Scones with Strawberry Jam and Clotted Cream

Preparation info
  • Makes


    large scones
    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

Ooh! I do love a scone! Accompanied by Darjeeling and the polite tinkling of fine china. Clotted cream or jam first? Well, actually, butter first, then jam and then cream!


  • 500 g self-raising flour, plus extra for dusting
  • 100 g butter (at room temperature), plus extra for greasing and spreading


Preheat the oven to 220°C/425°F/Gas 7. Lightly butter a large baking sheet or tray. Sift the flour into a large bowl. Cut the 100g butter into cubes and drop them into the centre of the flour. Rub the flour and butter together until the mixture resembles breadcrumbs. Pinch the salt ove