Classic scones with jam & clotted cream

Classic scones with jam & clotted cream

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(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
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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. 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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19th Aug, 2017
This recipe made the best scones I've ever made! At first I thought that warming up the milk was odd, but it made the dough a lot easier to handle.
8th Aug, 2017
My first attempt at making scones using this recipe, quite pleased with the result, although could probably have done with a few more minutes in the oven, noted for next time, followed recipe to the letter and added raisins
janehumberstone's picture
6th Aug, 2017
Perfect results every time!
16th Jul, 2017
Made these today to take to my mum's to watch the men's tennis final. Absolutely delicious. Really good texture and flavour. This will be my new go to recipe for scones.
Mellie7's picture
26th Jun, 2017
Made a batch of these today and whilst they were perfectly pleasant, although slightly dry, they're not outstanding. I like my scones to be really light and fluffy, and so I think I will stick to my mum's buttermilk scone recipe which uses different raising agents. I'd recommend rolling out the dough with a thickness a bit on the deep side for this recipe because in the oven (well mine anyway) they expand more horizontally rather than rising skywards, if that makes sense!
Pilar Cardiel
11th Jun, 2017
Thank you so much for this wonderful recipe! It is my husband's birthday today, so I prepared the clotted cream yesterday and baked the scones in the morning... They turned out just delicious! Together with strawberry jam was the perfect surprise for breakfast! Thank you for this!
Alison Donnelly
21st May, 2017
Fantastic! Best scone recipe I've ever used by a country mile. Followed it to the letter, including using a ruler for thickness and cutter! Makes fluffy, crumbly deep scones. If you've got a sweet tooth you may want to add an extra tbsp of sugar.
15th May, 2017
At last - a foolproof scone recipe! As with most other reviews, these are a great recipe and seem to work every time.
9th May, 2017
I made these with sour milk to use it up and they worked out just fine. However, they need 15 minutes to bake properly
9th Apr, 2017
Best scone recipe going - fool proof recipe. First time ever making scones, came out perfect. Delicious, perfect texture. I managed to make a few more than 8 and they were just big enough!


12th Feb, 2017
Can you use white spelt flour as per the SR flour? Will I need extra baking powder?
goodfoodteam's picture
17th Feb, 2017
Thanks for your question. You can use white spelt flour as a substitute. You will need to add baking powder at a ratio of 1tsp per 110g. In this instance, just over 3 tsp is sufficient, plus the extra teaspoon that's included in the recipe.
Spoon and Heels's picture
Spoon and Heels
30th Sep, 2016
Where I live there is no self raising flour. So how much extra baking powder should I add?
goodfoodteam's picture
13th Oct, 2016
Hi there,To make self-raising flour the proportions are 1 tsp baking powder to 110g of plain flour.  We suggest making up the amount you need (it might be easier to make 3 ½ times the above and have a bit left over for next time) and then follow the rest of the recipe as above. Hope that helps!
Phoenix Rocks
15th Jun, 2016
Does the milk have to be full fat? Because I've been using semi skimmed and when I mix it with the lemon and the vanilla extract, it becomes lumpy and just generally disgusting.
31st Aug, 2016
Hi! Ive used this recipe a couple of times with semi skimmed milk, the only thing I think could be causing this would be too much lemon juice; a few few drops should be enough to sour the milk.
1st Mar, 2016
Do I need to grease the baking tray or line it before putting it in the oven to heat? Thanks
goodfoodteam's picture
28th Apr, 2016
No you don’t need to grease or flour the tray, just heat it in the oven as it is. The burst of heat helps the scones to rise.
15th Jan, 2016
Please clarify: using self-raising flour would mean *not* adding more baking powder & salt as specified in the recipe? Thank you!
16th Jan, 2016
Okay, replying to my own question: made my own SR flour, then proceeded with recipe exactly as noted. No problems whatsoever. Very nice vanilla-y flavor & not too sweet. Great crumb. I would recommend following the advice in the tips & definitely sticking to the notes--especially working the butter into the flour. Although it took way longer than five minutes prep, that's because it was the first time. Get your mise-en-place & from there it is quite easy.


19th Aug, 2017
I needed to add a splash of milk to the dough because it was falling apart on the chopping board. What I did was gather everything I could together on the board, made a little dip in the dough ball, added milk and kneaded it into the rest of the dough.
10th Aug, 2017
I made the scones and like other posters noted that a little longer in the oven is advisable, as the insides were slightly chewy and too soft on the first batch. I also added raw coconut finely chopped into the last batch I made (got the coconut for 5p in the reduced section of the supermarket) and this turned out really well! I added it in at the same time as the sugar.
1st Nov, 2015
The best tip that I have had for scones was from a top TV chef. Heat the cooking tray in the oven for 10 mins before adding the scones, helps them rise beautifully.
26th Jul, 2014
This is an absolutely fantastic recipe for amazing tasting scones. The only thing I would add is that I usually end up leaving them in the oven for a little longer, maybe 15 mins rather than 10. It just gives them an all round lovely golden colour and the bottoms are nice a brown.