There is something undeniably civilized about sitting down to a proper cream tea. A warm, golden scone split in half, spread thick with homemade clotted cream, and finished with a generous spoonful of strawberry jam — it’s one of those combinations that is so simple and yet so completely perfect that it has stood the test of centuries. These Scones with Clotted Cream and Jam are the real deal, and yes, that includes making the clotted cream from scratch.
Before you scroll past the clotted cream step — hear me out. It requires exactly one ingredient (heavy cream), one piece of equipment (a baking dish), and about 30 seconds of active effort. Your oven does the rest over 10–12 hours. The result is a thick, rich, velvety cream that is nothing like anything you’ll find in a store, and it is absolutely worth the overnight wait. The reserved cream liquid from the process also goes directly into the scone dough, giving these scones an incredible depth of flavor that you simply cannot replicate any other way.
Why You’ll Love This Recipe
- Homemade clotted cream — one ingredient, minimal effort, maximum reward
- Tender, buttery scones — the reserved cream liquid in the dough is the secret
- Classic and timeless — a proper British cream tea that never goes out of style
- Make-ahead friendly — the clotted cream is made the day before, so assembly day is easy
- Impressive for guests — looks and tastes like you spent all day in the kitchen (you kind of did, but your oven did the work)
Ingredients You’ll Need
For the Clotted Cream
Heavy whipping cream (4 cups) — this is the only ingredient. The quality matters enormously here. Use the best cream you can find and avoid generic store brands, which often contain stabilizers that prevent proper clotting. The cream will separate during the long bake into a thick, golden-topped clotted cream and a thinner liquid cream — both of which you’ll use in this recipe.
For the Scones
- All-purpose flour (3½ cups) — the base of the scone dough.
- Granulated sugar (2 tablespoons) — just enough for a hint of sweetness without making these dessert-sweet.
- Baking powder (1 tablespoon) — provides the lift for a tall, fluffy scone.
- Salt (½ teaspoon) — balances and enhances all the other flavors.
- Unsalted butter (½ cup) — slightly softened but still cold. This is the key to flaky, tender scones.
- Reserved cream liquid (1 cup + 1 tablespoon) — drained from the clotted cream. Richer than plain cream and the secret to exceptional scone flavor.
- Egg (1 large) — combined with the reserved cream for the egg wash.
For Assembly
- Clotted cream (1 cup) — from the batch you made the day before.
- Strawberry jam (1 cup) — a classic pairing. Use a good quality jam with visible fruit pieces.
Equipment You’ll Need
You’ll need an 8×8 or 9×9 baking dish for the clotted cream, a stand mixer with both paddle and whisk attachments, a 2-inch round cookie cutter, a pastry brush for the egg wash, and two baking sheets lined with parchment paper.
How to Make Scones with Clotted Cream and Jam
Step 1: Make the Clotted Cream (Day Before)
Preheat your oven to 170°F. Pour the heavy whipping cream into an 8×8 or 9×9 baking dish — no stirring, no seasoning, nothing else. Just cream in a dish.
Slide the dish into the oven and leave it alone for 10–12 hours. You’re looking for the top to turn slightly golden and the mixture to have thickened noticeably. The low, slow heat gently separates the cream into a thick, golden-topped clotted cream and a thinner liquid cream underneath.
Allow the dish to cool to room temperature, then cover with plastic wrap and refrigerate overnight — or for at least 8 hours. Once fully chilled and set, poke a small hole in one corner and drain the thinner liquid cream into a separate bowl. Save every drop of this liquid — it goes into the scone dough and is the secret to their incredible flavor.
Scrape the remaining thick clotted cream into the bowl of a stand mixer and whip for just a few seconds on medium speed to break it up and smooth it together. It should be thick, spreadable, and absolutely gorgeous. Set aside until ready to assemble.
Step 2: Make the Scone Dough
Preheat your oven to 400°F and line two baking sheets with parchment paper. In the bowl of your stand mixer, combine the flour, sugar, salt, and baking powder. Whisk to combine.
Add the slightly softened butter in chunks. Mix with the paddle attachment on low speed for 2–3 minutes, until the butter is incorporated and the mixture looks crumbly — like coarse sand with some pea-sized butter pieces remaining. This is exactly what you want.
Add 1 cup of the reserved cream liquid. Mix on low just until the dough comes together. Do not overmix — this is the most important rule in scone-making. Overworking the dough develops gluten and results in tough, dense scones. Mix until it just barely holds together.
Step 3: Shape and Cut
Turn the dough out onto a lightly floured work surface and press it by hand into a solid ball. Flatten it into a 1-inch thick disc — no rolling pin needed, just your hands. Thicker is better here; you want tall, fluffy scones, not flat ones.
Use a 2-inch round cookie cutter to cut out the scones. Press straight down — do not twist the cutter, as twisting seals the edges and prevents the scones from rising properly. Place the cut rounds on the prepared baking sheets. Gather the scraps, press together gently, and continue cutting until all the dough is used.
Step 4: Egg Wash and Bake
In a small bowl, whisk together the egg and the remaining 1 tablespoon of reserved cream liquid. Use a pastry brush to coat the tops of the scones with the egg wash — this gives them that beautiful golden color.
Bake in the preheated oven for 14–16 minutes, until the scones are golden brown and cooked through. Allow to cool slightly before assembling — they’re best served warm.
Step 5: Assemble
Carefully tear or split each scone in half. Spread a generous layer of clotted cream over the bottom half — don’t be shy with it. Top with a generous dollop of strawberry jam. Place the top half of the scone on top and serve immediately.
Pro Tips for Perfect Scones
- Use quality cream for the clotted cream. Stabilizers in generic brands prevent proper clotting. Splurge on the good stuff — it makes all the difference.
- Don’t twist the cookie cutter. Press straight down and lift straight up. Twisting seals the edges and prevents the scones from rising tall.
- Don’t overmix the dough. Mix just until the dough comes together. Overworked dough = tough scones.
- Keep the butter cold. The butter should be slightly softened but still cold. Cold butter creates steam pockets during baking, which is what gives scones their flaky, layered texture.
- Serve warm. Scones are at their absolute best straight from the oven. Assemble just before serving.
Storage
Scones are best enjoyed the day they are made, but can be stored in an airtight container at room temperature for up to 3 days. Store the clotted cream and reserved liquid cream separately in airtight containers in the refrigerator for up to 7 days. Assemble just before serving — assembled scones will get soggy if stored.
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- Pistachio French Macarons — delicate, chewy, and absolutely show-stopping
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Scones with Clotted Cream and Jam
Equipment
- 1 8×8 or 9×9 Baking Dish for making the clotted cream
- 1 Stand Mixer with Paddle and Whisk Attachments
- 1 2-Inch Round Cookie Cutter or similar round cutter
- 1 Pastry Brush for egg wash
- 2 Baking Sheets lined with parchment paper
Ingredients
Clotted Cream
- 4 cups heavy whipping cream use high quality, not generic brand
Scones
- 3½ cups all-purpose flour plus more for dusting
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter slightly softened but still cold, cut into chunks
- 1 cup heavy cream liquid reserved from making the clotted cream
- 1 tablespoon heavy cream liquid reserved, for egg wash
- 1 large egg for egg wash
For Assembly
- 1 cup clotted cream from above
- 1 cup strawberry jam
Instructions
Make the Clotted Cream (Day Before)
- Preheat the oven to 170°F. Pour the heavy whipping cream into an 8×8 or 9×9 baking dish.
- Bake in the preheated oven for 10–12 hours, or until the top is starting to turn slightly golden and the mixture has thickened. Allow to cool to room temperature.
- Cover with plastic wrap and refrigerate overnight, or for at least 8 hours.
- Once set, poke a small hole in one corner of the dish and drain the remaining liquid cream into a separate bowl — save this for the scone dough. Scrape the remaining clotted cream into the bowl of a stand mixer and whip for just a few seconds on medium speed to break it up and smooth it together. Set aside until ready to assemble.
Make the Scones
- Preheat the oven to 400°F. Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, combine the flour, sugar, salt, and baking powder. Whisk to combine.
- Add the slightly softened butter in chunks. Mix with the paddle attachment on low speed for 2–3 minutes, or until the butter is incorporated and the mixture is crumbly.
- Add 1 cup of the reserved cream liquid. Mix on low just until combined and a dough is formed. Do not overmix.
- Turn the dough out onto a lightly floured work surface and press by hand to form a solid ball. Flatten into a 1-inch thick disc.
- Use a 2-inch round cookie cutter to cut out the scones. Place on the prepared baking sheets. Gather the scraps, press together, and continue cutting until all the dough is used.
- In a small bowl, whisk together the egg and remaining 1 tablespoon of cream liquid to make the egg wash. Use a pastry brush to coat the tops of the scones.
- Bake in the preheated oven for 14–16 minutes, or until golden brown. Allow to cool slightly before assembling.
Assemble
- Carefully tear or split each scone in half. Spread a generous layer of clotted cream over the bottom half.
- Top with a generous dollop of strawberry jam. Place the top half of the scone on top and serve immediately.
