Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

  • 1
  • 2
  • 3
  • 4
  • 5
(501 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
26th Sep, 2015
Great Scone, light, soft, delightful to eat. Easily can eaten with just butter and jam. Excellent recipe
27th Aug, 2015
Great scones. Here is a video explaining which order to assemble the cream and jam depending on your preference.
bonitarosa's picture
13th Aug, 2015
I've had hit and miss results with scones over the years. These are wonderful, so light and fluffy even in the wet dough stage. I made mine in the food processor. They took minutes. My children requested no sugar as we're cutting back and they were still delicious. Made 2 batches with and without sultanas.
28th Feb, 2016
How many grams of sultanas would you recommend using? Id like to try. Thanks in advance :)
13th Jul, 2015
Fantastic ! - I have just made these with my son - fab recipe easy to follow - My son made them and I have to say they were amazing - so light and fluffy, this is now the scone recipe we will always make in our house now ! Thank you :-)
6th Jul, 2015
I am new to making scones. I've never had real British scones, only ones from our local US market. That said, I have made 3 batches of scones and they taste fine but have a moist, cake like texture, unlike the firmer ones I have purchased locally. I am not sure if the ones I have made are the way they should be, and if not, do you have any idea what I may be doing incorrectyly? I would appreciate any help you may send my way.
24th Jul, 2015
also, make sure your butter is cold; you can chuck it in the freezer for 10 minutes, slice it quickly without handling too much, & throw the cubes in the food processor/hand mixing bowl.
24th Jul, 2015
Scones should be moist for sure! The American ones are kind of terrible. I had never had real scones until I went to Harney & Sons tea room in New York; it was an eye-opener. I've since found other places with real scones, but they are rare. It is possible that something has gone awry with your scones. You can definitely play with the liquids; there will be variations. You can also use a food processor which (if you have a washing machine) makes these a bit easier/quicker in my opinion. Just make sure to minimally process the dough.
13th Jul, 2015
home made scones should be nice and light and fluffy , shop bought are usually dense and not as nice in my opinion , if they taste good and you are pleased then don't change what you are doing x
29th Jun, 2015
My go-to scone recipe, I love it. They always rise and puff up like a proper scone should. The lemon juice is important to get that extra rise because it creates a 'buttermilk'/sour cream like mixture that reacts with the baking powder and creates more gas! Served with clotted cream and strawberry jam. Always compliments all-round!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.