Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(468 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

    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

    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
    Eggs

    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 (603)

lilmssquirrel's picture
5

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
5

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
5

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
5

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
5

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
5

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
5

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

treatyourself's picture
5

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
5

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
5

Lovely scones, surely much better than a tea shop!

boiledover's picture
4

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
4

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
5

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
5

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

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