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 161-180

  • Binder photo Marion

    04 June 2010

    Marion rated and commented on this recipe

    5 stars

    I added an egg to the warm buttermilk, and a handful of sultanas. when I took the scones out of the oven I wrapped them in a clean T towel whilst cooling. The result was delicious soft ,mouth watering scones. DE lish uss.

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  • Binder photo HappyBunny

    17 June 2010

    HappyBunny commented on this recipe

    Amazing scones! I've just baked them and can't remember the last time I had such light and fluffy scones. My daughters want them in their lunchboxes tomorrow. I made them last year and they were really flat but I realise that's because I handled the dough too much. This time I kept that to a minimum and the result was a batch of perfectly risen scones. Thank you for a great recipe!

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  • Binder photo hollyxxx

    19 June 2010

    hollyxxx commented on this recipe

    first time making scones (and baking :-)!! ) they were amazing very light and fluffy unfortunately i do not have cutters so shaped them by hand and they were fantastic made 5 big scones so need to buy cutters as i will be making these again very soon!!!

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  • Binder photo hollyxxx

    19 June 2010

    hollyxxx rated this recipe

    5 stars

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  • Binder photo jo

    05 July 2010

    jo rated and commented on this recipe

    5 stars

    this months good food mag, summer fruit jam. pick fruit over a gorgeous weekend, made jam (easy recipe, fab). need scones to go with it. look on internet, found this recipe. made in no time, pop in oven-home made cream tea. Robert is very much your mothers brother!!!!

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  • Binder photo Sue Ashworth

    10 July 2010

    Sue Ashworth commented on this recipe

    What an excellent recipe for scones - utterly delicious! (And I have been making them for years, yet this is the best recipe I have tried). I made three times the quantity and took them round to a friend's birthday tea party to enjoy with jam and clotted cream, served in the garden on a blazing hot summer afternoon. They were a complete hit - everyone complimented them - so now the word is spreading. Well done Jane!

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  • Binder photo Becks

    13 July 2010

    Becks rated and commented on this recipe

    5 stars

    Best scone recipe I've found so far. Work well using a mini cutter and baking for 5-6 minutes. I served on my lazy susan with bowls of jam, cream and fresh berries to allow people to make up their own combinations.

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  • Binder photo JoJo

    18 July 2010

    JoJo rated this recipe

    5 stars

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  • Binder photo JohannaH91

    19 July 2010

    JohannaH91 rated this recipe

    5 stars

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  • Binder photo jax1962

    25 July 2010

    jax1962 rated and commented on this recipe

    4 stars

    made these as a result of finding this recipe online and reading the comments - mine took longer to brown in the oven and didn't rise as much as expected, also found they crumbled easily BUT the taste was fantastic. will make them again.

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  • Binder photo sue mcdonagh

    25 July 2010

    sue mcdonagh rated and commented on this recipe

    5 stars

    Made these for a High Tea for my little granddaughter, who loved them. Scones made in the past always been flat and disappointingly hard. These were perfect. High and soft. Thought I'd messed up when the milk curdled with the lemon juice, and threw it away! When it repeated itself, I took a deep breath and used it and it was of course, perfectly fine. Probably the secret ingredient!!

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  • Binder photo daiisyclews

    27 July 2010

    daiisyclews rated and commented on this recipe

    5 stars

    absolutely fantastic, i make these all the time and they never fail to impress or delight, yum yum, might go and make some more

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  • Binder photo Doddelan

    29 July 2010

    Doddelan rated and commented on this recipe

    5 stars

    This may already have 121 positive reviews, but I had to add another. Hadn't made scones before, threw them together in a rush, and they were beautiful - a bit crisp on the bottom how I love them, lovely and light inside. VERY GOOD RECIPE!

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  • Binder photo Julie

    31 July 2010

    Julie rated and commented on this recipe

    5 stars

    At last, a scone recipe that actually works - they rose so well and were so light. One problem though, they were gone in minutes leaving me to make more and pass on the recipe!! Thanks!

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  • Binder photo CG

    31 July 2010

    CG rated and commented on this recipe

    5 stars

    Thank you! My scones were puurrrfect! This is my first attempt and the hubby just gave the nod of approval :D

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  • Binder photo Whizzy Whisk

    05 August 2010

    Whizzy Whisk rated and commented on this recipe

    5 stars

    Made these for the Cricket Club teas - a total hit. Easy to make, looked and tasted lovely - only downside they want them every week! Did make them the night before and they were fine.

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  • Binder photo nanajan

    06 August 2010

    nanajan rated and commented on this recipe

    5 stars

    This is a must , and have got to be the best I have ever had, you must make them, absolutely yummie and very easy and quick to cook, I will rate this recipe 10 out of 10

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  • Binder photo Rachel

    16 August 2010

    Rachel rated and commented on this recipe

    5 stars

    This was the first time i had made scones, and they came out perfect :) Very easy, great recipe.

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  • Binder photo ditsy_woman

    21 August 2010

    ditsy_woman rated and commented on this recipe

    5 stars

    This is a GREAT scone recipe. Won't use any others now.

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  • Binder photo pineapplesquish

    23 August 2010

    pineapplesquish rated and commented on this recipe

    5 stars

    Very tasty and easy to make :)

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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 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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