Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(505 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. 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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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.
lindalacy
5th Jul, 2012
I have made scones many times over the years, these were by far the best I have ever made. Great recipe
annaovery
1st Jul, 2012
5.05
Delicious light fluffy scones. I did it all in food processor - worked a treat! Much better than Nigella's recipe used last time!
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!

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