Scones with jam & clotted cream on a plate

Classic scones with jam & clotted cream

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(1023 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


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 3 tbsp caster sugar
  • 175ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 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.

  2. Tip 350g self-raising flour into a large bowl with ¼ tsp salt and 1 tsp baking powder, then mix.

  3. Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs then stir in 3 tbsp caster sugar.

  4. Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.

  5. Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment.

  6. Put a baking sheet in the oven.

  7. 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.

  8. 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.

  9. 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.

  10. Brush the tops with a beaten egg, then carefully place onto the hot baking tray.

  11. 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. 

  12. 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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29th Jul, 2020
My best scones ever
Jod880's picture
26th Jul, 2020
I've used this recipe for ages and it's the best! Makes perfect scones every time. I use buttermilk instead when I can get it and I often double or even treble the quantities to make bigger batches, delicious :)
25th Jul, 2020
Best and easiest scones I’ve ever made
Sophie Ashton's picture
Sophie Ashton
24th Jul, 2020
I've been using this recipe for a couple of years now and it's perfect every time! Amazing flavour and they're really simple to make. Although they have NEVER taken 10mins to cook, it's always more like 20-25, but that is probably my oven! Nevertheless they are always delicious!
Jod880's picture
26th Jul, 2020
I agree about the timing, mine always take longer than 10 minutes as well!
22nd Jul, 2020
I’ve tried loads of different scone recipes during lockdown, and these have been the best of them all, so light and look like proper scones. I could only eek out 6 not 8. But it’s the recipe I will be using in future
Anne Boadi's picture
Anne Boadi
12th Jul, 2020
Excellent recipe! The scones tasted amazing :) They didn't quite make 8 scones but that's okay, you can just double the ingredients.
Cherry Macknay's picture
Cherry Macknay
7th Jul, 2020
These are the nicest scones I have ever tasted. I can’t believe I made them! Thank you for such a lovely recipe.
Lauren Jones's picture
Lauren Jones
6th Jul, 2020
These turned out great! Such an easy recipe with a fantastic output!
6th Jul, 2020
The very best scones ever. Followed the recipe to the letter and they turned out perfectly


1st Aug, 2020
can you tell the difference after they have been frozen or do they taste better when fresh?
Jo Howell
7th Jul, 2020
Great recipe but mine are lop sided - I didn't twist just pushed down on the cutter - any suggestions? They still taste great!
lulu_grimes's picture
9th Jul, 2020
Hi, Is it possible that there is a small burr of metal on the inside of your cutter? Or a join? the only reason for them being lop sided is that the dough is smoothed together by the cutter. Next time try dipping the cutter in flour before each cut. I hope this helps, Lulu
27th Jun, 2020
If I wanted to add fresh fruit to this recipe (e.g. apple or cherries) how much would you recommend and when should I add it? Would the recipe need adjusting as well?
lulu_grimes's picture
1st Jul, 2020
Hi, You can add fruit to scones but you need to bear in mind that fruit can be quite wet so you may need to adjust the liquid. The recipe below has a method for adding apple. Lulu
17th May, 2020
Can someone help me triple this recipe I've been struggling to do so for the past week already. I'm used to cups and spoons all these grams and mls are confusing me. Please help.
lulu_grimes's picture
20th May, 2020
Hi, You might find it easier to make the recipe 3 times rather than tripling it, scaling up doesn't always work well and with scones it's important not to overwork the dough. 1kilo + 50g flour 3/4 tsp salt 3 tsp baking powder 255g butter 9 tbsp caster sugar 525ml milk 3 tsp vanilla You probably only need 2 eggs to glaze and 1 lemon for the juice. I hope this helps, Lulu
26th Apr, 2020
do i need lemon juice is it essential?
Esther_Deputyfoodeditor's picture
28th Apr, 2020
Hey, Esther from the food team here! The acid in the lemon juice helps give the scones a light and fluffy texture. if you don't have lemon juice you could use the same quantity of white wine vinegar. Alternatively make them just with the milk, be aware the texture may alter slightly! Thanks for your question!
Carole Pluckrose's picture
Carole Pluckrose
6th Sep, 2019
Can I use natural Greek yoghurt instead of milk and lemon juice?


2nd Jul, 2020
You must heat the oven up first if you want these to be perfectly baked
a1tam0nt's picture
25th May, 2020
I accidentally forgot to put sugar in one batch of these when I was making them and they still turned out pretty OK—handy to know if you're on a low-sugar diet or enjoy a scone or two while trying to shift some weight.
1st May, 2020
Needed 17 minutes in oven. Was delicious
Ching Yee Goh's picture
Ching Yee Goh
26th Apr, 2020
A food processor can be used to rub the butter in and achieve bread crumbs texture in less than 10s. Didn’t have a scone cutter so I used a glass instead, worked fine :) Also halving the recipe I made 5 scones (bout 6cm wide, 3cm height)
Nabila Nosheen's picture
Nabila Nosheen
10th Apr, 2020
Rolling to four centimetres gives you very large scones and you end up with fewer scones as a result. I would roll to 2.5 or 3cm. I also added extra milk and left them in the oven longer.
11th Jul, 2019
If, like me, you live somewhere where self-raising flour isn't available, just use plain ( I use spelt flour ) and 4 level teaspoons of baking powder (that includes the one in the recipe). The dough sometimes needs a bit more milk with spelt flour but they rise well and are delicious.
29th Aug, 2017
I recommend leaving them in the oven for a bit longer to get the best possible scones and I had to add some milk to the dough because it was a bit dry at the bottom.
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.


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