Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(520 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 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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Mellie7's picture
26th Jun, 2017
Made a batch of these today and whilst they were perfectly pleasant, although slightly dry, they're not outstanding. I like my scones to be really light and fluffy, and so I think I will stick to my mum's buttermilk scone recipe which uses different raising agents. I'd recommend rolling out the dough with a thickness a bit on the deep side for this recipe because in the oven (well mine anyway) they expand more horizontally rather than rising skywards, if that makes sense!
Pilar Cardiel
11th Jun, 2017
Thank you so much for this wonderful recipe! It is my husband's birthday today, so I prepared the clotted cream yesterday and baked the scones in the morning... They turned out just delicious! Together with strawberry jam was the perfect surprise for breakfast! Thank you for this!
Alison Donnelly
21st May, 2017
Fantastic! Best scone recipe I've ever used by a country mile. Followed it to the letter, including using a ruler for thickness and cutter! Makes fluffy, crumbly deep scones. If you've got a sweet tooth you may want to add an extra tbsp of sugar.
15th May, 2017
At last - a foolproof scone recipe! As with most other reviews, these are a great recipe and seem to work every time.
9th May, 2017
I made these with sour milk to use it up and they worked out just fine. However, they need 15 minutes to bake properly
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 !


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 Dec, 2015
Hi, i recently tried these scones but somewhere along the line i must of done something wrong as the mixture was completely wet after adding the ingredients and became more of a muffin batter mix. I did use margarine instead of butter and lactose free milk but everything else was the same as the recipe, what could of gone wrong?? Thanks
goodfoodteam's picture
14th Dec, 2015
Hello, if the margarine was a soft one this could make a difference to the texture. Scones require firm, chilled butter so that when you rub it into the flour the mixture looks dry like fine breadcrumbs. We don't think the type of milk used would have made any difference.
16th Nov, 2015
Hi, Does anyone know if 1 tsp in this recipe is 5ml? I see that there's an "imperial tsp" slightly larger than 5ml, but many recipes in bbcgoodfood use things like 3tsp / 15ml, so I'm a bit confused. If effectively 1tsp=5ml, is the "imperial tsp" of approx. 6ml still used at all? Best, Sergio
9th Mar, 2017
1 tsp = 5gs or 5 ml as there both the same really its just that mls is used to measure liquid and grams for dry foods.
15th Oct, 2015
These scones taste amazing and I've made them about 7 times but I just cannot get them to stay upright. They fall over every time. I'm using a fan oven and I don't twist the cutter and I get them on the baking sheet and in oven as soon as I can. Why is this happening to me? Thanks
9th Jul, 2015
Hi, I was wondering if I could replace self-raising flour with all purpose flour. Thanks!


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