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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14th Jul, 2016
Hello. Im also a competent baker and I found out that certain brands dont really work well with some recipes e.g oil when the recipe requires and/or the oven itself. Plus few tips as in its better room temperature eggs than cold ones. Hope you manage it eventually x
4th Jun, 2016
Tried for the first time today - foolproof recipe and turned out perfect! Will definitely make again :D
3rd Jun, 2016
Delicious !! Very easy
a bumble bee's picture
a bumble bee
1st Jun, 2016
these are the best scones! I used a little more sugar (because i have a hell of a sweet tooth!) and buttermilk instead of milk and lemon and these were so light and fluffy, delicious!
22nd May, 2016
Best scones recipe EVER, hands down. The squeeze of lemon just makes it. Mine took a little longer in a gas oven to cook but the end result is fantastic.
17th May, 2016
Can anybody suggest how much baking powder I should add if I use all purpose flour?
20th May, 2016
I believe you add 11/2 teaspoons of baking powder for each 8 ozs of flour to make it self raising, at least that's what I've been doing for years
17th May, 2016
I make scones all the time but I just use SR flour, butter and milk. When I roll out the dough I make sure it is at least 1/2 inch deep (Delia Smith tip) and then just brush the rounds with a little bit of milk. They are perfect every time, light, fluffy and well risen and, as there is no added sugar, they go well with either cheese or jam and cream. They are really good if, like me, you are diabetic. I also use fruit spread instead of jam.
17th May, 2016
Enjoyed by all.
17th May, 2016
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. visit : jual pintu besi


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.
23rd Feb, 2015
Can I use wholemeal self raising flour? Thank you
goodfoodteam's picture
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. 
6th Jan, 2015
When i made the cheesecake topping it was yellow, when it cooks does it turn white???
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?
17th Feb, 2014
Is it a rounded teaspoon or level teaspoon of baking powder?
goodfoodteam's picture
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.
23rd Aug, 2013
How do I save this to my binder? The facility seems to have disappeared with all the recipes I already saved.
goodfoodteam's picture
26th Sep, 2013
Hi there, Thanks for getting in touch and sorry it's taken some time for us to get back to you about your binder account. The function is now called My Good Food and login can be found on the green ribbon tab to the top right hand side of the page. Please email us on if you need any more help at all. Best wishes, BBC Good Food web team


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