Scones with Jam and Cream
This Scones with Jam and Cream recipe makes a lovely little pause in a busy Christmas day: warm baking, a pot of tea and something sweet to share. The scones have lightly golden tops and soft centres, ready to split and fill with strawberry jam and softly whipped cream.
For a hot South African Christmas, bake them early while the kitchen is still cool, then keep the cream in the fridge until everyone is ready to eat. They suit a shaded veranda tea or a smaller festive gathering where a big pudding feels like too much. Cold butter and a light touch are the main tricks here; the dough needs only enough handling to bring it together.
Ingredients
For the scones
To serve
Instructions
- 1Heat the oven to 220°C, or 200°C with a fan. Line a baking tray with baking paper.
- 2Sift the flour, baking powder and salt into a large bowl. Stir in the caster sugar.
- 3Add the cold butter and rub it into the flour with your fingertips until the mixture looks like coarse breadcrumbs. Work quickly so the butter stays cool.
- 4Beat the egg and 150 ml milk together in a jug. Pour into the flour mixture and mix gently with a blunt knife until a soft, slightly sticky dough forms. If dry flour remains, add a little of the extra milk, only as needed.
- 5Turn the dough onto a lightly floured surface. Gently bring it together without kneading, then pat it to about 2.5 cm thick.
- 6Cut out rounds with a floured 5 cm cutter, pressing straight down without twisting. Gather the scraps gently and cut again to make about 12 scones. Place on the tray with about 2 cm between them.
- 7Brush the tops lightly with the brushing milk, keeping it off the cut sides. Bake on the middle shelf for 12–15 minutes, until risen, lightly golden and cooked through; the bases should sound hollow when tapped.
- 8Transfer to a wire rack and leave until barely warm or completely cool. Whip the chilled cream to soft peaks and refrigerate until serving.
- 9Split the scones and serve with the jam and cream. Fill only as many as you will eat straight away, so the cream stays cool and the scones do not become soggy.
Nutrition (per serving)
- Calories
- 273 kcal
- Carbohydrates
- 34 g
- Protein
- 4 g
- Fat
- 14 g
- Saturated fat
- 9 g
- Sugar
- 12 g
- Fibre
- 0.7 g
- Sodium
- 220 mg
- Cholesterol
- 57 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Bake early on Christmas morning and serve later the same day. Let the scones cool completely before putting them in an airtight container.
- If the kitchen is very hot, chill the cubed butter and mixing bowl before starting. If the dough becomes warm and greasy, refrigerate it for 10 minutes before cutting.
- Keep whipped cream refrigerated at 4°C or below and bring out small portions for serving. Do not leave it out for more than two hours, or one hour when the temperature is above 32°C.
- For a smaller Christmas tea, freeze some unfilled scones once cool. Defrost covered, then warm at 160°C for 5–8 minutes and let them cool slightly before adding cream.
Frequently asked questions
Can I use self-raising flour?
Yes. Replace the cake wheat flour with 300 g self-raising flour and omit the baking powder. Keep the salt and other ingredients as listed.
Why did my scones turn out tough or flat?
Too much handling can make scones tough, while rolling the dough too thin gives them less height. Mix just until combined, pat rather than knead, and check that your baking powder is fresh.
Can I use apricot jam instead of strawberry jam?
Absolutely. Apricot, raspberry or mixed berry jam all work well. Use chilled whipping cream rather than pouring cream, which may not whip properly.
