Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(480 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

    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, questions and tips

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6th May, 2012
I am really pleased, i've never cooked scones before and they have turned out perfect!
5th May, 2012
Amazing recipe, works everytime and so easy and quick to make! They are great with clotted cream and strawberry jam!
3rd May, 2012
First time I made scones (different recipe) they came out like large biscuits. This recipe allowed me to turn them out perfectly. My wife even gave them the seal of approval.
2nd May, 2012
These work everytime and I have had trouble finding a recipe that does!! I think there is too much vanilla though so I cut it down to a few drops and I also leave out the sugar sometimes as I think that some jam adds enough sweetness, but that's just personal preference.
1st May, 2012
I've never made scones before and thought I'd give these a try, they were far better than ever expected, so light too. Will be making again very soon!!!
1st May, 2012
Have made these a couple of times now and they are delicious - like all scones, best served soon after baking. Waitrose sell buttermilk and I wondered whether the quantity would be the same as the quantity of normal milk. I will give it a go!
30th Apr, 2012
forst to,e O baked and they came out perfect :)
28th Apr, 2012
The recipe is very easy but when it came to putting the dough on a floured surface it was much too runny so I had to add lots of flour on the table, after that the scones were delicious!!
25th Apr, 2012
This was my first attempt at home made scones and they were absolutely delicious. Think a batch is on the cards on this rainy afternoon. Yum.
23rd Apr, 2012
A great tea-time treat for St George's Day. Kid's enjoyed helping out on this very easy recipe. We ate them with lovely sweet raspberry jam and big dollop's of fresh thick whipped cream.


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