Classic scones with jam & clotted cream

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Jane Hornby

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Recipe by Jane Hornby

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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.

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.

Per scone (no jam or cream)

268 kcalories, protein 6g, carbohydrate 41g, fat 10 g, saturated fat 6g, fibre 1g, salt 0.95 g

Latest comments and suggestions

Results 121-134

• 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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• kerryotoole

  14 September 2009

  kerryotoole rated this recipe

  

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• spammy

  27 September 2009

  spammy commented on this recipe

  Wowee! Just made a batch,they were so scrummy and light.My hubby and 3 kids loved them and devoured the lot in no time at all with cream and lovely strawberry jam.Will definitely be baking them again! :)

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• spammy

  27 September 2009

  spammy rated this recipe

  

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• mother*ship

  29 September 2009

  mother*ship rated and commented on this recipe

  

  A friend brought me a tub of clotted cream back from Devon so I made a batch of these to have along with homemade blackberry jam. Definitely a lovely light texture but I'm not sure about the vanilla, just doesn't seem right to me, so although I'll definitely use this recipe again I'll leave it out next time.

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• GalwayGirly

  04 October 2009

  GalwayGirly commented on this recipe

  These came out perfectly when I made them. The children love them in their lunch boxes for school. A big favourite in my house. Thank you!

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• GalwayGirly

  04 October 2009

  GalwayGirly rated this recipe

  

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• emm

  05 October 2009

  emm rated this recipe

  

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• jane_a

  10 October 2009

  jane_a rated and commented on this recipe

  

  This is the best scone recipe I have ever tried, they rise beautifully and taste wonderful. They also seemed to stay fresh longer too.

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• rowheldew

  11 October 2009

  rowheldew commented on this recipe

  Had to add a little more milk as the mixture was a bit crumbly without, overally tasty scones but without the jam and cream may have been a little bland.

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• s4m2k9

  12 October 2009

  s4m2k9 rated and commented on this recipe

  

  My fav scone recipe.

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• julie

  21 October 2009

  julie rated and commented on this recipe

  

  these really are the most successfull scones I have ever made!

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• Anita

  22 October 2009

  Anita rated and commented on this recipe

  

  Very quick an yummy.

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• Kitkat

  15 November 2009

  Kitkat rated and commented on this recipe

  

  Absolutely gorgeous. I'm just really starting to bake and experiment and I was really worried these would not turn out right especially as my husband always says how his Nan baked such lovely scones. I didn't have to worry they came out perfectly. A good quality jam and clotted cream really make these extra special.

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 5 mins

Cook 10 mins

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

Per scone (no jam or cream)

268 kcalories, protein 6g, carbohydrate 41g, fat 10 g, saturated fat 6g, fibre 1g, salt 0.95 g

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