Little Scones with Raspberries & Clotted Cream Recipe

Little Scones with Raspberries & Clotted CreamLittle Scones with Raspberries & Clotted Cream
Serves 36 mini scones
Prep time
Cook Time

Little Scones with Raspberries & Clotted Cream recipe from Tea at the Palace by Carolyn Robb.

Tea at the Palace
Tea at the Palace

Former royal chef Carolyn Rob presents sumptuous recipes for tea time designed to inspire and entice bakers and lovers of afternoon tea, of all ages. Set against a backdrop of twelve of Britain’s most stunning palaces and residences, the recipes are a mix of traditional, contemporary and whimsical; each one with its own unique twist.

Tea at the Palace was published to tie-in with the Platinum Jubilee of Queen Elizabeth II. Written by the Former Personal Chef to TRH the Prince and Princess of Wales.


Ingredients for the Scones:

  • 450g plain flour
  • 4 teaspoons baking powder
  • 50g caster sugar
  • Pinch of salt
  • 100g butter, at room temperature,
  • cut into cubes
  • 2 free-range eggs
  • About 180ml whole milk
Little Scones with Raspberries & Clotted Cream
Little Scones with Raspberries & Clotted Cream

Ingredients to Serve:

  • Raspberry jam
  • 200ml clotted cream, see Chef’s Note
  • Icing sugar, for dusting
  • Raspberries
  • Tiny fresh mint sprigs (optional)


  • Preheat the oven to 220°C (Gas mark 7). Line a large baking tray with nonstick baking paper or a silicone mat.
  • Sift together the flour, baking powder, sugar and salt into a large bowl.
  • Scatter the butter over the flour mixture and, using your fingertips, rub the butter into the dry ingredients just until the mixture has the consistency of fine breadcrumbs.
  • Break the eggs into a measuring jug and add milk as needed to total 300ml liquid. Whisk together with a fork. Make a well in the centre of the dry ingredients and add most of the liquid to the well, keeping a little of it back in case you don’t need all of it. Using a round-bladed table knife, mix together the egg mixture and the flour mixture to achieve a lightly bound dough that is neither sticky nor dry and crumbly, adding more of the liquid if needed. Do not over mix.
  • Turn the dough out onto a lightly floured work surface and, working quickly, knead the dough very lightly to rid it of any cracks.
  • Pat the dough out to a thickness of 2cm.
  • Using a 4-cm plain round cutter, cut out as many rounds as possible, dipping the cutter into flour before each cut to ensure a clean cut.
  • Transfer the cutouts to the prepared tray, spacing them about 2.5cm apart.
  • Gather up the scraps, press together, pat out, cut out more rounds and add to the baking tray.
  • Bake the scones for 8–10 minutes until well risen and golden.
  • Transfer to a wire rack to cool.
  • To serve, split the scones horizontally and top each half with jam and a dollop of cream.
  • Dust very lightly with icing sugar and accompany with a bowl of raspberries.
  • Garnish with mint, if desired.

Chef’s Note:

  • In the West Country, clotted cream is traditionally made by heating unpasteurised milk until a thick layer of cream settles on top, which is then lifted off once the milk cools.
  • Exports from the area are made from pasteurised milk and are available in most supermarkets

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