Snack · 35 min · british

Scones with Clotted Cream

This is the kind of British snack you’ll make on repeat — all-purpose flour and baking powder, 35 minutes, big payoff. At 420 calories and 7g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2.5 cups All-purpose flour
• 2 tsp Baking powder
• 6 tbsp Cold butter
• 3 tbsp Granulated sugar
• 0.75 cup Milk
• 1 Egg
• 1 cup Clotted cream (or cream cheese)
• 0.75 cup Strawberry jam

Steps

1. Rub the cold butter into the flour and sugar until it looks like coarse breadcrumbs — work fast and keep everything cold. Warm butter makes tough scones.
2. Stir in the milk and beaten egg quickly to form a soft dough. Pat out 1-inch thick; never roll with force, which compresses the layers.
3. Cut straight down with a floured cutter — no twisting, which seals the edges and stops the rise. Gather scraps once only; twice makes them dense.
4. Bake at 425°F for 12 to 14 minutes until tall and golden. They should sound hollow when tapped underneath.
5. Split warm, spread with jam first then a thick spoon of clotted cream (the Cornish order) or cream then jam (the Devon order) — and be prepared to defend your choice.

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