Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(496 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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wintervixen
3rd Jun, 2012
5.05
This was my first time making scones. The recipe was so easy to follow and very tasty. I cut the scones using animal cutters to make fun shapes for my son. Yum!
silmarillion
3rd Jun, 2012
5.05
My first batch of scones ever - they were perfect! I forgot to glaze them with egg, but I kept an eye on them and they came out perfect. They took about 15 minutes, not 10. I put them on a rack and covered them with a tea towel to cool them slowly. My biggest problem was that my entire town had sold out of clotted cream (Jubilee weekend)! Served them with whipped double instead and they were lovely. Very easy to make.
Pynner
3rd Jun, 2012
5.05
Made these for a Jubilee Tea party they were lovely - rose well and had a good texture. I am making another batch today for my family.
marshallalison
2nd Jun, 2012
2.05
I feel like a failure after reading all these positive comments. I've just made these scones for a jubilee street party tomorrow and they all rose and toppled over, so they're a funny shape. They're also squishy inside even though I left them in for longer than the recipe said. I have thought my oven temperature was out recently, so I bought a thermometer, otherwise I would have blamed that. Anyway, maybe a trip down Asda is called for in the morning to save being mocked by the neighbours.
marshallalison
2nd Jun, 2012
2.05
I feel like a failure after reading all these positive comments. I've just made these scones for a jubilee street party tomorrow and they all rose and toppled over, so they're a funny shape. They're also squishy inside even though I left them in for longer than the recipe said. I have thought my oven temperature was out recently, so I bought a thermometer, otherwise I would have blamed that. Anyway, maybe a trip down Asda is called for in the morning to save being mocked by the neighbours.
kaytea
1st Jun, 2012
5.05
Beautiful light scones, recipe actually makes more like 10/11 Really simple to make, taste delicious. I just made 230 for our jubilee party!
gardeners
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
kaykade1978
25th May, 2012
5.05
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!
amandapepper
15th May, 2012
5.05
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
stephaniepebrocq
13th May, 2012
5.05
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...

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