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Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(457 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 (592)

ann-marie22's picture

Married 40 years, first recipe that I have found successful. Fabulous scones - thank you very much. Husband decided to marry me all over again!!

djm6066's picture
5

Very easy to make, and taste absolutely delicious!!!

ravifeelslikecooking's picture
4

forgot to rate

ravifeelslikecooking's picture
4

i was worried about the milk curdling with the addition of lemon juice so i added lemon extract instead... they were delicious! took them into work and they were simply devoured! thanks!

poldweia's picture
1

I was very disappointed with these. I followed the recipe to the letter and while they rose well enough they were very doughy, and the taste of the vanilla was overpowering. The family's reaction was "they're alright!" Exactly. They're just alright. I won't be making them again.

veggievon's picture
5

Simple to make & very tasty ...

arellegee's picture
5

Been looking for a recipe for scones like this for ages. Ones that rise and tumble over... well mine did :-) So easy and delicious. Recommend.

christine4's picture
5

Agree with everyone how lovely these are! I didn't have any clotted cream just some Elmlea double which I whisked up with a few drops of vanilla essence and a dusting of icing sugar (I always do this as a filling with jam in my sponge cakes)Do give it a try-my family love it!

melissa1000's picture
4

these were good :) xx

shaz_r's picture
5

i followed this recipe and used the lemon juice in milk tip . the result was the most delicious scones ever and now i've found this recipe it will be the one i will always use .

mcilhagger's picture
4

Wonderful, easy to make scones!!

toniluvstoni's picture

These scones are fantastic! I used soft light brown sugar as was all I had & extra baking powder with plain flour as I'd no SR. Fabulous, can't wait to make them again, thank you.

sarahslonina's picture
5

I literally just made these in about 20 minutes flat. They came out looking and tasting absolutely fantastic and as they were so quick to make I'll be making more very soon.. This is definitely the bast recipe for scones I've ever had, I'll be passing this down to my daughters.

emmasalha's picture
5

Superb. Everyone loved them. Will make again.

mum2k7a's picture
5

Just tasted the scones now that they've cooled slightly and all I can say is WOW! My first attempt at making these yummy treats turned out to be a success. They turned out soft on the inside flaky & crumbly on the outside. Perfect even without jam & clotted cream.

mum2k7a's picture
5

5 min. to go before my first batch of scones come out of the oven. Looking good so far... used buttermilk & added raisins. Can't wait to try them. Recipe was easy to follow even for a scone-baking novice like me.

charli_farli's picture

Gorgeous! My first attempt at scones and they turned out perfectly :)

vintagemunchkin's picture
5

These turn out perfect everytime!
I will never need another scone recipe.

philipparowley's picture
5

First time scones and these turned out PERFECT!!! I'd say 15 mins is a stretch but the end result was light fluffy and uber-compliment-worthy!

bien007's picture
4

It's very easy to make and very tasty

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