Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(472 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 (603)

sarandavies's picture

Amazing recipe which made a beautiful and light dough. Perfect!

zeldalim's picture

This is a fool-proof recipe! I like the fact that you can freeze and reheat it too.

lizzibeff's picture

This recipe is amazing. Perfect looking scones and really tasty too. I tried the Mary Berry Devonshire scones recipe last week and in comparison this is far better. I only got 5 large scones out of the batch and cooked them for 18 mins on 220C.

grant9577's picture

This is the best scone recipe I have ever used. I have received so many compliments about my scones using this recipe! They are tasty and have a beautiful texture.

P.Lee's picture

Fabulous scones, I substituted milk and lemon juice with buttermilk, and the scones turn out just fine.. and the scones were all gone on the same day.. TQ

wagholme's picture

Fantastic and really straight forward to make, only problem kids are always moaning at me to make more!!

NKH's picture

Amazing! Easy, quick and simple recipe to follow with the best results imaginable! I wasn't sure exactly how much lemon juice to squeeze in to the milk, I used half a lemon but didn't squeeze all the juice out. Turned out perfect.

dimuthu's picture

Had bake much longer than 10 minutes. As it was chewy inside

shinanygnz's picture

Really tasty scones. However, the recipe says "Serves 8" when it should say "Makes 8". One is not enough per person :-)

wenfierice's picture

Is this 1 level or 1 rounded teaspoon of baking powder?

orithia2k's picture

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.


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