Cornish Cream Tea Scones with Clotted Cream and Strawberry Jam

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Classic light and fluffy scones served warm with rich clotted cream and sweet strawberry jam, a beloved Cornish tradition. This British-inspired recipe, ready in about 30 minutes, combines All-purpose flour, Baking powder, Caster sugar into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 8 British cuisine 320 cal/serving

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Ingredients

450 g (3 1/2 cups) All-purpose flour
2 tsp Baking powder
50 g (1/4 cup) Caster sugar
1/2 tsp Salt
115 g (1/2 cup), diced Cold unsalted butter
250 ml (1 cup) Whole milk
1 large Egg
200 g (for serving) Clotted cream
200 g (for serving) Strawberry jam

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Instructions

Step 1: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, sift 450 g all-purpose flour, 2 tsp baking powder, 50 g caster sugar, and 1/2 tsp salt.
Step 3: Add 115 g cold diced unsalted butter and rub into the flour mixture with fingertips until it resembles fine breadcrumbs.
Step 4: In a separate bowl, whisk 1 large egg with 250 ml whole milk.
Step 5: Pour the milk and egg mixture into the dry ingredients and stir gently with a knife until a soft dough forms.
Step 6: Turn the dough onto a floured surface and knead lightly for 30 seconds until smooth.
Step 7: Roll out the dough to 2 cm (3/4 inch) thickness and use a 6 cm (2.5 inch) round cutter to cut out scones.
Step 8: Place the scones on the prepared baking sheet, brush the tops with a little milk, and bake for 12-15 minutes until risen and golden.
Step 9: Remove from oven and cool slightly, then serve warm with 200 g clotted cream and 200 g strawberry jam.