Classic scones with jam & clotted cream (2024)

FAQs

Do you put clotted cream or jam on scones first? ›

Cream or jam? Ask the Cornish, and they will tell you that the whole point of cream tea is to have freshly-baked (hopefully still warm) scones, with jam first and clotted cream on top.

In Cornwall the scone is split in half. Then the jam is spread across it. Usually, strawberry jam is used for scones, but we used our homemade gooseberry jam for this cream tea. Then you top with clotted cream!

English Cream Tea: Scone, Clotted Cream, Jam. Never butter. It isn't necessary!

"The Canadian Government" has not allowed companies the quota to import Clotted Cream from England. If/when independent retail locations import Clotted Cream they would be (and are) subject to a tax and tarrif around 70% of the retail price of the cream.

The British use double cream in recipes the way we use heavy cream or whipping cream here in the US, but they also allow it to accompany dessert the way we might use ice cream.

Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard. Cut out your scones cleanly. Twisting the cutter can impair the rise. If you use a fluted cutter, you can't twist it.

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour.

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

The traditional English scones served with our High teas are round, not triangular, and they're served with jam and clotted cream.

What is the difference between Cornish and Devonshire scones? ›

In Cornwall, the traditional Cornish split, a light and fluffy scone, is the canvas for the cream tea. The split is slightly sweetened, providing a delightful contrast to the richness of the clotted cream and the sweetness of the jam. In Devon, the scone tends to be more robust, often featuring a denser texture.

The key to a perfect scone is to follow the weight ratio of 2:1:1 – in other words, a 70 gram scone needs 35 grams of jam and 35 grams of cream. Cheng's research – unsurprisingly, as it was sponsored by Rodda's Cornish Clotted Cream – concludes that clotted cream is better than whipped cream.

Scone, then strawberry jam then clotted cream. Anything else is not the Cornish way.

Well, according to Darren McGrady, a former chef who worked for the Royal Family for over 10 years, the Queen prefered jam first. He tweeted: “The Queen always had home-made Balmoral jam first with clotted cream on top at Buckingham Palace garden parties in the royal tea tent and all royal tea parties.”

You'll need to split your scone in half (by breaking, not cutting), then spread your jam before dolloping some clotted cream on top. Oh, and never use whipped cream; it's utterly improper.

While those in Devon normally spread the cream on first followed by jam, the Cornish custom is to spread jam initially followed by cream.