Plain Scones with Homemade Jam and Cream
Fluffy, golden plain scones served warm with rich homemade strawberry jam and whipped cream. A quintessential Australian country-style classic.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •baking tray
- •large mixing bowl
- •small saucepan
- •round scone cutter
- •pastry brush
- •electric hand mixer or whisk
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15 g
- carbs
- 46 g
- fibre
- 2 g
- protein
- 5 g
- calories
- 340 kcal
Instructions
- 1
Combine chopped strawberries, 150 grams caster sugar, and lemon juice in a small saucepan over medium heat.
- 2
Simmer the fruit mixture for 15 minutes until thick and glossy, then transfer to a bowl to cool.
- 3
Preheat the oven to 220C (200C fan-forced) and dust a flat baking tray with a little flour.
- 4
Sift the plain flour, baking powder, salt, and 30 grams caster sugar into a large mixing bowl.
- 5
Rub the chilled butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- 6
Make a well in the centre, pour in the cold milk, and mix quickly using a flat-bladed knife.
- 7
Tip the soft dough onto a lightly floured bench and bring it together gently with your hands.
- 8
Pat the dough out evenly to a 2.5 cm thickness without using a rolling pin.
- 9
Cut rounds using a floured 6 cm cutter, pressing straight down without twisting.
- 10
Place the scones close together on the baking tray and lightly brush their tops with milk.
- 11
Bake for 12 to 14 minutes until well risen and golden on top.
- 12
Whip the thickened cream with icing sugar and vanilla until soft peaks form, then serve with warm scones and jam.
Chef's tips
Handle the dough as lightly as possible to keep the scones fluffy and tender. Always press the cutter straight down without twisting so the scones rise evenly.
Ingredient substitutions
- fresh strawberries → frozen strawberries, raspberries, or good-quality store-bought berry conserve
- full-cream milk → buttermilk for an extra-tender crumb
- thickened cream → double cream or clotted cream
Storage
Store plain baked scones in an airtight container at room temperature for up to two days.
Reheating
Warm day-old scones in an oven preheated to 160C for 5 minutes before serving.
Common mistakes to avoid
- •Over-kneading the dough, which develops gluten and results in tough, heavy scones.
- •Twisting the cutter during cutting, which seals the edges and prevents a high, even rise.
- •Baking at too low a temperature, which leaves scones pale, dry, and flat.
Serving suggestions
Cooked Plain Scones with Homemade Jam and Cream?
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