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 221-240

  • Binder photo ravi

    31 January 2011

    ravi commented on this recipe

    i was worried about the milk curdling with the addition of lemon juice so i added lemon extract instead... they were delicious! took them into work and they were simply devoured! thanks!

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  • Binder photo ravi

    31 January 2011

    ravi rated and commented on this recipe

    4 stars

    forgot to rate

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  • Binder photo dj66

    12 February 2011

    dj66 rated and commented on this recipe

    5 stars

    Very easy to make, and taste absolutely delicious!!!

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  • Binder photo Ann-Marie

    13 February 2011

    Ann-Marie commented on this recipe

    Married 40 years, first recipe that I have found successful. Fabulous scones - thank you very much. Husband decided to marry me all over again!!

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  • Binder photo una

    15 February 2011

    una rated and commented on this recipe

    5 stars

    Absolutely delicious scones. :)

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  • Binder photo pops kitchen

    23 February 2011

    pops kitchen rated and commented on this recipe

    5 stars

    There is no better recipe for scones. Whenever I make these I always have to double the recipe because they are so popular with my family!

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  • Binder photo currie

    23 February 2011

    currie rated and commented on this recipe

    5 stars

    I make these for a weekly church group meeting. There are some professional / experienced bakers amongst the group and they all ask me for the recipe. For variety I add either sultanas or glace cherries. VG 10/10

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  • Binder photo currie

    23 February 2011

    currie commented on this recipe

    I make these for a weekly church group meeting. There are some professional / experienced bakers amongst the group and they all ask me for the recipe. For variety I add either sultanas or glace cherries. VG 10/10

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  • Binder photo currie

    23 February 2011

    currie commented on this recipe

    Oops, sorry. I pressed the button twice.

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  • Binder photo anna banana

    25 February 2011

    anna banana rated and commented on this recipe

    5 stars

    Fab recipe....whipped them up in no time....easy for when someone surprises you they're calling round and the cupboard is bare. I always make them with buttermilk. BE WARNED - They won't last long in your kitchen. I have given this receipe out umpteen times and am still asked for it, thank you good food!

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  • Binder photo yummy food

    27 February 2011

    yummy food rated this recipe

    4 stars

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  • Binder photo missclairmarshall

    02 March 2011

    missclairmarshall rated and commented on this recipe

    5 stars

    Really easy and fail proof!

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  • Binder photo ang

    04 March 2011

    ang rated and commented on this recipe

    5 stars

    Lovely recipe! I hadn't made scones in a long time. They were great, really light. I added raisins to them. My Mum has asked me for the recipe as she says they are the lightest scones she's ever had!

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  • Binder photo alison

    05 March 2011

    alison commented on this recipe

    just made these after not having much success with scones in the past......absolutely delicious! Made half plain and mixed sultanas in the other half, very easy and in the words of my husband "awesome"

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  • Binder photo chopschristian

    06 March 2011

    chopschristian rated and commented on this recipe

    5 stars

    Just made these and they came out gorgeous! I was a bit concerned when I put the lemon juice into the milk and saw how it looked, but it all worked out and they are delicious. Will definitely make again.

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  • Binder photo Svanna

    06 March 2011

    Svanna rated this recipe

    5 stars

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  • Binder photo Suz

    14 March 2011

    Suz rated and commented on this recipe

    5 stars

    I have tried many Scone recipes, nothing quite reaching the mark. This recipe is truly one of the best I have found. Made the first batch with Buttermilk but prefer the above method, which seems to give a lighter scone. They are quick & easy to make too. I have had so many compliments I will be making these again and again....5 Stars.......

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  • Binder photo chichi

    16 March 2011

    chichi rated and commented on this recipe

    5 stars

    "made" with my 2 yr old having fun cutting out scones making cakes for daddy!! Delicious! Froze some too- lovely with coffee with friends, they are amazed that I have time to bake with two little ones- a domestic goddess secret in freezer!!

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  • Binder photo Heather

    20 March 2011

    Heather commented on this recipe

    Brilliant, added sultanas and used buttermilk instead of adding lemon juice, making some more today as they actually looked like the picture

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  • Binder photo Heather

    20 March 2011

    Heather rated this recipe

    5 stars

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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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