Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(405 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Easily doubled / halved
Nutrition info

Nutrition per scone (no jam or cream)

kcalories
268
protein
6g
carbs
41g
fat
10g
saturates
6g
fibre
1g
sugar
8g
salt
0.95g

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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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.

Recipe from Good Food magazine, August 2007

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Comments

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sarahclark1's picture

I made these with both fruit and left plain, delicious both ways. I will definitely be making these again!

Effy's picture

Made these twice, once plain and once with 85g of glacé cherries added at the same time as the sugar and both times they turned out perfectly, wouldn't change a thing!

jencinnamond's picture
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First time making scones and it won't be the last, great recipe and delicious scones! I left in the oven for 15 mins as did not look golden after 10 mins .

P- Lincoln's picture
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I spent yesterday morning making Bramble Jam and came across this recipe to accompany the jam.
These scones are amazing, my daughter messaged me to say the were the best scones ever.
I will be recommending this recipe to anyone that will listen.
THEY CAN MAKE THEIR OWN JAM THOUGH ;)
Paul

MrsJS's picture

Excellent recipe. Definitely a keeper. There are many scone recipes around but this is one I will be making again.

penelopevs's picture
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These rose much better than my scones usually do. I left out the sugar and vaniilla as we like to add lots of jam afterwards. I cut them in triangles rather than rounds. Excellent.

dsmith7000's picture
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Made these earlier today after making scones using various recipes over the years. This is my new favourite recipe, the scones were light and fluffy and tasted gorgeous.

Blobby238's picture
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I have made so many disastrous scones but this recipe has changed that! They were gorgeous. Top tips in the recipe - warm the milk, squeeze of lemon juice, pat the dough don't roll or knead it, put on a hot baking tray and don't be concerned about the dough being a little sticky when it comes out of the bowl, this will soon change once you have turned it out onto the floured surface.
Baking for a charity cream tea next weekend and this is the recipe I will use. FANTASTIC!!! Thank you.

katrinahewlett's picture

This was an easy recipe to follow and produced 8 generous portions. The texture was very good, the flavour, in my opinion needed a little something extra, possibly more salt. Nevertheless, that is a very small negative as really they were perfect the way that they were. Sports day picnic treat for us mums tomorrow!!

Choice Mum's picture

Fabulous recipe for scones. Enjoyed enormously with some clotted cream and a lovely cup of tea!

lizleicester's picture
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Easy and delicious. Cooked for 15 minutes and only made 5 but they were woppers.

orithia2k's picture
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For a first timer, this is the best scone i have ever made and tasted! So fluffy and light, taste devine, my husband & 23mth old son could not have enough! We all love it. Thank you Jane Hornby x

MagicalMachine's picture
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I made these last week and they were so yummy. I have never made scones before and they turned out just perfect. I did add a glaze of icing to the tops as it brought back memories of the scones that I use to buy from a bakers years ago :) Served with jam and clotted cream as suggested. I'm making some more tomorrow to take on a picnic...thank you so much for a great recipe.

denise's picture
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Just made these and ate them warm with a cup of tea. Absolutely delicious! I also baked them for 15mins and they came out beautifully light and fluffy. Will definitely make again.

RachelM1985's picture
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I've tried plenty of scone recipes and this is the best. Made with or without fruit (I used sultanas), these are delicious and very light. I left them in at 200'C for 15 minutes. I doubled the quantities and got 15 large scones.

sarandavies's picture
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Amazing recipe which made a beautiful and light dough. Perfect!

zeldalim's picture
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This is a fool-proof recipe! I like the fact that you can freeze and reheat it too.

lizzibeff's picture

This recipe is amazing. Perfect looking scones and really tasty too. I tried the Mary Berry Devonshire scones recipe last week and in comparison this is far better. I only got 5 large scones out of the batch and cooked them for 18 mins on 220C.

grant9577's picture

This is the best scone recipe I have ever used. I have received so many compliments about my scones using this recipe! They are tasty and have a beautiful texture.

P.Lee's picture

Fabulous scones, I substituted milk and lemon juice with buttermilk, and the scones turn out just fine.. and the scones were all gone on the same day.. TQ

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