Plain Scones with Jam & Cream
The Signature Centrepiece of Every Tea Party
No sultanas, no fuss — just golden, buttery scones served the way great hotels from London to Melbourne insist: warm, split open, and layered with jam and cream.
Ingredients (Makes 8–12)
- 450 g self-raising flour (or plain flour + 2 tsp baking powder)
- 50 g caster sugar
- Pinch of salt
- 100 g cold unsalted butter, diced
- 250 ml milk (plus extra to brush tops)
- 1 egg (optional, for a glossy finish)
Method
- Heat things up – Preheat oven to 220 °C fan (200 °C conventional).
- Blend elegance – Sift flour, sugar, and salt into a large bowl. Rub in butter until it resembles fine breadcrumbs.
- Bring it together – Stir in milk gradually until the dough just comes together. Handle gently — overworking makes them tough, not couture.
- Shape & cut – Pat the dough to ~3–4 cm thick. Cut rounds with a floured cutter and place on a lined baking tray.
- Gloss the top – Brush with milk (or egg wash for extra shine).
- Bake to golden perfection – 10–15 minutes until tall, risen, and lightly golden.
To Serve
- Warm is everything: Split open and layer with strawberry jam and clotted cream (or whipped cream if that’s what’s in the fridge).
- Cornwall style: Jam first, cream second.