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
lindamunn's picture

Brilliant recipe! I am not a competent baker and found this recipe very easy and quick, not only to prepare but scones only took 13 mins to bake! Took them out after 10 mins as recipe said but felt they were not quite ready so popped in for further 3 mins. Added some raisins and worked absolutely fine so had lovely fruit scones with coffee. In 27 years of marriage I have only tried to to bake scones once and they were a disaster, flat as pancakes. Now I have this recipe I am sure it will not be long before I will make them again....cannot wait as they were delicious. .

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

These were very easy and really nice. I made them for afternoon tea for my family, everyone loved them! I also tried putting sultanas in them and they worked really well!

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

The recipe was simple to follow, and incredibly delicious. Because I never buy self-raising flour, I used plain flour and changed the baking powder amount from 1 tsp to 1 tbsp. The scones still came out perfectly!

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

I registered with this site so that i could leave a comment! These scones are by far the best i have made, so many people ask me for the recipe and i have yet to make a bad batch.....fabulous!

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

Delicious. We had them straight from the oven with home made crab apple jelly. Only lost the 5th star because I prefer them without the vanilla essence which I'll definitely leave out next time.

michellea999's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe is amazing! Very light, well risen and delicious! Will definitely make these again. Found that they took slightly longer to cook than stated in the method (but that could be my old oven)

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

Rose beautifully! I think I should have patted the dough out a bit more as they were still slightly uncooked at 10 minutes, but overall well-tasting gorgeous scones.

toonster27's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have made these many times. Super fast and the hints and tips are brilliant. Try adding vine fruits or cherries. Towering tall delicious scones in less than half an hour. Not too messy either as used my kitchen aid with beater for first half of the recipe.

julesmint's picture

This recipe & hints is excellent! My 2nd go at scones & these were soooo good compared to another recipe I tried! Many thanks! A+++

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

Highly recommended! I forgot to buy scones for my boyfriend as he has them for breakfast, so I had a go at making them. I don't think I'll be buying them ever again... The trick is to use the patting technique and not to overwork a dough as suggested. It makes them nice and raised. Just amazing!

clairecassar's picture

Yummy!!! I tried them for the first time and they were a big hit :)

noseyregina's picture

my mum makes the best scones and iv never mastered it but this recipe helped me pull off bloomin tasty scones!!! fab

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

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
  • 1
  • 2
  • 3
  • 4
  • 5

Sorry forgot to rate.

sarahl42's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

oops forgot to rate!

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

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous. Really easy to make and taste divine.

Pages

Questions

Tips