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Nutrition Facts
Serving Size 1 (241g) Recipe makes 3 servings
Calories 486
Calories from Fat 172		(35%)
Amount Per Serving		%DV
	Total Fat 19.2g	29%
	Saturated Fat 11.3g	56%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 116mg		38%
Sodium 1233mg		51%
Potassium 182mg		5%
Total Carbohydrate 66.9g		22%
	Dietary Fiber 2.0g	8%
	Sugars 8.7g
Protein 11.1g		22%
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Menus using this recipe:

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Traditional English Tea Time Scones With Jam and Cream

Recipe #230515 | 20 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: French Tart
May 28, 2007

Eat these hot, split & spread with fresh churned butter, fresh cream and homemade jam, preferably strawberry........not forgetting to lick your fingers afterwards - discreetly! These always made an appearance on my Mum and Grandmother's Afternoon Tea Table....it's simply expected my dear! You can also add dried fruit to these to make traditional fruit scones, such as sultanas, currants and raisins; I have added that option in the recipe. The traditional English Cream Tea is very popular in the South West of England, especially in Devon and Cornwall - there you will be offered a pot of tea with fluffy warm scones, butter, cream and strawberry jam. In Devon, you will be served double Devon cream and in Cornwall, you will be offered clotted cream – that’s the main difference.

SERVES 3 -4 , 6 -8 Scones (change servings and units)

Ingredients

Plain Scones

8 ounces self-raising flour
salt, to taste
1 teaspoon baking powder
2 tablespoons caster sugar (superfine granulated)
2 ounces butter
1 egg, beaten and mixed with
1/4 pint milk
fresh double cream, to serve (heavy cream)
jam, of your choice
butter, to spread

Fruit Scones

2 ounces sultanas, raisins (optional) or currants (optional)

Directions

1
Sift together the flour, salt and baking powder into a bowl and add the sugar and butter.
2
Rub in the butter until the mixture resembles fine breadcrumbs.
3
Gradually mix in the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones. Add your fruit at this stage if using.
4
Gently knead the dough on a lightly floured work surface until smooth.
5
Roll out the dough to about 1/2" thick, then cut out 2" rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.
6
Arrange scones on baking sheets then brush tops with the milk and egg mixture.
7
Bake in the oven at 230°C (450°F) mark 8 for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
8
Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.

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Featured Reviews for This Recipe

From: HeatherFeather

On May 25, 2008

I currently live in London and these turned out just as lovely looking as any tea room serves here. Extremely easy to make and accurate measurements. I had no issues at all with the amount of liquid. The taste was light, fluffy and not too sweet.

1 person found this review helpful

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From: Rainette

On Aug 13, 2007

these were really nice. Like Cookin-jo I also had to add quite a bit more milk and I think next time I will cut down on the salt just a bit as well as I could taste it in the cooked product and I don't feel that I should have been able too. Beautiful with whipped cream and raspbery jam.

0 people found this review helpful

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From: Lalaloula

On Mar 21, 2009

Oh yum! These scones taste heavenly! I made them for breakfast and was simply delighted by how easy they were to put together and how nice they turned out- so fluffy and soft. I didn't need all the milk for my dough and used the rest to glaze the scones with. So they got a nice brown top. I had to bake them slightly longer than stated (12 minutes) but perhaps that was because mine were quite big (I got 6 ones out of the recipe). Thank you so much for sharing these, FT!

1 person found this review helpful

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From: Maïté G.

On May 28, 2008

I have made these, thinking of our vacations in the UK, when I was a kid. In enjoyed them very much and they brought back lovely memories! I will make these again! Thanks for posting! Made for EU Challenge during ZWT4.

1 person found this review helpful

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