feeling like the Queen?

Nothing says afternoon tea more than scones, except maybe clotted cream! But aren’t they synonymous? I think so! I mean the whole idea behind this soft inside, crunched and crusty outside, almost plain base is the spreading of jam topped with heaps of clotted cream.. this to me is the perfect way to savor a scone. Now there are many varieties out there, some add raisins, cranberiies and zests and so on… but no, either classic (straight & Plain) or vanilla… to me nothing more, nothing else! Just a serving of great tea on the side, yes that is allowed 😉


I have shared with you the homemade clotted cream recipe on this link, and you can find a plethora of my amazing jam varieties on this link (from the classic jams to the ore adventurous ones, feel free to impress and inspire in your combinations). From the perfect recipes, to the perfect products, I want you to be the most proud when you serve tea… check it all out, book a date with your friends, and have tea together like the Queen!


PS feeling like trying something new? Try

A: this recipe with the clotted cream, DS Rose Jam and a sprinkling of DS Pistachio Sticks on top! Divine!

B: this recipe with the clotted cream, DS Mulberry Jam. Classic!

C: this recipe with the clotted cream,  DS Whole Figs Jam (quartered) and a sprinkling of DS Raw Pecans! Fancy!



240g all purpose flour

Pinch of salt

37g sugar

20g baking powder

75g Frozen Butter, cubed

240g  half & half cream (light cream)

Seeds of 1 DS Fresh Madagascar Bourbon Vanilla Bean

1 egg for egg wash or 1 tablespoon of whole milk

Your favorite DS Jam, for serving

1 recipe Homemade Clotted Cream, for serving

Into a bowl, sift the flour, salt, sugar, & baking powder and mix together. Place the bowl in the freezer until you are ready to use. 

Line a baking tray with parchment paper or silicone mat and preheat the oven to 450 degrees F. 

Dust your work surface with some flour.

Making sure the butter is frozen and your ingredients are very cold, add the butter to the flour and using your fingertips mix them together to break the butter. 

Pour in the half & half and vanilla seeds, mix to form a slightly sticky dough.

Place the dough on the flour dusted surface and press it down into a rectangle. approx. Fold the top half down to the centre and the bottom half up to the centre. Press back to a rectangle about about 2cm or ¾ inch thick. Repeat the book fold two more times,

Using a 3 inch (or your preferred size) cookie cutter, cut out as many scones as you can. Roll the rest back up to about 2 cm or ¾ inch thick and cut out as many as you could. You can even make mini scones for tiered plated. 

Place on lined baking tray, brush the tops with egg wash or milk and bake in the preheated oven 15 – 18  minutes or until golden brown and puffed up.

Let them cool down for 5 minutes before serving with clotted cream and jam.

Best to serve freshly baked and still warm



If you like this recipe, you will also enjoy


Homemade Clotted Cream

DS Lemon & Lime Marmalade Sable

Basic Quiche

Mini Cinnamon Glazed Vanilla Tea Loaves

Victoria Sandwich Cake


While you are at it, you may also enjoy learning about Middle Eastern Tea Traditions on this link

You may also like…