Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(451 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

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  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 (583)

sarakelly123's picture

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

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

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

Perfect scones in an absolute jiffy. I will definitely be memorising this recipe for when unexpected guests pop round =)

briansm's picture

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.

alison's picture

It's Great Not having to get buttermilk - I made a batch and then I had to make another so I could try one. I used bottled lemon juice so all the indredients are from the store cupboard.

julieanne74's picture

fairly simple but really really tasty

fairychef's picture

what can i say, AMAZING, made scones a few times and came out like little rocks, these were tasty, well risen best scones ever tasted!!!!

skinnyme's picture

I made these scones at the weekend and they were very delicious. I have now abandoned my usual recipe. Very quick and easy to make with store cupboard ingredients. Very Yum!

skinnyme's picture

I made these scones at the weekend and boy they were delicious. I will now abandon my old recipe for this one. They are quick and easy to make with store cupboard ingredients. Very Yum!

basketcase's picture

Delighted with this recipe. I've been searching for a delicious scone recipe since my lovely mum died before I had chance to ask her for her's. This one is beautiful - thank-you!

totsdonalandnu's picture

So easy & great to do with the kids as they don't lose interest & they are a success. Add acouple of handful of currants & a couple of raisins.... DELICIOUS! : )

carlymac's picture

This is the first time I have ever made scones and they were delicious and very easy to make. I am very impressed with this receipe and will definately be using again.

autofr76njs's picture

Added 2 tbls of natural yoghurt, used marg instead of butter, which gives a better rise. Have also made these as fruit scones with no complaints from the family

donna_wowee's picture

Nice easy recipe, taste nice, although mine did turn out a little heavy. Will defo make lots and freeze them!

hannah-j's picture

Easy to make and taste great - liked the tips on lemon and hot tray - they worked :)

suetoon's picture

Fantastic! these by far are the best tasting easy recipy.
Well worth a go, Off to do my 2nd lot in 2 days!
My husband thought i had bought them from a shop!!

ruthysweeney's picture

Fab, foolproof scone recipe. Glazed with milk as had no egg and they were just as crisp on the outside and soft, fluffy on the inside. Eat just warm, with butter and raspberry jam - try not to scoff the whole batch in one go though!

ruthysweeney's picture

Fab recipe. Scones rose really well, had a nice crisp outside and fluffy soft on the inside. No egg so glazed with milk. Still warm from the oven with butter and raspberry jam - try not to eat the whole batch in one go!

imabadpixie's picture

Great Recipe, nice and easy and taste great. I served with double cream and Jam instead as clotted is a little expensive. Boyfriend was very happy with them!


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