Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Freezable

Method

  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.
Try

Jane says...

Scones are so quick to make that my mum would often emerge with a plateful before we'd even noticed she'd gone! I've borrowed her tip of using warm milk, and added a few tricks of my own for light scones that rise every time

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.

Know-how

Adding a squeeze of lemon juice to the milk sours it slightly, mimicking sharp-tasting buttermilk, often used in scones but sometimes tricky to find. The slightly acidic mix gives a boost to the raising agents in the flour and baking powder.

Per scone (no jam or cream)

268 kcalories, protein 6g, carbohydrate 41g, fat 10 g, saturated fat 6g, fibre 1g, sugar 8g, salt 0.95 g

Recipe from Good Food magazine, August 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo Cheryl's

    2007-11-12 13:30:18.226215

    Cheryl's rated and commented on this recipe

    5 stars

    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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  • Binder photo Sarahkins.

    2007-12-20 18:15:15.251328

    Sarahkins. rated and commented on this recipe

    5 stars

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

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  • Binder photo Ummnunu

    2007-12-25 05:33:37.798311

    Ummnunu rated and commented on this recipe

    5 stars

    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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  • Binder photo Vicki

    2007-12-31 07:40:03.344006

    Vicki rated and commented on this recipe

    5 stars

    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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  • Binder photo rainbow

    2008-01-04 17:26:30.438549

    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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  • Binder photo LiAnne

    2008-01-27 17:40:51.801786

    LiAnne rated and commented on this recipe

    5 stars

    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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  • Binder photo Caroline

    2008-02-05 10:18:34.657802

    Caroline rated and commented on this recipe

    2 stars

    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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  • Binder photo Essexclarkey

    2008-02-06 19:35:06.193672

    Essexclarkey rated and commented on this recipe

    5 stars

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

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  • Binder photo Glenys

    2008-02-10 17:30:16.600394

    Glenys rated and commented on this recipe

    5 stars

    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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  • Binder photo Charlotte M

    2008-02-13 07:38:37.048663

    Charlotte M rated and commented on this recipe

    5 stars

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

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  • Binder photo hellsk

    2008-02-20 21:11:20.330561

    hellsk rated and commented on this recipe

    5 stars

    Superb - as good as they look

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  • Binder photo Kerstin

    2008-02-23 16:18:10.562861

    Kerstin rated and commented on this recipe

    5 stars

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

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  • Binder photo helen

    2008-02-26 12:15:27.286738

    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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  • Binder photo Favourites

    2008-03-02 18:45:05.292854

    Favourites rated and commented on this recipe

    5 stars

    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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  • Binder photo furryzebras

    2008-03-05 20:14:51.388272

    furryzebras rated this recipe

    5 stars

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  • Binder photo Lorna

    2008-03-08 16:33:57.664686

    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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  • Binder photo sarah

    2008-03-16 14:52:17.62825

    sarah rated and commented on this recipe

    5 stars

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

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  • Binder photo recipes

    2008-04-02 19:40:42.088464

    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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  • Binder photo kate

    2008-04-06 14:25:01.75937

    kate rated and commented on this recipe

    5 stars

    Made the fruit ones - a huge hit.

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  • Binder photo recipes

    2008-04-12 06:23:24.853862

    recipes commented on this recipe

    Ann, Denmark - absolutely scrumptious! A few minutes to make and a week to clean up the kitchen!! I am a messy cook!!

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Freezable

Indulge in a homemade cream tea

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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Per scone (no jam or cream)

268 kcalories, protein 6g, carbohydrate 41g, fat 10 g, saturated fat 6g, fibre 1g, sugar 8g, salt 0.95 g

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