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Whey Butter Cream Tea Scones

 The quintessential British snack, perfect for summer lunches, or afternoon teas. The use of the Regal Rose Jelly by Briscoe's helps to create a subtle floral flavour making it even more summery. 

Spread with a thick helping of Quicke's Cows' Whey Butter and a dollop of Briscoe Rose Jelly, or go traditional and add clotted, of whipped cream and a dollop of regal rose jelly. either way perfect for a summery afternoon tea. 


  • 350g self-raising flour, plus more for dusting
  • ¼ tsp salt
  • 85g Quicke's Cow's Whey butter, cut into cubes
  • 1 tsp baking powder
  • 3 tbsp caster sugar
  • 175ml milk
  • 1 tsp vanilla extract
  • beaten egg to glaze
  • Extra Quicke's Whey Butter or clotted cream, to serve
  • A jar of Briscoe Regal Rose Jelly


  1. Heat the over to 200C/425F/Gas Mark 7. Lightly grease a baking sheet.
  2. Mix together the flour, baking powder and salt and rub in the Quicke's Cows' Whey Butter, until breadcrumb consistency, then add your sugar
  3. Then add the milk and vanilla extract to form a soft dough.
  4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/3/4in thick. Use 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
  5. Brush the tops of the scones with a beaten egg. Bake for 12-15 minutes until well risen and golden.
  6. Cool on a wire rack.
  7. Spread thickly with Quicke's Cow's Whey Butter and a good dollop of Briscoe Rose Jelly, or go traditional and have with clotted cream, but remember the jelly goes on top, the true Devon way!


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