Ultimate Scones With Cream Tea Jam
RECIPES & BAKING
Ultimate Scones With Cream Tea Jam
Lightly crisp on top, fluffy within and made for clotted cream and a generous spoonful of Cream Tea Jam.
Quick Answer
For light, fluffy scones, use cold butter, bring the dough together gently and avoid overworking it. Pat the dough to around 4cm thick, cut with a 5cm cutter and bake at 200°C (180°C fan) for 12 to 15 minutes. Serve while still slightly warm with clotted cream and The Artisan Kitchen Cream Tea Jam.
There’s nothing more timeless than a cream tea. These scones are fluffy inside, lightly crisp on top and ready to meet a generous spoonful of clotted cream and our Cream Tea Jam.
The method is simple, the results are beautiful, and they are best served still slightly warm from the oven.
Recipe at a Glance
Ultimate Scones With Cream Tea Jam
Makes: 8 scones
Prep time: 15 minutes
Bake time: 12 to 15 minutes
Oven: 200°C (180°C fan)
Cutter: 5cm round cutter
Ingredients
350g self-raising flour, plus extra for dusting
1 tsp baking powder
85g cold unsalted butter, cubed
2 tbsp caster sugar
150ml whole milk, plus extra for brushing
1 tsp vanilla extract
Pinch of salt
To Serve
Clotted cream
Method
1. Prepare the Oven
Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment.
2. Mix the Dry Ingredients
Combine the flour, baking powder, salt and sugar in a bowl.
3. Rub in the Butter
Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs.
4. Bring the Dough Together
Warm the milk slightly and stir in the vanilla. Make a well in the dry ingredients, pour in the milk and cut through with a dinner knife until the dough just comes together.
5. Cut the Scones
Turn the dough out onto a lightly floured surface and pat into a round about 4cm thick. Cut out rounds with a floured 5cm cutter, gently re-pressing the scraps as needed.
6. Bake
Place the scones on the prepared tray, brush the tops with milk and bake for 12 to 15 minutes until risen and golden.
7. Serve
Cool on a wire rack, then split and serve warm with clotted cream and a generous spoonful of The Artisan Kitchen Cream Tea Jam.
Sarah’s Kitchen Note
The key to a lovely light scone is a gentle hand. Bring the dough together without overworking it, then pat rather than heavily roll it out. Keep the dough nice and thick before cutting so the scones have plenty of height when they rise.
What Makes a Good Cream Tea Scone?
A cream tea scone should be light and fluffy inside with a gently golden top and enough structure to split cleanly for cream and jam.
Cold butter and minimal handling help keep the texture light, while cutting the dough at around 4cm thick gives the scones room to rise in the oven. Serve them slightly warm, when the crumb is at its softest.
Serving Notes
Warm scones are always best. Cream first or jam first is entirely your call. With this jam, either order works beautifully.
Variations
Vanilla sugar top: Sprinkle a little caster sugar over the tops after brushing with milk for a gentle crunch.
Currant scones: Add 60g currants to the dry ingredients.
Lemon kiss: Add the finely grated zest of 1 lemon to the dry ingredients and serve with Cream Tea Jam.
Shop the Recipe
The Artisan Kitchen Cream Tea Jam
Made for generous spoonfuls alongside warm scones and clotted cream, Cream Tea Jam is a natural partner for a traditional afternoon tea.
Frequently Asked Questions
How do you make scones light and fluffy?
Use cold butter and avoid overworking the dough. Bring it together gently and pat it to around 4cm thick before cutting. Too much handling can make the finished scones heavier.
What do you serve with a traditional cream tea?
Freshly baked scones are traditionally served with clotted cream and jam, accompanied by tea. These scones are especially good served while still slightly warm.
Does jam or cream go first on a scone?
That depends on your preferred cream tea tradition. For this recipe, either way works beautifully: split the warm scone and be generous with both the clotted cream and jam.
Recipe by the Chef Behind The Artisan Kitchen
Sarah Churchill
Chef and founder of The Artisan Kitchen, Sarah Churchill creates the recipes and award-winning preserves featured throughout the site. Her approach is rooted in seasonal fruit, traditional preserve making and using jam and marmalade as ingredients well beyond the breakfast table.
