Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(464 ratings)

Prep: 5 mins Cook: 10 mins


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

  • 3 tbsp caster sugar
  • 175ml milk



    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



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

  • jam and clotted cream, to serve


  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 (597)

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

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.

cymraeg's picture

we did ours with sultanas and they are amazing

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

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

Frantic Flapjack's picture

Very good scone recipe and extremely quick to make. So much better than shop bought.

jayneboos's picture

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

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

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

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!'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.

streever's picture

I suspect he used an oven with Fahrenheit and didn't convert the 220 to the proper 425ish F. That would make it take MUCH longer & possibly leave them with a strange aftertaste; I imagine the baking powder/sugar/flour wouldn't have that magical alchemy at a low temp long cook.

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

Very yummy and light and fluffy!

lexiduncan's picture

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

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! :-)

sarahclark1's picture

I made these with both fruit and left plain, delicious both ways. I will definitely be making these again!


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