Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(475 ratings)

Prep: 5 mins Cook: 10 mins


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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  • 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 is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp caster sugar
  • 175ml milk



    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



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • jam and clotted cream, to serve


  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 (604)

molly2009's picture

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

Superb and oh so simple.

blackburnkatie's picture

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

Very quick an yummy.

julieharris6471's picture

these really are the most successfull scones I have ever made!

s4mth3m4n2k9's picture

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.

jane66's picture

This is the best scone recipe I have ever tried, they rise beautifully and taste wonderful. They also seemed to stay fresh longer too.

galwaygirly's picture

These came out perfectly when I made them. The children love them in their lunch boxes for school. A big favourite in my house. Thank you!

mother_ship's picture

A friend brought me a tub of clotted cream back from Devon so I made a batch of these to have along with homemade blackberry jam. Definitely a lovely light texture but I'm not sure about the vanilla, just doesn't seem right to me, so although I'll definitely use this recipe again I'll leave it out next time.

spammy17's picture

Wowee! Just made a batch,they were so scrummy and light.My hubby and 3 kids loved them and devoured the lot in no time at all with cream and lovely strawberry jam.Will definitely be baking them again! :)

kerryotoole's picture

Made these scones last night around 10pm so I could take them into work this morning. Wasn't holding out much hope but OMG!!! They turned out fantastic. Everyone who had one commented at how light they were and so yummy. Served them with some shop bought clotted cream but my homemade raspberry jam and people were asking for seconds!! Thank you so much for the receipe, it is definitely in my binder now!!!

cocovanilla's picture

Yummy, perfect recipe for scones.. this one's a keeper!

ripley2009's picture

This recipe is a great basis for experimentation. Tried it as per guidelines & it was great, then left out the buttermilk and replaced with full fat, then skimmed milk ( using lemon tip ) and most recently with natural yogurt - all are perfect and taste superb.

If you want to add fruit then do this at the same time as you add the sugar.

ripley2009's picture

This recipe is a great basis for experimentation. Tried it as per guidelines & it was great, then left out the buttermilk and replaced with full fat, then skimmed milk ( using lemon tip ) and most recently with natural yogurt - all are perfect and taste superb.

If you want to add fruit then do this at the same time as you add the sugar.

annie1322's picture

made these tonite with my little boy, i have never made scones before and i must of done something wrong, they turned out very doughy in the middle, does any one have any tips or suggestions as to where i may have gone wrong!!! i will try to make again as all your comments cant be wrong!!!

tangotoes's picture

First ever successful scones in 20 years!! Delicious! I had run out of s.r. flour so had to substitute it with extra baking powder and plain flour. Also had to substitute Jif lemon for fresh, but results great none-the-less. The warmed milk with lemon and vanilla added seemed to make all the difference between these and my usual sad offerings.

livingoodfood's picture

Yes i have made these scones also, and they are just lovely, remind me of my wonderfull mun also, we always had them with afternoon tea just delicious!

sissybee's picture

Brillant! Tasty and entirely lived up to Jane's promise. I have never maded scones prior to Thursday night but followed the receipt instructions to the tee and bought to work perfect scones which everyone loved and requested the receipt!


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