English Tea Scones

Is there anything more delicious than a warm, freshly baked scone, spread with butter and a heap of strawberry jam and a dollop of Chantilly cream? The answer is, no, just in case you were wondering. Jam and cream scones were a staple in my home; growing up in the UK, it was one of the few recipes my mum could make perfectly- every time! It was also a favorite tea-time snack of my Dad’s! This delicious scone recipe is perfect with a hot cup of English tea on a lazy weekday morning!

English Scones- adapted from Delia Smith


8 oz self-rising flour

2 1/2 oz unsalted butter (cold) and cut into small 1/2 inch cubes.

1/4 tsp salt

2 oz sugar

1 large egg beaten and then made up with whole milk to 5 oz

(3 oz chopped red cherries- optional)



Sift flour into a large bowl, add sugar and salt and mix to combine. Add cold, cubed butter and rub into flour – leave some chunks of butter in the mixture.

Whisk the egg and milk and then pour over the dry ingredients (reserving about 2 tsp of the egg mixture in the jug)

Mix the ingredients and bring together into a dough using a fork.

Turn out dough onto a floured surface and form into a disk. Take care not to work the dough too much.

Flatten out the disk to approx. 1 1/2 inches in depth and using a floured 2-inch cutter, cut out circles and place onto a parchment covered baking sheet- alternatively cut into triangles!

Brush the scones with the remaining egg mixture and sprinkle with a little sugar.

Bake in a preheated 400-degree oven for 11 minutes and cool slightly on a rack.

(For cherry scones- add 3 oz of chopped red cherries or glace cherries to the dough before cutting)

To serve, split the scone with a fork and spread with butter and then strawberry jam, add a dollop of clotted cream or Chantilly cream.



Chantilly Cream

1 cup of heavy whipping cream (cold)

2 tablespoons of powdered sugar

1/2 tsp of vanilla extract or vanilla bean paste

Combine all the ingredients in a glass or stainless steel bowl, then whisk the cream with a balloon whisk or hand-held whisk until light and fluffy.

Store in an airtight container.

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