Scone with Clotted Cream and Blueberry Jam
A classic British-style scone, golden and tender, served with rich clotted cream and sweet blueberry jam. Perfect for an afternoon treat or a cozy breakfast.
- Total time
- 30 min
- Servings
- 8
- Calories
- 350
- Protein
- 4g
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- ¼ cup granulated sugar
- ¾ cup heavy cream
- ½ cup clotted cream
- ½ cup blueberry jam
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt. Cut in 1/2 cup cold butter until mixture resembles coarse crumbs.
- 3
Stir in 1/4 cup sugar. Add 3/4 cup heavy cream and stir just until a soft dough forms; do not overmix.
- 4
Turn dough onto a floured surface, gently knead 2-3 times, then pat into a 1-inch thick round. Cut with a 2-inch biscuit cutter.
- 5
Place scones on prepared sheet, brush tops with a little extra cream if desired. Bake until golden brown, 12-15 minutes.
- 6
Cool scones on a wire rack for 5 minutes. Split each scone and spread with clotted cream and blueberry jam.
Tools you’ll need
- baking sheet
- parchment paper
- large bowl
- pastry cutter or fork
- 2-inch biscuit cutter
- wire rack
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