Scones with jam & clotted cream on a plate

Classic scones with jam & clotted cream

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(638 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

    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

    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
    Eggs

    Egg

    egg

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

  • jam and clotted cream, to serve

Method

  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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Arentweallbusy's picture
Arentweallbusy
16th May, 2019
5.05
Love love loved these scones! They’re hands down the best scones I’ve ever had (and the only ones I ever made!). Followed the recipe exactly and they turned out beautifully!
Jonnycw
19th Apr, 2019
5.05
Best I have ever had and so easy to make.
Paula Storey's picture
Paula Storey
12th Apr, 2019
I've made these a few times, they taste gorgeous but seem a bit dry and crumbly - is the fat/milk ratio to flour enough??
flauffy
4th Apr, 2019
5.05
I halved this recipe as it was just for me and my husband and they turned out fantastically well! Actually made about three and a half scones as I only had a 6cm cutter. Also used half self raising and half plain flour but doubled the baking powder. These were so easy, used everyday store cupboard ingredients and were a great mid week pick me up!
miss.ym
1st Apr, 2019
5.05
best recipe for scone, everyone loves them..and i like that they have no bicarb of soda in them.
Richard Gatt's picture
Richard Gatt
30th Mar, 2019
Right. Who can prep these in 5 mins? I'd like to see a video!
Adam Cox's picture
Adam Cox
24th Mar, 2019
4.05
First time attempting scones! I bought bad cream and I stuffed up the pre heating(needed the timer on). Tasted great, a bit dry and broke apart too easy. Learning process!
shazza27
13th Mar, 2019
5.05
I’ve made a rod for my own back with this recipe, Mother in law has a standing order for a batch of them every week, then husband insists I make another batch for him ! Easy to follow recipe, they turn out perfectly every time. Think the key is the warm milk, and pre heated baking tray. Have not tried them with fruit as yet, as they are delicious plain with cream and jam.
melanie_booth
1st Mar, 2019
4.05
This recipe is really great! I’ve been using this to teach my catering students how to make scones. Couple of tips though: this recipe needs much more sugar, I would say 85g from practising a few times. Also, use a 6cm cutter- this makes roughly 12 scones. 5cm is too small for traditional scones. Also, a cheffy tip- when cutting out, make sure you don’t “twist” the cutter- otherwise you’re scones will rise uneven. Other than that this is a fab recipe!
Aaron Crawford's picture
Aaron Crawford
20th Feb, 2019
I really found these scones really quick and easy to make they are so fun to make with family and friends.

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Catherine Robertson's picture
Catherine Robertson
6th May, 2019
My scones are never brown. How do I make them brown up?
goodfoodteam's picture
goodfoodteam
7th May, 2019
Thanks for your question. To deepen the colour you can glaze the scones with beaten egg yolk rather than beaten whole egg in step 10.
TeePeeKay
29th Apr, 2018
5.05
The recipe says that it serves 8. How many scones make up one serving?
goodfoodteam's picture
goodfoodteam
30th Apr, 2018
Thank you for your question. This recipe makes 8 scones and there is one per serving.
Rachie_B
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
goodfoodteam
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.
Red69
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
goodfoodteam
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: https://www.bbcgoodfood.com/recipes/2045/cheese-and-marmite-scones
saschlet
12th Feb, 2017
5.05
Can you use white spelt flour as per the SR flour? Will I need extra baking powder?
goodfoodteam's picture
goodfoodteam
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.

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Lovetobake_x
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.
E11i0tth11114
19th Aug, 2017
5.05
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.
Manius592
10th Aug, 2017
5.05
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.
Deeanor
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.
Hannah_Needham
26th Jul, 2014
5.05
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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