Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(419 ratings)

By

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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
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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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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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akaugust's picture

Wow! This scones are a hit! I've attempted to make scones over the years and they've turned out like biscuits. These are brilliant; rise well, tasty and moist. My search for the fail-safe scone recipe is over...

Charles222's picture

These scones were possibly the best plain scones I've ever made! Didn't use the lemon juice and they turned out just fine. I also found that they are just as good bite-size, I used a 4cm cutter, and I made 21 of the little buggers?! Would recommend to anyone looking to make scones, amateur or pro!

wimbles's picture
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Best scone recipe ever, turned out lovely and golden and rose well......best served warm from the oven but keep well in an airtight container for a few days

jazzdeol's picture

Can I bake these tonight, for work tomorrow? Will they keep overnight?... Seems like they're best on the day they're baked...

Thanks

vicksfizzy's picture
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Delicious - really quick and easy too - 5 - 10 minutes to prepare and 10 mins in the oven. They come out very light indeed with crispy bits in all the right places. Lovely. No need to buy scones ever again! Would be lovely with some sultanas chucked in.

JoJoLLL's picture

I would not recommend eating these scones if your on a calorie control diet as the nutrients as they are very high in calories (nutrients).

robets746d's picture
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My very first successful batch of scones! Very light- far superior to any shop bought scones I have had.

Frantic Flapjack's picture
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Very good scone recipe and extremely quick to make. So much better than shop bought.

jayneboos's picture
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just made my second batch ,and put in glace' cherries with 25g of dried sweetened coconut soooo yummy love this quick and easy recipe, will keep this recipe for sure ;-)

jayneboos's picture
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yummy yum just made them so quick and easy, going to make another batch only this time going to add some glace' cherries yummm ;-)

bsbdesja's picture
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Good recipe. Made a savoury version by adding a tsp wholegrain mustard, thyme and some grated cheese. Left in oven for fifteen minutes, perfect!

Asher_11's picture
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I had never made scones before but tried this recipe and will never use another! I have used it multiple times and it always works well, I always get compliments too!

josefin.lentz@gmail.com's picture

Not a very good recipe in my opinion, they took much longer than the stated 10 minutes and they had a strange aftertaste...

Jeaneva's picture

Very surprised at your comment. I have made these several times and they are always amazing. This is the best recipe I have ever tried for scones having failed many, many times before. Maybe the strange aftertaste was the baking powder.

gnnyman's picture

I made it the first time - and it worked very well and they taste very fine - Thanks!

Star baker's picture

This is my mum's favriote lunch a cream tea ans this was her favriote one!

hannahstevens84's picture

I had never made scones before and used this recipe for a work bake off. Well I won! Need I say more? Brilliant, simple, (foolproof) recipe. Thanks!

sarah_brown's picture
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Very yummy and light and fluffy!

lexiduncan's picture
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These rose perfectly and had a good texture (though they needed an extra 5 minutes in the oven as others have noted). However, my family didn't like the flavour at all. The vanilla extract gave them a strangely artificial aftertaste. Personally I think they needed a bit more sugar too. I wouldn't make these again, I'll stick to the buttermilk recipes in future.

luckytwinmummy33's picture
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SCRUMMY!!! First attempt at Scones and they turned out lovely. So quick and easy too. This will definitely be my go to scone recipe. Happy bellies all round! :-)

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