Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(520 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 tin 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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7th Aug, 2016
I hadn't made scones for around 20 years (since I was a child) but I managed these. The lemon juice (though I used lime juice from a storecupboard bottle since that's what I had in) works great too - such a simple but smart tip! This recipe is easy to follow and brings out an astonishingly good result. Since discovering it earlier this year I used it twice and this will likely be my scone recipe for life now that I have discovered cooking again :)
22nd Jul, 2016
Easy, quick and perfect every time.
5th Jul, 2016
Well, I had the same problem with this that I have every time I make scones. Followed the instructions to the letter, and cooked them until they were golden brown on the outside. Seemed fine underneath, when I took them off the tray, but when I tried cutting them in half, they were soggy in the middle. And I had already cut down on the liquid. In the end, I gave them 20 minutes, and they were still a little undercooked in the middle, although crispy on the outside. No idea why this keeps happening, I consider myself to be a competent baker, so I don't know what the problem is.
7th Sep, 2016
The same thing happened to me today. Frustrating! Trying to find a scone recipe that actually works - maybe it really is my oven, however it cooks everything else just fine :/
9th Sep, 2016
I used to have the same problem, but I found that rolling out the dough thinner works quite well - I find 4cm to be excessive anyway, 2-3cm does nicely. If it's too thick, they'll be burnt on the outside and still raw in the middle. And I never use eggs, I even brush the tops with milk instead of wasting an egg. And I always bake on the top shelf of the oven, particularly important in a gas oven. Hope this helps, there's nothing better than freshly baked scones with a cuppa tea! :)
14th Jul, 2016
Hello. Im also a competent baker and I found out that certain brands dont really work well with some recipes e.g oil when the recipe requires and/or the oven itself. Plus few tips as in its better room temperature eggs than cold ones. Hope you manage it eventually x
4th Jun, 2016
Tried for the first time today - foolproof recipe and turned out perfect! Will definitely make again :D
3rd Jun, 2016
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!
22nd May, 2016
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.


goodfoodteam's picture
28th Feb, 2014
Hi there, thanks for your question. For this recipe use a level tsp. In fact, unless otherwise stated in the ingredeints list, always use a level tsp.
23rd Aug, 2013
How do I save this to my binder? The facility seems to have disappeared with all the recipes I already saved.
goodfoodteam's picture
26th Sep, 2013
Hi there, Thanks for getting in touch and sorry it's taken some time for us to get back to you about your binder account. The function is now called My Good Food and login can be found on the green ribbon tab to the top right hand side of the page. Please email us on if you need any more help at all. Best wishes, BBC Good Food web team


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