Scones With Jam And Cream
These delightful scones are buttery, light, and fluffy, with a golden-brown crust that is simply irresistible. Enjoy them warm from the oven, generously topped with dollops of clotted cream and fruity raspberry jam. Perfect for a cozy afternoon tea or a special breakfast treat.
— Constant Cookbook
Ingredients
- 225g/8oz self-raising flour
- pinch of salt
- 55g/2oz cold butter
- 25g/1oz caster sugar
- 150ml/5fl oz milk
- 500g/1lb 1oz clotted cream
- 1 large jar raspberry jam
Instructions
- Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.
- Sift the flour and salt into a bowl. Using your fingertips, lightly rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and the milk and lightly mix until just combined.
- Tip the mixture out onto a lightly floured work surface. Using the palm of your hand, flatten out the dough out until it is about 2cm/1in thick. Cut out 8-12 scones using a 5cm/2in fluted cutter.
- Place the scones on to the lined baking tray and bake for 12-15 minutes, or until the scones are golden-brown and well-risen. Remove from the oven and place onto a wire rack until cool enough to handle.
- Serve the scones with clotted cream and raspberry jam.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 8-12
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