425°F (220°C). In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt.
- 2
Pour in 1¼ cups heavy cream and stir with a fork until a soft dough forms. Do not overmix; it should be slightly shaggy.
- 3
Turn dough onto a floured surface, gently knead 2-3 times, then pat into a 1-inch thick round. Cut into 8 wedges.
- 4
Place wedges on a baking sheet and bake until golden brown on top, about 12-15 minutes. Cool for 5 minutes.
- 5
Split each scone and serve with a dollop of clotted cream and a spoonful of blueberry jam.
Tools you’ll need
- Baking sheet
- Large bowl
- Fork
- Rolling pin (optional)
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