How to Make Classic British Fruit Scones with Clotted Cream

How to Make Classic British Fruit Scones with Clotted Cream

British fruit scones are a beloved treat, often enjoyed with a cup of tea and a generous helping of clotted cream and jam. These light, fluffy, and buttery scones are easy to make and perfect for breakfast, afternoon tea, or a delightful snack. Here’s how you can make classic British fruit scones with clotted cream at home.

Ingredients

For the Scones:

• 350g (2 ¾ cups) self-raising flour
• 1 tsp baking powder
• 85g (⅓ cup) unsalted butter, cold and cubed
• 50g (¼ cup) granulated sugar
• 175ml (¾ cup) whole milk
• 1 tsp vanilla extract
• 75g (½ cup) mixed dried fruit (raisins, sultanas, currants)
• 1 egg (for egg wash)

For Serving:

• Clotted cream
• Strawberry or raspberry jam

Instructions

Step 1: Preheat the Oven and Prepare Baking Tray

Preheat your oven to 220°C (425°F) or 200°C (400°F) for a fan oven. Line a baking tray with parchment paper.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift the self-raising flour and baking powder together. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.

Step 3: Add Sugar and Dried Fruit

Stir in the granulated sugar and mixed dried fruit, ensuring they are evenly distributed.

Step 4: Incorporate the Wet Ingredients

Warm the milk slightly (not hot, just lukewarm) and mix in the vanilla extract. Make a well in the center of the dry ingredients and pour in the milk mixture. Stir with a knife or wooden spoon until the dough starts coming together.

Step 5: Knead and Shape the Dough

Turn the dough out onto a lightly floured surface. Gently knead it a few times until it forms a smooth dough. Roll it out to about 2.5 cm (1 inch) thick.

Step 6: Cut the Scones

Use a 5cm (2-inch) round cutter to cut out the scones. Press straight down without twisting to help them rise evenly. Place the scones on the prepared baking tray, ensuring they are close together but not touching.

Step 7: Apply Egg Wash and Bake

Beat an egg and brush it over the tops of the scones for a golden finish. Bake in the preheated oven for 12–15 minutes, or until the scones have risen and turned golden brown.

Step 8: Cool and Serve

Transfer the scones to a wire rack to cool slightly. Serve warm with clotted cream and jam for an authentic British tea-time experience.

Tips for Perfect Scones

• Use cold butter: Keeping the butter cold helps achieve a flaky texture.
• Avoid overworking the dough: Over-kneading can make the scones tough.
• Twisting the cutter affects the rise: Press the cutter straight down for even rising.
• Serve fresh: Scones are best enjoyed on the same day they are baked.

Enjoy your homemade British fruit scones with clotted cream and jam—just like a traditional English afternoon tea!