Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(430 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
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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

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Comments

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embicknell's picture
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Made these for the Cricket Club teas - a total hit.

Easy to make, looked and tasted lovely - only downside they want them every week! Did make them the night before and they were fine.

imogenscupcake's picture
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Thank you! My scones were puurrrfect! This is my first attempt and the hubby just gave the nod of approval :D

juliegracie's picture
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At last, a scone recipe that actually works - they rose so well and were so light. One problem though, they were gone in minutes leaving me to make more and pass on the recipe!! Thanks!

doddelan's picture
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This may already have 121 positive reviews, but I had to add another. Hadn't made scones before, threw them together in a rush, and they were beautiful - a bit crisp on the bottom how I love them, lovely and light inside. VERY GOOD RECIPE!

daiisyclews's picture
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absolutely fantastic, i make these all the time and they never fail to impress or delight, yum yum, might go and make some more

soosiemac's picture
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Made these for a High Tea for my little granddaughter, who loved them. Scones made in the past always been flat and disappointingly hard. These were perfect. High and soft.
Thought I'd messed up when the milk curdled with the lemon juice, and threw it away!
When it repeated itself, I took a deep breath and used it and it was of course, perfectly fine. Probably the secret ingredient!!

jax1962's picture
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made these as a result of finding this recipe online and reading the comments - mine took longer to brown in the oven and didn't rise as much as expected, also found they crumbled easily BUT the taste was fantastic. will make them again.

lilmssquirrel's picture
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Best scone recipe I've found so far. Work well using a mini cutter and baking for 5-6 minutes. I served on my lazy susan with bowls of jam, cream and fresh berries to allow people to make up their own combinations.

jazz110496's picture

What an excellent recipe for scones - utterly delicious! (And I have been making them for years, yet this is the best recipe I have tried). I made three times the quantity and took them round to a friend's birthday tea party to enjoy with jam and clotted cream, served in the garden on a blazing hot summer afternoon. They were a complete hit - everyone complimented them - so now the word is spreading. Well done Jane!

jogazelleark's picture
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this months good food mag, summer fruit jam. pick fruit over a gorgeous weekend, made jam (easy recipe, fab). need scones to go with it. look on internet, found this recipe. made in no time, pop in oven-home made cream tea. Robert is very much your mothers brother!!!!

up4anythingxxx's picture
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first time making scones (and baking :-)!! ) they were amazing very light and fluffy unfortunately i do not have cutters so shaped them by hand and they were fantastic made 5 big scones so need to buy cutters as i will be making these again very soon!!!

LuluLolly's picture

Amazing scones! I've just baked them and can't remember the last time I had such light and fluffy scones. My daughters want them in their lunchboxes tomorrow. I made them last year and they were really flat but I realise that's because I handled the dough too much. This time I kept that to a minimum and the result was a batch of perfectly risen scones. Thank you for a great recipe!

marion1960's picture
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I added an egg to the warm buttermilk, and a handful of sultanas. when I took the scones out of the oven I wrapped them in a clean T towel whilst cooling. The result was delicious soft ,mouth watering scones. DE lish uss.

sianeybaby's picture
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Great recipe. I forgot the baking powder and they still rose and looked great. I could only find a star cutter but they made really cute scones.

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.

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