Classic Scones with Jam and Cream are the quintessential symbol of British afternoon tea — warm, fluffy, buttery scones served with a dollop of clotted cream and a spoonful of sweet jam. These delightful little pastries are tender on the inside, lightly crisp on the outside, and irresistibly comforting.

Originating in the United Kingdom, scones have become a timeless favorite around the world. Whether served for breakfast, brunch, or tea, they carry a touch of elegance and nostalgia — reminding us of cozy tea rooms, warm kitchens, and slow, comforting moments shared with loved ones.

Why I Love This Recipe

I love this recipe because it captures simple perfection — a few humble ingredients come together to create something truly special.

The texture is soft, slightly crumbly, and buttery without being heavy. The scent of freshly baked scones fills the kitchen with warmth and comfort.

Why It’s a Must-Try Dish

A true British classic that never goes out of style.
Perfect for tea parties, brunches, or cozy weekends.
Simple ingredients and easy method — ready in under 30 minutes.
Light, buttery texture that pairs beautifully with jam and cream.
Customizable with fruit, spices, or glazes.

Preparation and Cooking Time

Preparation Time: 15 minutes
Baking Time: 15 minutes
Total Time: 30 minutes

Servings and Calories

Servings: 8 scones
Calories: ~240 kcal per scone (with jam and cream)

Cuisine and Course

Cuisine: British
Course: Breakfast / Brunch / Tea-time Dessert

Ingredients

For the Scones:

2 cups (250 g) all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
3 tablespoons granulated sugar
6 tablespoons (85 g) cold unsalted butter, cubed
¾ cup (180 ml) whole milk (plus 1 tablespoon for brushing)
1 teaspoon vanilla extract (optional)

For Serving:

Strawberry or raspberry jam
Clotted cream, whipped cream, or double cream

Simple Cooking Directions

Mix dry ingredients and rub in butter.
Add milk to form a soft dough.
Cut scones and bake until golden.
Serve warm with jam and cream.

Step-by-Step Recipe Preparation Method

Step 1: Preheat and Prepare

Preheat oven to 220°C (425°F).
Line a baking tray with parchment paper.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.

Step 3: Rub in the Butter

Add cold butter cubes to the flour mixture.
Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
(You can also use a pastry cutter for this step.)

Step 4: Add Milk and Form Dough

Pour in milk and vanilla extract (if using).
Stir gently with a fork until the dough just comes together.
Turn the dough onto a lightly floured surface.
Knead lightly 3–4 times — just enough to bring it together.
(Over-kneading will make scones tough.)

Step 5: Shape and Cut

Pat or roll the dough into a 1-inch thick circle.
Use a round cutter (about 2½ inches) to cut out scones.
Re-roll scraps gently and cut remaining scones.

Step 6: Bake

Arrange scones on the prepared tray, leaving a little space between each.
Brush tops lightly with milk for a golden finish.
Bake for 12–15 minutes, or until risen and golden brown.

Step 7: Cool and Serve

Remove from oven and let cool slightly on a wire rack.
Serve warm or room temperature with jam and cream.

How to Serve

Slice each scone in half horizontally.
Spread with a generous layer of jam and top with clotted cream (or whipped cream).
Traditionally, there’s a debate between “Cornish style” (jam first) and “Devonshire style” (cream first) — try both and choose your favorite!
Serve with a pot of tea, coffee, or lemonade.

Additional Recipe Tips

Use cold butter and milk — it keeps the scones flaky and tender.
Don’t overwork the dough; it should be soft and slightly sticky.
Let scones rest for 5 minutes before serving to allow them to firm up.
For extra richness, brush with cream instead of milk before baking.
Add-ins like raisins, currants, or lemon zest can elevate flavor.

Variations

Fruit Scones: Add ½ cup raisins, currants, or dried cranberries to the dough.
Lemon Scones: Add 1 teaspoon lemon zest and serve with lemon curd.
Chocolate Chip Scones: Stir in mini chocolate chips before baking.
Whole Wheat Version: Replace half the flour with whole wheat flour.
Coconut Scones: Add shredded coconut and serve with pineapple jam.

Freezing and Storage

Storage:

Store leftover scones in an airtight container at room temperature for up to 2 days.
Reheat in a 160°C (325°F) oven for 5–6 minutes before serving.

Freezing:

Freeze unbaked scones on a tray, then transfer to a bag once solid.
Bake from frozen, adding 2 extra minutes to the baking time.
Or freeze baked scones for up to 3 months — thaw and reheat before serving.

Special Equipment Needed

Large mixing bowl
Pastry cutter or fork
Rolling pin
Round biscuit cutter (2–2.5 inches)
Baking tray and parchment paper
Pastry brush

Frequently Asked Questions

Q1. Can I use self-rising flour?
Yes, simply omit the baking powder and salt if using self-rising flour.

Q2. Can I substitute butter with margarine or oil?
Butter is best for authentic flavor and texture, but cold margarine can work in a pinch.

Q3. What if I don’t have clotted cream?
Use whipped cream, mascarpone, or a mix of cream cheese and cream.

Q4. Why didn’t my scones rise?
Ensure your baking powder is fresh and your oven is fully preheated. Also, avoid over-kneading the dough.

Q5. Can I make them ahead of time?
Yes! Prepare and cut the dough, then chill or freeze until ready to bake.

Conclusion

Classic Scones with Jam and Cream are timeless, comforting, and utterly delightful. With their buttery crumb and golden crust, they’re a true celebration of simple ingredients done right. The contrast between the rich cream and fruity jam makes every bite pure bliss.

Perfect for a relaxed weekend breakfast or an elegant afternoon tea, these scones are sure to charm everyone at the table. Light, tender, and beautifully traditional — this recipe is proof that the simplest bakes often bring the most joy.