Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(436 ratings)


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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level



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 info

Nutrition per scone (no jam or cream)

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  • 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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  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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orithia2k's picture
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I used one level teaspoon, it came out great!

mirella63's picture

Brilliant recipe! Have made these a few times now and have always come out perfectly! A big hit with my family.

soleluna's picture

Absolutely delicious! I didn't have self-raising flour so I just added one tsp of baking powder more to plain flour and they turned out just fine.

KBerry's picture

Fantastic recipe! This was my first try at making scones and they were perfect. I left them in the oven for 15 minutes.

Mousey McD's picture

I followed this recipe to the letter and the scones were perfect! Lovely with butter as well as jam and cream. Don't forget to glaze with egg for a lovely shiny top. I forgot to glaze one - it was much less attractive.

Mummaj's picture

This is the best scone recipe you will find!!! With a wee secret adaptation here and there, I have won competitions with these. You can't go wrong, excellent.

dhanisha_j's picture

How good are these scones!!! Love them and would definitely make them again

Annie17's picture

I've never had much luck with scones before but these were great and perfect first time!

cookielucylou's picture

I often bake with my children and this is a brilliant recipe for letting them help with. We have used this recipe several times now and they always come out perfectly. My 3year old has mastered this with very little help now.

nathcaetano's picture

WOW! The best batch of scones I have made. They're quite tall and very tasty.

debbie592's picture

I forgot to add the sugar but they tasted great without because I ate them with butter and jam, so I won't be using sugar when I make them again. I had to leave them in for a further ten minutes, I'd suggest adjusting the time stated here. Thanks for a great recipe!

pipsipops's picture

I had never made scones before and this recipe was so easy to follow and my scones were delicious. For some reason though they didn't rise very much. Will make again and hope for a better rise next time!

sweettooth2013's picture

Iv'e made this recipe several times now and they always come out perfect. I frequently get family members putting in their orders for a batch. Lovely.

VR's picture

These scones were way too wet to cook properly in 10 minutes. I had to put them back in the oven twice. I'd recommend 20 mins if you are making big scones. I got 6 scones oput of the batch

psmith1990's picture

I've tried a few recipes to try and achieve the perfect scone- well risen, golden and soft- but have only ever manged to bake scones that are flat and biscuity. This, however, is the perfect scone recipe! I managed to bake the towering scones that I've always envied in cafes, plus they were so soft and light inside. I won't be trying any other scone recipe, for sure.

debandlola's picture
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Easy, light and very tasty. So they were even quicker and easier to make, I chucked the flour and cubes of butter into my blender rather than rub together by hand.

CailinLondon's picture
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Very nice, although the vanilla made the scones slightly sweeter than I would be used to. Dough was a bit flaky so the scones weren't the prettiest, but they rose well and tasted fine. Took 15 minutes in oven.

Taralara's picture
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thanks alot lovely scones - far better than anything in the shops and far better than my mum used to make - think they will scupper the diet a bit though ; )

londonchewing's picture

Definitely better than store bought! For those who like fluffy scones rather than a denser scone.. this is perfect!

Jay's picture

Classic Scones-absolutely delicious. I've cooked for yrs. Bought clotted cream & also good Aldi raspberry conserve. 5 out of 5! Fantastic tips; I followed them all. Thank you. Didn't have a lemon this time (will use lemon next time) but added few drops vanilla extract. Far less sugar used-1 good teaspoonful. Cooked in 11 minutes.
Made 2 batches. What a delicious supper...