Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(513 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 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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5th Oct, 2012
Would like to give at least 6 stars but there are only 5 to click on. Very good fool-proof recipe.
4th Oct, 2012
Oops! Spellcheck somehow turned 'scone' to 'acne' in my previous comment! Definitely meant scone! And also forgot to rate it...5 stars!
4th Oct, 2012
Best recipe I have found. Really delicious and have made these many times.
3rd Oct, 2012
Simply the best acne recipe I've ever tried...and I've tried a few! The tips are also invaluable!
28th Sep, 2012
This is a good recipe, very quick and easy and tasted great. I had to cook them for a little longer 4 - 5 mins.
24th Sep, 2012
Last time I cooked scones was 12 years ago and this is most definitely a foolproof recipe. So delish!!
23rd Sep, 2012
Whoops, forgot to rate them!
23rd Sep, 2012
These are simply the best scones ever - dead easy and very light. I always add sultanas for a bit of variety and they never last longer than a couple of hours in our house! I used to make scones from my grandmas recipe but, sorry grandma, these are better - I think it must be the warm milk and the lemon juice because otherwise, everything else is the same! A winner every time.
14th Sep, 2012
10th Sep, 2012
I left out the vanilla extract and I used a whole lemon. Also had no egg so i glazed with milk. I did make a couple of them too deep so they were a bit uncooked in the middle but that was my fault for making it too thick :) The scones were perfect! Previously had a few failed attempts with other recipes but this one is great!


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