Clotted Cream Scones

Cream scones with clotted cream for high tea

5 from 3 votes

Classic British scones (similar to our American biscuits) with an easy, faux clotted cream topping makes these Clotted Cream Scones perfect for a high tea party!

Course Breakfast

Cuisine British

Prep Time 20

Cook Time 15

Total Time 35

Servings scones

Calories 284kcal

Author Lise Sullivan Ode

Ingredients

For the scones

2 cups all-purpose flour
⅓ cup sugar
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons unsalted butter cold, cut into cubes
1 large egg
½ cup heavy whipping cream
1 tablespoon unsalted butter melted, for brushing on top of scones before baking

For the faux clotted cream

½ cup heavy whipping cream cold
1 tablespoon powdered sugar
8 ounces cream cheese room temperature

For garnish

½ cup strawberry jam

Instructions

For the scones

Preheat oven to 425°F. Note: You will need a large cookie sheet or half sheet pan to bake the scones.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Toss the cold butter cubes into the flour mixture. Using a pastry blender or fork, cut the butter cubes into the flour until you have butter/flour pieces the size of peas.
Add the egg and heavy cream to the butter and flour mixture. Stir until completely combined. Gather dough into a ball and gently knead it against the sides and bottom of the bowl 5 to 8 times. Transfer to a lightly floured surface and pat the dough into an 8-inch round about ¾" thick. Cut into small circles using a 2" biscuit cutter. Place on cookie sheet. Gather the scraps and pat down again. Cut into small circles. Repeat until all the dough has been cut.
Brush the tops of the scones with melted butter. Bake in preheated oven for 12-15 minutes or until light golden brown. Let cool. Serve with clotted cream (recipe follows) and jam.

For the clotted cream

In a large bowl, beat the whipped cream with an electric mixer until soft peaks form. Add the sugar and cream cheese, then beat until mixute is combined and fluffy.
Store covered in the refrigerator for up to 1 week. Serve at room temperature.

Nutrition