Yorkshire scones with strawberry jam and clotted cream

Yorkshire scones with strawberry jam and clotted cream

Buttery and studded throughout with sweet sultanas, these scones are an afternoon tea delight.


To serve

Preparation method

  1. Preheat the oven to 220C/425F/Gas 7. Grease a large baking tray with butter.

  2. Sift the flour and baking powder into a bowl and add the butter. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs. Add a pinch of salt.

  3. Stir in the sugar and sultanas, followed by the egg. Gradually add the milk, stirring until the mixture comes together to form a rough dough (you may not need all of the milk). Lightly knead until the dough is smooth.

  4. Turn the dough out onto a floured work surface and roll out until it is 1cm/½in thick. Cut out scones with a round 3cm/1½in cutter. Place the scones onto the baking tray and brush with milk.

  5. Bake the scones for 10 minutes, or until golden-brown and cooked through.

  6. Serve the scones warm, cut in half and spread with jam and clotted cream.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options
Added. Check out your playlist Dismiss