Homemade Scones with Jam & Cream
Indulge in the classic British tradition with our Homemade Scones with Jam & Cream Recipe! Perfect for a delightful afternoon tea, these scones are light, fluffy and the best when served with luscious strawberry jam and rich whipped cream!
Homemade Scones With Jam and Cream Recipe
Making scones with jam and cream at home is simpler than you might think.
Offering a taste of traditional British tea time right in your kitchen, this classic scone recipe strips away the complexity.
In under 15 minutes, these homemade scones come out of the oven ready to be enjoyed with a generous spread of jam and a dollop of cream!
How to Make Scones With Jam and Cream
A full and detailed recipe card is at the bottom of this post.
Mix Dry Ingredients: In a large mixing bowl, add the flour, sugar, baking powder and the salt. Whisk together until well combined.
Incorporate Butter: Add the cold cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs, about 30 seconds – 1 minute.
Add Milk: Make a well in the center of the flour mixture and pour in the milk. Using your hands mix until it forms a soft dough, taking care not to overmix. The dough should be soft but not sticky, there should still be streaks of flour throughout.
Shape Scones: Turn the dough out onto a lightly floured surface. Gently bring it together and pat it into a circle, about 2cm-3cm thick (approx. 1-inch).
Cut Scones: Use a 6cm (2.5 inch) round cookie cutter to cut out the scones. Place on the lined baking sheet. Lightly brush the tops of the scones with the extra 1 tablespoon of milk.
Bake: Bake for 12-14 minutes or until lightly golden. Remove from the oven and immediately cover the scones with a clean tea towel for 5 minutes. This traps steam, maintaining their rise and ensuring softness.
Whip the Cream: Beat thickened cream with the sugar in a medium bowl with an electric mixer, until stiff peaks form.
To Serve: Serve the scones warm with the jam and whipped cream. Enjoy!
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Chill Your Butter: Ensure your butter is cold when adding it to your flour for the best flaky scones.
- Do Not Overmix: Overmixing the dough can lead to tough scones. Mix until just combined.
- Embrace Imperfection: Scone dough should be lightly kneaded and not overly smooth. It’s ok if there is still some flour and chunks of butter visible in the final dough before cutting the shapes.
- Prep Your Cutter: Flouring your cookie cutter ensures easy release of the scones.
- Cut Straight: Press the cutter down without twisting to encourage even rising.
- Retain Steam: Post-baking, covering scones with a tea towel on the tray keeps them risen and softens the tops.
How to serve scones with cream and jam?
Serve scones split open, topped first with your choice of jam, then a dollop of whipped cream on top.
What comes first on a scone, jam or cream?
Traditionally jam is spread on the scone first, followed by a dollop of cream.
What cream do you put on scones?
Use whipped thickened cream or clotted cream for a rich, traditional topping.
What type of jam to serve with scones?
Strawberry or raspberry jam are popular choices, but any fruit jam you enjoy works well.
How To Store Scones
In Pantry: Without the jam and cream, store scones in an airtight container for 1-2 days. Best consumed freshly baked!
Freezing: Scones freeze well. Cool completely, then freeze in an airtight container for up to 3 months. Thaw at room temperature or gently warm in the oven.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Homemade Scones with Jam and Cream
Ingredients
Scones
- 2 cups (300g/10.5 oz.) all-purpose flour scoop & leveled
- 3 tsp baking powder
- 1 Tbsp caster sugar, also known as superfine sugar
- 1/4 tsp salt
- 60 g cold unsalted butter, cut into small cubes
- 1/2 cup + 1 tablespoon whole milk
- 1 Tbsp whole milk, for glazing
Whipped Cream
- 1 cup thickened cream, or heavy cream
- 1 tsp caster sugar, also known as superfine sugar
To serve
- 1 cup store-bought strawberry jam, or jam of choice
Instructions
- Preheat Oven: Begin by preheating your oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
- Mix Dry Ingredients: In a large mixing bowl, add the flour, sugar, baking powder and the salt. Whisk together until well combined.
- Incorporate Butter: Add the cold cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs, about 30 seconds – 1 minute.
- Add Milk: Make a well in the center of the flour mixture and pour in the milk. Using your hands mix until it forms a soft dough, taking care not to overmix. The dough should be soft but not sticky, there should still be streaks of flour throughout.
- Shape Scones: Turn the dough out onto a lightly floured surface. Gently bring it together and pat it into a circle, about 2cm-3cm thick (approx. 1-inch).
- Cut Scones: Use a 6cm (2.5 inch) round cookie cutter to cut out the scones. Place on the lined baking sheet. Lightly brush the tops of the scones with the extra 1 tablespoon of milk.
- Bake: Bake for 12-14 minutes or until lightly golden. Remove from the oven and immediately cover the scones with a clean tea towel for 5 minutes. This traps steam, maintaining their rise and ensuring softness.
Whipped Cream
- Whip the Cream: Beat thickened cream with the sugar in a medium bowl with an electric mixer, until stiff peaks form.
- To Serve: Serve the scones warm with the jam and whipped cream. Enjoy!
Notes
- In Pantry: Store in an airtight container for 1-2 days.
- Freezing: Scones freeze well. Cool completely, then freeze in an airtight container for up to 3 months. Thaw at room temperature or gently warm in the oven.