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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catmac80's picture
6th Sep, 2012
Amazing! My second attempt at making scones, These are so nice and tasty. They rose really well and were lovely and fluffy. I will definitely make these again. Thanks very much :-)
2nd Sep, 2012
Made these, for the first time, this morning for a tea party. Trusting the readers comments I made 4 times the amount. Also had to use jam jar as cutter. Astonishing results.Risen to perfection. Look and taste wonderful.
1st Sep, 2012
I have never made scones before so thought I'd give these a try! Made for my parents visit today & they were perfect!! Added the sultanas & cooked for 15mins & they were just amazing! Will defo be making these again :-)
29th Aug, 2012
Incredible! These scones are DIVINE!
27th Aug, 2012
This is a great recipe, so easy to make! Don't worry that the scones themselves are not very sweet as this is what a good layer of jam is for topped with a nice dollop of whipped cream! Will definitely be making these again!
27th Aug, 2012
These are the lightest bouncy scones I've ever made. Thank you for sharing the recipe. Col & Rich
26th Aug, 2012
I've just baked several batches and can honestly say they are the best scones I've ever made. Really simple and each batch came out of the oven perfect.
25th Aug, 2012
Super easy to make, turned out brilliantly. Were a little smaller than I would have liked generally but for an afternoon tea with lots of food, they were perfect. Will definitely use this recipe again.
24th Aug, 2012
Just made this for my family. Awesome! I added a couple of drops of orange extract instead of lemon juice. It gave mine a lovely flavour without being overpowering on the citrus taste. I did have to bake mine for a little more than 10 minutes though... not sure why?! I recommend you plan to make that one extra so you can cut it at the end of baking. This will let you know how much longer the scones will need in the oven.
19th Aug, 2012
My two and a half year old loves to make these. We make a batch every couple of weeks. Very easy and tasty recipe.


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