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Clotted Cream Scones

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!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 15 scones
Calories 284kcal
Author Lise Ode


For the scones

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter (cold, cut into cubes)
  • 1 large egg
  • 1/2 cup heavy whipping cream
  • 1 tablespoon unsalted butter (melted, for brushing on top of scones before baking)

For the faux clotted cream

  • 1/2 cup heavy whipping cream (cold)
  • 1 tablespoon powdered sugar
  • 8 ounces cream cheese, room temperature

For garnish

  • 1/2 cup strawberry jam


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 3/4" 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.


Calories: 284kcal | Carbohydrates: 27g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 202mg | Potassium: 145mg | Fiber: 1g | Sugar: 11g | Vitamin A: 667IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg