Scones with jam & clotted cream on a plate

Classic scones with jam & clotted cream

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(590 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
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  • 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.

  2. Tip 350g self-raising flour into a large bowl with ¼ tsp salt and 1 tsp baking powder, then mix.

  3. Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs then stir in 3 tbsp caster sugar.

  4. Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.

  5. Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment.

  6. Put a baking sheet in the oven.

  7. 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.

  8. 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.

  9. 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.

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

  11. 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. 

  12. 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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9th Sep, 2018
Tried twice - each time x2. Love the reliable rise, the more amazing as our old oven has obsolete parts. I hold it shut with Heath Robinson coat-hanger-handle clip. With the fan starting to play up, the fast baking helps too. Added sultanas to half a batch successfully.. For preference next time will reduce sugar and vanilla to half and also reduce height a little. I use c. 5 cm diameter glass to cut with, dipped in flour. I preheat the trays, as double batch.. Looking forward to experimenting with savoury version with cheese, mustard powder etc (sans sugar) + organic flours. Thank you so much!
14th Sep, 2018
That made me smile. My old cooker had only 1 working ring and a 5ltr tin of paint to hold the oven door shut, oh how many times I tripped over that tin. I will try these scones in my fully operational cooker, although I have never had a scone that was a patch on my old mums scones.
VanillaSpice81's picture
27th Aug, 2018
I made 1.5x the recipe for a crowd. Added 120g raisins. I got 20 scones using 5cm width cutter and used the height of my cutter to ensure they were all about 4cm in height. They rose nicely and easily cut into two halves. Perfect size and thickness. Taste great with clotted cream and jam but just as nice with butter. When bringing dough together I tried to handle as little as possible as previously it was denser in texture. I used organic flour as it's still cheap to make. Next time I'll try with cherries. Yum!
14th Aug, 2018
Made these with my son. All turned out ok. But they're very big. Only managed to get 6 out of the mixture. Maybe I'll try making them thinner as others have suggested. Taste yummy. And my sons very happy!
13th Aug, 2018
Excellent recipe. I enjoy baking but weirdly had never made scones before until we decided to hold an afternoon tea party for all staff at work, so hunted down this recipe. I tried one batch and it worked well so I made a second batch straight afterwards - I found each batch made about 10 with a second rolling. My husband then saw them and asked if I would make a further batch a week later for his office, so I doubled the recipe for his which worked fine. I found the instructions to be clear - 5cm is quite a small scone in width and 4cm for the dough depth is quite deep, but they look right when cooked - small but fluffy. I'm not sure why the recipe says to put the dough into a tin 4cm deep - no need for a tin, just pat it out on a work surface to that depth. I didn't have a plain cutter, but the fluted edge of my cutter worked ok - the scones just looked slightly more rustic. With the second batch a week later, I had run out of vanilla extract and ended up borrowing a pot of vanilla paste from a friend - I think I should have reduced the quantity of the paste as the vanilla flavour did perhaps become a bit strong in those scones, just in case anyone else is thinking of using that instead of extract.
Kirsty Thompson's picture
Kirsty Thompson
23rd Jul, 2018
Perfect! I added 85g of raisins and baked for around 11 mins. Didn't have any lemon but still tasted great. These will be a regular bake I'm sure.
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. :)


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.
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?
goodfoodteam's picture
13th Oct, 2016
Hi there,To make self-raising flour the proportions are 1 tsp baking powder to 110g of plain flour.  We suggest making up the amount you need (it might be easier to make 3 ½ times the above and have a bit left over for next time) and then follow the rest of the recipe as above. Hope that helps!


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.