Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(405 ratings)

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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

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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

Comments, questions and tips

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Comments

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diane112's picture
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Used this recipe for the first time today. It is brilliant and really easy for someone like myself who only really uses the kitchen as a thoroughfare to the garden! But my two year wanted to 'help' in the kitchen so thought I would give it a go.
My husband said they were better than the ones his mum used to make which is an accolade indeed as she was the traditional 'baking every day' kind of mum!
So will definitely try this again with some dried fruit added next time.

monenna's picture
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These are fabulous. Wasn't sure about the vanilla at first, but they're gorgeous!

treatyourself's picture
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Having made disasterous scones in the past I was keen to trial this recipe. It is totally failsafe and makes fantastic, well risen scones.

alvbrooks's picture
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Perfect every time...

normalowe's picture

I forgot to say that if you don't have yoghurt you can use 175 ml buttermilk or 175 ml whole milk, warmed slightly and a squeeze of lemon juice added, to produce the same slightly sour taste.

catrionakitson's picture
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Lovely scones, surely much better than a tea shop!

boiledover's picture
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Please would you print imperial measures too, It would be so much easier for me to follow.

debbietev's picture

I made these today and they were absolutley beautiful! Did not have any clotted cream so i just used strawberry jam. still a very nice tasty treat. Thumbs up from the kids and the hubby! Also no vanilla extract was added and still tasted nice.

scrappydoo's picture
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Excellent scone recipe. I added a handful of currants to the mixture and they turned out great. They also keep surprisingly well for scones. If they last long enough to keep.

bonbon-1975's picture
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These scones are really easy to make & taste delicious!! I've made these a few times now & they've always turned out lovely - I've even added sultanas sometimes as a change to make fruit scones & still taste lovely!! Firm favourite for a quick treat! :)

west1871's picture
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Made these scones for mum for mothers day, they were fantastic with clotted cream and jam, even my dad who is hard to please said they were just like from a tea shop! Will definately be making again

jo-jo90's picture
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Heavenly!

molly2009's picture
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I made these recently for visitors who are visiting again tomorrow and have specifically asked that I make the same scones. They are absolutely delicious, loved by grandparents and my children. I took a shortcut though, in that I used a blender and mixed the chilled butter & flour together quickly. They still turned out perfectly.

fatviking's picture
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Superb and oh so simple.

blackburnkatie's picture
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Absolutely gorgeous. I'm just really starting to bake and experiment and I was really worried these would not turn out right especially as my husband always says how his Nan baked such lovely scones. I didn't have to worry they came out perfectly. A good quality jam and clotted cream really make these extra special.

marcekpl's picture
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Very quick an yummy.

julieharris6471's picture
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these really are the most successfull scones I have ever made!

s4mth3m4n2k9's picture
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My fav scone recipe.

rowheldew's picture

Had to add a little more milk as the mixture was a bit crumbly without, overally tasty scones but without the jam and cream may have been a little bland.

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