Classic Scones with Jam & Clotted Cream

Classic Scones with Jam & Clotted Cream

AuthorSara Maryam WatsonCategory, , DifficultyBeginner

You can have a batch of scones on the table in 20 minutes with this recipe for all the family. Our recipe is halal and uses 100% halal ingredients.



You'll need a large bowl, a jug, a baking sheet, 5cm smooth cutter

You can use the four arrow icon to place the recipe in focus mode, print it (with many options), or use the timer here 10 Minutes, or those within the instructions.

Yields8 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients

 350 g self-raising flour
 1 tsp baking powder
 85 g cubed butter
 3 tbsp caster sugar
 175 ml milk
 ¼ tsp salt
 1 tsp vanilla extract
 4 drops lemon juice
 1 beaten egg
Topping
 jam
 clotted cream

Method

1

Heat oven to 220C/fan 200C/gas 7

2

Tip 350g self-raising flour into a large bowl with ¼ tsp salt and 1 tsp baking powder, then mix.

3

Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs then stir in 3 tbsp caster sugar.

4

Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.

5

Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment.

6

Put a baking sheet in the oven.

7

Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.

8

Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a roundabout 4cm deep.

9

Take a 5cm cutter and dip it into some flour. Plunge into the dough, then repeat until you have four scones. If there any leftover, make another mini one.

10

Brush the tops with a beaten egg, then carefully place onto the hot baking tray.

11

Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.

12

If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.

Ingredients

 350 g self-raising flour
 1 tsp baking powder
 85 g cubed butter
 3 tbsp caster sugar
 175 ml milk
 ¼ tsp salt
 1 tsp vanilla extract
 4 drops lemon juice
 1 beaten egg
Topping
 jam
 clotted cream

Directions

1

Heat oven to 220C/fan 200C/gas 7

2

Tip 350g self-raising flour into a large bowl with ¼ tsp salt and 1 tsp baking powder, then mix.

3

Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs then stir in 3 tbsp caster sugar.

4

Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.

5

Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment.

6

Put a baking sheet in the oven.

7

Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.

8

Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a roundabout 4cm deep.

9

Take a 5cm cutter and dip it into some flour. Plunge into the dough, then repeat until you have four scones. If there any leftover, make another mini one.

10

Brush the tops with a beaten egg, then carefully place onto the hot baking tray.

11

Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.

12

If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.

Classic Scones with Jam & Clotted Cream

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.