Plain Scones with Jam and Cream

Name: Plain Scones with Jam and Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 450 g self-raising flour; 30 g caster sugar; 0.5 tsp fine salt; 60 g Unsalted butter; 250 ml full-cream milk; 0.5 tsp Vanilla extract; 2 tbsp extra full-cream milk; 180 g strawberry jam; 200 ml thickened cream

Fluffy, tender Australian scones with golden tops, split warm and served with generous dollops of sweet strawberry jam and rich cream.

🇦🇺Australia· Australian Capital Territory

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Difficulty: Easy
Calories: 350 kcal

Ingredients

0 of 9 gathered

Servings

450 g self-raising flour — sifted, plus extra for dusting
30 g caster sugar — for light sweetness
½ tsp fine salt — balances flavour
60 g Unsalted butter — chilled and cubed
250 ml full-cream milk — plus extra for brushing
½ tsp Vanilla extract — adds subtle aroma
2 tbsp extra full-cream milk — for brushing tops
180 g strawberry jam — or raspberry jam
200 ml thickened cream — whipped to soft peaks, or double cream

Equipment

•baking tray
•baking paper
•large mixing bowl
•6 cm round scone cutter
•pastry brush

Nutrition

Per serving, approximate

Calories: 350 kcal
fat: 16 g
carbs: 46 g
fibre: 2 g
protein: 6 g
calories: 350 kcal

Instructions

1
Preheat your oven to 220 degrees C and line a baking tray with baking paper.
2
Sift the self-raising flour, caster sugar, and salt into a large mixing bowl.
3
Rub the cold butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
4
Pour in the milk and vanilla extract.
5
Mix swiftly with a flat-bladed butter knife until a soft, sticky dough just comes together.
6
Tip the dough onto a lightly floured bench and gently pat it out until 2.5 cm thick.
7
Dip a round scone cutter into flour and press straight down into the dough without twisting.
8
Place the cut scones close together on the lined baking tray so their edges just touch.
9
Gently press remaining dough scraps together once and cut the final scones.
10
Lightly brush the tops of the scones with a splash of extra milk.
11
Bake for 12 to 14 minutes until tall and golden brown on top.
12
Wrap warm scones in a clean tea towel for 5 minutes, then split and serve with jam and cream.

Chef's tips

Handle the dough as lightly as possible to keep the scones soft and tender. Do not twist the scone cutter when pressing down, as twisting seals the edges and stops the scones from rising evenly. Placing scones side by side on the baking tray helps them support each other as they rise high.

Ingredient substitutions

self-raising flour → 450 g plain flour sifted with 3 tsp baking powder
full-cream milk → buttermilk for an extra-tender crumb
strawberry jam → plum jam or raspberry jam

Storage

Store leftover scones in an airtight container at room temperature for up to two days.

Reheating

Warm split scones in an oven at 160 degrees C for 5 minutes to restore their soft crumb.

Common mistakes to avoid

•Overworking or kneading the dough, which makes the scones heavy and dense.
•Twisting the cutter, preventing an even vertical rise.
•Rolling the dough too thin before cutting out the rounds.

Serving suggestions

Serve warm with a pot of hot black tea or Earl Grey.Dollop jam first and cream on top, or cream first according to personal preference.Present on a tea towel-lined platter for morning tea.