Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(410 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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sw77's picture
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Yum - nothing nicer than fresh scones .... Cut back on the butter and add an egg for extra richness. Freeze straight away if not eating immediately!

laine1223's picture
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The 1st time I've made scones & I just can't believe how good they were. I did try a few different size cutters - absolutely great - will definitely make again, scrummy!!!!!!!!!!

my_dunh's picture
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Perfect scones in an absolute jiffy. I will definitely be memorising this recipe for when unexpected guests pop round =)

briansm's picture
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Made these with two children (8 & 4). They did all the prep. Very easy although took more than 5 mins!! Turned out great. Very tasty.

alison's picture
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It's Great Not having to get buttermilk - I made a batch and then I had to make another so I could try one. I used bottled lemon juice so all the indredients are from the store cupboard.

julieanne74's picture

fairly simple but really really tasty

fairychef's picture

what can i say, AMAZING, made scones a few times and came out like little rocks, these were tasty, well risen best scones ever tasted!!!!

skinnyme's picture

I made these scones at the weekend and they were very delicious. I have now abandoned my usual recipe. Very quick and easy to make with store cupboard ingredients. Very Yum!

skinnyme's picture

I made these scones at the weekend and boy they were delicious. I will now abandon my old recipe for this one. They are quick and easy to make with store cupboard ingredients. Very Yum!

basketcase's picture
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Delighted with this recipe. I've been searching for a delicious scone recipe since my lovely mum died before I had chance to ask her for her's. This one is beautiful - thank-you!

totsdonalandnu's picture

So easy & great to do with the kids as they don't lose interest & they are a success. Add acouple of handful of currants & a couple of raisins.... DELICIOUS! : )

carlymac's picture
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This is the first time I have ever made scones and they were delicious and very easy to make. I am very impressed with this receipe and will definately be using again.

autofr76njs's picture

Added 2 tbls of natural yoghurt, used marg instead of butter, which gives a better rise. Have also made these as fruit scones with no complaints from the family

donna_wowee's picture
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Nice easy recipe, taste nice, although mine did turn out a little heavy. Will defo make lots and freeze them!

hannah-j's picture

Easy to make and taste great - liked the tips on lemon and hot tray - they worked :)

suetoon's picture

Fantastic! these by far are the best tasting easy recipy.
Well worth a go, Off to do my 2nd lot in 2 days!
My husband thought i had bought them from a shop!!

ruthysweeney's picture
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Fab, foolproof scone recipe. Glazed with milk as had no egg and they were just as crisp on the outside and soft, fluffy on the inside. Eat just warm, with butter and raspberry jam - try not to scoff the whole batch in one go though!

ruthysweeney's picture
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Fab recipe. Scones rose really well, had a nice crisp outside and fluffy soft on the inside. No egg so glazed with milk. Still warm from the oven with butter and raspberry jam - try not to eat the whole batch in one go!

imabadpixie's picture
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Great Recipe, nice and easy and taste great. I served with double cream and Jam instead as clotted is a little expensive. Boyfriend was very happy with them!

phippsred's picture

What a winner and so easy to follow. My young son cooked these scones (followed the recipe exactly) and entered them in our local village show. Despite being up against adult competition he was delighted to be awarded first place. (He is keeping the recipe safe so that he can defend his title next year!)

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