Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

  • 1
  • 2
  • 3
  • 4
  • 5
(410 ratings)

By

Magazine subscription – 3 issues for £3

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

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
debbie592's picture

I forgot to add the sugar but they tasted great without because I ate them with butter and jam, so I won't be using sugar when I make them again. I had to leave them in for a further ten minutes, I'd suggest adjusting the time stated here. Thanks for a great recipe!

pipsipops's picture

I had never made scones before and this recipe was so easy to follow and my scones were delicious. For some reason though they didn't rise very much. Will make again and hope for a better rise next time!

sweettooth2013's picture

Iv'e made this recipe several times now and they always come out perfect. I frequently get family members putting in their orders for a batch. Lovely.

VR's picture

These scones were way too wet to cook properly in 10 minutes. I had to put them back in the oven twice. I'd recommend 20 mins if you are making big scones. I got 6 scones oput of the batch

psmith1990's picture

I've tried a few recipes to try and achieve the perfect scone- well risen, golden and soft- but have only ever manged to bake scones that are flat and biscuity. This, however, is the perfect scone recipe! I managed to bake the towering scones that I've always envied in cafes, plus they were so soft and light inside. I won't be trying any other scone recipe, for sure.

debandlola's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy, light and very tasty. So they were even quicker and easier to make, I chucked the flour and cubes of butter into my blender rather than rub together by hand.

CailinLondon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very nice, although the vanilla made the scones slightly sweeter than I would be used to. Dough was a bit flaky so the scones weren't the prettiest, but they rose well and tasted fine. Took 15 minutes in oven.

Taralara's picture
  • 1
  • 2
  • 3
  • 4
  • 5

thanks alot lovely scones - far better than anything in the shops and far better than my mum used to make - think they will scupper the diet a bit though ; )

londonchewing's picture

Definitely better than store bought! For those who like fluffy scones rather than a denser scone.. this is perfect!

Jay's picture

Classic Scones-absolutely delicious. I've cooked for yrs. Bought clotted cream & also good Aldi raspberry conserve. 5 out of 5! Fantastic tips; I followed them all. Thank you. Didn't have a lemon this time (will use lemon next time) but added few drops vanilla extract. Far less sugar used-1 good teaspoonful. Cooked in 11 minutes.
Made 2 batches. What a delicious supper...

wenders72's picture

Simple to make and just superb! I agree, they needed a few more minutes to bake through fully but other than that perfect! I added sultanas and even my DH loved them (and he doesn't normally eat sultanas!) Just not sure how I'm going to stop eating them all now.....

gemble's picture

Amazing scones, will not use anything else now I've tried these :-)

sanfeeney's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Forgot to rate it, sorry!

Delicious as above!

sanfeeney's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have just made these, so quick, easy and delicious!

I agree with others re-baking time needing longer, I baked for 18 mins and they're perfect.

Will most definitely be making these again....

traceysedg1's picture

I have tried numerous recipes to create a perfect scone without success. However, this recipe scored a 10/10.

jucy100's picture

Totally wonderful and scrumptious .. Very easy to make .. I was concerned about the lemon juice too but they are the best scones I've ever made ... I made them extra 'high'' and large so only got 6 out if the recipe but that's enough!

bluevalkyrie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic recipe - quick and simple enough to be a classic, but with exceptional results. The consistency is just lovely. Great to throw together from store cupboard ingredients for unexpected guests. The sultanas make a nice addition.

branmuffin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to make and delicious. Excellent with a really good jam and clotted or whipped double cream. Better than even the best shop/cafe bought scones. Not sure about the ready in 20 minutes bit. It takes me 25 mins to prepare and almost 20 minutes in the oven, but well worth it.

paulabaumber's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lightest scones I've ever made - excellent recipe. Enjoyed in the garden with a jug of Pimms!!

kevinellis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Simple. Delicious... With sultanas!

Pages

Questions

Tips