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 201-220

  • Binder photo Bien

    28 October 2010

    Bien rated and commented on this recipe

    4 stars

    It's very easy to make and very tasty

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  • Binder photo Pippifer

    30 October 2010

    Pippifer rated and commented on this recipe

    5 stars

    First time scones and these turned out PERFECT!!! I'd say 15 mins is a stretch but the end result was light fluffy and uber-compliment-worthy!

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  • Binder photo VintageMunchkin

    03 November 2010

    VintageMunchkin rated and commented on this recipe

    5 stars

    These turn out perfect everytime! I will never need another scone recipe.

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  • Binder photo charli_farli

    14 November 2010

    charli_farli commented on this recipe

    Gorgeous! My first attempt at scones and they turned out perfectly :)

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  • Binder photo icook4myboys

    15 November 2010

    icook4myboys rated and commented on this recipe

    5 stars

    5 min. to go before my first batch of scones come out of the oven. Looking good so far... used buttermilk & added raisins. Can't wait to try them. Recipe was easy to follow even for a scone-baking novice like me.

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  • Binder photo icook4myboys

    15 November 2010

    icook4myboys commented on this recipe

    Just tasted the scones now that they've cooled slightly and all I can say is WOW! My first attempt at making these yummy treats turned out to be a success. They turned out soft on the inside flaky & crumbly on the outside. Perfect even without jam & clotted cream.

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  • Binder photo EJ

    15 November 2010

    EJ rated and commented on this recipe

    5 stars

    Superb. Everyone loved them. Will make again.

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  • Binder photo sarslo

    22 November 2010

    sarslo rated and commented on this recipe

    5 stars

    I literally just made these in about 20 minutes flat. They came out looking and tasting absolutely fantastic and as they were so quick to make I'll be making more very soon.. This is definitely the bast recipe for scones I've ever had, I'll be passing this down to my daughters.

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  • Binder photo Antonia

    02 December 2010

    Antonia commented on this recipe

    These scones are fantastic! I used soft light brown sugar as was all I had & extra baking powder with plain flour as I'd no SR. Fabulous, can't wait to make them again, thank you.

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  • Binder photo Louise

    03 December 2010

    Louise rated and commented on this recipe

    4 stars

    Wonderful, easy to make scones!!

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  • Binder photo db

    10 December 2010

    db rated this recipe

    5 stars

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  • Binder photo Shaz_R

    20 December 2010

    Shaz_R commented on this recipe

    i followed this recipe and used the lemon juice in milk tip . the result was the most delicious scones ever and now i've found this recipe it will be the one i will always use .

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  • Binder photo Shaz_R

    20 December 2010

    Shaz_R rated this recipe

    5 stars

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  • Binder photo melissa1000

    28 December 2010

    melissa1000 rated and commented on this recipe

    4 stars

    these were good :) xx

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  • Binder photo samc3112

    30 December 2010

    samc3112 rated this recipe

    4 stars

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  • Binder photo Christine

    11 January 2011

    Christine rated and commented on this recipe

    5 stars

    Agree with everyone how lovely these are! I didn't have any clotted cream just some Elmlea double which I whisked up with a few drops of vanilla essence and a dusting of icing sugar (I always do this as a filling with jam in my sponge cakes)Do give it a try-my family love it!

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  • Binder photo RachLS

    17 January 2011

    RachLS rated this recipe

    5 stars

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  • Binder photo Rachel

    22 January 2011

    Rachel rated and commented on this recipe

    5 stars

    Been looking for a recipe for scones like this for ages. Ones that rise and tumble over... well mine did :-) So easy and delicious. Recommend.

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  • Binder photo yumyum

    25 January 2011

    yumyum rated and commented on this recipe

    5 stars

    Simple to make & very tasty ...

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  • Binder photo Poldweia

    30 January 2011

    Poldweia rated and commented on this recipe

    1 stars

    I was very disappointed with these. I followed the recipe to the letter and while they rose well enough they were very doughy, and the taste of the vanilla was overpowering. The family's reaction was "they're alright!" Exactly. They're just alright. I won't be making them again.

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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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