Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(514 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. 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.

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Comments, questions and tips

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Panyoess
12th Dec, 2017
I was really looking forward to trying these but disappointment yet again! I’m sure it isn’t the recipe as there are so many positive comments. Has anyone else tried these using a gas oven (my nemesis)? I had to leave them in for an extra 10mins, lovely and brown on the outside but raw inside even after 20 minutes! Any advice please?
Dabdab
24th Oct, 2017
5.05
Having tried a dozen different recipes over many many years, and all the tips going without much success, I was delighted that this recipe turned out great. I brushed tops with a little milk and gave them an extra 3 minutes. The result was 8 large well risen scones which were light and not at all dry. Hubby is a scone/cream tea fan and gave them the thumbs up. I will now stick with this recipe as my tried and tested! Thank you.
weluv2cook
23rd Oct, 2017
5.05
These were lovely and such an easy recipe we will use this recipe all the time we will never use any other.
Gracie-joy
24th Sep, 2017
5.05
Absolutely the easiest scones that I have ever made + the most delicious. They also freeze perfectly. I can't ever see myself using another scone recipe!!
Frankie Bee
31st Aug, 2017
5.05
Brilliant recipe and method. I veganised it (wholebean soya milk and margarine) and I used apple cider vinegar instead of lemon juice (does the same thing). The scones were perfect. My other scone attempts have been disasters.
Lovetobake_x
29th Aug, 2017
These scones turned out very nice, moist and tasty.
E11i0tth11114
19th Aug, 2017
5.05
This recipe made the best scones I've ever made! At first I thought that warming up the milk was odd, but it made the dough a lot easier to handle.
Petrolhead75
8th Aug, 2017
3.8
My first attempt at making scones using this recipe, quite pleased with the result, although could probably have done with a few more minutes in the oven, noted for next time, followed recipe to the letter and added raisins
janehumberstone's picture
janehumberstone
6th Aug, 2017
5.05
Perfect results every time!
lindamas
16th Jul, 2017
Made these today to take to my mum's to watch the men's tennis final. Absolutely delicious. Really good texture and flavour. This will be my new go to recipe for scones.

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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.
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
goodfoodteam
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!
Phoenix Rocks
15th Jun, 2016
Does the milk have to be full fat? Because I've been using semi skimmed and when I mix it with the lemon and the vanilla extract, it becomes lumpy and just generally disgusting.
ateenwhobakes
31st Aug, 2016
Hi! Ive used this recipe a couple of times with semi skimmed milk, the only thing I think could be causing this would be too much lemon juice; a few few drops should be enough to sour the milk.

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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.