Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(404 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

Comments, questions and tips

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Comments

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kavarna's picture

How easy are these!! Brilliant

kavarna's picture

how easy are these! Brilliant.

annereynolds's picture
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Made two lots - one with sultanas and the other lot with cheese, they were lovely and didn't last very long - all were gone this evening in fact with my family !! Thank you very much for this.

andrenegawley's picture
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Thank you. This is the first time that I have made scones successfully. Like the tip about warming the milk beforehand.
Will be using this recipe again.

lisajohnson74's picture

This is the best scone recipe I have tried. My scones rose and were perfect. All the family commented on how great they were and my mum even asked for the recipe!!! as she says they are better than hers which she has made for years.

bbcgoodies's picture
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Have just made them for friends so that we can have them for afternoon tea while watching Wimbledon.

Charlie (husband and chief taster) thinks they're lovely and wants to be able to make them himself!

bbcgoodies's picture
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Have just made them for friends today to have afternoon tea while watching Wimbledon.

Charlie (husband and chief taster) thinks they are lovely and wants to able to make them himself!

pink-cupcake's picture
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Fab scones. Quick and easy to make, even quicker to eat!! Yum

marshmallow's picture
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I never, ever, ever add salt to my scones and I think they are the best in the world! I am glad that you do not advocate rolling out the mixture with a rolling pin. Delia taught this years ago and I have always followed her suggestion. Great idea about the warm milk, must try that.

bulbie's picture

These work so well! I'd had a good few gos at making scones in the past, but never could get the recipe quite right, but this recipe is the best! Now I don' have to ask my chef friend to make them for me!

bethyboo92's picture
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these are nice. plain version a bit bland on their own but go very nice with home-made strawberry jam

glenystalbot's picture
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There is not a lot more else to say after reading the other comments. I have used this recipe since seeing it in Good Food magazine - scones are my husbands favourite and I am now not allowed to use any other recipe than this. I have now also passed it on to my Mum and after 30 years of using her original receipe is using this one too!

steventodd26's picture

I forgot to put in the vanilla, but my husband and I had to agree with our 2 and a half year old daughter......Delicious! And she enjoyed helping me make them too!!

monteau's picture
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great foolproof recipe. i added sultanas"s , worked really well

patbernard's picture
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Never been very clever with scones but big hit this time!! Included fruit and they rose brilliantly. Surprised at the 4cm thickness of dough and the small 5cm cutter but they were spot on!

samjones01's picture
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These have to be the best I've made although were a little doughy in the middle (any suggestions?) It might be because I made them with a heavy handed three year old of course! :)
The only down side to these is that I can't stop eating them!

sallyk's picture
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Have just made a batch of these scones for something to do! Will definitely be making them again. The vanilla gives a wonderful aroma while they bake. Now, what can I make next........?

timothywj's picture

Ann, Denmark - absolutely scrumptious! A few minutes to make and a week to clean up the kitchen!! I am a messy cook!!

realfood's picture
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Made the fruit ones - a huge hit.

timothywj's picture

Ann, Denmark
Absolutely delicious. Since making these, many times, I have had to pass on the recipe. I made home made jam to go with them!

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