Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(419 ratings)

By

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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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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!!!

leamac83's picture
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Delicious!! Will be using the recipe from now on. Ive been using a Be-ro recepie for a long time but will never use it again. This made the lightest and tasties scones ever. The lemon in the milk makes a huge difference and they were so tall!

pippa1707's picture
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Yum. They came out perfectly, and so quick to make.

roanna_477's picture

I made these last night and they were delicious! So quick to make aswell, i'll definately be making them again.
I added some dried fruit and left out the vanilla essence as I didn't have any.

lambonr's picture

These were absolutely fantastic, will make them over and over again. It only took about 45mins and they were on my plate being spread with loads of jam and clotted cream...yum.

smartiepants's picture

Just tried making this upto the sugar stage in the food processor, I added sultanas and found it needed about 3-4 minutes extra cooking.

It made 8 large perfect scones, Thanks Jane, I have been looking for a really quick, simple and delicious scone recipe for years. xxxx

babswilkes's picture
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I made 3 batches and put most in the freezer (some just did not make it that far) Today I defrosted and refreshed 6 scones as the recipe suggested. They were perfect, this is a real winner.

kasiakoczwara's picture
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Done it yesterday- best scones we've eaten for long time! Really light and easy to make, altough I've used granulated sugar.
Just a small question: how to make them without self-raising flour? With plain one instand.

angie1967's picture

Have never been able to make scones that weren't like bricks but these are just delicious, lovely and light and very fluffy. The secret seems to be not to work the dough too much.Will be making these again very soon.

wcameron's picture
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I couldn't believe how easy this recipe was and how great they looked. I made them just before my hubby came home and they went down a storm thanks

nicolalugton's picture

First time I've made scones before and was delighted with the results. The recipe was very easy to follow and and the scones were delicious! Great recipe, thanks.

sarakelly123's picture
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Made these today. Was a little unsure about the lemon juice, but they came out great. Best scone recipe i've seen.

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.

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