Scones With Jam & Cream
Nothing beats a good scone with lashings of your favourite jam and clotted cream! These beauties are super easy to make and even easier to eat - you'll wonder why you never made them before!
- Prep Time: 15m
- Cooking Time: 15m
- Passive Time: 10m
For the Scones
- 450gm Self-Raising Flour, plus extra for shaping
- 80gm Icing Sugar
- 75gm Butter, chilled
- 2gm Olsson's Sea Salt Flakes, finely crushed
- 270gm Milk, plus extra for glazing
- 2gm Vanilla Paste
- 120gm Jam Packed with Fruit Strawberry Jam
- 120gm Clotted Cream
For the Scones
- Preheat a fan-forced oven to 200c.
- Dice the butter into 1cm cubes and return to the fridge until needed.
- Sift together the flour, icing sugar and salt - ensuring that all lumps are removed.
- Pour the dry ingredients into a mixer bowl and, using the paddle attachment, mix the ingredients on the slowest speed to ensure they are fully combined.
- With the mixer still running drop in the chilled butter cubes and wait for them to be incorporated into the dry ingredients - this will take about 5 minutes. Once fully incorporated, the mix will take on a more sand-like appearance.
- Using a hand whisk, mix the vanilla paste into the milk until any lumps dissolve. Continue whisking until the milk if foamy and aerated then, with mixer still running (at its lowest speed) immediately add the milk mixture, taking care not to leave behind any of those precious vanilla seeds.
- Allow the mixer to run until a smooth dough is formed and then stop it immediately - it is very important not to over-work the dough.
- Turn-out the dough on to a floured surface and, using your hands, shape into a disk that has a uniform height of 2cm.
- Using a 6cm cutter that has been dusted with flour, cut out each scone and carefully transfer to a lined baking tray. Re-dust the cutter with flour before cutting the next scone. If needed, you can reshape any dough trimmings, but the more the dough is worked, the tougher it will become.
- Brush the top of each scone with a little milk and bake for 15 minutes, or until golden brown. If your oven has hot-spots, rotate the tray at 12 minutes for a more even bake.
- Once cooked, remove from the oven and allow to cool for 10 minutes.
- Serve the warm scones with strawberry jam and clotted cream.
Avoid crushing the edges of the scones when cutting or transferring to the baking tray as this will affect how they rise. Although these scones are best served fresh, they can be kept in an airtight container for a couple of days. If you are unable to find clotted cream, double cream whipped to soft-peaks works equally well.