Big Fluffy Cream Scones with Jam & Fresh Cream

Tall, cloud-soft scones with crisp golden tops—made extra tender with cream, served the classic way with jam and billowy whipped cream.

Ingredients

• 3 cups (450g) self-raising flour, plus extra for dusting
• 1/4 cup (55g) caster sugar (or superfine sugar)
• 1/2 tsp fine salt
• 90g cold unsalted butter, cut into cubes
• 1 1/4 cups (310ml) thickened/heavy cream, plus extra for brushing
• 1/2 cup (125ml) milk (full fat best)
• 1 tsp vanilla extract (optional, but lovely)
• Jam, to serve (strawberry or raspberry is classic)
• 1 cup (250ml) thickened/heavy cream, to whip (for serving)
• 1–2 tsp icing sugar (powdered sugar), optional (for whipping cream)

Method

• 1

  Step 1: Heat oven + prep tray

  Preheat oven to **220°C / 425°F (200°C fan)**. Line a tray with baking paper. (Hot oven = fast lift = fluffier scones.)

• 2

  Step 2: Mix dry ingredients

  In a large bowl, whisk together **self-raising flour, sugar, and salt** until evenly combined.

• 3

  Step 3: Rub in butter (quickly!)

  Add the **cold butter** and rub it into the flour using fingertips until it resembles **coarse crumbs with some pea-sized butter bits** still visible. (Those little butter pieces create steam pockets = height.)

• 4

  Step 4: Add cream + milk, form a soft dough

  Make a well in the centre. Pour in **1 1/4 cups cream**, **milk**, and **vanilla**. Use a butter knife or spatula to gently stir until shaggy clumps form, then use your hands to bring it together into a **soft, slightly sticky** dough.

• 5

  Step 5: Fold for fluffiness (no kneading)

  Tip dough onto a lightly floured bench. Pat into a rough rectangle, then **fold into thirds like a letter**. Rotate 90°, gently pat out again, and **fold once more**. (This builds soft layers without toughening.)

• 6

  Step 6: Cut big scones

  Pat dough to about **2.5–3cm (1–1.2") thick**. Using a **6–7cm (2.5–2.75")** cutter, press straight down (don’t twist) to cut scones. Place on tray **just touching** each other (this helps them rise straight and tall). Re-form scraps gently and cut the remaining scones.

• 7

  Step 7: Brush + bake

  Brush tops lightly with a little **extra cream** (avoid dripping down the sides, which can “glue” the rise). Bake **14–16 minutes** until **well risen and deeply golden on top**.

• 8

  Step 8: Whip cream

  While scones bake, whip **1 cup cream** (and **icing sugar**, if using) to **soft peaks**—fluffy and spoonable, not stiff.

• 9

  Step 9: Serve the proper way

  Cool scones for **5–10 minutes** (they’re best warm). Split open with your hands, spoon on **jam**, then crown with **fresh whipped cream**.

Tips

• **For maximum height:** Keep butter cold, handle dough minimally, and make sure the oven is properly hot before baking.
• **No self-raising flour:** Use **3 cups (450g) plain flour + 4 1/2 tsp baking powder** (pantry staple) + the same salt.
• **Don’t twist the cutter:** Twisting seals the edges and reduces rise—press straight down, lift straight up.
• **Make ahead:** Bake, cool completely, then freeze airtight up to **3 months**. Reheat from frozen at **160°C / 320°F for 10–12 min**.
• **To serve:** Perfect with tea, or add fresh berries if you have them (but not necessary—jam + cream is the star).

Nutrition (per serving, estimate)