Easy Scone Recipe for National Cream Tea Day

My recipe for scones is this little treat, I need from time to time. What day is better than National Cream Tea Day? Right.

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Now I’m not usually one to celebrate National food days but I couldn’t let National Cream Tea Day go by without a little mention.  A light feathery scone topped with strawberry jam and finished off with a dollop of cool, creamy clotted cream is one of my many guilty pleasures.

My plain scones give you freedom to add whatever you like along with them. I went for strawberr jam, as this is one of my favourite fruity sin!

Scones with jam and cream
SCones with jam and cream 2

Yummy Scones

Scones are a truly traditional treat for any occasion. Our scone recipe is easy to bake. You will love it!
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Tea Time
Cuisine British
Servings 6 scones


  • 400 g self raising flour
  • 60 g caster sugar
  • a good pinch of salt

  • 100 g sultanas (optional)
  • 60 ml sunflower oil
  • 1 egg, lightly beaten
  • milk


  • Preheat oven to 190° C (375° F).

  • Sift the flour, sugar and salt into a mixing bowl. Add the sultanas if you are making fruit scones.
  • Add enough milk to the sunflower oil and beaten egg to make up to 250ml.

  • Add the wet ingredients to the dry mixture.

  • Mix lightly until the mixture comes together and you have a soft but not sticky dough.

  • Turn it out on to a lightly floured surface and pat it slightly to a height of about 3cm.

  • Cut into circles using a cookie cutter (do not twist the cookie cutter as this will stop them rising). Put the scones onto a baking tray.
  • You can brush the tops with some of the milk/egg mixture but I prefer not to.

  • Bake for 12 – 15 minutes.

  • Cool on a wire rack. Then serve with strawberry jam and clotted cream.
Keyword Tea
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
SCones with jam and cream 2


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