Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(513 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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combemarshal
10th Nov, 2012
Made these so many times and they only last a few minutes!
girlslovebaking
2nd Nov, 2012
5.05
Love these scones , store cupboard ingredients with Fab results
brocon
1st Nov, 2012
5.05
I have made these a few times and they have always turned out well. I have found that they need longer than the 10 minutes recommended, The last time I have added fresh blueberries and they were excellent, I added them before adding the milk, they looked good and my husband loved them.
brockencakes
27th Oct, 2012
The Great British Bake Off has inspired me to get baking ... so I've started with something simple. I've tried making scones in the past and they've been more like rock cakes. This recipe is brill .. beautiful light tasty scones. Thank you
tinacol
27th Oct, 2012
So easy, so quick, so gorgeous.
joolesberkshire
24th Oct, 2012
3 times the recipe makes 36 scones (5cm rounds, 4cm thick)
fionad73
14th Oct, 2012
5.05
Fantastic and so easy to make! Had to double the recipe as there wasn't enough for my greedy husband and son the last time I made these :)
kirkby1012
13th Oct, 2012
5.05
Really easy recipe, ready in no time, reliable and tasty result!
fairystar
13th Oct, 2012
5.05
Wonderful recipe. Worked perfectly. We are sugar free so added a sprinkle of sultanas for sweetness and 2 tbsp stevia and tastes delicious, rose well and family loved them.... thanks
wee-shelly
7th Oct, 2012
5.05
Loved these scones and the recipe was very easy to follow which was good fo me as I havent baked scones for 20 years! :o. They were slightly raw so next time Im going to increase oven time. :)

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