Scones with Cream and Jam

Name: Scones with Cream and Jam
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: England
Ingredients: 350 g of flour; 85 g of granulated sugar; 1 tbsp of baking powder; 1/4 tsp of salt; 85 g of unsalted butter (cold and diced); 175 ml of thick crème fraîche; 1 tsp of vanilla extract; strawberry jam; whipped cream; powdered sugar

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Scones are small British quick breads, lightly sweetened, with a crumbly texture. 🇬🇧 They are eaten warm, split in half, with heavy cream and jam.

Total time: 28 min
Prep: 15 min
Cook: 13 min
Difficulty: Easy
Per person: €0.63

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Spring Crab Salad

30 minEasy

As a main

Trout en Papillote

40 minEasy

To drink

5.0

Lavender Lemonade

5 minEasy

Nutrition facts

per serving · estimate

250kcal

Protein4 g7%
Carbs35 g57%
Fat10 g37%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For even softer scones, you can add a little milk or plain yogurt to the dough to hydrate it further. And if you want a little extra, fold some red berries into the dough before baking for a fruity touch! 😋

Freezing : Can you freeze this recipe?

Yes

Raw scones: freeze flat, then transfer to zip bags. Up to 2 months. Baked scones (cooled): zip bags. Up to 1 month.

Storage : How long does it keep?

Baked scones: ideally the same day. 1-2 days max in an airtight container, at room temperature or in the fridge. Texture suffers.

Making ahead : Can you make it the day before?

Yes

Raw dough: wrap in plastic wrap, refrigerate 12-24h. Bake fresh the next day for the best texture.

Reheating : How do you reheat it?

Oven (5-7 min, 160°C) or air fryer. Microwave not recommended (softens the texture). Do not reheat more than once.

Variations

Add a handful of raisins or chocolate chips to the dough.
Serve with whipped cream and a little powdered sugar on top.
Replace the strawberry jam with apricot or raspberry jam.

Mistakes to avoid

Working the butter too long: cut in the cold diced butter until the texture is sandy, no further.
Rolling the dough too thin: aim for about 2 cm thick for nice tall scones.
Baking too long: 12 to 15 minutes at 220 °C is enough, until they are golden.

Frequently asked questions

How do you make crumbly scones?

Use cold diced butter, worked into the flour until it has a sandy texture, then add the cream and vanilla to form a smooth dough without overworking it. Roll it out to about 2 cm thick.

What temperature do you bake scones at?

Preheat the oven to 220 °C and bake the scones for 12 to 15 minutes on a baking sheet lined with parchment paper, until golden. Let them cool slightly before splitting them in half.

How do you serve scones the English way?

Serve them warm, split in half, with heavy or clotted cream on one half and strawberry jam on the other. You can add whipped cream and dust with powdered sugar.

How thick should scone dough be?

Roll the dough out on a lightly floured surface to about 2 cm thick, then cut out circles with a cutter. This thickness gives nice tall scones that split easily in half.