Scones with Clotted Cream and Jam
These classic British Scones with Clotted Cream and Jam are tender, buttery, and absolutely perfect for a proper afternoon tea. The homemade clotted cream is made the day before — just four cups of heavy cream and your oven do all the work — and the result is a rich, velvety cream that puts anything store-bought to shame. Split the warm scones, spread generously with clotted cream, and top with a spoonful of strawberry jam for a treat that feels like a trip to the English countryside.
Servings: 16 scones
Equipment
- 1 8x8 or 9x9 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 8x8 or 9x9 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.
Notes
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.
Tip: The quality of the heavy cream matters enormously for the clotted cream. Use the best quality cream you can find — avoid generic store brands, which often have stabilizers that prevent proper clotting.
Tip: Don't overmix the scone dough. Mix just until the dough comes together — overworking the dough will develop the gluten and result in tough scones.
Tip: The reserved cream liquid from the clotted cream is the secret ingredient in this scone recipe. It's richer and more flavorful than plain cream and gives the scones an incredible depth of flavor.
Tip: For the most authentic cream tea experience, serve the scones warm with the clotted cream spread first, then the jam on top.
