scones with jam and cream

How to make the fluffiest scones!

These scones are so beautiful and light, perfect for afternoon tea served with Mrs Darlington's Extra Strawberry Jam and Roddas Clotted Cream.

Use a 6cm or 2.5 inch round cutter.
Makes 12


500g plain flour
A pinch of salt
2 tsp bicarbonate of soda
4 1/2 tsp cream of tartar
75g cold unsalted butter, diced
300 ml milk
1 large egg, beaten

75g raisins or sultanas for fruit scones
75g cheddar cheese and 75g of parmesan for cheese scones


Preheat the oven to 220°C/200°C Fan/gas mark 7/450°F.

Sift the flour, salt, bicarbonate of soda and cream of tartar into a bowl.

Rub in the cold diced unsalted butter.

If you want to add cheese or dried fruit now, if you choose to. Then add the milk all at once and mix lightly with a spatula.

Turn out onto a floured surface and knead lightly. The key to lights scones is to work the dough as little as possible.

Roll out to about 3cms. Dip the cutter into the bag of flour and cut out about 10-12 scones.

Place on a greased baking tray. Brush with the beaten egg and cook for 10 minutes or until risen and golden.

Serve warm, with Mrs Darlington's Extra Strawberry Jam and Roddas Clotted Cream.


To buy -

Red Stars Apron Beccy is wearing in the video click HERE
Blue Stars Tea Towel click HERE
Red Stars Tea Towel click HERE
Red Stars Double Oven Gloves click HERE
Red Stars Table Runner click HERE
Blue Stars Napkins click HERE
White Company Heart Shaped Ramekin HERE 
White Company Heart Plate click HERE 
Mrs Darlington's Jam Extra Strawberry Jam click HERE
Roddas Clotted Cream click HERE
Plain flour click  HERE
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