Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(493 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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18th Aug, 2012
Absolutely delicious! Light and fluffy. I used baking fat as opposed to butter. Normally hate the stuff, but found some in the fridge so decided to use it! I doubled the recipe and put in 200g of sultanas which had been soaked in tea. My only critism would be they tasted a little salty to me but that is probably due to the salt content in the baking fat, and you probably don't need to double the quantity of salt when you double the recipe. My husband did not notice and thought they were fab. It should be noted that the dough was extremely sticky, but I was not tempted to add more flour, and they came out perfect.
16th Aug, 2012
I have made these 3 times, and each time they are terrible, they taste doughy, they are uncooked in the middle and don't smell all that appetising. I am using regular self raising flour, milk, butter, gluten free baking powder, and I have tried leaving them in the oven for longer, at 15 mins, 20 mins and even 25 mins, at which point they were crispy on the outside and still doughy inside. Yuck. Any advise would be appreciated- thank you. I notice that Delia Smith uses an egg in her recipe as well as buttermilk. I love scones and would like to make nice ones. Please help!
11th Aug, 2012
O M G! Absolutely lush! They turned out fantastic. Only thing i had to do was add about an extra spoon of flour and the dough was a bit wet, but then perfect!
11th Aug, 2012
The best scones I have ever made, so light and so easy to make. Will definitely make these again.
5th Aug, 2012
Made today for afternoon tea and I put the fruit in they were very good best I have made in a long time Will freeze some and try them tomorrow
5th Aug, 2012
no ticks for this, the recipe has far too much liquid to flour ratio, needed more like 500g flour, also takes far too long too cook not the suggested 10 mins. Traditionally scones are made using cold ingredients which this recipe goes against advising warming the milk, dont try and fix something that isnt broke, stick with a traditional recipe handed down from your mother.
4th Aug, 2012
The best scone receipe I have ever used, they cooked to perfection and tasted delicious... Will be baking these again as they are so quick to make.
31st Jul, 2012
i have made these and i must say they didn't last long in our house they were yummy and i am about to make some more but i must say i did add 50ml of buttermilk and 125ml milk instead of the lemon
30th Jul, 2012
Simple, quick and makes some beautifully light scones.
29th Jul, 2012
This is a great recipe - the best scone one I have tried- they are light and fluffy.


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