Plain Scones with Jam and Cream
Golden, tender country-style scones with a light crumb, served warm with dollops of sweet strawberry jam and softly whipped cream.
- Prep
- 15 min
- Cook
- 14 min
- Total
- 29 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •baking tray
- •large mixing bowl
- •5 cm round pastry cutter
- •pastry brush
- •sifter
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18 g
- carbs
- 48 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 380 kcal
Instructions
- 1
Preheat your oven to 220°C (200°C fan-forced) and dust a flat baking tray with a little plain flour.
- 2
Sift the plain flour, baking powder, and fine salt together into a large mixing bowl.
- 3
Stir in the caster sugar until evenly dispersed through the flour.
- 4
Rub the cold butter cubes into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
- 5
Whisk the chilled whole milk and pure cream together in a measuring jug.
- 6
Pour the liquid into the bowl and cut through swiftly with a flat-bladed butter knife until a soft, sticky dough forms.
- 7
Tip the dough onto a lightly floured surface and bring it together gently with your hands in three or four folds.
- 8
Pat the dough out gently to a thickness of 2.5 cm without using a rolling pin.
- 9
Cut rounds with a floured 5 cm cutter, pushing straight down without twisting the cutter.
- 10
Place the scones onto the baking tray with their edges touching to help them rise evenly.
- 11
Brush the tops lightly with extra milk, avoiding any drips down the sides.
- 12
Bake for 12 to 14 minutes until well-risen, pale golden on top, and hollow-sounding when tapped underneath.
Chef's tips
Handle the dough as little and as lightly as possible to keep the scones tender. Never twist the pastry cutter when pressing down, as twisting seals the edges and prevents an even rise. Placing the scones touching each other on the tray encourages them to rise straight up rather than spread out.
Ingredient substitutions
- plain flour and baking powder → self-raising flour (450 g) with 1 teaspoon extra baking powder
- strawberry jam → raspberry jam, blackberry jam, or Davidson plum jam
- pure cream in the dough → equal volume of cold whole milk
Storage
Store leftover scones in an airtight container wrapped in a clean tea towel at room temperature for up to two days.
Reheating
Warm through in an oven preheated to 160°C for 5 minutes to refresh their crisp crust.
Common mistakes to avoid
- •Overworking or heavily kneading the dough, which develops gluten and creates tough, heavy scones.
- •Rolling the dough too thin before cutting, resulting in flat discs rather than tall scones.
- •Twisting the cutter while pressing into the dough, which prevents them from rising straight.
Serving suggestions
Cooked Plain Scones with Jam and Cream?
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