Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Freezable

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.
Try

Jane says...

Scones are so quick to make that my mum would often emerge with a plateful before we'd even noticed she'd gone! I've borrowed her tip of using warm milk, and added a few tricks of my own for light scones that rise every time

Towering tall

For toweringly tall scones, always pat the dough out a bit thicker than you think you should. I say pat rather than knead because scones are essentially a sweet soda bread and, like other soda breads, will become tough when over-handled. Kick-start the scones' rise with a hot baking tray and don't leave the dough sitting around. If you like your scones with lots of juicy fruit, stir 85g plump sultanas into the mix at the same time as the sugar.

Know-how

Adding a squeeze of lemon juice to the milk sours it slightly, mimicking sharp-tasting buttermilk, often used in scones but sometimes tricky to find. The slightly acidic mix gives a boost to the raising agents in the flour and baking powder.

Per scone (no jam or cream)

268 kcalories, protein 6.0g, carbohydrate 41.0g, fat 10.0 g, saturated fat 6.0g, fibre 1.0g, sugar 8.0g, salt 0.95 g

Recipe from Good Food magazine, August 2007.

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Latest comments and suggestions

Results 101-120

  • Binder photo Madbubbles

    15 July 2009

    Madbubbles commented on this recipe

    I have only made scones once before and they were awful, tried this recipe and entered them into the local village show - won FIRST prize !!!!!!! They were delicious with clotted cream and jam ........well who would think differently ?!

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  • Binder photo nicola

    18 July 2009

    nicola commented on this recipe

    AMAZING !This is the best recepie for scones i have ever tried.They rose brillantly & the texture was light & fluffy.They also tasted divine.I added a few currants to mine as my husband likes them.My 4 children happily devoured them in no time!

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  • Binder photo Kev Mcneill

    22 July 2009

    Kev Mcneill rated and commented on this recipe

    4 stars

    Great recipe, scones came out really light and morish! Added the cup of sultana's for flavor and really set it off.

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  • Binder photo mo101

    28 July 2009

    mo101 rated and commented on this recipe

    5 stars

    I LOVE this recipe. So quick and easy, with the best tasting results ever. Love that I don't need lots and lots of ingredients.

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  • Binder photo CPC464

    29 July 2009

    CPC464 rated and commented on this recipe

    5 stars

    "I Tried this Recipe and added Raisins and Sultanas and it turned out GREAT, this is a Brilliant Recipe and Very Easy to follow"

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  • Binder photo mistie

    02 August 2009

    mistie commented on this recipe

    Have always had awful results with scone recipes - until this one! Yippeeee!

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  • Binder photo clairebear3

    04 August 2009

    clairebear3 rated and commented on this recipe

    5 stars

    Excellent scones ideal with a pot of tea of a rainy afternoon, easy to make and always turn out well sometimes i add cherries or sultanas have made this recipe lots of times !! always a hit

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  • Binder photo Jax 1458

    09 August 2009

    Jax 1458 rated and commented on this recipe

    4 stars

    Great quick receipe - great as a standby. They did not last long!!

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  • Binder photo soph

    13 August 2009

    soph rated and commented on this recipe

    5 stars

    This is the first time I have ever made scones, and it was so easy! All of my family said they were the best scones they had ever tasted! Thanks for the fab recipe!

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  • Binder photo uolkath

    13 August 2009

    uolkath rated and commented on this recipe

    5 stars

    first time making scones and they were so easy and yummy! didn't have quite enough butter but they still turned out fine

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  • Binder photo Christine B

    23 August 2009

    Christine B commented on this recipe

    Brillant! Tasty and entirely lived up to Jane's promise. I have never maded scones prior to Thursday night but followed the receipt instructions to the tee and bought to work perfect scones which everyone loved and requested the receipt!

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  • Binder photo Bridget

    29 August 2009

    Bridget commented on this recipe

    Yes i have made these scones also, and they are just lovely, remind me of my wonderfull mun also, we always had them with afternoon tea just delicious!

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  • Binder photo Linda

    31 August 2009

    Linda rated and commented on this recipe

    5 stars

    First ever successful scones in 20 years!! Delicious! I had run out of s.r. flour so had to substitute it with extra baking powder and plain flour. Also had to substitute Jif lemon for fresh, but results great none-the-less. The warmed milk with lemon and vanilla added seemed to make all the difference between these and my usual sad offerings.

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  • Binder photo andrea

    03 September 2009

    andrea rated this recipe

    5 stars

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  • Binder photo anne marie

    03 September 2009

    anne marie rated and commented on this recipe

    3 stars

    made these tonite with my little boy, i have never made scones before and i must of done something wrong, they turned out very doughy in the middle, does any one have any tips or suggestions as to where i may have gone wrong!!! i will try to make again as all your comments cant be wrong!!!

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  • Binder photo Ripley

    06 September 2009

    Ripley rated and commented on this recipe

    5 stars

    This recipe is a great basis for experimentation. Tried it as per guidelines & it was great, then left out the buttermilk and replaced with full fat, then skimmed milk ( using lemon tip ) and most recently with natural yogurt - all are perfect and taste superb. If you want to add fruit then do this at the same time as you add the sugar.

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  • Binder photo Ripley

    06 September 2009

    Ripley commented on this recipe

    This recipe is a great basis for experimentation. Tried it as per guidelines & it was great, then left out the buttermilk and replaced with full fat, then skimmed milk ( using lemon tip ) and most recently with natural yogurt - all are perfect and taste superb. If you want to add fruit then do this at the same time as you add the sugar.

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    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo CocoVanilla

    10 September 2009

    CocoVanilla rated and commented on this recipe

    5 stars

    Yummy, perfect recipe for scones.. this one's a keeper!

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  • Binder photo kerryotoole

    14 September 2009

    kerryotoole commented on this recipe

    Made these scones last night around 10pm so I could take them into work this morning. Wasn't holding out much hope but OMG!!! They turned out fantastic. Everyone who had one commented at how light they were and so yummy. Served them with some shop bought clotted cream but my homemade raspberry jam and people were asking for seconds!! Thank you so much for the receipe, it is definitely in my binder now!!!

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  • Binder photo kerryotoole

    14 September 2009

    kerryotoole rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Freezable

Indulge in a homemade cream tea

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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Add to your binder

Per scone (no jam or cream)

268 kcalories, protein 6.0g, carbohydrate 41.0g, fat 10.0 g, saturated fat 6.0g, fibre 1.0g, sugar 8.0g, salt 0.95 g

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