Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

  • 1
  • 2
  • 3
  • 4
  • 5
(500 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
Save to My Good Food
Please sign in or register to save recipes.

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 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
ccynthia
4th Aug, 2012
5.05
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.
ladychef
31st Jul, 2012
5.05
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
tellygremlin
30th Jul, 2012
5.05
Simple, quick and makes some beautifully light scones.
cappsfamily
29th Jul, 2012
This is a great recipe - the best scone one I have tried- they are light and fluffy.
tinacol
26th Jul, 2012
No need to change anything, absolutely perfect recipe.
vaselinequeen
22nd Jul, 2012
5.05
Absolutely bang on the money. Not made scones since school and made a batch for my foodie auntie today who said they were better than hers! No alterations made. Fab-u-lous!
grogansdaughter
17th Jul, 2012
5.05
I have never been able to make scones! they turn out like biscuits flat and hard. But I have been on a mission to address this failure. Jane's recipe is great, so simple. My scones turned out HIGH, light and fluffy and the scent of vanilla whilst baking was quite heady. I have made cherry and sultana variations and family and friends now think I am a scone goddess!
conallkelly
14th Jul, 2012
Perfect with a bit of peanut butter and bananna!! Great recipie!
lyndsay001
9th Jul, 2012
5.05
Forgot to rate....
lyndsay001
9th Jul, 2012
5.05
So quick and easy - took 45 mins from start to tummy! Delicious with the sultanas.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.