Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(475 ratings)

Prep: 5 mins Cook: 10 mins

Easy

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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Ingredients

  • 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

    Butter

    butt-err

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

  • 3 tbsp caster sugar
  • 175ml milk

    Milk

    mill-k

    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
    Eggs

    Egg

    egg

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

  • jam and clotted cream, to serve

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.

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Comments, questions and tips

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Comments (604)

solideflex's picture

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.
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allielovetocook's picture
5

When I told my teenager that the Scones were ready, she appeared from her room in seconds! .. never seen her move so fast LOL. I used Buttermilk as I had it in the fridge and then used a splash of extra milk. Once cut out I put the egg wash on the top and then popped the scones in the fridge for 20 mins or so (apparently helps with a nice straight rise and helps the baking powder to work). A bit more egg wash just before popping on the heated baking tray and the result was beautifully risen, golden scones that were light as air. Gorgeous. Can't wait to try this recipe again but add some fruit next time.

kaffahmedia's picture

Lovely light scone. At last! I've been trying to make a good scone for years and have finally achieved it with this recipe. Made them for MacMillan Coffee Morning and was asked for recipe from all of my friends. Thank you.

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Gingerjinks's picture
5

Made these today with my daughter. The recipe was easy for her to follow and they made lovely fluffy scones that I know will be gone by tomorrow. They turned out well even though I only had a small amount of self raising flour so had to make them with mostly plain (I just added an extra half tsp of baking powder).

sarah-janerich's picture
5

So easy to make and delicious too. I will be making more of these for sure :).

nwebb18's picture
5

Brilliant recipe, makes lovely fluffy risen scones every time. Delicious!

kungfusue's picture

The texture of these was wonderful (made in kitchenaid) but they left a strong 'bicarb' aftertaste which was a shame

Radhikab's picture

Perfect! I'd never made scones before, followed this recipe for a 92 year old neighbour who declared they were the best she had ever eaten! Clearly she was exaggerating, but she did enjoy them very much.

JanieMT's picture
5

Best scone recipe ever - never fails to please

Pixietigerlily's picture
5

These are the best scones I have ever made, hands down ... and I used margarine and left out the sugar by mistake! Which I will do every time from now on! I didn't glaze with an egg either, as it's a waste of an egg to me. I used loads of strawberry jam and couldn't be happier with the taste, really outstanding. Thank you!

busylizzie49's picture

Lovely light scone. At last! I've been trying to make a good scone for years and have finally achieved it with this recipe. Made them for MacMillan Coffee Morning and was asked for recipe from all of my friends. Thank you.

k2goldsworthy's picture
5

Great Scone, light, soft, delightful to eat. Easily can eaten with just butter and jam.
Excellent recipe

bonitarosa's picture
5

I've had hit and miss results with scones over the years. These are wonderful, so light and fluffy even in the wet dough stage. I made mine in the food processor. They took minutes. My children requested no sugar as we're cutting back and they were still delicious. Made 2 batches with and without sultanas.

sarah-janerich's picture
5

How many grams of sultanas would you recommend using? Id like to try. Thanks in advance :)

cymraeg's picture
5

Fantastic ! - I have just made these with my son - fab recipe easy to follow - My son made them and I have to say they were amazing - so light and fluffy, this is now the scone recipe we will always make in our house now ! Thank you :-)

elbgm3911's picture

I am new to making scones. I've never had real British scones, only ones from our local US market. That said, I have made 3 batches of scones and they taste fine but have a moist, cake like texture, unlike the firmer ones I have purchased locally. I am not sure if the ones I have made are the way they should be, and if not, do you have any idea what I may be doing incorrectyly? I would appreciate any help you may send my way.

streever's picture

also, make sure your butter is cold; you can chuck it in the freezer for 10 minutes, slice it quickly without handling too much, & throw the cubes in the food processor/hand mixing bowl.

streever's picture

Scones should be moist for sure! The American ones are kind of terrible.

I had never had real scones until I went to Harney & Sons tea room in New York; it was an eye-opener. I've since found other places with real scones, but they are rare.

It is possible that something has gone awry with your scones. You can definitely play with the liquids; there will be variations. You can also use a food processor which (if you have a washing machine) makes these a bit easier/quicker in my opinion. Just make sure to minimally process the dough.

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Questions (26)

graceelias's picture

When i made the cheesecake topping it was yellow, when it cooks does it turn white???

mariabryce's picture

Can I use 175ml of buttermilk in lieu of the milk and lemon juice or will I need a completely different ratio of ingredients altogether if I do that?

wenfierice's picture

Is it a rounded teaspoon or level teaspoon of baking powder?

goodfoodteam's picture

Hi there, thanks for your question. For this recipe use a level tsp. In fact, unless otherwise stated in the ingredeints list, always use a level tsp.

merianne's picture

How do I save this to my binder? The facility seems to have disappeared with all the recipes I already saved.

goodfoodteam's picture

Hi there,

Thanks for getting in touch and sorry it's taken some time for us to get back to you about your binder account. The function is now called My Good Food and login can be found on the green ribbon tab to the top right hand side of the page. Please email us on goodfoodwebsite@bbc.com if you need any more help at all.

Best wishes,

BBC Good Food web team

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