Traditional English Tea Time Scones With Jam and Cream

Recipe by French Tart
READY IN: 20mins
YIELD: 6-8 Scones




  • Sift together the flour, salt and baking powder into a bowl and add the sugar and butter.
  • Rub in the butter until the mixture resembles fine breadcrumbs.
  • Gradually mix in the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones. Add your fruit at this stage if using.
  • Gently knead the dough on a lightly floured work surface until smooth.
  • Roll out the dough to about 1/2" thick, then cut out 2" rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.
  • Arrange scones on baking sheets then brush tops with the milk and egg mixture.
  • Bake in the oven at 230°C (450°F) mark 8 for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
  • Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.