Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(497 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 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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pollyhibb
30th Jun, 2012
5.05
Never made scone before but I was impressed with my own skills! They came out looking the business and tasted delish warm out the oven when I had a sneeky try before handing them out to my family. So easy that I can see me making batches of these in the morning for a weekend brunch
happi_days
29th Jun, 2012
5.05
Fab recipe great everytime, just tried with dried cranberries and a grating of nutmeg... delicious!!
angeladickson
27th Jun, 2012
Brilliant and easy, make them all the time.I added raisins to make them sweet !! might add cherries next time.
carolynruth
26th Jun, 2012
5.05
So easy, so tasty! Will always use this recipe!
biba02
22nd Jun, 2012
This is the first time I baked scones just to use up some leftover cream. They were lovely and light unlike the ones you buy in the supermarket.
janepearson
21st Jun, 2012
5.05
Best scones I have ever made! Quick, easy and perfect result!
deirdrejeff
17th Jun, 2012
5.05
So easy to make, turned out beautifully, I added sultanas soaked in orange juice for an hour so they plumped up nicely. Didn't have s/r flour so used plain and added 5 tsp baking powder, worked well. Hit with the kids, so a regular Sunday night treat tea I reckon!
dianecrtr4
17th Jun, 2012
5.05
Easy to do and they tasted as good as they looked and the afternoon tea I had done them for were very impressed.
rosiro68
16th Jun, 2012
I'm just about to pop them in the oven and it says "then carefully place onto the hot baking tray." Is this right? It say to pre-heat baking tray..Is it a typo? I'm thinking it may get messy adding dough to hot tray. So I'll just put them in the oven and hope for the best. Looking forward to trying them as very positive comments.
soosiemac
16th Jun, 2012
5.05
Top recipe, works every single time. I was a bit bothered by the way the milk curdled when I added the lemon juice, but it seems to be the key to the recipe. Excellent. I've passed this on to several friends.

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