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Scone with Cream and Jam
The classic British cream tea scone, split and piled high with clotted cream and sweet strawberry jam.
Total time
27 min
Prep
15 min
Cook
12 min
Difficulty
easy
Cuisine
British
vegetarian
Ingredients
2 cupsself-raising flour
1/4 tspsalt
1 tspbaking powder
50gcold butter, cubed
1 tbspcaster sugar
3/4 cupcold buttermilk or milk
1egg, beaten for wash
clotted cream and strawberry jamto serve
Instructions
1
Mix flour, salt and baking powder. Rub in butter.
2
Stir in sugar. Add buttermilk and mix until just combined — do not overwork.
3
Pat to 2.5cm thick. Cut rounds.
4
Brush with egg. Bake at 220°C for 12 minutes.
5
Serve warm with jam then clotted cream.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
344
Protein
7.6g
Fat
12.1g
Carbs
52g
Fiber
1.9g
Sodium
632mg
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