Scones with strawberry jam and clotted cream

Best served still warm from the oven, scones are a classic teatime treat and are so easy to make.

Ingredients

For the jam
  • 500g/1lb 2oz jam sugar
  • 1 lemon, juice only
  • 500g/1lb 2oz strawberries
For the scones
  • 450g/1lb strong white flour, plus extra for dusting
  • 5 tsp baking powder
  • pinch salt
  • 75g/2¾oz unsalted butter, plus extra for serving
  • 75g/2¾oz caster sugar
  • 2 free-range eggs, lightly beaten plus 2 egg yolks for glazing
  • 135ml/4¼fl oz milk
  • 400g/14oz clotted cream

Preparation method

  1. For the jam, heat the sugar, lemon juice and three tablespoons water in a large pan, slowly, until the sugar has melted. Add the strawberries and stir gently. Bring the jam up to the boil and cook for 3-4 minutes or up to 10 minutes if you prefer a thicker jam. Remove from the heat, allow to cool slightly, then pour into sterilised jars and allow to cool completely.

  2. Preheat the oven to 220C/425F/Gas 7.

  3. Sift together the flour, baking powder and salt into a bowl then add the butter and rub into the flour, creating a fine breadcrumb consistency.

  4. Add the sugar and two eggs, lightly beaten, and mix well. Add the milk, a little at a time, working with a wooden spoon to form a smooth dough.

  5. Roll on a lightly floured work surface until 2cm/¾in thick. Dip a 5cm/2in pastry cutter into the flour then stamp out rounds from the dough, using one sharp tap and not twisting the dough as you cut – twisting the scone mix will result in an uneven rising.

  6. Re-roll the leftover dough and cut out more scones until all the dough has been used.

  7. Flip the scones over and place onto a baking tray. Brush the beaten egg yolks over the top of the scones, taking care not to let any run over the edges.

  8. Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown.

  9. Allow to cool slightly, then serve while still warm with strawberry jam, butter and clotted cream.

Top recipe tip

Keep this jam in the refrigerator and eat within one month.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4