English Scones w. Clotted Cream & Jam
By Alex Chung
Senior Food Writer at Pro Home Cooks
Splitting a golden brown, warm, fresh out of the oven scone in half and slathering it with cold clotted cream and piling it high with fresh jam is truly an experience everyone should try atleast once in their lifetime which is why it is my mission to convince you to try making some at home.
A proper scone requires very few common ingredients. Flour, a hit of baking powder, some frozen butter, and some cream to bring it together. The technique, the quality and care of your ingredients are really what's important when making a batch. Once you get it down, you’ll be cranking them out with ease for your sunday afternoon tea.
Notes:
English scones are known to be max two bites. I used a 3 inch cookie cutter which made my scones 3 - 4 bites. I love a bigger scone but if you want a two biter, I would recommend using a 2 inch cookie cutter. Bake them at 450 F but lower the time to 11-13 minutes. I know it seems daunting to have to wait until everything is ice cold but I promise you at the end of it, your scones will be nicely puffed and tender. There's a method to my madness. My personal favourite flavor of jam to use is raspberry. It’s a perfect mix of sweet & tart. Feel free to use whatever is your favorite jam flavor. Scones are very forgiving with ingredients. If you don't have half and half use milk or cream. If you don't have cake flour, use some all purpose flour. Although cake flour really makes a light scone, all purpose will also work.
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