Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(501 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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indiahicks
4th Jun, 2016
5.05
Tried for the first time today - foolproof recipe and turned out perfect! Will definitely make again :D
beckyott
3rd Jun, 2016
5.05
Delicious !! Very easy
a bumble bee's picture
a bumble bee
1st Jun, 2016
these are the best scones! I used a little more sugar (because i have a hell of a sweet tooth!) and buttermilk instead of milk and lemon and these were so light and fluffy, delicious!
suzielass
22nd May, 2016
5.05
Best scones recipe EVER, hands down. The squeeze of lemon just makes it. Mine took a little longer in a gas oven to cook but the end result is fantastic.
antyharton
17th May, 2016
Can anybody suggest how much baking powder I should add if I use all purpose flour?
bowdenei
20th May, 2016
I believe you add 11/2 teaspoons of baking powder for each 8 ozs of flour to make it self raising, at least that's what I've been doing for years
bryonyann
17th May, 2016
I make scones all the time but I just use SR flour, butter and milk. When I roll out the dough I make sure it is at least 1/2 inch deep (Delia Smith tip) and then just brush the rounds with a little bit of milk. They are perfect every time, light, fluffy and well risen and, as there is no added sugar, they go well with either cheese or jam and cream. They are really good if, like me, you are diabetic. I also use fruit spread instead of jam.
donnerkebab
17th May, 2016
5.05
Enjoyed by all.
solideflex
17th May, 2016
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. visit : jual pintu besi
allielovetocook
1st May, 2016
5.05
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.

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