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Classic Scones with Clotted Cream and Jam

It’s the National Cream Tea Day! Time to bake some classic scones and serve with clotted cream and jam.

By the way, I belong to Team #CreamFirst but I make friends with people from Team #JamFrist also. Peace✌️


225g self raising flour, plus extra for dusting

1 tsp baking powder

a pinch of salt

55g butter, room temperature

25 caster sugar

120ml milk

1 beaten egg/ a dash of milk, to glaze (optional)

jam and clotted cream, to serve


1-1/2” cookie cutter*

*Note: I use a small cutter so my scones are bite-sized. If you use a large cookie cutter to cut the dough, you may need to add extra baking time to the scones. FYI, I bake the scones for 13-15mins in total if a 2-1/2” cutter is used.


  1. Pre-heat the oven at 200C.

  2. Mix flour, baking powder, salt and sugar in a large mixing bowl.

  3. Add the butter in the bowl, rub with finger tips until it turns into a fine crumb mixture.

  4. Add in the milk gradually and gently combine to form a loose dough.

  5. Put the dough on a floured work surface, give it a knead lightly and fold it for 2-3 times.

  6. Pat/Roll the dough to 2cm thick, use the cookie cutter to stamp out the scones.

  7. Place the scones on a lined baking tray, glaze with beaten egg/milk.

  8. Bake for 10mins until well risen and golden to top.

  9. Cool on a wire rack for 5mins before serving with clotted cream and jam.

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