A Bit of British: Cream Tea … Scone Recipe

Coming out of my American kitchen is a bit of British … a wonderful Cream Tea / Scone recipe. The main difference between American and British scones, as far as I can see, is that the British version is less sweet as we use ours as a soft, fluffy base for jam and clotted cream.

In the UK there is an ongoing friendly war between Devon and Cornwall about how one tops the scone … the Cornish way is jam first, then cream and the Devonshire way is cream first, then jam – battle lines have been drawn and many a debate has been had about which one is right. Ultimately, it all ends up making your stomach very happy, but … if I have to say which side I am on, it is of course, the Cornish way!

Ingredients (makes about 6-8):

This recipe is from my recipe binder, so I cannot recall where it originally came from, so to assist with the conversion of grams to ounces, there is a calculator you can use here

350g self-raising flour, sieved

pinch of salt

1 tsp baking powder

85g butter, cubed and at room temperature

4 tbsp confectioner’s sugar (caster sugar)

175ml whole milk

1 tsp vanilla extract

1 egg, beaten to glaze

Clotted cream and jam to serve

- scones, jam and double/clotted cream from Devon (the only type I could find here) -

– scones, jam and double/clotted cream from Devon (the only type I could find here) –


Preheat oven to 425°F (220°C)

Combine the flour, salt and baking powder then sieve into a large bowl

Add the cubed butter to the flour mix and rub it in with your fingers until the mix looks like fine breadcrumbs

cream tea scone recipe 2

Stir in the sugar

Combine the milk and vanilla essence then add this to the flour mix, stirring it in well to make a wet dough

Turn out the wet dough on to a well floured, clean surface and knead/turn the dough 2-3 times and shape into a smooth ball

cream tea scone recipe 3

Dust with more flour and roll out the dough to about an inch thick

Use a cookie cutter (I used a 2.5inch across cutter and got 7 scones) to cut out as many scones as you can – if there is left over dough, roll it out again and repeat the process until all dough is used

Place on a non-stick cookie sheet, brush the top of each scone with a bit of the beaten egg and bake for about 10-15 mins (check after 10 mins) until well risen and golden brown on the top

cream tea scone recipe 4

Remove scones from the cookie sheet and place on a wire cooling rack to cool

Serve warm topped with jam first … then cream … enjoy with a cup of tea!

What do you think? If you have a go at this recipe, let me know how it turns out!


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