Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(460 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

    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 (595)

madbubbles's picture

I have only made scones once before and they were awful, tried this recipe and entered them into the local village show - won FIRST prize !!!!!!! They were delicious with clotted cream and jam ........well who would think differently ?!

greensl's picture

An amazingly simple recipe with fantastic results each time! Served these with homemade strawberry jam and clotted cream - heaven..

beaglebuddy's picture

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

opps forgot to rate it!!

fruitecake's picture

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

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

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

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

First time making scones, they were really light and yummy!

alicia-foodoholic's picture

Hi there,
Made these had no lemon, but with a splash of jam, woop woop!!!
Easy and will make again!!!

finoyanika's picture


jannet123's picture

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

Very easy and very tasty

emmaorman's picture

great little recipe - makes great easy scones.

eleanor7's picture

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

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

This is a superb recipe, the scones were lovely. yum!

nicolaje119's picture

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

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


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