Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(489 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. 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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9th Apr, 2017
Best scone recipe going - fool proof recipe. First time ever making scones, came out perfect. Delicious, perfect texture. I managed to make a few more than 8 and they were just big enough!
8th Apr, 2017
Best ever scones!!! Followed exactly as it is, added some raisins. quick and easy to make. Very light and creamy taste. Different from store bought scones, this is so much better. they're still good after 3 days! just reheat them in microwave for 13 secs. It freezes well too. Thank you for this recipe!
12th Feb, 2017
I used some leftover buttermilk (about 100ml) plus some milk (about 80ml) and it was a bit wet. Fixed by adding ample flour when kneading/shaping. Added about 120g of raisins/currants. Currants worked better! All done in food processor with kneading blade. Easy! Cooked while oven was being used for sth else at 180 then upped to 200 for last 5-8 mins. Needed a bit longer than suggested. Were light and fluffy and scrummy! Will try next time with white spelt flour and see how that goes!
11th Feb, 2017
Made this recipient for the third time today- didn't rise at all! used a food processor- bought self-rising flour(it was cold), cut quite thin- now I see that was a mistake- made the last 4 in my kitchen aid toaster convection oven. In my large oven I baked at 425 for 15 minutes- in toaster over they baked beautifully at 400 in 10 minutes(but still didn't rise)- besides cutting thicker any ideas how to get them to rise- just bought fresh baking powder and used lemon juice in the milk- is 2% milk ok??
8th Feb, 2017
Made these this evening for the first time, absolutely delicious, light texture and crumbly. Added sultanas to half of the batch, think these will be scon very soon! ! Best scone recipe ever !
21st Jan, 2017
Loved these. I didn't have any lemon juice but they still rose really well and were delicious. These will be my go to recipe from now on.
19th Jan, 2017
This is a great recipe, very quick and easy, my friends and family absolutely love these scones.
2nd Jan, 2017
Tried this for first time today. Great success. Will definetly make again. Folowed the tip about making them but thinner than recipe states.
11th Dec, 2016
Made these today with my granddaughter. Had to cook them for a further 6 minutes and could probably have done with another few minutes. Next time I will roll out more as 4cm was a little too thick, otherwise, very tasty and will be making them again.
28th Oct, 2016
I work from home no great chef but like a cuppa and a scone... tried various recipes for scones but this is the best so far. Followed the recipe absolutely apart from 1.used 100grams of bertollii olive oil spread not 85grams of buttet 2. rolled out dough to 2 to 3 cm.. I considered 4cm way to thick to cook properly... the lemon juice is great tip.. gets the baking powder working straight away and the dough was a soft pillow before I had finished cutting......... when baked at 200degrees in fan oven for 10 mins they came out light cooked and when cooled snd cut were fantastically fluffy inside... perfect.... I need help with the cutting... odd shapes... but who cares.... lovely with a cuppa!


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!
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.
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.
1st Mar, 2016
Do I need to grease the baking tray or line it before putting it in the oven to heat? Thanks
goodfoodteam's picture
28th Apr, 2016
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.
15th Jan, 2016
Please clarify: using self-raising flour would mean *not* adding more baking powder & salt as specified in the recipe? Thank you!
16th Jan, 2016
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.


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.