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Melt-in-mouth scones with clotted cream and jam – a perfect, comforting treat!
Classic British scones with a tender, flaky interior and a lightly crisp, golden-brown exterior. Perfect for an authentic afternoon tea or a special breakfast, ready in just 30 minutes. Serve warm with clotted cream and strawberry jam for the ultimate treat.
Serving size: 1 serving
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Melt-in-mouth scones with clotted cream and jam – a perfect, comforting treat!
This american dish is perfect for breakfast. With 337.21 calories and 4.82g of protein per serving, it's a low-calorie option for your meal plan.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Work quickly to prevent the butter from melting.
In a separate small bowl, whisk together the cold heavy cream, one egg, and the vanilla extract.
Pour the wet ingredients into the dry ingredients. Use a fork or spatula to gently mix until just combined and a shaggy, slightly sticky dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times just to bring it together. Pat the dough into a 7-inch circle that is about 1-inch thick.
Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges. Arrange the wedges on the prepared baking sheet, leaving about 1-2 inches of space between them.
In a small bowl, whisk the remaining egg with the tablespoon of milk to create an egg wash. Brush the tops of the scones with the egg wash and sprinkle generously with coarse sugar for a crunchy topping.
Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm with clotted cream and jam.
