Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(513 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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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!
1st Jun, 2015
Reliable recipe, I was pleased with the way mine turned out. The dough was a little dry the first time I did them, so I added a smidgen more milk the second time which worked better. Also did one batch with normal caster sugar, and one with xylitol as a substitute - both worked equally well - guests couldn't tell the difference.
18th May, 2015
Wow! This scones are a hit! I've attempted to make scones over the years and they've turned out like biscuits. These are brilliant; rise well, tasty and moist. My search for the fail-safe scone recipe is over...
9th May, 2015
These scones were possibly the best plain scones I've ever made! Didn't use the lemon juice and they turned out just fine. I also found that they are just as good bite-size, I used a 4cm cutter, and I made 21 of the little buggers?! Would recommend to anyone looking to make scones, amateur or pro!
5th May, 2015
Best scone recipe ever, turned out lovely and golden and rose served warm from the oven but keep well in an airtight container for a few days
21st Apr, 2015
Can I bake these tonight, for work tomorrow? Will they keep overnight?... Seems like they're best on the day they're baked... Thanks


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