Scones with jam and clotted cream is a family favourite at any time of year. Fortunately we don't make scones very often so it is a treat and normally driven by an urge from Simon, who is the scone maker in our house. Serving scones with homemade jam makes them extra special, we prefer raspberry to the traditional strawberry. Making your own jam is never going to be cheaper than buying something from the supermarket, however the cost is more than matched by the improved flavour and the joy of making it. You can make jam in small quantities as well as large so don't think you have to commit to making a vast amount. Small amounts of fresh jam can be kept in a covered glass container in the fridge until you've used it all up.
Link to measurement conversion chart
This recipe makes 6 – 8 scones and enough jam to have a little over. If you need more than 8 scones double the mixture and make 12 – 16, do not be tempted to squeeze 10 out of the mix.
For the jam
- 250g granulated sugar or preserving sugar
- 250g Raspberries – fresh or frozen (substitute for Strawberries if you prefer or select one of the recipes in the home preserve section)
For the scones
- 250g plain flour
- 3 tsp baking powder
- Pinch of salt
- 50g butter softened
- 25g caster sugar
- 150ml milk
- 1 tub of clotted cream - if you can't find any try making your own before you substitute, see variations
- 1 large pot of your favourite tea
- A selection of sandwiches and small cakes if you are really hungry!
- A friend to share it with!
You will also need
- a 5cm round fluted cutter,
- a baking tray
- a large saucepan
Make the scones
- Preheat the oven to 220c
- Sift the flour, baking powder and salt into a bowl then sift again – this puts air into the mix
- Rub in the butter until the mix resembles fine breadcrumbs. NB keep a light touch here and lift the flour mix as you rub it.
- Stir in the sugar then add half the milk, stir until the mix forms a loose dough, add a little extra milk if needed.
- Turn the dough out onto a floured work surface and lightly knead to ensure the ingredients have mixed properly, be gentle and don’t overdo it.
- Pat the mix out to a circle at least 2cm deep, cut 6 – 8 scones, remixing the dough cuttings if necessary. If you have more than 8 your scones will not raise properly, less is more with scone dough.
- Brush the surface of each scone with a little of the leftover milk then bake for 10 – 12 mins
- Whilst the scones are cooking make your jam
Make the Jam
- Put the fruit and sugar in a large saucepan.
- Heat gently until the juice starts to run
- Bring to boiling point and simmer for 5 mins removing any scum that comes to the surface.
- Test the jam for setting by putting a spoonful on a cold saucer and putting it in the fridge for a minute. Run your finger through and if a skin has formed the jam is ready, if not boil for another 2 – 3 mins and test again.
- Pour the jam into a serving dish and allow to cool
- Reheat the scones in the oven for a few mins
- Put the warmed scones onto a warm plate or in a basket covered with a clean tea towel
- Serve with the cooled jam, a pot of clotted cream and a pot of your favourite tea.
- Eat and enjoy!
Serving suggestions and variations
- If you can't find clotted cream - an English west country speciality then use extra thick double cream or whipped cream instead.
- Can't be bothered to make your own jam, we wont tell anyone!
- Try Raspberry jam instead of Strawberry
- If you like fruit scones add 150g of sultanas to the dry scone mix and serve warm with fresh butter
- For a savoury version omit the sugar, add 100g grated cheddar cheese and a teaspoon of mustard powder to the scone mix. Serve with butter, cream cheese and chutney
- Got no baking powder, substitute the plain flour for self-raising flour. It’s not traditional but it works just as well
- Scones freeze well so if you have spares put them in a plastic bag in the freezer
- 3 steps to a perfect scone as passed to me by scone making experts no longer with us;
- sift the flour twice
- keep the air in the mix by lifting as you rub in the butter
- keep the dough thick before you cut it out. You will get a good raise on your scone rather than a biscuit
- Always add the cream to the scone before the jam, unless you want to do it the other way around!
There are 2 ladies in my past who have inspired my scone making fundamentals Sue, who Imet whilst a volunteer for Age Concern and my mother in law Joan, who’s scones are legendary in the family. Thank you ladies, your secrets have been passed on to Simon who is now our scone expert!
You might also like to try one of the following from our collection to add to your creasm tea;
- Like cucumber, boiled egg and cress sandwiches are a classic, and if you want to then cut off the crusts, or go for an open egg and mayo sandwich!
- Savoury flans are great served in wedges. For a more delicate meal then make mini individual tarts with the filling of this Pea and pancetta flan.
- Another Bristish afternoon tea classic is a Victoria Sponge cake. Tarditionally just filled with strawberry jam but for something more interesting try some meringue butter cream.
We hope you have enjoyed these recipes and would love to hear from you if you have any recipes to share, serving suggestions or variations to add.