Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(481 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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Razzle5
22nd Jul, 2016
5.05
Easy, quick and perfect every time.
fonteyn22
5th Jul, 2016
1.3
Well, I had the same problem with this that I have every time I make scones. Followed the instructions to the letter, and cooked them until they were golden brown on the outside. Seemed fine underneath, when I took them off the tray, but when I tried cutting them in half, they were soggy in the middle. And I had already cut down on the liquid. In the end, I gave them 20 minutes, and they were still a little undercooked in the middle, although crispy on the outside. No idea why this keeps happening, I consider myself to be a competent baker, so I don't know what the problem is.
Henast
7th Sep, 2016
The same thing happened to me today. Frustrating! Trying to find a scone recipe that actually works - maybe it really is my oven, however it cooks everything else just fine :/
Smileybug
9th Sep, 2016
I used to have the same problem, but I found that rolling out the dough thinner works quite well - I find 4cm to be excessive anyway, 2-3cm does nicely. If it's too thick, they'll be burnt on the outside and still raw in the middle. And I never use eggs, I even brush the tops with milk instead of wasting an egg. And I always bake on the top shelf of the oven, particularly important in a gas oven. Hope this helps, there's nothing better than freshly baked scones with a cuppa tea! :)
amandamell
14th Jul, 2016
Hello. Im also a competent baker and I found out that certain brands dont really work well with some recipes e.g oil when the recipe requires and/or the oven itself. Plus few tips as in its better room temperature eggs than cold ones. Hope you manage it eventually x
indiahicks
4th Jun, 2016
5.05
Tried for the first time today - foolproof recipe and turned out perfect! Will definitely make again :D
beckyott
3rd Jun, 2016
5.05
Delicious !! Very easy
a bumble bee's picture
a bumble bee
1st Jun, 2016
these are the best scones! I used a little more sugar (because i have a hell of a sweet tooth!) and buttermilk instead of milk and lemon and these were so light and fluffy, delicious!
suzielass
22nd May, 2016
5.05
Best scones recipe EVER, hands down. The squeeze of lemon just makes it. Mine took a little longer in a gas oven to cook but the end result is fantastic.
antyharton
17th May, 2016
Can anybody suggest how much baking powder I should add if I use all purpose flour?

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sergiobbcgoodfood
16th Nov, 2015
Hi, Does anyone know if 1 tsp in this recipe is 5ml? I see that there's an "imperial tsp" slightly larger than 5ml, but many recipes in bbcgoodfood use things like 3tsp / 15ml, so I'm a bit confused. If effectively 1tsp=5ml, is the "imperial tsp" of approx. 6ml still used at all? Best, Sergio
Chezzagezza
15th Oct, 2015
These scones taste amazing and I've made them about 7 times but I just cannot get them to stay upright. They fall over every time. I'm using a fan oven and I don't twist the cutter and I get them on the baking sheet and in oven as soon as I can. Why is this happening to me? Thanks
decssdy
9th Jul, 2015
Hi, I was wondering if I could replace self-raising flour with all purpose flour. Thanks!
CHS
7th Jun, 2015
Hi, I followed the recipe carefully but my scones have fallen over halfway through cooking:-( Could this be due to the oven not being hot enough? I'm using an aga so it won't be as high as 220. Any tips would be great thank you
streever
24th Jul, 2015
It's probably the AGA: they are very inaccurate and may or may not be producing consistent heat. http://www.theguardian.com/lifeandstyle/wordofmouth/2010/mar/15/aga-cooking
Doral
6th Mar, 2015
Can someone rewrite this for me in American measurements please? I also don't know what caster sugar is. Your help will be greatly appreciated.
streever
24th Jul, 2015
Hi Doral: Sure thing. I recommend you use weights anyway (gram/etc), but I've provided a rough translation below. 450F oven 2 and 4/5th cup self-raising flour JUST about 6 TBS butter 3/4th cup milk Caster sugar is just superfine sugar; DON'T use powdered sugar. If you can't find superfine sugar at your local markets, you can buy it on Amazon cheap enough.
Lunagal
16th Apr, 2015
From when I convert my British recipes now I live in the U.S., 1 cup of flour is equal to around 125g of flour, 3/4 stick of butter is 85g and 175ml is about 3/4 cup. Caster sugar is finer than granulated (but don't use powdered as a replacement) so when it absolutely needs to be castor sugar, I just whiz up some regular sugar in a mini processor. Hope that helps.
Linda_m
23rd Feb, 2015
Can I use wholemeal self raising flour? Thank you
goodfoodteam's picture
goodfoodteam
2nd Mar, 2015
Hi Linda_m we haven't tested this recipe using wholemeal self raising flour so cannot guarantee perfect results but can't see why it would be a problem. You may find you need slightly more milk though if you're using wholemeal. 

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