Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(475 ratings)

Prep: 5 mins Cook: 10 mins


Serves 8
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per scone (no jam or cream)

  • kcal268
  • fat10g
  • saturates6g
  • carbs41g
  • sugars8g
  • fibre1g
  • protein6g
  • salt0.95g
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  • 350g self-raising flour, plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 85g butter, cut into cubes



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp caster sugar
  • 175ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp vanilla extract
  • squeeze lemon juice (see Know-how below)
  • beaten egg, to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • jam and clotted cream, to serve


  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.

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Comments (604)

michaelhale's picture

I work from home no great chef but like a cuppa and a scone... tried various recipes for scones but this is the best so far. Followed the recipe absolutely apart from
1.used 100grams of bertollii olive oil spread not 85grams of buttet
2. rolled out dough to 2 to 3 cm.. I considered 4cm way to thick to cook properly... the lemon juice is great tip.. gets the baking powder working straight away and the dough was a soft pillow before I had finished cutting......... when baked at 200degrees in fan oven for 10 mins they came out light cooked and when cooled snd cut were fantastically fluffy inside... perfect.... I need help with the cutting... odd shapes... but who cares.... lovely with a cuppa!

beefertron's picture

I like this recipe - it works great for me. But...
Step 4 of the procedure neglects to tell you - once you have cut them into individuals, and while you are brushing the egg on them, they need to be sitting on some loose flour, so you can pick them up easily to put them on the hot baking sheet, without distorting their shapes. Won't matter for the family, but when you are competing at the village show, they'll all need to be looking the same, and ideally round. Just saying...

Henast's picture

Scones never work for me. I followed this recipe step by step exactly with all measurements correct and all steps exactly the same. I had to cook them exactly 10 more minutes. They did not rise, even after the baking powder and self raising flour. The inside tasted sour and uncooked, but if I had left them in the oven any longer, they would have burnt. It could be our oven but everything else seems to cook fine. Not sure what it is, scones just never work out.

gdmonty's picture

This is best ever recipe for scones. I add 110g raisins and they are just perfect. Passed the recipe on a few times. Highly recommended.

Angelsteff's picture

Great recipe.I us buttermilk instead of milk and had to add a little extra liquid to get mix to combine. I started the temp at 160 and I did have to turn it down to finish cooking them. But as a chef I could see I needed to adjust according to type if oven. I added cherries to some if the mix and made apple cinnamon ones as well. Really yummy shame I can't post a pic here of them

beefertron's picture

I think you mean you started with the oven temp at 220/200, don't you?
The '160' was to do with defrosting and re-heating.

Jamzi's picture

I hadn't made scones for around 20 years (since I was a child) but I managed these. The lemon juice (though I used lime juice from a storecupboard bottle since that's what I had in) works great too - such a simple but smart tip! This recipe is easy to follow and brings out an astonishingly good result. Since discovering it earlier this year I used it twice and this will likely be my scone recipe for life now that I have discovered cooking again :)

Razzle5's picture

Easy, quick and perfect every time.

fonteyn22's picture

Well, I had the same problem with this that I have every time I make scones. Followed the instructions to the letter, and cooked them until they were golden brown on the outside. Seemed fine underneath, when I took them off the tray, but when I tried cutting them in half, they were soggy in the middle. And I had already cut down on the liquid. In the end, I gave them 20 minutes, and they were still a little undercooked in the middle, although crispy on the outside.

No idea why this keeps happening, I consider myself to be a competent baker, so I don't know what the problem is.

Henast's picture

The same thing happened to me today. Frustrating! Trying to find a scone recipe that actually works - maybe it really is my oven, however it cooks everything else just fine :/

Smileybug's picture

I used to have the same problem, but I found that rolling out the dough thinner works quite well - I find 4cm to be excessive anyway, 2-3cm does nicely. If it's too thick, they'll be burnt on the outside and still raw in the middle. And I never use eggs, I even brush the tops with milk instead of wasting an egg. And I always bake on the top shelf of the oven, particularly important in a gas oven. Hope this helps, there's nothing better than freshly baked scones with a cuppa tea! :)

amandamell's picture

Hello. Im also a competent baker and I found out that certain brands dont really work well with some recipes e.g oil when the recipe requires and/or the oven itself.
Plus few tips as in its better room temperature eggs than cold ones. Hope you manage it eventually x

indiahicks's picture

Tried for the first time today - foolproof recipe and turned out perfect! Will definitely make again :D

beckyott's picture

Delicious !! Very easy

a bumble bee's picture

these are the best scones! I used a little more sugar (because i have a hell of a sweet tooth!) and buttermilk instead of milk and lemon and these were so light and fluffy, delicious!

suzielass's picture

Best scones recipe EVER, hands down. The squeeze of lemon just makes it. Mine took a little longer in a gas oven to cook but the end result is fantastic.

antyharton's picture

Can anybody suggest how much baking powder I should add if I use all purpose flour?

bowdenei's picture

I believe you add 11/2 teaspoons of baking powder for each 8 ozs of flour to make it self raising, at least that's what I've been doing for years

bryonyann's picture

I make scones all the time but I just use SR flour, butter and milk. When I roll out the dough I make sure it is at least 1/2 inch deep (Delia Smith tip) and then just brush the rounds with a little bit of milk. They are perfect every time, light, fluffy and well risen and, as there is no added sugar, they go well with either cheese or jam and cream. They are really good if, like me, you are diabetic. I also use fruit spread instead of jam.

donnerkebab's picture

Enjoyed by all.


Questions (26)

Spoon and Heels's picture

Where I live there is no self raising flour. So how much extra baking powder should I add?

goodfoodteam's picture

Hi there,

To make self-raising flour the proportions are 1 tsp baking powder to 110g of plain flour.  We suggest making up the amount you need (it might be easier to make 3 ½ times the above and have a bit left over for next time) and then follow the rest of the recipe as above. Hope that helps!

Phoenix Rocks's picture

Does the milk have to be full fat? Because I've been using semi skimmed and when I mix it with the lemon and the vanilla extract, it becomes lumpy and just generally disgusting.

ateenwhobakes's picture

Hi! Ive used this recipe a couple of times with semi skimmed milk, the only thing I think could be causing this would be too much lemon juice; a few few drops should be enough to sour the milk.

roseyp's picture

Do I need to grease the baking tray or line it before putting it in the oven to heat? Thanks

goodfoodteam's picture

No you don’t need to grease or flour the tray, just heat it in the oven as it is. The burst of heat helps the scones to rise.

lurohamey's picture

Please clarify: using self-raising flour would mean *not* adding more baking powder & salt as specified in the recipe? Thank you!

lurohamey's picture

Okay, replying to my own question: made my own SR flour, then proceeded with recipe exactly as noted.
No problems whatsoever. Very nice vanilla-y flavor & not too sweet. Great crumb.
I would recommend following the advice in the tips & definitely sticking to the notes--especially working the butter into the flour. Although it took way longer than five minutes prep, that's because it was the first time.
Get your mise-en-place & from there it is quite easy.

carl8210's picture

Hi, i recently tried these scones but somewhere along the line i must of done something wrong as the mixture was completely wet after adding the ingredients and became more of a muffin batter mix. I did use margarine instead of butter and lactose free milk but everything else was the same as the recipe, what could of gone wrong??

goodfoodteam's picture

Hello, if the margarine was a soft one this could make a difference to the texture. Scones require firm, chilled butter so that when you rub it into the flour the mixture looks dry like fine breadcrumbs. We don't think the type of milk used would have made any difference.

sergiobbcgoodfood's picture


Does anyone know if 1 tsp in this recipe is 5ml? I see that there's an "imperial tsp" slightly larger than 5ml, but many recipes in bbcgoodfood use things like 3tsp / 15ml, so I'm a bit confused.

If effectively 1tsp=5ml, is the "imperial tsp" of approx. 6ml still used at all?


Chezzagezza's picture

These scones taste amazing and I've made them about 7 times but I just cannot get them to stay upright. They fall over every time.
I'm using a fan oven and I don't twist the cutter and I get them on the baking sheet and in oven as soon as I can. Why is this happening to me?

decssdy's picture


I was wondering if I could replace self-raising flour with all purpose flour.


CHS's picture

Hi, I followed the recipe carefully but my scones have fallen over halfway through cooking:-(
Could this be due to the oven not being hot enough? I'm using an aga so it won't be as high as 220. Any tips would be great thank you

Doral's picture

Can someone rewrite this for me in American measurements please? I also don't know what caster sugar is. Your help will be greatly appreciated.

streever's picture

Hi Doral: Sure thing. I recommend you use weights anyway (gram/etc), but I've provided a rough translation below.
450F oven
2 and 4/5th cup self-raising flour
JUST about 6 TBS butter
3/4th cup milk

Caster sugar is just superfine sugar; DON'T use powdered sugar. If you can't find superfine sugar at your local markets, you can buy it on Amazon cheap enough.

Lunagal's picture

From when I convert my British recipes now I live in the U.S., 1 cup of flour is equal to around 125g of flour, 3/4 stick of butter is 85g and 175ml is about 3/4 cup. Caster sugar is finer than granulated (but don't use powdered as a replacement) so when it absolutely needs to be castor sugar, I just whiz up some regular sugar in a mini processor. Hope that helps.

Linda_m's picture

Can I use wholemeal self raising flour?
Thank you

goodfoodteam's picture

Hi Linda_m we haven't tested this recipe using wholemeal self raising flour so cannot guarantee perfect results but can't see why it would be a problem. You may find you need slightly more milk though if you're using wholemeal. 


Tips (2)

Deeanor's picture

The best tip that I have had for scones was from a top TV chef. Heat the cooking tray in the oven for 10 mins before adding the scones, helps them rise beautifully.

Hannah_Needham's picture

This is an absolutely fantastic recipe for amazing tasting scones. The only thing I would add is that I usually end up leaving them in the oven for a little longer, maybe 15 mins rather than 10. It just gives them an all round lovely golden colour and the bottoms are nice a brown.