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.

Makes 12


500g plain flour
1 teaspoon 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 for cheese scones


Preheat the oven to 220 degrees.

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

Rub in the cold diced unsalted butter.

Add the milk all at once. Mix briefly.

Add cheese or dried fruit, if you choose to now.

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 flour and cut out about 12 scones.

Place on a greased baking tray, near each other so as they rise in the oven they will touch.

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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