Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

  • 1
  • 2
  • 3
  • 4
  • 5
(564 ratings)

Prep: 5 mins Cook: 10 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 350g self-raising flour, plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
    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 is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp caster sugar
  • 175ml milk



    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



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

  • jam and clotted cream, to serve


  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 tin 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. You may need to press what’s left of the dough back into a round to cut out another four.

  5. Brush the tops with beaten egg, then carefully place onto the hot baking tray.

  6. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
21st Jul, 2018
The easiest most tasty scones ever. Loved them.
Paul Weston's picture
Paul Weston
15th Jul, 2018
Too sweet and unnecessary steps. These scones have far too much sugar in them. Vanilla essence, lemon & sugar seem excessive. The mix stayed very liquid and gooey and stuck to my hands. Threw most of the scones out as they were so sweet. A 14 year old boy liked them but I hastily made fresh fruit salad for the adults. Might try the recipe without vanilla, lemon & sugar
7th Jul, 2018
First time making scones! Followed the recipe exactly. Even the hot baking sheet/tray. Quick and easy to make. Baked perfect in 11mins in our fan oven. Scones turned out perfect. Crunchy on top, warm and soft inside. Looked picture perfect and tasted better than shop bought and fresh ones from cafes. Would recommend and will be my go-to recipe for scones in the future.
6th Jun, 2018
I think I've tried every scone recipe there is with varying results. I tried this one today, in a hurry as I was feeding hungry builders and the scones were delicious. Best I've ever done, my search is finally over. :)
Emily Kennedy's picture
Emily Kennedy
21st May, 2018
Fabulous. We followed the recipe exactly and the scones turned out wonderfully for our Royal Wedding tea. I made these vegan by substituting almond milk and soy-free Earth Balance. We brushed almond milk on the tops before putting them in the oven. Indiscernable to scones using dairy.
20th May, 2018
Not very good recipe followed it to the recipe filed every time
9th May, 2018
Lovely light batch of scones. Highly recommend this recipe. I am armed & ready for the Royal Wedding of Harry & Meghan. Thanks BBC for sharing.
30th Apr, 2018
Got a great result but huge! I think I misread, it says a 4cm tin, but I rolled to 4cm thick and they clearly took longer to cook and I didn't get many. Next time I'll roll thinner. Lovely with clotted cream and my homemade rhubarb and strawberry jam!
29th Apr, 2018
It was so good! I absolutely (and my whole family!) love it. The only thing was that mine were slightly burnt (and I put it for the correct time and temperature) so I would recommend either keeping an eye on them or putting them for 1-2mns less. Will definitely make again though.
2nd Apr, 2018
Researched recipes for days before choosing this one. Put tray in oven when I first switched it on, used half a dozen drops of lemon from bottle, only one tblsp sugar, pulsed cold butter into flour in Ninja blender which took seconds, patted to 2-3cms and made 11 scones using 5cm cutter. Couldn't believe how much they rose compared to size when going in. Followed previous comments about extra 3 mins and my guests and my family enjoyed a cream tea with fluffy, warm scones. Excellent recipe!


29th Apr, 2018
The recipe says that it serves 8. How many scones make up one serving?
goodfoodteam's picture
30th Apr, 2018
Thank you for your question. This recipe makes 8 scones and there is one per serving.
Rochelle Stewart's picture
Rochelle Stewart
4th Mar, 2018
The video doesn't match the recipe. In the video the milk is poured into the well of dry ingredients followed by the lemon and then vanilla, yet the recipe has the lemon juice added to the milk before mixing into the dry ingredients. Which way are you making them?
15th Dec, 2017
Morning, I use this site faithfully for most of my first time bakes and would like to use this recipe for a friend's wedding wedding tomorrow, but she would like fruit scones. Although I can find recipes on other sites I would like to use this one and wondered if I might just be able to add 75g of sultanas to the mix? I'm worried it will send everything off balance and I'm looking to make about 25-30. Any advice?
goodfoodteam's picture
15th Dec, 2017
Thanks for your question. It's not a problem to add sultanas to the mix. Between 50 and 75g is about right. Add them to the dry ingredients in step 3 and then simply follow the recipe as above.
14th Sep, 2017
Hello, is it possible to add cheese to make these into cheese scones? If so, apart from omitting the sugar, how much cheese should I use? Thank you
goodfoodteam's picture
17th Sep, 2017
Thanks for your question. We'd suggest using one of our savoury scone recipes. You could make the following, omitting the Marmite if you prefer not to use it:
12th Feb, 2017
Can you use white spelt flour as per the SR flour? Will I need extra baking powder?
goodfoodteam's picture
17th Feb, 2017
Thanks for your question. You can use white spelt flour as a substitute. You will need to add baking powder at a ratio of 1tsp per 110g. In this instance, just over 3 tsp is sufficient, plus the extra teaspoon that's included in the recipe.
Spoon and Heels's picture
Spoon and Heels
30th Sep, 2016
Where I live there is no self raising flour. So how much extra baking powder should I add?


29th Aug, 2017
I recommend leaving them in the oven for a bit longer to get the best possible scones and I had to add some milk to the dough because it was a bit dry at the bottom.
19th Aug, 2017
I needed to add a splash of milk to the dough because it was falling apart on the chopping board. What I did was gather everything I could together on the board, made a little dip in the dough ball, added milk and kneaded it into the rest of the dough.
10th Aug, 2017
I made the scones and like other posters noted that a little longer in the oven is advisable, as the insides were slightly chewy and too soft on the first batch. I also added raw coconut finely chopped into the last batch I made (got the coconut for 5p in the reduced section of the supermarket) and this turned out really well! I added it in at the same time as the sugar.
1st Nov, 2015
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.
26th Jul, 2014
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.