Classic scones with jam & clotted cream
By Jane Hornby
Cooking time
Prep: 5 mins Cook: 10 minsSkill level
EasyServings
Serves 8You 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 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
- 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.
- 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.
- 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.
- 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.
- 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
Comments, questions and tips
Comments
Brilliant recipe! I am not a competent baker and found this recipe very easy and quick, not only to prepare but scones only took 13 mins to bake! Took them out after 10 mins as recipe said but felt they were not quite ready so popped in for further 3 mins. Added some raisins and worked absolutely fine so had lovely fruit scones with coffee. In 27 years of marriage I have only tried to to bake scones once and they were a disaster, flat as pancakes. Now I have this recipe I am sure it will not be long before I will make them again....cannot wait as they were delicious. .