Scones with Jam and Cream

Is there anything more deliciously indulgent then the perfect cream tea? Freshly baked scones filled with jam, cream and strawberries & enjoyed on a sunny afternoon with a refreshing cup of tea. Give this recipe a try – it’s a real taste of summer.



  • 450g self raising flour
  • 120g butter
  • Pinch of salt
  • 60g caster sugar
  • 3 x 5ml spoons baking powder
  • 2 medium free-range eggs
  • a little milk
  • 450g fresh Scottish strawberries
  • 1 jar good quality strawberry jam (homemade is ideal!)
  • 300mls fresh double cream
  • whipped to soft peaks
  • a little icing sugar

Follow these steps

  • Pre-heat the oven to 220degC. Place the flour in a mixing bowl with the salt – rub in the butter until even crumbs form. Stir in the sugar and the baking powder. Break the eggs into a measuring jug and make up to 300mls with milk. Add enough of the egg/milk mix to form a soft, elastic dough. Tip onto a floured surface and bring together into a neat round – handle as lightly as possible. Roll out to a 2-3cm thickness, then cut into rounds using a 6cm fluted cutter – place on a large baking sheet. Bring all the dough scraps together and roll out again – cut further rounds and repeat until all the dough is used up. Place the scones into the hot oven, and bake for 10-12 minutes or until risen & golden. Remove to a wire rack, cover with a clean tea towel and leave to cool completely.
  • Once cooled, split and fill with strawberry jam, whipped cream and strawberries – serve with a light dusting of icing sugar and extra strawberries on the side.
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