Classic English Scones



English Scones with Clotted Cream and Jam

Scones with generous amounts of clotted cream and jam are the crowing jewels in any afternoon tea spread. Sipping on tea and munching on little cucumber or salmon and cream cheese sandwiches just wouldn’t be the same without a scrumptious scone to top it all off! Buttery and crumbly, there’s an art to cutting a scone in half to spread the perfect ratio of cream and jam on each side. It’s an English classic for a reason.

Have a pot of tea ready and get stuck in! This recipe only takes 10 minutes to bake in our combination microwave!




Preheat the oven to CONVECTION 200ºC.


Sift the flour, salt and baking powder together.


With clean hands, rub in the butter until the mixture resembles fine breadcrumbs. Add the sugar then make a well in the centre.


Stir in enough milk to form soft dough.


Knead lightly. Pat out to 2cm thick and cut into 10 rounds with a 5cm cutter.


Place on the baking sheet and brush with the beaten egg.


Bake for 10 mins or until well risen and golden brown.


Classic English Scones

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Adjust Servings:
225g Self raising flour
A pinch Salt
1 tsp Baking powder
50g Butter
25g Caster sugar
5 tbsp Milk
1 Egg Beaten

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