Scones with Clotted Cream and Jam

There's something inherently civilized and comforting about a proper British scone. Tender, slightly crumbly, and just a little sweet, they are the perfect vehicle for generous dollops of thick clotted cream and sweet strawberry jam. This recipe produces classic scones that are light and fluffy, not heavy or dense. The secret is to work the dough as little as possible and to use cold butter to create flaky layers. Whether you're hosting an afternoon tea or just craving a simple, elegant baked good, these scones are surprisingly quick to make. The great debate—jam first or cream first?—is up to you to decide! The method for making scones is very similar to making American biscuits. The key is keeping the fat (in this case, butter) cold and in small pieces within the dough. As the scones bake in a hot oven, these small pieces of butter melt and create steam, which pushes the layers of dough apart, resulting in a light and flaky texture. Overworking the dough develops gluten, which will make your scones tough and chewy rather than tender and crumbly. So, handle the dough as gently and as little as possible. These scones are perfect for a classic afternoon tea, a special brunch, or simply as a comforting treat with a cup of tea. They are best served warm, fresh from the oven.