Afternoon Tea Scones with Strawberry Jam and Clotted Cream

Classic afternoon tea scones made with cream and orange zest, served with an easy homemade Devonshire cream. These English-style cream scones freeze well and are ideal for tea time, brunch, or welcoming guests.

Why You’ll Love This Cream Scone Recipe

• A simple, old-fashioned English cream scone recipe that feels delightfully elegant without being fussy.
• A hint of fresh orange zest brightens every bite.
• Perfect for afternoon tea, bridal showers, or cozy weekend brunches.
• Quick to prepare yet pretty enough to serve to guests.
• Freezes well, making them ideal for make-ahead baking.
• Served with easy homemade Devonshire cream for a truly special treat.

If you enjoy the background story of this recipe and a memorable afternoon tea I shared with my sisters, you’ll find it further down the page.

Ingredients You’ll Need

(Exact measurements are listed below in the recipe card.)

• All-purpose flour – the base for tender, flaky scones.
• Sugar, baking powder, and salt – to sweeten and give lift to the dough.
• Cold butter – cut into pieces to create flaky layers.
• Whipping cream – provides richness and moisture.
• Orange zest – adds a bright, refined flavor.
• Dried cranberries – a tart contrast that balances the sweet cream.
• Extra whipping cream and sugar – brushed on top for a golden, slightly crunchy finish.

For the Devonshire Cream: cream cheese, powdered sugar, vanilla, and whipping cream whipped together to make a luscious spread for warm scones. Also have your favorite jar of strawberry jam on hand for serving.

Scones with Devonshire Cream & Jam

Yield: 14 scones

Soft, tender cream scones with strawberry jam and homemade Devonshire cream—perfect for a cozy afternoon tea at home.

Ingredients

• 2 cups all-purpose flour
• ¼ cup sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ⅓ cup cold butter, cut into pieces
• 1 cup whipping cream
• 2 tablespoons additional whipping cream (for brushing)
• 1 teaspoon orange zest
• 1½ cups dried cranberries
• For the Devonshire Cream:
• 3 oz cream cheese, softened
• 1 tbsp powdered sugar, sifted
• ½ tsp vanilla
• ⅓ to ½ cup whipping cream (to achieve spreadable consistency)

Instructions

1. Preheat the oven to 375°F (190°C). Chill the butter cubes and, if desired, chill the mixing bowl briefly to help keep ingredients cold.
2. In a medium bowl, combine the flour, sugar, baking powder, and salt.
3. Cut the cold butter into the dry ingredients until the mixture resembles coarse oatmeal or coarse crumbs.
4. Make a well in the center and pour in 1 cup whipping cream. Stir gently until the dough is just moistened; it should come together without being overworked.
5. Fold in the dried cranberries and orange zest until evenly distributed.
6. Turn the dough onto a lightly floured surface. Knead very gently and press or roll the dough to about ½–¾ inch thickness.
7. Cut into rounds using a 2-inch cutter and place the scones 2 inches apart on a parchment-lined baking sheet.
8. Brush the tops with the remaining 2 tablespoons whipping cream and sprinkle lightly with sugar.
9. Bake for about 15 minutes, or until the scones are golden brown on top. Serve warm with Devonshire cream and strawberry jam.

Devonshire Cream

1. Beat the softened cream cheese until light and smooth.
2. Add the powdered sugar and vanilla and beat until fluffy.
3. Gradually add ⅓ to ½ cup whipping cream, beating until the mixture reaches a spreadable, thick but soft consistency. Do not overbeat.
4. Chill for at least 2 hours before serving. Makes about 1 cup.

Notes

Use full-fat whipping cream for both the scones and the Devonshire cream for the best texture and flavor. Handle the dough gently to keep the scones tender and flaky.

Step-by-Step Photos

Helpful Tips When Making These Scones

• Keep the butter cold — cold fat creates the flaky texture people love in scones.
• Mix and knead as little as possible; overworking the dough will make scones tough.
• Bake on parchment for easy cleanup and even browning.
• Serve the scones slightly warm so the Devonshire cream and jam spread easily.
• Prepare the Devonshire cream while the scones bake and chill it to thicken before serving.
• Use fresh cream cheese for the smoothest Devonshire cream; previously frozen cream cheese can affect texture.

Substitutions and Variations

• Swap dried cranberries for currants, raisins, or dried cherries.
• Add ½ cup chopped pecans or walnuts for a nutty element.
• Make plain cream scones by omitting the fruit and zest for a versatile base.
• Cut the dough into triangles instead of rounds for a more rustic presentation.

How to Serve Scones with Jam & Devonshire Cream

• Arrange scones on a pretty plate or in a cloth-lined basket for a welcoming presentation.
• Split a warm scone in half, spread with strawberry jam, and top with a generous dollop of Devonshire cream.
• Enjoy with a hot cup of tea or a light coffee for a classic afternoon treat.

A Sweet Summer Scone Memory

One summer, two sisters and my niece traveled to visit me from Montana. To create a special afternoon together, we hosted a tea on the backyard patio using a china teapot that once belonged to my grandmother. I found this cream scone recipe and the Devonshire cream in a small cookbook gifted by my mother. The scones were soft and tender—lightly sweet with the bright lift of orange zest—and everyone agreed they were a keeper. That little touch of zest really elevates the flavor, so I recommend keeping it in the recipe.

More Afternoon Tea Treat Ideas

• Grandma’s old-fashioned lemon bars
• Cranberry lemon bars (a bright, tangy bar with a shortbread crust)
• Grandma’s poppy seed bread—an easy treat for brunch

If you try these cream scones, please leave a note with your tips or variations—I love hearing how readers enjoy and adapt recipes in their own kitchens.