Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(500 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. 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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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!
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.


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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