Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(510 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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jdwillow26
2nd Jan, 2017
5.05
Tried this for first time today. Great success. Will definetly make again. Folowed the tip about making them but thinner than recipe states.
Jeanucks
11th Dec, 2016
5.05
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.
michaelhale
28th Oct, 2016
5.05
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
beefertron
29th Sep, 2016
5.05
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...
Henast
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.
gdmonty
29th Aug, 2016
5.05
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.
Angelsteff
18th Aug, 2016
5.05
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
beefertron
29th Sep, 2016
5.05
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.
Jamzi
7th Aug, 2016
5.05
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 :)
Razzle5
22nd Jul, 2016
5.05
Easy, quick and perfect every time.

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Doral
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.
streever
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.
Lunagal
16th Apr, 2015
From when I convert my British recipes now I live in the U.S., 1 cup of flour is equal to around 125g of flour, 3/4 stick of butter is 85g and 175ml is about 3/4 cup. Caster sugar is finer than granulated (but don't use powdered as a replacement) so when it absolutely needs to be castor sugar, I just whiz up some regular sugar in a mini processor. Hope that helps.
Linda_m
23rd Feb, 2015
Can I use wholemeal self raising flour? Thank you
goodfoodteam's picture
goodfoodteam
2nd Mar, 2015
Hi Linda_m we haven't tested this recipe using wholemeal self raising flour so cannot guarantee perfect results but can't see why it would be a problem. You may find you need slightly more milk though if you're using wholemeal. 
graceelias
6th Jan, 2015
When i made the cheesecake topping it was yellow, when it cooks does it turn white???
mariabryce
3rd Sep, 2014
Can I use 175ml of buttermilk in lieu of the milk and lemon juice or will I need a completely different ratio of ingredients altogether if I do that?
wenfierice
17th Feb, 2014
Is it a rounded teaspoon or level teaspoon of baking powder?
goodfoodteam's picture
goodfoodteam
28th Feb, 2014
Hi there, thanks for your question. For this recipe use a level tsp. In fact, unless otherwise stated in the ingredeints list, always use a level tsp.
merianne
23rd Aug, 2013
How do I save this to my binder? The facility seems to have disappeared with all the recipes I already saved.

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