Tea-Infused Scones with Clotted Cream and Strawberry Preserve
Classic British scones lightly infused with Earl Grey tea, served warm with rich clotted cream and sweet strawberry preserves for a traditional afternoon treat. This british-inspired desserts ready in about 33 minutes pairs all-purpose flour, baking powder, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 3 tbsp granulated sugar
- 6 tbsp, cold and cubed unsalted butter
- 2 tsp Earl Grey tea leaves
- 3/4 cup whole milk
- 1 large egg
- 1/2 tsp salt
- 1/2 cup clotted cream
- 1/2 cup strawberry preserve
Instructions
- Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper. Steep 2 tsp Earl Grey tea leaves in 3/4 cup warm whole milk for 5 minutes, then strain out leaves.
- Step 2: In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 3 tbsp granulated sugar, and 1/2 tsp salt. Cut in 6 tbsp cold cubed unsalted butter using a pastry cutter until mixture resembles coarse crumbs.
- Step 3: Lightly beat 1 large egg and add to the tea-infused milk. Pour the wet ingredients into the dry and stir gently with a wooden spoon until just combined.
- Step 4: Turn dough onto a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and place on baking sheet.
- Step 5: Bake for 15-18 minutes until golden on top and a toothpick inserted comes out clean. Serve warm with 1/2 cup clotted cream and 1/2 cup strawberry preserve for a classic British teatime experience.
Frequently asked questions
How long does Tea-Infused Scones with Clotted Cream and Strawberry Preserve take to make?
Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tea-Infused Scones with Clotted Cream and Strawberry Preserve?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Tea-Infused Scones with Clotted Cream and Strawberry Preserve?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tea-Infused Scones with Clotted Cream and Strawberry Preserve for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tea-Infused Scones with Clotted Cream and Strawberry Preserve?
British desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
