MASTERCLASS
Perfect scones with jam and cream

Perfect scones with jam and cream

They’re not the prettiest scones, but they’re the best.

Serves 12

Cooking Time Prep time 10 mins, cook 15 mins



600 ml   pouring cream
40 gm   raw caster sugar, plus extra for scattering
450 gm   self raising flour, sifted
For brushing:   milk
To serve:   jam
To serve:   crème fraîche or whipped cream


1 Preheat oven to 190C. Whisk cream and sugar in an electric mixer to firm peaks (4-5 minutes). Stir in flour and salt until a soft dough forms, turn onto a well-floured surface, knead until smooth (2-3 minutes). Add extra flour if dough is sticky. Roll to 2cm thick on a well-floured surface, cut out rounds using a floured 5cm-diameter cutter. Place on a baking paper-lined oven tray, brush tops with milk and scatter lightly with extra sugar. Bake until risen and golden (10-15 minutes), serve warm or cold with jam and crème fraîche.


RECIPE Emma Knowles PHOTOGRAPHY William Meppem STYLING Emma Knowles


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