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afternoon tea scones

Afternoon Tea Scones

Aimee Field
Whether you add cream or jam first, these scones are sure to unite everyone in how delicious they are! The perfect addition to your afternoon tea stand.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Snack
Cuisine British
Servings 16 small scones



  • 500 g strong white bread flour plus extra for dusting
  • 80 g unsalted butter cubed, room temperature
  • 80 g caster sugar
  • 3 medium eggs
  • 5 tsp baking powder
  • 250 ml whole milk
  • pinch of salt and sugar


  • Clotted Cream
  • Strawberry Jam


  • Firstly, preheat your oven to 220C/200CFan and line two baking sheets with baking paper.
  • In a large bowl, add the flour and butter and rub together with your hands until it resembles a breadcrumb consistency.
  • Then add the sugar, 2 of the eggs and baking powder and mix gently with a wooden spoon. Then add half the milk and mix again until its fully incorporated. Then add the remaining milk a little at a time, mixing together until it forms a very soft and wet dough. You may not need to use all the milk.
  • Dust a clean work surface with flour and tip the dough onto it, sprinkling some more flour on top. Use your hands to fold the dough in half, then turn it 90 degrees and repeat. The mixture will be very sticky, but after a while a smooth dough should form.
  • Then using a rolling pin, gently roll the dough up and down once, then turn 90 degrees and repeat. Pat the dough out with your hands, until its about 2.5cm thick. Finally, 'relax' the dough by slightly lifting the edges and letting it drop back onto the work surface.
  • Then using a 7cm cookie cutter, stamp out rounds and place onto the prepared baking trays. Don't twist the cutter, just press firmly in and out. Once you've cut as many rounds as you can, re-roll the remaining dough and repeat the process.
  • In a small bowl, whisk the remaining egg and a pinch of salt and sugar together. Then using a pastry brush, brush the top of the scones with the glaze ensuring it doesn't drip down the sides. Once all have been glazed, start at the beginning and glaze again.
  • Then place in the oven for 15 minutes until the scones are risen and golden brown. Leave to cool and then cut in half to add the toppings.
Keyword clotted cream, jam, scones