Scones With Cream And Jam

Scones are the most important component of Afternoon Tea and they truly represent English cuisine. According to the Oxford English Dictionary the word was first used in 1513. The origin of the word scone is unknown but it may have come from a variety of sources. That is, the classic Scottish scone which started out as a bannock cut into pieces, according to Sheila MacNiven Cameron in The Highlander’s Cookbook and the Dutch school brood or “spoonbread” (very similar to the teardrop muffin) and perhaps others, similar and quick loaves of the similar name may have made their way onto the British tea table where their similar names merged into one.

Today there are numerous varieties containing raisins, chocolate, and fruit. When I was in Canterbury in April there was a restaurant that served a different type of scone every day, with all of the fancy flavors.

The recipe for today is the original. My mother has an old book of English sweets and I’ve made these scones at least a hundred times. They are always perfect and even, just like the ones I had in England.

Yield: 1

Scones With Cream And Jam

Scones with cream and jam recipe

The original recipe for scones with cream and jam. The traditional English dessert which is used in the preparation of afternoon tea.

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 45 minutes

Ingredients

  • 225 grams of flour for desserts
  • 55 grams of butter, cooled and cut into cubes
  • pinch of salt
  • 25 grams of sugars
  • 150 milliliters of milk
  • 200 milliliters of whipped cream
  • Strawberry jam

Instructions

    1. Preheat the oven to 220 degrees Celsius. Grease a baking sheet lightly.
    2. Combine the flour salt and butter in a mixing bowl. To make a soft dough, add the sugar first, followed by the milk.
    3. Place the dough on a lightly floured work surface and knead lightly Flatten the dough with your hands to a thickness of 2cm.
    4. The scones should then be cut with a glass or a 5cm cookie pan. Collect the pieces of leftover dough reassemble them, and repeat until all of the dough has been used.
    5. Brush a little milk over the tops of the scones. Bake for 12-15 minutes or until the bread is well leavened and golden.
    6. Allow cooling on a wire rack before serving with butter or whipped cream and jam.

Nutrition Information

Yield

2

Serving Size

1

Amount Per Serving Calories 778Total Fat 30gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 9gCholesterol 82mgSodium 287mgCarbohydrates 112gFiber 3gSugar 23gProtein 15g
Skip to Recipe