Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(504 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. 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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21st Jun, 2012
Best scones I have ever made! Quick, easy and perfect result!
17th Jun, 2012
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!
17th Jun, 2012
Easy to do and they tasted as good as they looked and the afternoon tea I had done them for were very impressed.
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.
16th Jun, 2012
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.
14th Jun, 2012
I followed the recipe exactly and the results were wonderful. I have made these twice and will definitely be using the recipe from now on. Simple to make and delicious to eat!
10th Jun, 2012
I've been trying many different scone recipes recently and this is the best.
9th Jun, 2012
Well I have never managed to make scones rise before and have tried so many times. This Recipe is amazing, the scones were light and tasted so nice and they rose too. I did keep to using 3 medium eggs instead of 4 as suggested by some of the above comments. One very happy baker and very happy children and husband, didnt last very long, the scones that is :D
8th Jun, 2012
Just wondered why no egg every other scone recipe states egg, must admit not tried them yet but will have a go this afternoon
8th Jun, 2012
I made these and these were a resounding sucess, the scones rose very well . We ate them warm with butter very scrummy ! Also with clotted cream and jam also scrummy ! Just what we needed on the wet Bank holiday Tuesday !Taking recipe into work to cook as i work in a kitchen .


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