Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(489 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. 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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1st Jun, 2012
Beautiful light scones, recipe actually makes more like 10/11 Really simple to make, taste delicious. I just made 230 for our jubilee party!
1st Jun, 2012
My scones used to taste like rock cakes until I found this recipe- I often make large batches for the village fete but prefer them fresh on the day, so to save time I make the dry mix a couple of days in advance and pop it in the fridge till required- then just add milk and bake. My extra tip is to wrap them in a clean tea towel when they come out of the oven- these keeps them moist till required
25th May, 2012
I have been trying to make scones for ages! I found the perfect recipe now! My husband was amazed and found them better than the one at the supermarket! I cannot wait to teach my niece to make them!
15th May, 2012
This was soooooooooooooooooooo easy. Turned out really well. I will be making them again but think I might add a little less vanilla as I find the taste a little too strong
stephaniepebrocq's picture
13th May, 2012
Baked these scones this afternoon, I don't know if they tasted as they should but they were good. They didn't rise much though, maybe because of my cheap baking powder! Also I didn't really know how to cut them...
7th May, 2012
Absolutely wonderful recipie, the scones are light and fluffy and taste delicious. Have even converted my hubby to liking scones wit these. Very easy to make with general store cupboard ingredients. Look forward to making these again.
6th May, 2012
I am really pleased, i've never cooked scones before and they have turned out perfect!
5th May, 2012
Amazing recipe, works everytime and so easy and quick to make! They are great with clotted cream and strawberry jam!
3rd May, 2012
First time I made scones (different recipe) they came out like large biscuits. This recipe allowed me to turn them out perfectly. My wife even gave them the seal of approval.
2nd May, 2012
These work everytime and I have had trouble finding a recipe that does!! I think there is too much vanilla though so I cut it down to a few drops and I also leave out the sugar sometimes as I think that some jam adds enough sweetness, but that's just personal preference.


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