The most traditional application for clotted cream is to present it together with scones and jam. Additionally, it is often used as a cake topping, usually with fruit or served as an accompaniment to ...

After ripping open the scone with her hands, Olivia added: 'I’m going to put some butter on it first I think. 'I imagine if you are using clotted cream you probably don’t need the butter but I ...

Queen Elizabeth II insisted on being served a well-known treat every day despite it being an indulgent luxury for many Brits.

The mixture is then cooled, and the cream skimmed off. It has a butterfat content between 55 per cent and 63 per cent. Unlike creme fraiche it is not a cultured milk product, and is typically eaten as ...

Color swatches are global so it’s easy to change colors across the document. Scones for British afternoon tea. Classic scones with jam and clotted cream. Fresh-baked scone, with strawberry jam and ...

Quintessentially British, scones are usually served as part of an afternoon tea, alongside a generous helping of fruity jam and cream (clotted, of course). Different to a teacake and other sweet buns, ...

If you’ve never had a British scone, you’re missing out ... I recommend serving them with jam or clotted cream, which is the traditional way—but if you wanted to add a bit of butter or ...

Mary Berry's scone recipe makes the perfect easy tea-time treat, whether jam-and-cream-topped (in whichever order you like), plain or packed with sultanas. Equipment: You will need a fluted 5cm ...

Biscuits and scones may seem very similar to the untrained eye, but there are key differences between them. Here are there ...

Scones with cream and jam. Traditional british teacakes. Doodle... Scones with cream and jam. Traditional british teacakes. Doodle style. Vector illustration. Cream Tea An illustrated instruction on ...

Leave to cool on a wire rack. Split in half and serve with jam and clotted cream. Do not over-work the mixture or the resulting scones will be heavy. Dip the cutter in flour to prevent it sticking.

Dust the surface with some cocoa powder if you like, and serve with the raisins and a quenelle of clotted cream Joe Fox is a London-based chef, specialising in modern British cuisine inspired by ...