Classic scones with jam & clotted cream

Recipe uploaded by

Jane Hornby

89 ratings

Recipe by Jane Hornby

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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.

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.

Per scone (no jam or cream)

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

Latest comments and suggestions

Results 41-60

• 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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• Noelle

  05 August 2008

  Noelle rated and commented on this recipe

  

  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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• Moosie Moo

  10 August 2008

  Moosie Moo commented on this recipe

  I've made scones using countless different recipes over the years but have always found the results lacking that certain something. I made these for a family tea & was a bit concerned that I didn't have time beforehand to do a trail run. There was nothing to worry about though, these were simple to make & were very light, just as they should be. I served them with clotted cream & strawberry conserve & they went down a treat (I even made extra to freeze & have the next day, warmed through- lovely) Thanks Good Food

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• joey carolan

  21 August 2008

  joey carolan commented on this recipe

  my husband makes these all the time and they're gorgeous.

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• Vivien

  25 August 2008

  Vivien rated and commented on this recipe

  

  Brilliant recipe! Having never made scones, I embarked on producing 80 for a party and was really pleased with the results. They're mega easy to do and taste yummy!

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• Ellie P

  28 August 2008

  Ellie P commented on this recipe

  What a winner and so easy to follow. My young son cooked these scones (followed the recipe exactly) and entered them in our local village show. Despite being up against adult competition he was delighted to be awarded first place. (He is keeping the recipe safe so that he can defend his title next year!)

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• Robyn

  01 September 2008

  Robyn rated and commented on this recipe

  

  Great Recipe, nice and easy and taste great. I served with double cream and Jam instead as clotted is a little expensive. Boyfriend was very happy with them!

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• ruthy

  01 September 2008

  ruthy rated and commented on this recipe

  

  Fab recipe. Scones rose really well, had a nice crisp outside and fluffy soft on the inside. No egg so glazed with milk. Still warm from the oven with butter and raspberry jam - try not to eat the whole batch in one go!

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• ruthy

  01 September 2008

  ruthy commented on this recipe

  Fab, foolproof scone recipe. Glazed with milk as had no egg and they were just as crisp on the outside and soft, fluffy on the inside. Eat just warm, with butter and raspberry jam - try not to scoff the whole batch in one go though!

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• suetoon

  07 September 2008

  suetoon commented on this recipe

  Fantastic! these by far are the best tasting easy recipy. Well worth a go, Off to do my 2nd lot in 2 days! My husband thought i had bought them from a shop!!

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• hannah-j

  07 September 2008

  hannah-j commented on this recipe

  Easy to make and taste great - liked the tips on lemon and hot tray - they worked :)

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• donna_wowee

  10 September 2008

  donna_wowee rated and commented on this recipe

  

  Nice easy recipe, taste nice, although mine did turn out a little heavy. Will defo make lots and freeze them!

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• mitch

  12 September 2008

  mitch commented on this recipe

  Added 2 tbls of natural yoghurt, used marg instead of butter, which gives a better rise. Have also made these as fruit scones with no complaints from the family

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• CarlyMac

  13 September 2008

  CarlyMac commented on this recipe

  This is the first time I have ever made scones and they were delicious and very easy to make. I am very impressed with this receipe and will definately be using again.

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• CarlyMac

  13 September 2008

  CarlyMac rated this recipe

  

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• totsdonal&nu

  26 September 2008

  totsdonal&nu commented on this recipe

  So easy & great to do with the kids as they don't lose interest & they are a success. Add acouple of handful of currants & a couple of raisins.... DELICIOUS! : )

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• Kathryn Tench

  28 September 2008

  Kathryn Tench rated and commented on this recipe

  

  Delighted with this recipe. I've been searching for a delicious scone recipe since my lovely mum died before I had chance to ask her for her's. This one is beautiful - thank-you!

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• Skinny Me

  16 October 2008

  Skinny Me commented on this recipe

  I made these scones at the weekend and boy they were delicious. I will now abandon my old recipe for this one. They are quick and easy to make with store cupboard ingredients. Very Yum!

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• Skinny Me

  16 October 2008

  Skinny Me commented on this recipe

  I made these scones at the weekend and they were very delicious. I have now abandoned my usual recipe. Very quick and easy to make with store cupboard ingredients. Very Yum!

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• fairychef

  20 October 2008

  fairychef commented on this recipe

  what can i say, AMAZING, made scones a few times and came out like little rocks, these were tasty, well risen best scones ever tasted!!!!

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 5 mins

Cook 10 mins

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

Per scone (no jam or cream)

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

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