An afternoon tea with scones with clotted cream and jam.

Homemade Scones with Clotted Cream

I have been obsessed with scones with clotted cream and jam ever since I had them at a quaint little shop called Tea and Tattle in London. At first I wasn’t too sure about eating any sort of dairy product referred to as “clotted”. But oh my goodness, it is delicious, especially with a buttery scone and jam. These dainty little treats are perfect with a hot chocolate or cup of tea on a cold, rainy day!

Clotted Cream

Yields: 16 oz
Prep Time 5 minutes
Cook Time 12 hours
Total Time 1 day 2 hours


  • 2 pints heavy whipping cream*


  1. Preheat you oven to 170 or 180 degrees Fahrenheit, depending on how low your oven can go.
  2. Pour the cream into an oven-safe pan or dish. The cream should be at least 1 inch deep. I'm using a 6.5 x 9.5 inch ceramic dish. Cover the dish with aluminum foil.
  3. Bake for 10-12 hours or until the cream has formed a golden yellow skin.
  4. Carefully remove the cream from the oven. Try not to jostle it too much so as not to break the clots that have formed on the surface. Let the cream cool at room temperature for at least 1 hour.
  5. Remove the aluminum foil. Cover the dish with plastic wrap and transfer to the refrigerator. Once again, be careful to not break the clots while transferring. Refrigerate the cream for 12 hours.
  6. Skim the thick clots that have formed on top into a jar. This step can get messy! Stir the clotted cream for a smooth, even consistency. Put the clotted cream back in the refrigerator for at least 1 hour before using it. I usually let it refrigerate a bit longer though, sometimes even for a day.

Recipe Notes

*Most recipes will tell you to use non-ultra-pasteurized cream because it won't clot as well otherwise. I went to three different natural food grocery stores searching for it. That stuff is next to impossible to find in my area. So I'm here to tell you that regular, old heavy whipping cream works just fine!



Now for the buttermilk scones!

Buttermilk Scones

Yields: 6-10 scones
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 1 cup self-raising flour
  • 1/8 cup light brown sugar
  • 1/4 tsp salt
  • 4 Tbsp lightly salted butter cold and cut into cubes
  • 1/2 cup buttermilk
  • 4 Tbsp whole milk
  • Extra flour for dusting
  • Extra milk for brushing the tops of the scones


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Sift the flour into a large mixing bowl and add the salt.
  3. Rub the cubes of butter into the flour and salt until the mixture looks like fine breadcrumbs or sand.
  4. Add brown sugar to the mixture and stir.
  5. Form a well in the middle of the mixture. Add the buttermilk and gently work the mixture together with a fork. Add 1 tablespoon of milk at a time until the mixture comes together to form a soft dough with no loose, dry bits. You may not need all 4 tablespoons of milk! Try not to overwork the dough unless you want tough scones.
  6. Tip the mixture onto a floured surface. Knead the mixture 2 or 3 times until smooth.
  7. Pat the dough out to 1 inch in thickness and lightly flour the top.
  8. Dip a circle cutter in flour and cut out the scones. I used a 2 1/2 inch fluted round cutter. Place scones on baking tray.
  9. Lightly brush the tops of the scones with milk. Don't let the milk run down the sides.
  10. Bake for 12-15 minutes or until risen and golden brown.
  11. Transfer the scones to a cooling rack. Leave them uncovered if you want crisp tops or loosely covered with a kitchen towel if you prefer soft scones.

Recipe Notes

Optional: You can also add a small handful of raisins or other dried fruit to the dough if you want to spice up your scones.








Now for the fun part! Take one of your freshly made scones, split it in half, put a large dollop of clotted cream on each side, and top it with the jam of your choice. Now all that’s left is to make yourself a cup of hot chocolate or tea, pick your favorite TV show or book, curl up on the couch with a blanket, and enjoy your own little afternoon tea!

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