I love to prepare high tea from time to time! And for that reason I make this easy scone recipe fairly often. Just imagine it, freshly baked lukewarm scones topped off with a dollop of homemade strawberry jam and a good portion of buttery clotted cream…
Yes, I also fancy a little high tea from time to time as well.
This easy scone recipe always comes in very handy then. I’m not much of a baker or dessert maker butI love to bake scones at home. For some very unclear reason I have always managed to make picture perfect scones.
Not once did my recipe fail.
So that sounds like a keeper recipe to me!
And what else can you serve these freshly baked goodies with than the traditional strawberry jam and clotted cream. High tea, what a lovely treat. I’m also a sucker for the classic cucumber sandwiches.
Easy Scone Recipe with Jam & Clotted Cream
Are you hungry yet?
Well I’m definitely in for some posh food and a cuppa.
These scones always remind me of the day years ago when my mom and I took a day trip to the UK. We visited a bunch of lovely trimmed and treasured gardens in Kent. At one of these gardens we had English tea and scones.
It’s strange though that I don’t seem to recall those gardens that much, but only that fantastic scone sampling at the end of the day.
I hardly cook with buttermilk.
Usually I just drink it on a hot summer’s day, love it. You can easily replace the buttermilk in this easy scone recipe by whole milk though. You will get the same result!
Do you love baking desserts and sweet treats?
Then also check out my profiteroles or classic French cream puffs! You are in for a real treat.
Easy Scone Recipe
High tea! I love this easy scone recipe. Freshly baked lukewarm scones topped with a dollop of strawberry jam and some clotted cream...
- 8 oz self-raising flour (230 g)
- 2 oz unsalted butter (55 g)
- 1 ½ oz caster sugar (45 g)
- ⅖ cup buttermilk (100 ml), at room temperature
- ground cinnamon
Add the self-raising flour, a pinch of cinnamon and diced butter to a blender. Add a tiny pinch of salt.
Pulse well into a light and dry mix. Then add caster sugar.
Pulse again. Gradually add in the buttermilk little by little while blending.
The dough should be a little sticky but firm in the end.
Then dust a clean surface with flour and put the dough on top. Sprinkle again with flour.
Knead the dough for 2 to 3 minutes. Then roll out the dough lightly, about 1 ½ inch (4 cm) in thickness. Cut out even portions using a small serving ring or glass.
Put them on a baking paper lined oven tray or metal bread and pizza plate. Brush the top of the dough balls with a little (butter)milk.
Then bake the scones in a preheated oven at 428°F (220°C) for 12 to 15 minutes until golden. Remove them from the oven and let them cool fully.
Cut the scones horizontally in half. Spread with some cream cheese or clotted cream and marmalade. Serve.