Follow the video tutorial for this scones and clotted cream recipe! Quick, easy, and a delicious treat for afternoon tea!
Every high tea or afternoon tea is accompanied by scones. Sometimes they are savory, but, more often than not, they are sweet. Scones with clotted cream and jam are an absolute staple, and just because you are gluten free, doesn’t mean you should miss out! This recipe is quick, easy, and super delicious. It is will be the perfect accompaniment to your tea sandwiches!
What is clotted cream in North America?
Clotted cream is a very UK thing, however, many companies have brought it over to the US (and I presume Canada), and now sell it here. Clotted cream is made from double cream (or a very heavy cream) over the process of several hours. It is almost the texture of a soft butter, but, it looks as if you had mixed butter with whipped cream.
Why scones with clotted cream and jam? How do you serve them?
Cream tea is an English speciality. It is my favorite thing that I ate while in England, which you can read about here. There is a longstanding debate as to which is the right way to assemble your scone, do you put the clotted cream or the jam first?
Should the jam or the clotted cream go first?
The Devon cream tea (also called a Devonshire cream tea) is when the scones are topped with the clotted cream first, and the jam on top. This is my preference as I think it is the easier way to assemble the scone). The Cornish cream tea is when you spread the jam first and then place the clotted cream on top.
The taste of the jam with the clotted cream on the scones is so delicious that (in my opinion), there is no better or tastier way to eat a scone!
Storage Tips:
I really do not suggest freezing gluten free scones (or scones in general). They are served best right out of the oven (let them cool for about 10 minutes or so) and or up to 3 days in an air-tight container. You can maybe push it to 5 days if you choose to reheat the scone in a microwave before serving.
What are the ingredients?
- 2 cups gluten free flour, I used King Arthur Gluten Free Measure for Measure
- ½ cup sugar
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons of butter, frozen and shredded
- 1 teaspoon vanilla
- ⅔ cup cream, you can substitute buttermilk if you want
- 1 large egg
How do you make scones and clotted cream?
Clotted cream is a bit of a pain to make, so I highly suggest this brand (which is readily available at most grocery stores). Let’s get into it for the scones!
- As stated above, the key to make scones is keeping the batter / dough cold. Place your butter in the freezer for at least an hour and use a grater to shred it. Place back in the freezer in the meantime.
- In one bowl, whisk together the dry ingredients (gluten free flour, salt, baking soda), and in the other bowl whisk together the liquid ingredients (cream, egg, and vanilla). Add the butter to the bowl with the dry ingredients and use your hands to work the butter into the mixture. The butter will be the size of peas.
- Pour the liquid mixture over the dry ingredients and fold together with a spatula. Use your hands to finish kneading the dough and bring it together. Pour it out onto a floured surface and finish kneading. Then, place the dough in the freezer for 30 minutes and in the meantime set your oven to 400°F. After the 30 minutes has passed, use your biscuit cutter to cut out the scones. If you have scraps, pat them together so you can get more scones! Brush with cream on the top and bake for 18 minutes. Serve immediately and or store in an air-tight container for 3 days on the counter.
Looking for something similar?
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Scones and Clotted Cream
Ingredients
- 2 cups gluten free flour I used King Arthur Gluten Free Measure for Measure
- ½ cup sugar
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons of butter frozen and shredded
- 1 teaspoon vanilla
- ⅔ cup cream
- 1 large egg
Instructions
- As stated above, the key to make scones is keeping the batter / dough cold. Place your butter in the freezer for at least an hour and use a grater to shred it. Place back in the freezer in the meantime.
- In one bowl, whisk together the dry ingredients (gluten free flour, salt, baking soda), and in the other bowl whisk together the liquid ingredients (cream, egg, and vanilla). Add the butter to the bowl with the dry ingredients and use your hands to work the butter into the mixture. The butter should be around the size of peas when all is said and done.
- Pour the liquid mixture over the dry ingredients and fold together with a spatula. Use your hands to finish kneading the dough and bring it together. Pour it out onto a floured surface and finish kneading. Place the dough in the freezer for 30 minutes and in the meantime set your oven to 400°F. After the 30 minutes has passed, use your biscuit cutter to cut out the scones. With the scraps, pat them together so you can get more scones! Brush with cream on the top and bake for 18 minutes. Serve immediately and or store in an air-tight container for 3 days on the counter.
Video
Nutrition
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Steve says
This is an excellent recipe! The scones came out of the oven with a subtle sweetness and a delicate crumble. This is now my go to scone recipe.
Sift | Gluten Free says
Thanks so much, Steve! Glad you love it!