Tender and golden British scones, served warm with thick clotted cream and strawberry jam. A cream tea classic, simple, generous, and very comforting.
Ingredients
- 300 g Type 45 all-purpose flour
- 12 g baking powder
- 35 g granulated sugar
- 1 pinch fine salt
- 75 g cold unsalted butter
- 140 ml whole milk
- 1 piece egg
- 160 g clotted cream
- 160 g strawberry jam
- 20 g all-purpose flour for the work surface
Method
- Preheat the oven to a high heat and line a baking sheet; the oven must be very hot before baking to help the scones rise quickly.
- Mix the flour, baking powder, sugar, and salt in a bowl, then add the very cold butter in small pieces and rub it in with your fingertips until you get a coarse breadcrumb texture.
- Beat the egg with the milk, reserve a little of this mixture for glazing, then pour the rest into the bowl and quickly bring the dough together by hand; it should be soft, slightly sticky, and barely worked.
- Turn the dough out onto a floured work surface, pat it without kneading into an even thickness, and cut out clean disks using a floured biscuit cutter or glass.
- Place the scones on the baking sheet, spacing them closely to encourage an upward rise, then brush only the tops with the reserved egg and milk mixture, being careful not to let it drip down the sides.
- Bake until the scones are puffed, golden brown on top, and sound slightly hollow when you tap their base.
- Let cool slightly on a wire rack to allow the steam to escape, so the crust remains thin and the inside stays tender.
- Split the scones open by hand or with a knife, generously top with clotted cream and strawberry jam, and serve immediately while they are still warm.
Nutrition
Per serving
- Energy
- 737.9 kcal
- Protein
- 12.25 g
- Carbohydrate
- 72.89 g
- Fat
- 43.91 g
- Fibre
- 3.2 g
- Calcium
- 327.91 mg
- Iron
- 1.47 mg
- Magnesium
- 30.35 mg
