Cream Tea Scones

Classic Cream Tea Scones (Perfect for Jam and Clotted Cream)

There’s nothing quite as comforting as a freshly baked scone served warm with jam and cream. These classic cream tea scones are simple, tender, and perfect for your next tea time.

Traditionally enjoyed during an English cream tea, these scones are served with clotted cream (or Double Devon cream) and your favorite jam. If you’ve never had Double Devon cream, look for it near the specialty cheeses in upscale grocery stores—it tastes like a rich blend of butter and cream cheese.

After testing two versions of this recipe, I settled on this egg-free scone dough. It bakes up beautifully—tall, fluffy, and buttery. My British grandmother says the egg version might be more traditional, but I love this one best!

Ingredients

2 ½ cups all-purpose flour
1 Tbsp baking powder
½ tsp salt
8 Tbsp (1 stick) unsalted butter, chilled and cubed
⅓ cup sugar, divided
⅔ cup milk

Directions

Preheat oven to 425°F (220°C). In a food processor, combine flour, baking powder, and salt. Add butter and pulse until the mixture resembles fine crumbs. (You can also do this by hand using a pastry cutter or fork.)
Add sugar: Reserve 1 tablespoon sugar for topping. Transfer the mixture to a bowl and stir in the remaining sugar. Add milk gradually, stirring until a soft dough forms. If needed, add an extra tablespoon of milk at a time.
Shape: Place dough on a floured surface and gently pat or roll into a 6-inch circle or square. Cut into 8 wedges.
Bake: Arrange on an ungreased baking sheet, leaving 2 inches between each scone. Sprinkle with the reserved sugar.
Bake 10–12 minutes, until golden brown. Cool slightly before serving.