English Scones with Jam

This traditional English scone recipe creates the perfect afternoon tea treat with a delightful surprise inside. The soft, crumbly texture pairs beautifully with rich clotted cream and sweet jam, transporting you to a cozy English tearoom with every bite.

I first made these scones for my grandmother's birthday tea party, and they've become our family's special occasion tradition. The look of delight when guests discover the hidden jam center makes these worth the extra effort every time.

Ingredients

• Self raising flour: creates the perfect light texture without needing additional leavening agents
• Unsalted butter: chilled and diced ensures flaky layers when it melts in the oven
• Milk: adds moisture and richness to the dough
• Sugar: provides just enough sweetness without overpowering
• Salt: enhances all the flavors and balances the sweetness
• Clotted cream: offers luxurious richness that regular cream simply cannot match
• Jam: strawberry or raspberry provides the perfect sweet contrast and surprising center

Step-by-Step Instructions

Prepare the Dough:

Combine the self raising flour and salt in a large bowl. Add the chilled diced butter and rub it into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs. This cold butter technique creates those delicious flaky layers. Gradually add the milk, stirring with a knife until the mixture forms a soft dough that just comes together.

Shape and Fill:

Turn the dough onto a lightly floured surface and roll it out to about 1cm thickness. Use a round cutter to cut out circles, then gently roll each circle slightly flatter. Place a small dollop of jam in the center of each circle. Be careful not to overfill or the jam will leak during baking. Fold the edges up and over to seal the jam inside, creating a neat round shape.

Bake to Perfection:

Place the filled scones on a lined baking tray, brush the tops with a little milk for a golden finish, and bake in a preheated oven at 220°C/425°F for 12 to 15 minutes until risen and golden brown. The high temperature creates that characteristic rise and golden exterior while keeping the inside tender.

Serve and Enjoy:

Allow the scones to cool slightly before serving warm with generous amounts of clotted cream. The contrast between the warm scone, cool cream, and sweet jam center creates a delightful sensory experience. For presentation, you can also cut them in half to reveal the colorful jam surprise inside.

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My grandmother always insisted on using the finest clotted cream from Devon for these scones. She would tell stories of afternoon teas in England while we enjoyed our treats, making these scones taste even more special with each shared memory.

The Secret to Perfect Scones

The key to truly exceptional scones lies in how you handle the dough. Work quickly and with a light touch to prevent the butter from warming too much. Overworking the dough activates the gluten in the flour and results in tough scones rather than the tender crumb we desire. I learned through many batches that minimal handling produces the best texture every time.

Storage and Freshness

Scones are at their absolute best when freshly baked and still slightly warm. If you need to store them, place completely cooled scones in an airtight container at room temperature for up to 2 days. To refresh day old scones, warm them in a 150°C/300°F oven for about 5 minutes. For longer storage, freeze unbaked scones and bake them straight from frozen, adding a few extra minutes to the baking time.

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Creative Variations

While strawberry and raspberry jam are traditional favorites, these stuffed scones welcome creativity. Try blackcurrant or apricot jam for something different. For a more decadent treat, use a chocolate hazelnut spread as the filling. During holiday seasons, I love making orange marmalade versions with a touch of cinnamon in the dough. The basic recipe serves as a wonderful canvas for seasonal adaptations.

The Art of the Tea Pairing

These jam filled scones pair beautifully with traditional black teas like Earl Grey or English Breakfast. The robust flavor of these teas complements the richness of the clotted cream. For something lighter, try a delicate Darjeeling or even a fragrant jasmine tea. Serving these scones as part of a full afternoon tea spread with finger sandwiches and petits fours creates an authentic English experience right in your own home.

Frequently Asked Questions

→ What type of jam works best for these scones?

Strawberry and raspberry jams are traditional choices that complement the scones and clotted cream perfectly. Their sweet-tart flavor balances the richness of the cream. However, you can experiment with other berry jams like blackberry or blueberry for variation.

→ Can I make these scones ahead of time?

Yes, these scones can be prepared ahead of time. Once baked, allow them to cool completely before storing in an airtight container for up to 2 days. To serve, warm them slightly in the oven for the best taste and texture. The dough can also be frozen before baking for longer storage.

→ What can I substitute for clotted cream?

While authentic clotted cream is traditional, you can substitute with whipped mascarpone cheese mixed with a little heavy cream, or simply use whipped cream sweetened with a touch of confectioners' sugar. Cream cheese or crème fraîche can also work in a pinch.

→ How do I achieve a light, fluffy texture in my scones?

For light, fluffy scones, handle the dough minimally to avoid developing gluten. Use cold butter and milk, incorporate the butter until just crumbly, and mix until the dough barely comes together. Avoid overworking when rolling and shaping.

→ What's the proper way to serve these scones?

Traditionally, serve these scones warm with additional clotted cream on the side. In Devon, the cream is spread first with jam on top, while in Cornwall, jam goes first followed by cream. With jam-filled scones, either approach works beautifully.

→ Can I make these scones without the jam filling?

Absolutely! You can prepare these as traditional plain scones without the jam filling. Simply roll out the dough, cut into rounds, and bake. Serve with clotted cream and jam on the side, allowing guests to add their preferred amounts.