Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

  • 1
  • 2
  • 3
  • 4
  • 5
(410 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
monteau's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

patbernard's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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!

sarahgough's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very quick, very easy, very yum. Super comfort food.

lornamitchell's picture

My non-cooking boyfriend made these and they were an absolute triumph with clotted cream and strawberry jam on a miserable Glasgow afternoon!! YUM!

karen30030's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was my first time for making scones since I can't remember when (school probably). Really easy to follow and even my 4 year daughter was able to help (messy but she had fun). Will certainly be making again they were lovely.

ferrittmerritt's picture

A really good recipe, they were so light and fluffy i have been instructed to make more this weekend by all the family!! I think ill try adding some chopped glace cherries this time.

schirmeister's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Best recipe I've used. They turn out brilliantly every time.

hellsheaven's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Superb - as good as they look

charlottemanduca's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made these with the sultanas. Excellent recipe and produced 'perfect' scones.

glenystalbot's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made scones using this recipe a few time now - and won't use any other. Also made batches by adding cherries and sultanas and it worked really well.

la_mac's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Best scone recipe I have used, they didn't hang around for very long

nl90kt's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made these this morning added sultanas and chopped cherries
unlike everyone elses comments im afraid i was not very
impressed maybe made a differance by adding fruit try again
making plain ones

annebrice's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I followed the recipe faithfully the first time I made these scones and they were absolutely delicious. I made them this afternoon but I used Flora Original Margarine instead of butter, and only one tablespoon of sugar instead of three ...I thought the jam would make them sweet enough.Again they were delicious, this is the way I will make them in future. A truly lovely recipe Thank you .

cazrainbow's picture

These are great and so easy that even with "help" from my children they turned out to be the best scones i have ever made.

vickimaybishop's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had some left over cream from Christmas, so what better than some nice scones I thought.
I was a bit unsure about putting in the lemon juice, but did. What a great light scone. Best recipe I've used. Not sure if they keep, as family ate them all in one sitting. So really that speaks for itself.

Pages

Questions

Tips