Tender Cream Scones with Jam and Clotted Cream
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Butter is rubbed into flour, baking powder and sugar, the dough is bound with egg and double cream, cut into rounds and baked hot until risen and golden.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 220 °C (200 °C fan).
- 2
Rub in the butter. Whisk the flour, baking powder, sugar and salt, then rub in the butter with your fingertips until it looks like fine breadcrumbs.
- 3
Bind. Whisk the egg into the cream, add to the bowl and stir with a knife into a soft dough. Knead 3-4 times only.
- 4
Cut. Pat out 2.5 cm thick and stamp straight down with a floured cutter; re-roll the scraps once to make 8. Brush the tops with cream.
- 5
Bake. Bake 12-15 minutes until risen and golden, then cool 10 minutes.
- 6
Serve. Split while warm and serve with jam and clotted cream.
Storage
Store airtight at room temperature for up to 2 days, or freeze for up to 1 month. Warm through before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- whisk
- 6 cm round cutter
- baking tray lined with baking paper
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 398 kcal |
| Protein | 5.9 g |
| Carbohydrate | 45.5 g |
| of which sugars | 13.5 g |
| of which free sugars | 12.3 g |
| Fat | 21.7 g |
| of which saturates | 13.4 g |
| Fibre | 1.2 g |
| Salt | 0.65 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
