Scones With Jam & Cream

Scones With Jam & Cream


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Scones With Jam & Cream


2 Cups Unbleached Flour

¼ Cups Sugar

2 Teaspoons Baking Powder

1/8 Teaspoon Salt

1/3 Cup Cold Unsalted Butter

Zest of 1 Lemon or Orange

1 Large Lightly Beaten Egg

1 Teaspoon Vanilla

½ Cup Heavy Whipping Cream

¼ Cup Jam or Preserves


Egg Mixture For Brushing Tops

1 Slightly Beaten Egg

1 Tablespoon Heavy Cream


Devon Cream or Lightly Whipped Heavy Cream

Preheat the oven to 425° F and place the rack on the middle of the oven.  Line the cookie sheet with parchment paper.  In a large bowl, whisk together flour, baking powder, salt and sugar.  Cut the butter into small pieces and mix with a pastry blender.  If you don’t have a pastry blender you can use two knives.  The mixture should look like coarse crumbs. Stir in the lemon or orange zest.  In a small measuring cup combine the whipping cream, beaten egg and vanilla.  Add this mixture to the flour mixture.  Combine, but do not over mix. 

Transfer to a lightly floured surface and gently knead dough four or five times.  Roll it into a ¾ inch thick round.  Cut out the scones with a floured 2 inch cookie cutter.  Arrange the scones on the parchment paper about 1 inch apart.  Brush tops with egg mixture.  Bake the scones for 12 to 15 minutes, until the tops are lightly golden and the bottom sound hollow when tapped.  Serve the scones on a platter with the jam of your choosing and Devon cream or whipping cream on the side.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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