Scones with Cream + Jam Recipe {Foodie Friday}

Scones with Cream & Jam

For the longest time, I wanted to try baking scones. Mostly because my English husband turned me on to them. And, I started tasting some really yummy homemade scones baked by some friends. In fact, I prefer the homemade ones than those that I’ve tried from cafes or restaurants so far.

Besides, people kept telling me that they’re way easy to do. Even if I’m not an expert baker. So, a few weeks ago, I decided to look for a recipe online that seems simple enough. So, on that very weekend, I decide to bake some scones based on this recipe that I found. And wow – it turned out great (if I do say so myself ;-)). And, I was even surprised how well the scones stayed fresh even after a few days. Even after 3 or 4 days, all I needed was to pop one or two in the microwave for about 20 seconds and voila – I got warm fresh scones.

Anyway, I was just going to share the link to the recipe with you. But, unfortunately, the link seems to have stopped working. So, I thought I’ll re-write the recipe in my own way and share it with you here as best as I can –

General Preparation Time: 20 to 30 minutes; more if you allow for extra standing time for the dough

What You Need (Ingredients):

  • 500 g self-raising flour
  • 1 egg
  • 1.5 cups full cream milk
  • 1 tbsp icing sugar
  • 2 tsps baking powder
  • 60 g butter
  • whipped cream (as needed)
  • strawberry/raspberry jam (as needed)

How To Bake The Fluffy Fresh Scones:

Step 1: Sift the flour, sugar, and baking powder in to a large mixing bowl. This is your dry ingredients mixture. Set aside.

Step 2: Beat the egg in a separate bowl.

Step 3: Melt the butter in the microwave. I did this by putting the butter in a microwave-safe bowl, and melting it bit by bit (10-20 seconds or so at a time), and mixing. Slow melting is best to avoid burning the butter. Some people might choose to melt the butter in a pan, but I prefer the microwave option.

Step 4: Add the beaten egg, milk, and melted butter in to the dry ingredients mix. Mix them in to a dough using a hand whisk or a wooden spoon.

Step 5: Prepare a board by spreading some flour on it.

Step 6: Let the dough stand on the floured board for about 20 minutes.

Step 7: After some standing time, gently roll the dough to your desired thickness. Roughly around 2-3 cms might just work.

Step 8: Using a cookie cutter, the edge of glass rim (floured lightly on the rim), or an egg poacher ring, cut out circles from the dough. Since my 4.5 year old son helped me with baking that Sunday afternoon, he even tried using animal-shaped scones. So, I guess you can decide whether you want to try different shaped scones too. :-)

Step 9: On a lightly floured baking tray, put the scones (dough) close together. Let them stand for another 10 to 15 minutes. You can start pre-heating the oven at this stage, while you let the scones stand.

Step 10: Bake at around 210 C for about 10 minutes. Make sure you check it closely, as the scones bake very quickly.

Some extra baking tips:

1) Since the dough is very sticky, some people try to add some flour on their hands/fingers and/or the shape cutters. Try not to add too much flour to the dough!

2) A little bit of extra baking powder might help to get you light and fluffy scones.

3) Another tip for extra fluffiness: try letting the dough stand for a bit longer.

To Serve:

Cut the scones in half, spread some butter on them. Then, put some whipped cream and a small dollop of jam on top. Enjoy them while they’re warm!

So, there you go. My first ever try at baking scones. I hope to find some time one weekend to bake some more.

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  1. says

    My Mum makes the most delicious scones, and mine just don’t measure up yet. Then again, Mums scones never measured up to my Grandmas scones either. Plus Grandma made her own jam too so they were twice as awesome. Apparently my pumpkin scones are pretty good – I’ll have to bake a batch for a morning tea for us one day. :)

    • says

      Hi, Melissa: Funny how that works out, huh? :-) Good thing I have no one to compare my scones with. At least, not my immediate family anyway. My mom doesn’t bake and I don’t remember my English M-I-L baking scones (yet!). But, wow – homemade jam. Sounds yum indeed. We should try that one of these days? 😉

  2. says

    That’s an interesting recipe… as far as I know the ones I’ve made don’t have an egg. Do you think it will work with trim milk? I use the calcium fortified one, which seems to work a bit better in baking than plain trim milk. Maybe I’ll try some today!

    • says

      Hi, Nicola. I’m not quite sure about w/o egg, and using trim milk. I’ve only followed this recipe so far + used full cream milk. But, I guess it’s worth experimenting? 😉 Good luck with it!

  3. says

    Hey Shai, just to let you know I tried these today and they were great! Very fluffy and light, and it worked with the trim milk. I’ll definitely be writing this recipe into my recipe book :-)


  1. […] 4) Homemade Strawberry Jam – Ever since I made scones, I’ve been itching to make homemade strawberry jam. It’ll be great for the next scone-baking session, I think. I still haven’t given it a go, but I’ve taken note of this homemade strawberry jam recipe. […]