Afternoon Tea with Scones and Clotted Cream

Doreen Fish


I LOVE LOVE scones!!
When I lived in Toronto sometimes friends and I would have High Tea at one of the downtown hotels. I loved the fancy little sandwiches and the different teas but my favorite was always the scones with fresh butter and jams topped with the clotted cream....Yum!!

I found this recipe after trying to recreate the cream and scones and this comes pretty darn close!!


★★★★★ 2 votes



  • 4 c
    all purpose flour
  • 1/4 c
  • 2 Tbsp
    baking powder
  • 3/4 c
    butter, chilled
  • 2 large
    eggs , beaten
  • 1 c
    chilled buttermilk
  • 1/2 c
  • 1 large
    egg beaten with1 tbsp water for the wash

  • 1 c
    heavy cream (35 % fat)
  • 1/4 c
    sour cream
  • ·
    just a pinch of powdered sugar

How to Make Afternoon Tea with Scones and Clotted Cream


  1. Preheat oven to 350.
    Combine flour, sugar ,baking powder and 1/4 tsp baking soda in a large bowl. Cut in the butter working through with fingers or a pastry blender until it looks like large peas.
    Make a well in the centre and and pour the eggs and buttermilk into it. Stir well to combine then gradually add the raisins.
    Turn dough out onto a lightly floured clean counter and gently squueeze into a ball.
    Flatten the ball with teh heel of your hand until it is approx 1 inch thick. Dip a biscuit cutter ( I have used small glasses when I didn't have one)into flour and then cut scones and place them on the baking sheet about 2 inchs apart.
    Brush with egg wash and bake for 30 - 35 mins until golden.
    Serve warm with butter and homemade strawberry jam ans clotted cream. Doesn't get better than this!!
  2. Clotted Cream

    Ina mixing bowl start beating the cream till it thickens and soft peaks form. Whisk in the sour cream and sugar. Beat until thick but still easy to spoon up. and still soft.
    This closely resembles the clotted cream in England and it tastes a lot like the cream we had at the high is very fattening!!

    I also love Lavender and for a change leave out the raisins and add 1/2 tbsp of culinary lavender to the buttermilk and let sit till infused about 15 mins...proceed as above....Laveneder is delicious and we love Lavender lemonade as sure the lavender you buy is a culinary lavender free of insecticides and not the decorative type.

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About Afternoon Tea with Scones and Clotted Cream

Course/Dish: Sweet Breads

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