Controversial Cream Scones

My Americanised version of cream scones “Strawberry Shortcake Style”

Cream Scones at the Michaelhouse cafe’ in Cambridge


200 gr. self raising flour  (or 1 3/4 cups flour + 3tsp. baking powder + 1/4 tsp baking soda +1/2 tsp salt)
pinch of salt
50 gr. sugar (2 tbsp.)
200 ml whipping cream ( 1 cup cream)
1/4 cup of raisins (optional)
To serve: strawberry jam or fresh strawberries and clotted cream (or whipped cream)


1. Sift flour, sugar and salt together.
2. Mix in the cream quickly with a fork to form clumps.
3. Quickly and lightly press the clumps together with floured hands to form a ball.
4. Knead briefly 4 or 5 times.
4. Flatten ball into a 1 1/2 cm. thick circle on a floured surface.
5. Stamp out 5 cm. circles with a floured cutter (reuse scraps). Place them on a lightly greased baking sheet.
6. Bake in a 190deg. C (400deg. F) preheated oven for about 8-10 minutes or until golden.
7. Cool and serve with the cream and jam if desired.


Entrance to the Michaelhouse Cafe’, Trinity Street, in Cambridge, England