Emma Luxurious-sized classic scones with jam and clotted cream
Is there anything more British than scones with jam and clotted cream? Well, probably lots of things but this is a food blog so bear with me! I’ve grown up with HUGE scones. None of those dainty dinky things here. Big boulders of scones. Clotted cream is a real indulgence normally jam or butter at home. One of the best treats was to be taken into Glasgow to visit The Jenny which is where lululemon is on Royal Exchange Square. They had stunning scones, I wonder if that is why they closed down – were they too big for profits? Back to the scones! Here is a recipe for classic scones perfect for a cream tea.
Do you have the cream first or the jam first on your scone?
The Devonshire way is to split the scone in two, cover each half with clotted cream, and then add strawberry jam on top. With the Cornish method, the scone is first split in two, then spread with strawberry jam, and finally topped with a spoonful of clotted cream.
Back to now and below, I have a recipe for proper big scones
Classic Scones with Jam and Clotted Cream
Ingredients
350g flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml buttermilk
1 tsp vanilla extract
beaten egg, to glaze
jam and clotted cream, to serve
Method
Heat oven to 220C/fan 200C/gas 7.
Add flour, salt and baking powder into a large bowl then mix.
Add butter cubes and rub in with your fingers until the mix looks like breadcrumbs.
Stir in sugar.
Add the milk to your mix and combine it quickly – it will be wet at first.
Scatter some flour onto the work surface.
Tip out the dough out.
Fold the dough over with well floured hands.
When the dough is smooth pat into a round, about 5cm deep.
Take a 5cm cutter and cut out your scones.
Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
Bake for 10 mins until risen and golden on the top.
Leave to cool for a few minutes on a cooling rack.
Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.
Recipe : Classic scones with jam and clotted cream
Ingredients
- 350 g flour plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85 g butter cut into cubes
- 3 tbsp caster sugar
- 175 ml buttermilk
- 1 tsp vanilla extract
- beaten egg to glaze
- jam and clotted cream to serve
Instructions
- Heat oven to 220C/fan 200C/gas 7.
- Add flour, salt and baking powder into a large bowl then mix.
- Add butter cubes and rub in with your fingers until the mix looks like breadcrumbs.
- Stir in sugar.
- Add the milk to your mix and combine it quickly - it will be wet at first.
- Scatter some flour onto the work surface.
- Tip out the dough out.
- Fold the dough over with well floured hands.
- When the dough is smooth pat into a round, about 5cm deep.
- Take a 5cm cutter and cut out your scones.
- Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
- Bake for 10 mins until risen and golden on the top.
- Leave to cool for a few minutes on a cooling rack.
- Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.
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