Cream and jam scones

350 g of flour

85 g of caster sugar

1 tbsp. baking powder

0.25 tsp. salt

85 g of unsalted butter cold and diced

175 ml of heavy cream

1 tsp. vanilla extract

Strawberry jam

Optional

Whipped cream

Optional

powdered sugar

Oven preheated to 220°C

Hotplate lined with greaseproof paper

Bowl

Knife or pastry cutter

Rolling pin

Round cookie cutters (about 5 cm in diameter)

1. 1

   Preheat the oven to 220°C and prepare the baking sheet with parchment paper.

2. 2

   In a bowl, mix flour, sugar, baking powder and salt. Add the butter and blend into the flour until you obtain a sandy texture.

3. 3

   Pour the cream and vanilla extract into the previous mixture. Mix until smooth.

4. 4

   On a lightly floured surface, roll out the dough to a thickness of about 2 cm. Use the cookie cutter to cut out circles and place them on the baking sheet.

5. 5

   Bake for 12 to 15 minutes, until golden brown.

6. 6

   Leave to cool slightly before cutting in half. Spread clotted cream on one half and strawberry jam on the other. You can add whipped cream and dust with powdered sugar if desired.

Nutritional Information

Calories 250 kcal

Fats 10 g

Proteins 4 g

Carbohydrates 35 g

Fiber 1 g

Minerals 60 mg

Seasonal all year round!

Pastries

Individual pastries

🇬🇧 England