Scones Basket & Clotted Cream Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Chill a metal bowl and the butter pieces in the refrigerator while you measure dry ingredients — cold tools help keep butter cold.

Mix dry ingredients

In the chilled metal bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.

Cut in butter

Add the cold cubed butter to the dry mix. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Work quickly to avoid warming the butter.

Combine wet ingredients

In a small bowl, whisk together the egg, 1 1/4 cups heavy cream, 3 tablespoons whole milk, and vanilla extract until blended. If using add-ins (raisins, currants, or zest), fold them into the wet mix.

Form dough

Make a well in the center of the dry mix and pour in the wet ingredients. Using a flexible spatula, fold gently until a shaggy dough forms. Do not overmix; some dry bits are fine. If the dough feels very dry, add up to 1–2 tablespoons additional cream or milk, 1 tablespoon at a time.

Shape

Turn the dough onto a lightly floured surface and gently pat into a 3/4–1-inch thick round (about 8–9 inches across) — handle the dough as little as possible. Using a 2.5-inch round cutter, stamp out rounds without twisting the cutter. Press scraps together once and cut additional scones (you should get about 8–10 scones).

Brush and score

Transfer scones to the prepared baking sheet spaced about 1 inch apart. Brush the tops with a little heavy cream for color. For a traditional look, you may score the tops lightly with an X using a sharp knife.

Bake

Bake in the preheated oven for 12–16 minutes, rotating the pan halfway through, until the scones are well risen and golden on top. Baking time will vary with oven and size; start checking at 12 minutes.

Cool

Remove scones to a wire rack and let cool for 10–15 minutes before serving. They are best served warm the day of baking.

Prepare cream base

This is a quick stovetop-style approximation of clotted cream (traditional clotted cream takes many hours in a low oven). Preheat the oven to 200°F (95°C) if you prefer the slow method, otherwise use room-temperature method described here. Pour 2 cups heavy cream into a small shallow oven-safe dish (about 6–8 ounce depth). Stir in 2 tablespoons sour cream to help thicken and encourage a clotted texture.

Slow oven method (optional, best results)

Cover the dish loosely and bake in the 200°F (95°C) oven for 8–12 hours (overnight) until a thick yellowish crust forms on top and the cream below has reduced and thickened. Allow to cool to room temperature, then refrigerate for at least 6 hours or overnight. Skim the thickened 'clotted' layer from the top to serve. Use the remaining liquid for coffee or baking.

Quick stovetop / fridge shortcut

For a faster method, whisk the heavy cream with the sour cream until slightly thickened. Cover and refrigerate overnight; it will not create the same crust but will be thick, rich, and spreadable and makes an excellent accompaniment. Before serving, stir gently to a spreadable consistency.

Sweeten (optional)

If you like, fold in up to 2 teaspoons caster sugar to taste to lightly sweeten the clotted cream just before serving.

Warm and split

If scones have cooled completely, warm briefly in a 350°F (175°C) oven for 5 minutes. Split each scone horizontally with a serrated knife or your fingers.

Plate

Place the bottom half of the scone on the plate, add a generous spoonful of clotted cream, then a tablespoon of jam. Top with the other scone half. For a classic presentation, serve 2–3 scones per person with additional jam and clotted cream in small bowls.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. Refrigerate clotted cream for up to 5 days; discard if it smells off.