Scones with Clotted Cream and Jam: from Sift

Every high tea or afternoon tea is accompanied by scones. Sometimes they’re savory, but, more often than not, they’re sweet. Scones with clotted cream and jam are an absolute staple, and just because you’re gluten-free, doesn’t mean you should miss out! This recipe is quick, easy, and super delicious. It’s 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 U.S. (and I presume Canada), and now sell it here. Clotted cream is made from double cream (or a very heavy cream) in a process over several hours. It’s 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’s my favorite thing I ate while in England, which you can read about here. There’s 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’s 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’s 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’re served best right out of the oven (let them cool for about 10 minutes or so) and for 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.


  1. 2 cups gluten free flour, I used King Arthur Gluten Free Measure for Measure
  2. 1/2 cup sugar
  3. 2 1/2 tsp baking powder
  4. 1/2 tsp salt
  5. 8 tablespoons of butter, frozen and shredded
  6. 1 tsp vanilla
  7. 2/3 cup cream, you can substitute buttermilk if you want
  8. 1 large egg

For the full recipe and instructions go to




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