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 May, 2016
When I told my teenager that the Scones were ready, she appeared from her room in seconds! .. never seen her move so fast LOL. I used Buttermilk as I had it in the fridge and then used a splash of extra milk. Once cut out I put the egg wash on the top and then popped the scones in the fridge for 20 mins or so (apparently helps with a nice straight rise and helps the baking powder to work). A bit more egg wash just before popping on the heated baking tray and the result was beautifully risen, golden scones that were light as air. Gorgeous. Can't wait to try this recipe again but add some fruit next time.
14th Apr, 2016
Lovely light scone. At last! I've been trying to make a good scone for years and have finally achieved it with this recipe. Made them for MacMillan Coffee Morning and was asked for recipe from all of my friends. Thank you. Hidayat M Jasa SEO | Resep Donat Kentang
Bangla Recipe
27th Mar, 2016
this is good for breakfast ...
19th Mar, 2016
Made these today with my daughter. The recipe was easy for her to follow and they made lovely fluffy scones that I know will be gone by tomorrow. They turned out well even though I only had a small amount of self raising flour so had to make them with mostly plain (I just added an extra half tsp of baking powder).
28th Feb, 2016
So easy to make and delicious too. I will be making more of these for sure :).
14th Feb, 2016
Brilliant recipe, makes lovely fluffy risen scones every time. Delicious!
16th Jan, 2016
The texture of these was wonderful (made in kitchenaid) but they left a strong 'bicarb' aftertaste which was a shame
26th Dec, 2015
Perfect! I'd never made scones before, followed this recipe for a 92 year old neighbour who declared they were the best she had ever eaten! Clearly she was exaggerating, but she did enjoy them very much.
6th Dec, 2015
Best scone recipe ever - never fails to please
27th Oct, 2015
These are the best scones I have ever made, hands down ... and I used margarine and left out the sugar by mistake! Which I will do every time from now on! I didn't glaze with an egg either, as it's a waste of an egg to me. I used loads of strawberry jam and couldn't be happier with the taste, really outstanding. Thank you!


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