Classic scones with jam & clotted cream

Recipe uploaded by

Jane Hornby

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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 61-80

• julieanne

  02 November 2008

  julieanne commented on this recipe

  fairly simple but really really tasty

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• Alison

  03 November 2008

  Alison rated and commented on this recipe

  

  It's Great Not having to get buttermilk - I made a batch and then I had to make another so I could try one. I used bottled lemon juice so all the indredients are from the store cupboard.

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• goodfood

  06 November 2008

  goodfood rated and commented on this recipe

  

  Made these with two children (8 & 4). They did all the prep. Very easy although took more than 5 mins!! Turned out great. Very tasty.

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• my_dunh

  22 November 2008

  my_dunh rated and commented on this recipe

  

  Perfect scones in an absolute jiffy. I will definitely be memorising this recipe for when unexpected guests pop round =)

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• Laine

  18 December 2008

  Laine rated and commented on this recipe

  

  The 1st time I've made scones & I just can't believe how good they were. I did try a few different size cutters - absolutely great - will definitely make again, scrummy!!!!!!!!!!

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• sw77

  04 January 2009

  sw77 rated and commented on this recipe

  

  Yum - nothing nicer than fresh scones .... Cut back on the butter and add an egg for extra richness. Freeze straight away if not eating immediately!

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• AMY

  07 January 2009

  AMY rated this recipe

  

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• TheEdda

  23 January 2009

  TheEdda rated this recipe

  

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• Sara-Lou

  26 January 2009

  Sara-Lou rated and commented on this recipe

  

  Made these today. Was a little unsure about the lemon juice, but they came out great. Best scone recipe i've seen.

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• Nightlight

  28 January 2009

  Nightlight commented on this recipe

  First time I've made scones before and was delighted with the results. The recipe was very easy to follow and and the scones were delicious! Great recipe, thanks.

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• Wend

  06 February 2009

  Wend rated and commented on this recipe

  

  I couldn't believe how easy this recipe was and how great they looked. I made them just before my hubby came home and they went down a storm thanks

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• angie baby

  06 March 2009

  angie baby commented on this recipe

  Have never been able to make scones that weren't like bricks but these are just delicious, lovely and light and very fluffy. The secret seems to be not to work the dough too much.Will be making these again very soon.

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• kasia

  07 March 2009

  kasia commented on this recipe

  Done it yesterday- best scones we've eaten for long time! Really light and easy to make, altough I've used granulated sugar. Just a small question: how to make them without self-raising flour? With plain one instand.

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• kasia

  07 March 2009

  kasia rated this recipe

  

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• Babs from Granada

  07 March 2009

  Babs from Granada rated and commented on this recipe

  

  I made 3 batches and put most in the freezer (some just did not make it that far) Today I defrosted and refreshed 6 scones as the recipe suggested. They were perfect, this is a real winner.

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• smartiepants

  08 March 2009

  smartiepants commented on this recipe

  Just tried making this upto the sugar stage in the food processor, I added sultanas and found it needed about 3-4 minutes extra cooking. It made 8 large perfect scones, Thanks Jane, I have been looking for a really quick, simple and delicious scone recipe for years. xxxx

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• BECKY

  14 March 2009

  BECKY commented on this recipe

  These were absolutely fantastic, will make them over and over again. It only took about 45mins and they were on my plate being spread with loads of jam and clotted cream...yum.

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• favourites

  19 March 2009

  favourites commented on this recipe

  I made these last night and they were delicious! So quick to make aswell, i'll definately be making them again. I added some dried fruit and left out the vanilla essence as I didn't have any.

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• pippa1707

  21 March 2009

  pippa1707 rated and commented on this recipe

  

  Yum. They came out perfectly, and so quick to make.

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• Leamac83

  23 March 2009

  Leamac83 rated and commented on this recipe

  

  Delicious!! Will be using the recipe from now on. Ive been using a Be-ro recepie for a long time but will never use it again. This made the lightest and tasties scones ever. The lemon in the milk makes a huge difference and they were so tall!

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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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