Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(460 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

    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 (595)

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

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

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

Sorry forgot to rate.

sarahl42's picture

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

oops forgot to rate!

emmveebee's picture

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

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

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

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

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

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

..... 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

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

So quick and easy to make. Really tasty too. Definately a family favourite.


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