Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(475 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 (604)

gnnyman's picture

I made it the first time - and it worked very well and they taste very fine - Thanks!

Star baker's picture

This is my mum's favriote lunch a cream tea ans this was her favriote one!

hannahstevens84's picture

I had never made scones before and used this recipe for a work bake off. Well I won! Need I say more? Brilliant, simple, (foolproof) recipe. Thanks!

sarah_brown's picture

Very yummy and light and fluffy!

lexiduncan's picture

These rose perfectly and had a good texture (though they needed an extra 5 minutes in the oven as others have noted). However, my family didn't like the flavour at all. The vanilla extract gave them a strangely artificial aftertaste. Personally I think they needed a bit more sugar too. I wouldn't make these again, I'll stick to the buttermilk recipes in future.

luckytwinmummy33's picture

SCRUMMY!!! First attempt at Scones and they turned out lovely. So quick and easy too. This will definitely be my go to scone recipe. Happy bellies all round! :-)

sarahclark1's picture

I made these with both fruit and left plain, delicious both ways. I will definitely be making these again!

Effy's picture

Made these twice, once plain and once with 85g of glacé cherries added at the same time as the sugar and both times they turned out perfectly, wouldn't change a thing!

jencinnamond's picture

First time making scones and it won't be the last, great recipe and delicious scones! I left in the oven for 15 mins as did not look golden after 10 mins .

P- Lincoln's picture

I spent yesterday morning making Bramble Jam and came across this recipe to accompany the jam.
These scones are amazing, my daughter messaged me to say the were the best scones ever.
I will be recommending this recipe to anyone that will listen.

MrsJS's picture

Excellent recipe. Definitely a keeper. There are many scone recipes around but this is one I will be making again.

penelopevs's picture

These rose much better than my scones usually do. I left out the sugar and vaniilla as we like to add lots of jam afterwards. I cut them in triangles rather than rounds. Excellent.

dsmith7000's picture

Made these earlier today after making scones using various recipes over the years. This is my new favourite recipe, the scones were light and fluffy and tasted gorgeous.

Blobby238's picture

I have made so many disastrous scones but this recipe has changed that! They were gorgeous. Top tips in the recipe - warm the milk, squeeze of lemon juice, pat the dough don't roll or knead it, put on a hot baking tray and don't be concerned about the dough being a little sticky when it comes out of the bowl, this will soon change once you have turned it out onto the floured surface.
Baking for a charity cream tea next weekend and this is the recipe I will use. FANTASTIC!!! Thank you.

katrinaridout's picture

This was an easy recipe to follow and produced 8 generous portions. The texture was very good, the flavour, in my opinion needed a little something extra, possibly more salt. Nevertheless, that is a very small negative as really they were perfect the way that they were. Sports day picnic treat for us mums tomorrow!!

Choice Mum's picture

Fabulous recipe for scones. Enjoyed enormously with some clotted cream and a lovely cup of tea!

lizleicester's picture

Easy and delicious. Cooked for 15 minutes and only made 5 but they were woppers.

orithia2k's picture

For a first timer, this is the best scone i have ever made and tasted! So fluffy and light, taste devine, my husband & 23mth old son could not have enough! We all love it. Thank you Jane Hornby x

MagicalMachine's picture

I made these last week and they were so yummy. I have never made scones before and they turned out just perfect. I did add a glaze of icing to the tops as it brought back memories of the scones that I use to buy from a bakers years ago :) Served with jam and clotted cream as suggested. I'm making some more tomorrow to take on a picnic...thank you so much for a great recipe.

denise's picture

Just made these and ate them warm with a cup of tea. Absolutely delicious! I also baked them for 15mins and they came out beautifully light and fluffy. Will definitely make again.


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