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 21-40

  • Binder photo Sally

    16 April 2008

    Sally rated and commented on this recipe

    5 stars

    Have just made a batch of these scones for something to do! Will definitely be making them again. The vanilla gives a wonderful aroma while they bake. Now, what can I make next........?

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  • Binder photo samsfood

    21 April 2008

    samsfood rated and commented on this recipe

    5 stars

    These have to be the best I've made although were a little doughy in the middle (any suggestions?) It might be because I made them with a heavy handed three year old of course! :) The only down side to these is that I can't stop eating them!

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  • Binder photo PAT

    28 April 2008

    PAT rated and commented on this recipe

    5 stars

    Never been very clever with scones but big hit this time!! Included fruit and they rose brilliantly. Surprised at the 4cm thickness of dough and the small 5cm cutter but they were spot on!

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  • Binder photo pauline

    05 May 2008

    pauline rated and commented on this recipe

    5 stars

    great foolproof recipe. i added sultanas"s , worked really well

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  • Binder photo LTodd

    06 May 2008

    LTodd commented on this recipe

    I forgot to put in the vanilla, but my husband and I had to agree with our 2 and a half year old daughter......Delicious! And she enjoyed helping me make them too!!

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  • Binder photo Glenys

    07 May 2008

    Glenys commented on this recipe

    There is not a lot more else to say after reading the other comments. I have used this recipe since seeing it in Good Food magazine - scones are my husbands favourite and I am now not allowed to use any other recipe than this. I have now also passed it on to my Mum and after 30 years of using her original receipe is using this one too!

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  • Binder photo bethanyjane

    14 May 2008

    bethanyjane rated and commented on this recipe

    3 stars

    these are nice. plain version a bit bland on their own but go very nice with home-made strawberry jam

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  • Binder photo Bulbie

    25 May 2008

    Bulbie commented on this recipe

    These work so well! I'd had a good few gos at making scones in the past, but never could get the recipe quite right, but this recipe is the best! Now I don' have to ask my chef friend to make them for me!

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  • Binder photo elizabeth

    26 June 2008

    elizabeth rated and commented on this recipe

    5 stars

    I never, ever, ever add salt to my scones and I think they are the best in the world! I am glad that you do not advocate rolling out the mixture with a rolling pin. Delia taught this years ago and I have always followed her suggestion. Great idea about the warm milk, must try that.

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  • Binder photo Claire Marks

    29 June 2008

    Claire Marks rated and commented on this recipe

    5 stars

    Fab scones. Quick and easy to make, even quicker to eat!! Yum

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  • Binder photo Marda

    30 June 2008

    Marda commented on this recipe

    Have just made them for friends today to have afternoon tea while watching Wimbledon. Charlie (husband and chief taster) thinks they are lovely and wants to able to make them himself!

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  • Binder photo Marda

    30 June 2008

    Marda rated and commented on this recipe

    5 stars

    Have just made them for friends so that we can have them for afternoon tea while watching Wimbledon. Charlie (husband and chief taster) thinks they're lovely and wants to be able to make them himself!

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  • Binder photo LISA

    17 July 2008

    LISA commented on this recipe

    This is the best scone recipe I have tried. My scones rose and were perfect. All the family commented on how great they were and my mum even asked for the recipe!!! as she says they are better than hers which she has made for years.

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  • Binder photo andrene

    18 July 2008

    andrene rated and commented on this recipe

    5 stars

    Thank you. This is the first time that I have made scones successfully. Like the tip about warming the milk beforehand. Will be using this recipe again.

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  • Binder photo Anne Reynolds

    23 July 2008

    Anne Reynolds rated and commented on this recipe

    5 stars

    Made two lots - one with sultanas and the other lot with cheese, they were lovely and didn't last very long - all were gone this evening in fact with my family !! Thank you very much for this.

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  • Binder photo goodgrub

    27 July 2008

    goodgrub commented on this recipe

    how easy are these! Brilliant.

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  • Binder photo goodgrub

    27 July 2008

    goodgrub commented on this recipe

    How easy are these!! Brilliant

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  • Binder photo Tina

    28 July 2008

    Tina commented on this recipe

    These are fantastic and so quick to make!

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  • Binder photo Lisa-Jane

    29 July 2008

    Lisa-Jane commented on this recipe

    Yum, just made these and they were delicious. light, fluffy, tasty. Genius!

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  • Binder photo Noelle

    05 August 2008

    Noelle rated and commented on this recipe

    4 stars

    I made these using less sugar (about 1and half teaspoon), added sultanas and cherries. I also reduced the amount of butter used, added some mix spice and used half water with milk & lemon. The result was a lovely light scone, quick to cook and tasty. Served with some reduced sugar jam, very nice.

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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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