Scone with Jam and Cream

Scone with Jam and Cream

Looking for the perfect afternoon tea treat? These delightfully soft scones with lashings of fresh raspberry jam and clotted cream are sure to be a hit. To check the scones are cooked, tap the bottom, they will sound hollow when tapped.

Scones with Raspberry Jam Recipe

Makes 12


1½ cups self-raising flour

60g butter, roughly chopped, chilled

1¼ cups milk

1 tsp vanilla extract

Milk (extra), to brush scones

Thick clotted cream, to serve

Raspberry Jam

300g frozen raspberries, thawed

1 cup caster sugar


To make the raspberry jam, put raspberries and sugar in a saucepan over medium heat. Stir until sugar has dissolved and mixture comes to the boil. Reduce heat and simmer for 10 minutes. Remove from heat and allow to cool. Spoon into an airtight container.

Preheat oven to 200C. Lightly grease a 30cm x 20cm lamington pan. Sift flour into a large bowl. Using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Add milk and vanilla and, using a flat-edged knife, stir until just combined.

Turn dough onto a lightly floured board. Knead lightly and quickly into a 3cm-thick round. (Do not overwork mixture or the scones will be tough and heavy.) Using a 5cm round scone/biscuit cutter, cut 12 scones from dough.

Put scones in prepared pan closely beside each other. Brush with milk. Bake for 20 minutes or until golden and scones sound hollow when tapped. Serve these Scones with Fresh Raspberry Jam and cream.

Smart tip:

Cold/chilled butter makes scones rise higher, don’t use soft butter.

Try some of our other favourite scone recipes:

Minestrone Verde with Chilli Pesto Scones

Ham & Split Pea Soup with Cheese & Herb Scones

Smoked Fish and Cabbage Soup with Potato Scones

Super Savoury Scones

Cheese Scones

Spelt and Buttermilk Scones


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