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British Scones with Clotted Cream and Jam

By Beginnerbakes Editorial TeamPublished Apr 3, 2026 | Updated Oct 20, 2026
British 27 mins Beginner-friendlyEasyStep By StepComfort Food

Make round British scones with chilled butter, milk and an egg, using a 2.5-inch cutter. Serve the baked scones with clotted cream and jam.

British Scones with Clotted Cream and Jam
Prep 15 min
Cook 12 min
Total 27 min
Servings 8
Difficulty easy
Cuisine British

Recipe Details

Prep15 min
Cook12 min
Total27 min
Servings8
Difficultyeasy
CuisineBritish
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Ingredients

Servings 8
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 6 tablespoons (85g) unsalted butter, chilled and diced
  • 3/4 cup (180ml) whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract (optional)
  • Extra flour for dusting
  • Clotted cream, to serve
  • Strawberry or raspberry jam, to serve
Measured flour, cold butter, milk, egg, clotted cream, and jam for BeginnerBakes British scones
Measured flour, cold butter, milk, egg, clotted cream, and jam for BeginnerBakes British scones

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
  3. Add chilled diced butter to the flour mixture. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces.
  4. In a separate small bowl, beat the egg with the milk and vanilla extract (if using). Pour the wet ingredients into the dry mixture.
  5. Stir gently with a butter knife or wooden spoon just until the dough starts to come together into a sticky dough. Avoid overmixing for tender scones.
  6. Turn the dough onto a floured surface and gently pat or roll to about 1 inch (2.5 cm) thickness. Using a floured 2.5-inch (6 cm) round cutter or glass, cut out scones.
  7. Place scones on the prepared baking sheet spaced slightly apart. Gather leftover dough, gently re-shape, and cut additional scones.
  8. Optional: Brush tops lightly with milk or beaten egg for a golden finish.
  9. Bake for 10 to 12 minutes until scones are well risen and golden brown on top.
  10. Remove and cool slightly on a wire rack.
  11. Serve warm or at room temperature with clotted cream and your choice of jam for a delightful traditional British tea.
Classic British scone dough cut into rounds on a baking sheet for BeginnerBakes
Classic British scone dough cut into rounds on a baking sheet for BeginnerBakes

Tips

Equipment Needed

Use a parchment-lined baking sheet, a large mixing bowl, and a round 2.5-inch cutter or clean drinking glass. A pastry cutter is helpful for the cold butter, but your fingertips work well if you move quickly and keep the butter chilled.

Help the scones rise

Dice the butter before you start and keep it chilled until you rub it into the flour. Pat the dough to about 1 inch (2.5 cm) thick, as directed in the method, and fully preheat the oven before baking.

Avoid tough scones

Stop mixing as soon as the dough comes together. Handle it gently when shaping, and gently gather the scraps for the final scones rather than repeatedly working the dough.

Does clotted cream go in the scone dough?

In this recipe, clotted cream is served with the baked scones. The dough uses milk and an egg. Split the scones after baking and add clotted cream with strawberry or raspberry jam when serving.

Oven Note

Preheat fully to 425 degrees F (220 degrees C), because the hot oven helps the cold butter steam and lift the scones quickly. Bake on the center rack and check at 10 minutes; the tops should be golden and the sides should look set.

Easy Upgrade Ideas

Fold in a small handful of currants, dried cranberries, or blueberries for a fruit scone variation. For a savory twist, skip the vanilla and jam, then add grated cheddar and cracked black pepper to the dough.

Before you start

For the round shape in this recipe, pat the dough to the stated one-inch thickness and use the 2.5-inch round cutter. Keep the butter chilled and stop mixing when the dough comes together. Gather scraps gently rather than repeatedly rolling them. Clotted cream and jam are serving accompaniments; neither goes into the dough. Any milk or egg used to brush the tops is additional to the measured dough ingredients.

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Storage and Reheating

Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days if your kitchen is warm. Keep clotted cream and jam stored separately until serving.

Freeze unfilled scones for up to 2 months. Reheat in a 300 degrees F oven for 6-8 minutes, then split and serve with clotted cream and jam.

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