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Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(453 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 8
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per scone (no jam or cream)

  • kcal268
  • fat10g
  • saturates6g
  • carbs41g
  • sugars8g
  • fibre1g
  • protein6g
  • salt0.95g
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Ingredients

  • 350g self-raising flour, plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 85g butter, cut into cubes

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp caster sugar
  • 175ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp vanilla extract
  • squeeze lemon juice (see Know-how below)
  • beaten egg, to glaze

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • jam and clotted cream, to serve

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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.

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Comments, questions and tips

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Comments (589)

suzielass's picture
5

Best scones recipe EVER, hands down. The squeeze of lemon just makes it. Mine took a little longer in a gas oven to cook but the end result is fantastic.

antyharton's picture

Can anybody suggest how much baking powder I should add if I use all purpose flour?

bowdenei's picture

I believe you add 11/2 teaspoons of baking powder for each 8 ozs of flour to make it self raising, at least that's what I've been doing for years

bryonyann's picture

I make scones all the time but I just use SR flour, butter and milk. When I roll out the dough I make sure it is at least 1/2 inch deep (Delia Smith tip) and then just brush the rounds with a little bit of milk. They are perfect every time, light, fluffy and well risen and, as there is no added sugar, they go well with either cheese or jam and cream. They are really good if, like me, you are diabetic. I also use fruit spread instead of jam.

donnerkebab's picture
5

Enjoyed by all.

solideflex's picture

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.
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allielovetocook's picture
5

When I told my teenager that the Scones were ready, she appeared from her room in seconds! .. never seen her move so fast LOL. I used Buttermilk as I had it in the fridge and then used a splash of extra milk. Once cut out I put the egg wash on the top and then popped the scones in the fridge for 20 mins or so (apparently helps with a nice straight rise and helps the baking powder to work). A bit more egg wash just before popping on the heated baking tray and the result was beautifully risen, golden scones that were light as air. Gorgeous. Can't wait to try this recipe again but add some fruit next time.

kaffahmedia's picture

Lovely light scone. At last! I've been trying to make a good scone for years and have finally achieved it with this recipe. Made them for MacMillan Coffee Morning and was asked for recipe from all of my friends. Thank you.

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Gingerjinks's picture
5

Made these today with my daughter. The recipe was easy for her to follow and they made lovely fluffy scones that I know will be gone by tomorrow. They turned out well even though I only had a small amount of self raising flour so had to make them with mostly plain (I just added an extra half tsp of baking powder).

sarah-janerich's picture
5

So easy to make and delicious too. I will be making more of these for sure :).

nwebb18's picture
5

Brilliant recipe, makes lovely fluffy risen scones every time. Delicious!

kungfusue's picture

The texture of these was wonderful (made in kitchenaid) but they left a strong 'bicarb' aftertaste which was a shame

Radhikab's picture

Perfect! I'd never made scones before, followed this recipe for a 92 year old neighbour who declared they were the best she had ever eaten! Clearly she was exaggerating, but she did enjoy them very much.

JanieMT's picture
5

Best scone recipe ever - never fails to please

Pixietigerlily's picture
5

These are the best scones I have ever made, hands down ... and I used margarine and left out the sugar by mistake! Which I will do every time from now on! I didn't glaze with an egg either, as it's a waste of an egg to me. I used loads of strawberry jam and couldn't be happier with the taste, really outstanding. Thank you!

busylizzie49's picture

Lovely light scone. At last! I've been trying to make a good scone for years and have finally achieved it with this recipe. Made them for MacMillan Coffee Morning and was asked for recipe from all of my friends. Thank you.

k2goldsworthy's picture
5

Great Scone, light, soft, delightful to eat. Easily can eaten with just butter and jam.
Excellent recipe

bonitarosa's picture
5

I've had hit and miss results with scones over the years. These are wonderful, so light and fluffy even in the wet dough stage. I made mine in the food processor. They took minutes. My children requested no sugar as we're cutting back and they were still delicious. Made 2 batches with and without sultanas.

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Questions (22)

roseyp's picture

Do I need to grease the baking tray or line it before putting it in the oven to heat? Thanks

goodfoodteam's picture

No you don’t need to grease or flour the tray, just heat it in the oven as it is. The burst of heat helps the scones to rise.

lurohamey's picture

Please clarify: using self-raising flour would mean *not* adding more baking powder & salt as specified in the recipe? Thank you!

lurohamey's picture

Okay, replying to my own question: made my own SR flour, then proceeded with recipe exactly as noted.
No problems whatsoever. Very nice vanilla-y flavor & not too sweet. Great crumb.
I would recommend following the advice in the tips & definitely sticking to the notes--especially working the butter into the flour. Although it took way longer than five minutes prep, that's because it was the first time.
Get your mise-en-place & from there it is quite easy.

carl8210's picture

Hi, i recently tried these scones but somewhere along the line i must of done something wrong as the mixture was completely wet after adding the ingredients and became more of a muffin batter mix. I did use margarine instead of butter and lactose free milk but everything else was the same as the recipe, what could of gone wrong??
Thanks

goodfoodteam's picture

Hello, if the margarine was a soft one this could make a difference to the texture. Scones require firm, chilled butter so that when you rub it into the flour the mixture looks dry like fine breadcrumbs. We don't think the type of milk used would have made any difference.

sergiobbcgoodfood's picture

Hi,

Does anyone know if 1 tsp in this recipe is 5ml? I see that there's an "imperial tsp" slightly larger than 5ml, but many recipes in bbcgoodfood use things like 3tsp / 15ml, so I'm a bit confused.

If effectively 1tsp=5ml, is the "imperial tsp" of approx. 6ml still used at all?

Best,
Sergio

Chezzagezza's picture

These scones taste amazing and I've made them about 7 times but I just cannot get them to stay upright. They fall over every time.
I'm using a fan oven and I don't twist the cutter and I get them on the baking sheet and in oven as soon as I can. Why is this happening to me?
Thanks

decssdy's picture

Hi,

I was wondering if I could replace self-raising flour with all purpose flour.

Thanks!

CHS's picture

Hi, I followed the recipe carefully but my scones have fallen over halfway through cooking:-(
Could this be due to the oven not being hot enough? I'm using an aga so it won't be as high as 220. Any tips would be great thank you

Doral's picture

Can someone rewrite this for me in American measurements please? I also don't know what caster sugar is. Your help will be greatly appreciated.

streever's picture

Hi Doral: Sure thing. I recommend you use weights anyway (gram/etc), but I've provided a rough translation below.
450F oven
2 and 4/5th cup self-raising flour
JUST about 6 TBS butter
3/4th cup milk

Caster sugar is just superfine sugar; DON'T use powdered sugar. If you can't find superfine sugar at your local markets, you can buy it on Amazon cheap enough.

Lunagal's picture

From when I convert my British recipes now I live in the U.S., 1 cup of flour is equal to around 125g of flour, 3/4 stick of butter is 85g and 175ml is about 3/4 cup. Caster sugar is finer than granulated (but don't use powdered as a replacement) so when it absolutely needs to be castor sugar, I just whiz up some regular sugar in a mini processor. Hope that helps.

Linda_m's picture

Can I use wholemeal self raising flour?
Thank you

goodfoodteam's picture

Hi Linda_m we haven't tested this recipe using wholemeal self raising flour so cannot guarantee perfect results but can't see why it would be a problem. You may find you need slightly more milk though if you're using wholemeal. 

graceelias's picture

When i made the cheesecake topping it was yellow, when it cooks does it turn white???

mariabryce's picture

Can I use 175ml of buttermilk in lieu of the milk and lemon juice or will I need a completely different ratio of ingredients altogether if I do that?

wenfierice's picture

Is it a rounded teaspoon or level teaspoon of baking powder?

goodfoodteam's picture

Hi there, thanks for your question. For this recipe use a level tsp. In fact, unless otherwise stated in the ingredeints list, always use a level tsp.

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Tips (2)

Deeanor's picture

The best tip that I have had for scones was from a top TV chef. Heat the cooking tray in the oven for 10 mins before adding the scones, helps them rise beautifully.

Hannah_Needham's picture
5

This is an absolutely fantastic recipe for amazing tasting scones. The only thing I would add is that I usually end up leaving them in the oven for a little longer, maybe 15 mins rather than 10. It just gives them an all round lovely golden colour and the bottoms are nice a brown.

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