Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(393 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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jennybongo's picture
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Really easy to make. Lovely texture. I made really thick ones so they needed another 2/3 minutes so they weren't claggy in the middle.

As it says these only need folding over not kneading to keep them airy.

Fantasic classic scones went down well with guests using vintage crockery and vintage jam dish!

billda's picture
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wow. Easy, easy and everyone loved them

chiquai's picture
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I have grappled with scones all my life but usually could sell them as concrete slabs, but with this recipe its so easy like falling off a log.

simonbaines1979's picture
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Very quick and easy to prepare with great results. I incorporated sultanas and my 4 year old loved getting involved too.

miniminx59's picture
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These are the business! Here in Northern Ireland it's easy to get buttermilk so I used this rather than warming the milk and adding lemon juice. I also only used 1 dsp of sugar as I made cherry scones with glace cherries - definitely sweet enough and with jam I would leave out the sugar altogether! Lovely and quick; although I cut them too tall so they fell over, but delicious all the same!

telbel's picture
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Yummy, scones were lovely, really enjoyed them. Made 14 out of the mixture so a good batch :D xx

keshev's picture
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Turned out great first time... in fact, all 3 batches did. Also added pitted and chopped fresh dates. Lovely moist sweet alternative. This will be the only recipe I follow in future. Thanks

sjebell39's picture
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Made these with and without sultanas and both were lovely, light and rose really well, delicious warm with jam and clotted cream. Other half commented how they didn't taste anything like shop-bought!

emmabox's picture
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These were the best scones I've ever made by myself. Made them with a friend and used raw sugar instead of caster.

geordie218's picture
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I have tried and tested many scone recipes. This is the best one yet.

zebedee08's picture
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Worked out really well, thank you for the fab recipe

cahtate's picture
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Best recipe for scones the one I always turn to and they keep very well in the freezer then I just pop in the microwave and enjoy warm!

earthlady126's picture

Absolutely delicious, particularly as I am dairy intolerant and had to use Soya milk & vegetable fat. My only issue was the mix was a bit dry, but that could have been the substitutions. I used 200ml of liquid in my second batch & even my mother-in-law, who went to cookery school, raved about them & then took the recipe home! I have also added sultanas - pre-soaked - and they worked out well too. Too many other recipes use far too much salt for me, but this one seemed just right. I am now thinking of making savoury scones, with sheep's milk cheese... Let's experiment!

maryappleby's picture
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Forgot to rate them lol

maryappleby's picture
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Amazing cones, best I've ever made or eaten. Have already reccomended to others. Will definitely make again

cmelikian's picture
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Easy. Tasty. Top marks!

princessumpalumpa's picture
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Absolutely gorgeous.
I added 100g of glacé cherries and they are superb!
I'm currently going my pre-christmas bake to test out a few new bits and bobs and I can safely say these will be on the agenda again

rochelec's picture
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This is the best scone recipe I have ever used, and I have tried many! How fabulously easy, with super clear instructions and tips. I will wow all my friends! I live in Dubai and you cannot seem to buy a good scone anywhere. Now I don't need to. Thank you so much x.

l1ndat's picture
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I've not had much success with scones so was trying this recipe out in desperation!

SUCCESS! They turned out beautifully. Well risen, light and tasty. A real winner.

I added cherries. Yummy!

brockencakes's picture

I have not baked for many years and have never had success with scones ... UNTIL NOW !!! This recipe makes beautiful scones and they were a huge hit with everyone. Thank you

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