Scones with Clotted Cream and Strawberry Preserve

How infuriating! I took step by step photos of the scone-making process and didn’t realize until the end that my camera didn’t have the flash card in it! So, until I make more of these yummy scones, this will have to do. However, they are truly amazingly easy to make!


1lb flour, sifted, plus extra for dusting
8 tsp of baking powder
3½ oz butter, softened, cut into cubes
large pinch salt
1½ oz caster sugar (if you can’t find caster sugar, then granulated will do)
10 fl oz full-fat milk, plus extra for glazing
Clotted cream and strawberry jam for serving (here is my recipe for strawberry jam)

Pre-heat the oven to 425°F
In a food mixer bowl using the whisk attachment, blend the the flour and baking powder together
Add the butter and combine until the mixture resembles breadcrumbs
Add the salt and sugar and blend until combined
Now using the dough hook, gradually add the milk in a thin stream, stirring continuously, until the mixture comes together as a dough. (You may not need all of the milk)
Knead the dough lightly in the bowl until smooth and soft
If the mixture is too dry, add a little more milk
Turn out the dough onto a lightly floured surface, then roll it out to a 1 inch thickness (no thinner)
Using a sharp knife, cut four 2¾ in squares from the pastry and place them onto the prepared baking tray
Re-roll the remaining pastry offcuts out to a 1 inch thickness and cut two more squares and add them to the baking tray
Brush the tops of the scones with a little of the milk
Bake in the centre of the oven for 12-15 minutes, or until well risen and golden-brown
Remove from the oven and set aside to cool slightly
To serve, cut the scones in half and spread with clotted cream, then with strawberry preserve
Enjoy warm or cold

Adapted from Valentine Warner

© 2014-2015 Caroline’s Family Kitchen and


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