Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(461 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

    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

    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

    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 (595)

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.

cymraeg's picture
5

home made scones should be nice and light and fluffy , shop bought are usually dense and not as nice in my opinion , if they taste good and you are pleased then don't change what you are doing x

pickledonioncoat's picture
5

My go-to scone recipe, I love it. They always rise and puff up like a proper scone should. The lemon juice is important to get that extra rise because it creates a 'buttermilk'/sour cream like mixture that reacts with the baking powder and creates more gas! Served with clotted cream and strawberry jam. Always compliments all-round!

irunbecauseilovefood's picture
5

Reliable recipe, I was pleased with the way mine turned out. The dough was a little dry the first time I did them, so I added a smidgen more milk the second time which worked better. Also did one batch with normal caster sugar, and one with xylitol as a substitute - both worked equally well - guests couldn't tell the difference.

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
5

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

streever's picture

They will taste MUCH better fresh baked. You can make the dough & cut them & then freeze them, and they'll probably bake pretty similar to the current recipe. I haven't done it/don't know for sure, but I think you could just throw them in the oven & leave them for an extra 5 minutes to cook them through.

vicksfizzy's picture
5

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.

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Questions (23)

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.

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