Scones with Jam and Cream: The Perfect Recipe for a Classic Afternoon Tea

Scones with jam and cream are a delightful treat that transports me straight to the charming tea rooms of England. These fluffy, buttery pastries have a rich history, often associated with the traditional British afternoon tea, which dates back to the early 19th century. The combination of warm scones, sweet jam, and luscious cream creates a symphony of flavors and textures that is simply irresistible. I love how scones with jam and cream can be enjoyed at any time of day, whether as a comforting breakfast or a delightful afternoon snack. Their versatility and ease of preparation make them a favorite among both novice and experienced bakers alike. Join me as we explore the art of making these delectable scones, perfect for sharing with friends and family!

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup whole milk
• 1 large egg
• 1 teaspoon vanilla extract
• Jam of your choice (strawberry, raspberry, etc.)
• Clotted cream or whipped cream for serving

Preparing the Dough

1. **Preheat the Oven**: Start by preheating your oven to 400°F (200°C). This ensures that your scones will bake evenly and rise beautifully. 2. **Mix Dry Ingredients**: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Whisk these ingredients together until they are well blended. This step is crucial as it helps to evenly distribute the baking powder and sugar throughout the flour. 3. **Cut in the Butter**: Next, add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. You want to see small pea-sized pieces of butter throughout the mixture. This is what will give your scones that flaky texture. 4. **Combine Wet Ingredients**: In a separate bowl, whisk together the milk, egg, and vanilla extract until well combined. The egg adds richness, while the milk provides moisture to the dough. 5. **Form the Dough**: Pour the wet ingredients into the dry mixture. Using a spatula or wooden spoon, gently mix until the dough just comes together. Be careful not to overmix; it’s okay if there are a few lumps. The key to tender scones is to handle the dough as little as possible.

Shaping the Scones

6. **Turn Out the Dough**: Lightly flour your work surface and turn the dough out onto it. With floured hands, gently knead the dough a couple of times until it holds together. Again, be gentle; you don’t want to develop too much gluten. 7. **Roll Out the Dough**: Using a rolling pin, roll the dough to about 1-inch thickness. If you don’t have a rolling pin, you can simply pat it down with your hands. 8. **Cut the Scones**: Use a sharp knife or a round biscuit cutter to cut out scones from the rolled dough. If you’re using a knife, you can cut the dough into squares or triangles. Place the cut scones onto a baking sheet lined with parchment paper, leaving some space between each one. 9. **Brush with Milk**: For a beautiful golden finish, brush the tops of the scones with a little extra milk. This step is optional but highly recommended for that lovely color.

Baking the Scones

10. **Bake**: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the scones are golden brown on top. Keep an eye on them towards the end of the baking time to prevent over-browning. 11. **Cool**: Once baked, remove the scones from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Serving the Scones

12. **Prepare for Serving**: While the scones are cooling, gather your jam and clotted cream or whipped cream. You can use any jam you like, but traditional choices include strawberry or raspberry. 13. **Slice the Scones**: Once the scones are cool enough to handle, slice them in half horizontally. You can use a serrated knife for a clean cut. 14. **Spread the Jam and Cream**: On the bottom half of each scone, spread a generous layer of jam. Then, add a dollop of clotted cream or whipped cream on top. If you’re feeling indulgent, you can add more jam on top of the cream! 15. **Enjoy**: Serve the scones immediately with a pot of tea or coffee. They are best enjoyed fresh but can be stored in an airtight container for a couple of days.

Tips for Perfect Scones

– **Use Cold Ingredients**: Make sure your butter is very cold. This helps create that flaky texture we all love in scones. – **Don’t Overwork the Dough**: The more

Conclusion:

In summary, this scones with jam and cream recipe is an absolute must-try for anyone who loves a delightful treat that perfectly balances sweetness and richness. The light, fluffy texture of the scones paired with the luscious jam and creamy topping creates a heavenly experience that is sure to impress your family and friends. Whether you enjoy them for breakfast, afternoon tea, or as a sweet snack, these scones are versatile enough to fit any occasion. For serving suggestions, consider pairing your scones with a variety of jams—strawberry, raspberry, or even a tangy lemon curd can elevate the flavor profile. You can also experiment with different types of cream, such as clotted cream or whipped cream, to find your perfect match. If you’re feeling adventurous, try adding ingredients like chocolate chips, dried fruits, or nuts to the dough for a unique twist on the classic recipe. I encourage you to give this scones with jam and cream recipe a try and share your experience with me! I would love to hear how they turned out for you and any variations you might have tried. Remember, baking is all about creativity and having fun, so don’t hesitate to make it your own. Happy baking!

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