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 6g, carbohydrate 41g, fat 10 g, saturated fat 6g, fibre 1g, sugar 8g, salt 0.95 g

Recipe from Good Food magazine, August 2007.

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Latest comments and suggestions

Results 141-160

  • Binder photo Stellou

    07 March 2010

    Stellou rated this recipe

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  • Binder photo frangeo777

    08 March 2010

    frangeo777 rated this recipe

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  • Binder photo kimberley-jane

    09 March 2010

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  • Binder photo westy

    13 March 2010

    westy rated this recipe

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  • Binder photo yumtum

    14 March 2010

    yumtum rated this recipe

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  • Binder photo westy

    30 March 2010

    westy commented on this recipe

    Made these scones for mum for mothers day, they were fantastic with clotted cream and jam, even my dad who is hard to please said they were just like from a tea shop! Will definately be making again

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  • Binder photo Elena

    04 April 2010

    Elena rated and commented on this recipe

    5 stars

    These scones are really easy to make & taste delicious!! I've made these a few times now & they've always turned out lovely - I've even added sultanas sometimes as a change to make fruit scones & still taste lovely!! Firm favourite for a quick treat! :)

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  • Binder photo Scrappydoo

    07 April 2010

    Scrappydoo rated and commented on this recipe

    4 stars

    Excellent scone recipe. I added a handful of currants to the mixture and they turned out great. They also keep surprisingly well for scones. If they last long enough to keep.

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  • Binder photo debbietev

    14 April 2010

    debbietev commented on this recipe

    I made these today and they were absolutley beautiful! Did not have any clotted cream so i just used strawberry jam. still a very nice tasty treat. Thumbs up from the kids and the hubby! Also no vanilla extract was added and still tasted nice.

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  • Binder photo melanie

    20 April 2010

    melanie rated this recipe

    5 stars

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  • Binder photo madchef

    21 April 2010

    madchef rated and commented on this recipe

    4 stars

    Please would you print imperial measures too, It would be so much easier for me to follow.

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  • Binder photo geoffers1

    22 April 2010

    geoffers1 rated and commented on this recipe

    5 stars

    Lovely scones, surely much better than a tea shop!

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  • Binder photo Norma Lowe

    22 April 2010

    Norma Lowe commented on this recipe

    I forgot to say that if you don't have yoghurt you can use 175 ml buttermilk or 175 ml whole milk, warmed slightly and a squeeze of lemon juice added, to produce the same slightly sour taste.

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  • Binder photo amandab

    02 May 2010

    amandab rated and commented on this recipe

    5 stars

    Perfect every time...

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  • Binder photo Treat Yourself

    05 May 2010

    Treat Yourself commented on this recipe

    Having made disasterous scones in the past I was keen to trial this recipe. It is totally failsafe and makes fantastic, well risen scones.

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  • Binder photo Treat Yourself

    05 May 2010

    Treat Yourself rated this recipe

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  • Binder photo Monenna

    08 May 2010

    Monenna rated and commented on this recipe

    5 stars

    These are fabulous. Wasn't sure about the vanilla at first, but they're gorgeous!

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  • Binder photo anirac

    21 May 2010

    anirac commented on this recipe

    hi, this recipe sounds very interesting and not very difficult..thanks! http://paamboliisucre.blogspot.com/

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  • Binder photo Diane

    29 May 2010

    Diane rated and commented on this recipe

    5 stars

    Used this recipe for the first time today. It is brilliant and really easy for someone like myself who only really uses the kitchen as a thoroughfare to the garden! But my two year wanted to 'help' in the kitchen so thought I would give it a go. My husband said they were better than the ones his mum used to make which is an accolade indeed as she was the traditional 'baking every day' kind of mum! So will definitely try this again with some dried fruit added next time.

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  • Binder photo Sian Farthing

    30 May 2010

    Sian Farthing rated and commented on this recipe

    5 stars

    Great recipe. I forgot the baking powder and they still rose and looked great. I could only find a star cutter but they made really cute scones.

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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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Per scone (no jam or cream)

268 kcalories, protein 6g, carbohydrate 41g, fat 10 g, saturated fat 6g, fibre 1g, sugar 8g, salt 0.95 g

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