Scones | A Royal Afternoon Tea Tradition

Scones | What could be more British


With the new arrival & the new Prince been named today – Welcome Prince Louis Arthur Charles & the upcoming wedding of Prince Harry & Megan, I thought that today would be a great time to post a scone recipe! 

What could be more British then a cup of tea & a scone with jam & clotted cream? 

Not to mention the traditional Afternoon Tea was first brought into Britain in the early 1840’s…who are we to argue with tradition & history. 

As you may have noticed I am a massive fan of afternoon tea & the scones really are the jewel in the crown (pardon the pun!) A warm plain scone topped with Raspberry Jam & Clotted Cream with a cup of Earl Grey tea really is one of life’s pleasures. 


350g self-raising flour, plus more for dusting

¼ tsp salt

1 tsp baking powder

85g butter, cut into cubes

3 tbsp caster sugar

175ml milk

1 tsp vanilla extract

squeeze lemon juice (see Know-how below)

beaten egg, to glaze

jam and clotted cream, to serve


  1. Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.

  2. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.

  3. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round tin about 4cm deep.

  4. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.

  5. Brush the tops with beaten egg, then carefully place onto the hot baking tray.

  6. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.

scones - jam & cream

Scones can be enjoyed in many ways including: plain, fruit, cherry or even savoury! 

They can also be enjoyed with jam: strawberry, raspberry, blackcurrant or even lemon curd & then topped with clotted cream or even whipped cream.

The possibilities are endless! 

But, the only question left is: Jam or cream first? 

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