Scones with strawberry jam and whipped cream
10 servings
40 minutes
Scones with strawberry jam and whipped cream are a classic of British cuisine and a favorite treat for tea. Their history dates back to Scotland in the 16th century. Tender, airy, and slightly crumbly, these golden buns pair perfectly with fragrant strawberry jam and velvety whipped cream, creating a harmony of flavors – light sweetness with a hint of tartness. They are best served warm, cut in half and generously spread with jam and cream. Such scones symbolize coziness and leisurely tea times, whether in a Victorian home or a modern café. They are enjoyed as dessert or simply as a pleasant accompaniment to a cup of aromatic black tea. It’s a true delight that transports you to the atmosphere of English afternoon tea tradition.
1
Place a baking tray in the oven and preheat it to 200 degrees. Sift the flour (350 g) with salt and baking powder into a large bowl.
- Wheat flour: 360 g
- Salt: 3 g
- Baking powder: 6 g
2
Cut the butter (it should be from the fridge) into cubes and add it to the flour. Rub the resulting mixture with your hands into a coarse crumb. Add sugar and rub again.
- Butter: 85 g
- Sugar: 75 g
3
Pour the milk into a bowl and place it in the microwave for 30 seconds or heat it on the stove until warm enough to comfortably dip a finger in but want to take it out immediately. Add vanilla extract and a couple of drops of lemon juice to the milk. Let it sit for half a minute.
- Milk: 175 ml
- Vanilla extract: 1 teaspoon
- Lemon juice: 3 ml
4
Pour milk into the flour crumb and quickly mix with a knife. The mixture should look moist.
- Milk: 175 ml
5
Dust the work surface with the remaining flour, place the dough on it, quickly knead and form a ball. Do not knead for too long; otherwise, the scones won't rise. Dust the rolling pin with flour and roll the ball into a circle 1.5–2 cm thick and cut out circles with a ring diameter of 5–6 cm. Gather the scraps, roll them out again and cut out circles.
- Wheat flour: 360 g
6
Brush off the excess flour from the top and coat the dough with beaten egg. Carefully transfer the dough to a preheated baking sheet, leaving space between them. Place in the oven for 10-12 minutes until they rise and turn golden.
- Chicken egg: 1 piece
7
Meanwhile, whip the cream into a thick cloud and place the jam in a small bowl. Serve the scones slightly cooled but warm with cream and jam.
- Cream: 150 g
- Strawberry jam: 200 ml