Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(394 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

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Comments

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robyndempsey's picture
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Made these with my boyfriend, really quick and simple to make and produced really delicious scones!!! Loved them!

caroljefferson's picture

just made these as a treat for my 2 teenage boys when they get home from school, wonderful easy recipe!

sarahl42's picture
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Sorry forgot to rate.

sarahl42's picture
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Have made these scones many times,so lovely and very quick to make, always make when friends/family say they will be popping in at short notice. Have tried without the lemon and just as lovely.

emmveebee's picture
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oops forgot to rate!

emmveebee's picture
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great, they were perfect, best I've ever made. Had with jam and cream first day and just had now with crunchy peanut butter and jam! Wow, not only wonderful but maybe a bit healthier. I shall use this as the perfect base recipe and will add other bits such as sultana or cherry as and when I have in.

brocon's picture
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These scones are really easy to make. I made half plain and added chopped canned pears to the other half, the pear ones turned out really well and looked great. I did cook them for longer than suggested.

viktory's picture
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Gorgeous. Really easy to make and taste divine.

sbalsomeynon's picture

Great Recipe! I've just made these using soya butter and soya milk as I have a dairy intolerance and they taste great! Will try adding raisins next time to make fruit scones for a change!

adythecook's picture
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I've just made these,I added some plums as they were sat in fruit bowl looking sad.they combined well I didn't roll out the mixture but like bread a little kneeding then patted it into shape,I got nine scones out of this with a 7cm cutter they rose very well,I had a little bit of trimming left so I curled it round to look like a swirl and that's the tester,very nice too.
Hope someone reads this and finds it helpfully or interesting as this recipe is page 26 of comments. Yumm!

jenna84robinson's picture
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I've tried a few scone recipes and this one is my favourite. Easy to follow with great results every time. I make these often because they are so quick to make. Lovely with my homemade jam.

fairypetal's picture
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I have never made scones before in my life, and I was having a craving for something sweet so I thought I would try these....I have to say they were delicious...I ate 2 with a cuppa!!!!! I added apple and sultanas to mine along with cinnamon and honey, and they were really light and fluffy and not stodgy like some shop bought ones...the kids loved them!!!! have to say they didnt last long!!!!

emat47's picture
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..... Also meant to say - I reshaped and refolded the dough about 5 times until it was all used up - no waste. All the scones turned out perfectly and all towered magnificently. Very light too. Very pleased with the results.

emat47's picture
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I forgot to add the sugar! Thought they would be a disaster but no! The jam and clotted cream made them more than sweet enough - I won't ever be using the sugar from now on - totally unnecessary. A very happy accident for a mum that's trying to eradicate my children's sugar intake.

icklerotti's picture

First time making scones. Big success, had requests for more before first batch had gone!

amandarouget's picture
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So quick and easy to make. Really tasty too. Definately a family favourite.

sothere67's picture
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Nice easy recipe and great results
have also modified it slightly for fantastic cheese scones too (leave out the sugar and vanilla and put in some grated cheese and some paprika) trouble is they are gone so quickly!

claireireson1's picture

Made this soup lots of times.....always delicious. I never put the sherry in. Highly recommended and super easy.

calamitykate666's picture

My 10 year old and I made these this afternoon and they're DELICIOUS! Not generally a huge fan of scones but these are SO light and moreish. Far too moreish in fact.

The only thing I'd change next time is the size; we used the size of cutter suggested and they came out tall but a bit thin. A bit leaning tower of Pisa-ish! Plus of course eating fewer big ones rather than lots of little ones makes you feel less of a greedy pig.

hstevenson's picture

Loved these scones. I added raisins to mine and they were delicious. Really easy reciepe. Mine took mins to cook.

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