Classic scones with jam & clotted cream

Recipe uploaded by

Jane Hornby

34 ratings

Recipe by Jane Hornby

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1. Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
2. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
3. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
4. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you'll probably need to press what's left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
5. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.

Towering tall

For toweringly tall scones, always pat the dough out a bit thicker than you think you should. I say pat rather than knead because scones are essentially a sweet soda bread and, like other soda breads, will become tough when over-handled. Kick-start the scones' rise with a hot baking tray and don't leave the dough sitting around. If you like your scones with lots of juicy fruit, stir 85g plump sultanas into the mix at the same time as the sugar.

Per scone (no jam or cream)

268 kcalories, protein 6g, carbohydrate 41g, fat 10 g, saturated fat 6g, fibre 1g, salt 0.95 g

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• Cheryl's

  12 November 2007

  Cheryl's rated and commented on this recipe

  

  I'd never baked scones before I tried this recipe, in fact I hadn't done much baking at all! These scones were really really easy to make and a complete success that kept even the more experienced scone connoisseur's in my family talking for weeks!

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• Katrina

  24 November 2007

  Katrina rated this recipe

  

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• Sarahkins.

  20 December 2007

  Sarahkins. rated and commented on this recipe

  

  It was very yummy. The perfect way to make scones.

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• Ummnunu

  25 December 2007

  Ummnunu rated and commented on this recipe

  

  I first made these scones when I saw Jane Hornby's recipe in my hard copy of Good Food. They were amazing then and they are amazing now - they just keep getting better! Definitely one recipe I will be memorising...

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• Vicki

  31 December 2007

  Vicki rated and commented on this recipe

  

  Had some left over cream from Christmas, so what better than some nice scones I thought. I was a bit unsure about putting in the lemon juice, but did. What a great light scone. Best recipe I've used. Not sure if they keep, as family ate them all in one sitting. So really that speaks for itself.

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• rainbow

  04 January 2008

  rainbow commented on this recipe

  These are great and so easy that even with "help" from my children they turned out to be the best scones i have ever made.

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• LiAnne

  27 January 2008

  LiAnne rated and commented on this recipe

  

  I followed the recipe faithfully the first time I made these scones and they were absolutely delicious. I made them this afternoon but I used Flora Original Margarine instead of butter, and only one tablespoon of sugar instead of three ...I thought the jam would make them sweet enough.Again they were delicious, this is the way I will make them in future. A truly lovely recipe Thank you .

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• Christine

  31 January 2008

  Christine rated this recipe

  

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• Caroline

  05 February 2008

  Caroline rated and commented on this recipe

  

  Made these this morning added sultanas and chopped cherries unlike everyone elses comments im afraid i was not very impressed maybe made a differance by adding fruit try again making plain ones

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• la_mac

  06 February 2008

  la_mac rated and commented on this recipe

  

  Best scone recipe I have used, they didn't hang around for very long

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• Glenys

  10 February 2008

  Glenys rated and commented on this recipe

  

  I have made scones using this recipe a few time now - and won't use any other. Also made batches by adding cherries and sultanas and it worked really well.

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• Charlotte M

  13 February 2008

  Charlotte M rated and commented on this recipe

  

  I made these with the sultanas. Excellent recipe and produced 'perfect' scones.

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• Hell'sBinder

  20 February 2008

  Hell'sBinder rated and commented on this recipe

  

  Superb - as good as they look

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• Kerstin

  23 February 2008

  Kerstin rated and commented on this recipe

  

  Best recipe I've used. They turn out brilliantly every time.

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• helen

  26 February 2008

  helen commented on this recipe

  A really good recipe, they were so light and fluffy i have been instructed to make more this weekend by all the family!! I think ill try adding some chopped glace cherries this time.

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• Favourites

  02 March 2008

  Favourites rated and commented on this recipe

  

  This was my first time for making scones since I can't remember when (school probably). Really easy to follow and even my 4 year daughter was able to help (messy but she had fun). Will certainly be making again they were lovely.

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• furryzebras

  05 March 2008

  furryzebras rated this recipe

  

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• Lorna

  08 March 2008

  Lorna commented on this recipe

  My non-cooking boyfriend made these and they were an absolute triumph with clotted cream and strawberry jam on a miserable Glasgow afternoon!! YUM!

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• sarah

  16 March 2008

  sarah rated and commented on this recipe

  

  Very quick, very easy, very yum. Super comfort food.

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• recipes

  02 April 2008

  recipes commented on this recipe

  Ann, Denmark Absolutely delicious. Since making these, many times, I have had to pass on the recipe. I made home made jam to go with them!

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Ingredients

• 350g self-raising flour , plus more for dusting
• ¼ tsp salt
• 1 tsp baking powder
• 85g butter , cut into cubes
• 3 tbsp caster sugar
• 175ml milk
• 1 tsp vanilla extract
• squeeze lemon juice (see Know-how below)
• beaten egg , to glaze
• jam and clotted cream , to serve

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

• 350g self-raising flour , plus more for dusting
• ¼ tsp salt
• 1 tsp baking powder
• 85g butter , cut into cubes
• 3 tbsp caster sugar
• 175ml milk
• 1 tsp vanilla extract
• squeeze lemon juice (see Know-how below)
• beaten egg , to glaze
• jam and clotted cream , to serve

Per scone (no jam or cream)

268 kcalories, protein 6g, carbohydrate 41g, fat 10 g, saturated fat 6g, fibre 1g, salt 0.95 g

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