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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beefertron's picture
29th Sep, 2016
I like this recipe - it works great for me. But... Step 4 of the procedure neglects to tell you - once you have cut them into individuals, and while you are brushing the egg on them, they need to be sitting on some loose flour, so you can pick them up easily to put them on the hot baking sheet, without distorting their shapes. Won't matter for the family, but when you are competing at the village show, they'll all need to be looking the same, and ideally round. Just saying...
7th Sep, 2016
Scones never work for me. I followed this recipe step by step exactly with all measurements correct and all steps exactly the same. I had to cook them exactly 10 more minutes. They did not rise, even after the baking powder and self raising flour. The inside tasted sour and uncooked, but if I had left them in the oven any longer, they would have burnt. It could be our oven but everything else seems to cook fine. Not sure what it is, scones just never work out.
29th Aug, 2016
This is best ever recipe for scones. I add 110g raisins and they are just perfect. Passed the recipe on a few times. Highly recommended.
18th Aug, 2016
Great recipe.I us buttermilk instead of milk and had to add a little extra liquid to get mix to combine. I started the temp at 160 and I did have to turn it down to finish cooking them. But as a chef I could see I needed to adjust according to type if oven. I added cherries to some if the mix and made apple cinnamon ones as well. Really yummy shame I can't post a pic here of them
beefertron's picture
29th Sep, 2016
I think you mean you started with the oven temp at 220/200, don't you? The '160' was to do with defrosting and re-heating.
7th Aug, 2016
I hadn't made scones for around 20 years (since I was a child) but I managed these. The lemon juice (though I used lime juice from a storecupboard bottle since that's what I had in) works great too - such a simple but smart tip! This recipe is easy to follow and brings out an astonishingly good result. Since discovering it earlier this year I used it twice and this will likely be my scone recipe for life now that I have discovered cooking again :)
22nd Jul, 2016
Easy, quick and perfect every time.
5th Jul, 2016
Well, I had the same problem with this that I have every time I make scones. Followed the instructions to the letter, and cooked them until they were golden brown on the outside. Seemed fine underneath, when I took them off the tray, but when I tried cutting them in half, they were soggy in the middle. And I had already cut down on the liquid. In the end, I gave them 20 minutes, and they were still a little undercooked in the middle, although crispy on the outside. No idea why this keeps happening, I consider myself to be a competent baker, so I don't know what the problem is.
7th Sep, 2016
The same thing happened to me today. Frustrating! Trying to find a scone recipe that actually works - maybe it really is my oven, however it cooks everything else just fine :/
9th Sep, 2016
I used to have the same problem, but I found that rolling out the dough thinner works quite well - I find 4cm to be excessive anyway, 2-3cm does nicely. If it's too thick, they'll be burnt on the outside and still raw in the middle. And I never use eggs, I even brush the tops with milk instead of wasting an egg. And I always bake on the top shelf of the oven, particularly important in a gas oven. Hope this helps, there's nothing better than freshly baked scones with a cuppa tea! :)


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!
7th Jun, 2015
Hi, I followed the recipe carefully but my scones have fallen over halfway through cooking:-( Could this be due to the oven not being hot enough? I'm using an aga so it won't be as high as 220. Any tips would be great thank you
24th Jul, 2015
It's probably the AGA: they are very inaccurate and may or may not be producing consistent heat.
6th Mar, 2015
Can someone rewrite this for me in American measurements please? I also don't know what caster sugar is. Your help will be greatly appreciated.
24th Jul, 2015
Hi Doral: Sure thing. I recommend you use weights anyway (gram/etc), but I've provided a rough translation below. 450F oven 2 and 4/5th cup self-raising flour JUST about 6 TBS butter 3/4th cup milk Caster sugar is just superfine sugar; DON'T use powdered sugar. If you can't find superfine sugar at your local markets, you can buy it on Amazon cheap enough.


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