Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(400 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

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Comments

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beaglebuddy's picture
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V easy to make and tasted lovely. I made a batch and added fresh rasperries and small chunks of white chocolate and they were amazing, although the batter a little harder to work

fruitecake's picture
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opps forgot to rate it!!

fruitecake's picture
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l tried this recipe today for our local wine clubs strawberry tea evening-tried many scone recipes but this has to be the best one in 30 years thanks !!

mariabernadette's picture
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This is such a good recipe. It seemed a bit of a faff at first, heating the milk with the lemon (I've no microwave), but all of a sudden, the scones were ready! I added a handful of raisins and sultanas, and have used lime juice, instead of lemon. Go easy on the vanilla essence, I used slightly less than recommended the second time I made these, and it was less overpowering.

lizziejsmith's picture
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sooooo easy. And delicious. I leave out the sugar, add pepper, chopped fresh herbs and a handful of grated cheddar to the mix, then top with more cheddar.

mbennett's picture
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Easy recipe and the non-inclusion of bi-carb which so many scone recipes requre was definitely a flavour booster. Far too sweet for my taste though (and I have the bigeest sugar cravinge ever) also not too impressed with the vanilla flavour - will make again using less of these ingredients. Great site, love it

heatheroconnell's picture
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First time making scones, they were really light and yummy!

alicia-foodoholic's picture
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Hi there,
Made these had no lemon, but with a splash of jam, woop woop!!!
Easy and will make again!!!

finoyanika's picture
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delicious!!

jannet123's picture
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I love scones but have yet to find the "perfect recipe". Was a bit disappointed with these. I was a bit taken aback at the recommended dough thickness - 4cm. The scones rose well but although well cooked on the outside were a bit soggy in the middle. The ones I had cut after squashing the dough back together were a bit thinner and seemed better cooked inside. They were all tasty but not "perfect"

pansipotter's picture
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Very easy and very tasty

emmaorman's picture
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great little recipe - makes great easy scones.

eleanor7's picture
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Made plain and fruit scones today, both tasted lovely slightly crunchy on the outside and soft in the middle, will definitely be making them again 10/10

forestnuter's picture
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I have made three batches and they have worked everytime, without fail. I have now got an endless stream of requests for more! Perfect recipe

cattallulah's picture

I've tried the other scone recepies on here but these are by far the best.tgffffff

andrea37's picture
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This is a superb recipe, the scones were lovely. yum!

nicolaje119's picture
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Made these yesterday, they are absolutely fabulous. I have never had much luck making scones as they never seemed to rise and always seemed to be tough. These rose beautifully and were so soft. Will definitely be making them again.

bev4th's picture
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These were very easy and tasted lovely. Must admit though that I would like them sweeter....I like things sweet !!!!!

mybubbles's picture
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I found this recipe very simple and easy, to use they make lovley scones that all, the family enjoy i am on my second batch in 2 days great really happy.

emmapeachey's picture
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Really easy and lovely. Light and tasty, even my messy three year old had a go. Brilliant!!!

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