Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(495 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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24th Jul, 2015
They will taste MUCH better fresh baked. You can make the dough & cut them & then freeze them, and they'll probably bake pretty similar to the current recipe. I haven't done it/don't know for sure, but I think you could just throw them in the oven & leave them for an extra 5 minutes to cook them through.
19th Apr, 2015
Delicious - really quick and easy too - 5 - 10 minutes to prepare and 10 mins in the oven. They come out very light indeed with crispy bits in all the right places. Lovely. No need to buy scones ever again! Would be lovely with some sultanas chucked in.
13th Jul, 2015
we did ours with sultanas and they are amazing
19th Apr, 2015
I would not recommend eating these scones if your on a calorie control diet as the nutrients as they are very high in calories (nutrients).
robets746d's picture
26th Mar, 2015
My very first successful batch of scones! Very light- far superior to any shop bought scones I have had.
Frantic Flapjack
17th Mar, 2015
Very good scone recipe and extremely quick to make. So much better than shop bought.
jayneboos's picture
14th Mar, 2015
just made my second batch ,and put in glace' cherries with 25g of dried sweetened coconut soooo yummy love this quick and easy recipe, will keep this recipe for sure ;-)
jayneboos's picture
14th Mar, 2015
yummy yum just made them so quick and easy, going to make another batch only this time going to add some glace' cherries yummm ;-)
21st Jan, 2015
Good recipe. Made a savoury version by adding a tsp wholegrain mustard, thyme and some grated cheese. Left in oven for fifteen minutes, perfect!
18th Jan, 2015
I had never made scones before but tried this recipe and will never use another! I have used it multiple times and it always works well, I always get compliments too!


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