Scones with Jam and Cream
Tender scones with strawberry jam and whipped double cream. Light, buttery baked goods served warm with classic British accompaniments.
235g
25g
55g
1piece
150ml
150ml
120g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 235g | — | — | |
| 2 | | 25g | — | — | |
| 3 | | 55g | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 150ml | — | — | |
| 6 | | 150ml | — | — | |
| 7 | | 120g | — | — |
Set the oven to 220 °C and allow it to come fully up to temperature before you bake.
Line the baking tray with a sheet of baking paper.
Tip the self-raising flour into the large mixing bowl.
Self-raising flour · 225 g
Add the caster sugar to the bowl.
Caster sugar · 25 gWhisk the flour and sugar together briefly so they are evenly combined.
Add the cold butter, cut into small cubes, to the dry mixture.
Unsalted butter · 55 gUsing your fingertips, rub the butter into the flour, lifting and aerating as you go, until the mixture resembles fine, even breadcrumbs with no visible lumps of butter.
Crack the egg into the small bowl, discarding the shell.
Egg · 1 piece
Pour the milk into the bowl with the egg.
Whole milk · 150 mlBeat the egg and milk together with a fork until fully combined.
Pour almost all of the egg-milk mixture into the sandy crumble, holding back about a tablespoon to use as a glaze.
Stir with a wooden spoon, using a quick cutting action, until the dough just comes together — stop as soon as it forms a rough, shaggy mass and do not overwork it.
Turn the shaggy dough out onto a lightly floured work surface.
Self-raising flour · 10 g
Pat the dough gently with your hands into an even round about 2.5 cm thick — handle it as little as possible to keep the scones light.
Press a 6 cm straight-sided round cutter firmly down through the dough without twisting to stamp out 8 rounds, gathering and re-patting the scraps once to cut the last few.
Transfer the scone rounds to the lined baking tray, spacing them so they just touch — this helps them rise straight.
Brush the reserved egg-milk mixture lightly over the top of each scone, keeping it off the cut sides so they rise evenly.
Slide the baking tray into the oven.
Bake the scones until they are well risen, golden on top, and sound hollow when tapped on the base, about 12 minutes.
Using oven gloves, remove the baking tray from the oven.
Slide the scones off the baking tray onto the wire rack.
Leave the scones on the rack until they are just warm before splitting.
Pour the double cream into a chilled medium bowl.
Double cream · 150 ml
Whip the cream with a balloon whisk until it holds soft, billowy peaks — stop before it becomes stiff.
Move the cooled scones from the rack onto the chopping board ready to split.
Split each cooled scone horizontally with a bread knife, setting the tops aside.
Arrange the scone halves on a large serving plate.
Tip the strawberry jam into a small bowl ready to spoon.
Strawberry jam · 120 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Set the oven to 220 °C and allow it to come fully up to temperature before you bake.⏱ 10 min |
| 2 | — | | Line the baking tray with a sheet of baking paper.⏱ 20s |
| 3 | 225 g | | Tip the self-raising flour into the large mixing bowl.⏱ 5sResultSelf-raising flour |
| 4 | 25 g | | Add the caster sugar to the bowl.⏱ 5sResultSelf-raising flour and caster sugar |
| 5 | — | | Whisk the flour and sugar together briefly so they are evenly combined.⏱ 15sResultDry scone mixture |
| 6 | 55 g | | Add the cold butter, cut into small cubes, to the dry mixture.⏱ 5sResultDry scone mixture and unsalted butter |
| 7 | — | | Using your fingertips, rub the butter into the flour, lifting and aerating as you go, until the mixture resembles fine, even breadcrumbs with no visible lumps of butter.⏱ 1 min 30sResultSandy scone crumble |
| 8 | 1 piece | | Crack the egg into the small bowl, discarding the shell.⏱ 10sResultEgg |
| 9 | 150 ml | | Pour the milk into the bowl with the egg.⏱ 5sResultEgg and whole milk |
| 10 | — | | Beat the egg and milk together with a fork until fully combined.⏱ 15sResultEgg-milk mixture |
| 11 | Egg-milk mixturestep 10 | | Pour almost all of the egg-milk mixture into the sandy crumble, holding back about a tablespoon to use as a glaze.⏱ 5sResultSandy scone crumble and egg-milk mixture |
| 12 | — | | Stir with a wooden spoon, using a quick cutting action, until the dough just comes together — stop as soon as it forms a rough, shaggy mass and do not overwork it.⏱ 30sResultShaggy scone dough |
| 13 | 10 g | | Turn the shaggy dough out onto a lightly floured work surface.⏱ 5sResultShaggy scone dough |
| 14 | — | | Pat the dough gently with your hands into an even round about 2.5 cm thick — handle it as little as possible to keep the scones light.⏱ 20sResultScone dough round |
| 15 | — | | Press a 6 cm straight-sided round cutter firmly down through the dough without twisting to stamp out 8 rounds, gathering and re-patting the scraps once to cut the last few. → Into 8 equal portions⏱ 1 minResultCut scone rounds |
| 16 | Cut scone roundsstep 15 | | Transfer the scone rounds to the lined baking tray, spacing them so they just touch — this helps them rise straight.⏱ 20sResultCut scone rounds |
| 17 | — | | Brush the reserved egg-milk mixture lightly over the top of each scone, keeping it off the cut sides so they rise evenly.⏱ 20sResultGlazed scone rounds |
| 18 | — | | Slide the baking tray into the oven.⏱ 5sResultGlazed scone rounds |
| 19 | — | | Bake the scones until they are well risen, golden on top, and sound hollow when tapped on the base, about 12 minutes.⏱ 12 minResultBaked scones |
| 20 | — | | Using oven gloves, remove the baking tray from the oven.⏱ 10sResultBaked scones |
| 21 | Baked sconesstep 20 | | Slide the scones off the baking tray onto the wire rack.⏱ 10sResultBaked scones |
| 22 | — | | Leave the scones on the rack until they are just warm before splitting.⏱ 15 minResultCooled scones |
| 23 | 150 ml | | Pour the double cream into a chilled medium bowl.⏱ 5sResultDouble cream |
| 24 | — | | Whip the cream with a balloon whisk until it holds soft, billowy peaks — stop before it becomes stiff.⏱ 1 min 30sResultSoftly whipped creamused in step 30 |
| 25 | — | | Move the cooled scones from the rack onto the chopping board ready to split.⏱ 10sResultCooled scones |
| 26 | — | | Split each cooled scone horizontally with a bread knife, setting the tops aside.⏱ 1 minResultSplit scones |
| 27 | Split sconesstep 26 | | Arrange the scone halves on a large serving plate.⏱ 20sResultSplit scones |
| 28 | 120 g | | Tip the strawberry jam into a small bowl ready to spoon.⏱ 5sResultStrawberry jam |
| Total Time | 40 min | ||
A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.
- Spoon a generous amount of strawberry jam onto the cut face of each scone base.
- Spoon a cloud of softly whipped cream over the jam on each scone base, then rest the tops at a slight angle so the filling is visible, and serve straight away.
| Nutrient | Per serving |
|---|---|
| 629kcal | |
| 10g | |
| 28g | |
| 16g | |
| 76g | |
| 25g | |
| 2g | |
| 265mg |
Scones with Jam and Cream
Tender scones with strawberry jam and whipped double cream. Light, buttery baked goods served warm with classic British accompaniments.
What you’ll doYou will make a light dough from flour, butter, egg and milk, cut it into rounds, and bake them until golden and hollow-sounding. While they cool, you will whip chilled cream to soft peaks. Once the scones are warm, you will split them, layer jam and cream into each one, and serve immediately.
Ingredients
- Self-raising flour235 g
- Caster sugar25 g
- Unsalted butter55 g
- Egg1 piece
- Whole milk150 ml
- Double cream150 ml
- Strawberry jam120 g