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scones with cream and jam

Scones

Cowbridge Kitchen

When you think of Scones you probably think of Cream Teas with Clotted Cream and Jam.

Scones are indeed delicious for an afternoon Tea, but did you know that Scones were also used for topping Lamb Cobbler until Suet Pastry was used instead.

Scones are very versatile, ideal for the Perfect cream Tea or as a savoury topping for a Cobbler.

I like to east a Scone with Clotted Cream and Jam, or is it Jam and Clotted Cream ? Which do you put on first ?


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This recipe takes about 45 minutes to make
35 mins Prep time
15 mins Cooking time
Cooking timer Time
Nutritional Facts
This is based on a single scone
70g serving

Calories: 262
Protein: 4.5g
Fat: 12g
Carbohydrates: 33g
Fiber: 0.8g
Sugar: 9.3g
Nutritional information Nutrition
This recipe will serve 6 people Table for Two Servings
Medium : This recipe is easy to make, but needs some attention
Anybody can have a go at this recipe
A novice might find it difficult
Chefs hat Difficulty
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Related Video
Video may vary from this recipe

Homemade Scones Recipe

A scone is a baked good, usually made of either wheat or oatmeal with baking powder as a leavening agent, and baked on sheet pans.

The first Scone is thought to have originated in Scotland around 1500s.

Today the scone is part of the perfect Cream Tea , and the only question left is do you put the Jam or the Cream on first ?


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serving tray Cuisine: Scotish
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ingredients

275 g self Raising Flour
1/4 tsp Salt
1/2 tsp Baking Powder
85 g Butter
25 g Caster Sugar
150 ml Milk
1 tsp Vanilla Extract
1 Egg ( For Washing)

Cooking Instructions

  1. Heat the oven to 200 c
  2. Line a baking trays with parchment.
  3. Mix the flour, salt and Baking powder together in a large bowl so that all of the ingredients are well combined.
  4. Then break up the soft butter into the bowl and work into a breadcrumb consistency with your fingers. Don't worry about over working this too much, a few lumps of butter will not hurt.
  5. Mix in the Caster Sugar
  6. Mix the vanilla extract and the milk together then add this to the dry mix.
  7. Work this mixture into a dough, if you find it is too sticky (If it sticks to your hands) add a bit more flour until it dries up a bit.
  8. Cover this and leave it to rest for 30 minutes.
  9. Roll the dough out on a lightly floured surface so that is between 1 and 2 inches thick. The thicker the dough is at this stage the larger your scone will be.
  10. Using a 7.5 cm cake cutter , cut out as many scones as you can, then re roll the remaining dough and repeat the process.
  11. You can brush the top of the scones with a little egg wash if you like, to help them go brown.
  12. Place the scones on the baking tray then cook in a pre heated oven @ 200 c for 15 minutes.
  13. Let the scones cool down on a wire cake rack for about 20 minutes before serving them with thick clotted cream and jam.
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Tips -
Other ideas:
'' Once you have made these Scones the only desicion you will have to make is Cream or Jam first...''