Scones with jam & clotted cream on a plate

Classic scones with jam & clotted cream

  • 1
  • 2
  • 3
  • 4
  • 5
(744 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 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Feb, 2020
First time making scones and they turned out beautifully. My nan even commented how lovely they smelt as she walked into the house whilst I was making them.
BMurray1988's picture
12th Feb, 2020
These are absolutely delicious. Thank you for sharing this amazing recipe.
11th Feb, 2020
I added orange juice, grated zest and cranberry’s as fruit option to these scones, mix was very wet, needed more flour, unsure about amounts and needed to be baked for double the time, think I will try the basic recipe.
2nd Feb, 2020
Ok, stop searching on the web...these are amazing, I decided to make these an hour before guest arrive promising them cream tea and Prosecco on a rainy Sunday afternoon, ( gulp) they were perfect. I made three batches in a row, one batch with sultanas. So good and don’t forget, cream then jam #devon
24th Jan, 2020
This recipe is absolutely perfect. I've made these scones countless times and have had to pass on the recipe to multiple friends. Delicious and easy to make.
tnt rose's picture
tnt rose
14th Dec, 2019
Easy recipe and so easy to follow . First time making scones turned out lush. I didn't add the lemon juice had no lemons still turned out just perfect.
Anne Byrne's picture
Anne Byrne
16th Nov, 2019
My first time to make scones since the rock hard yokes I made in school. I avoid them in cafes for the same reason. Also they nearly always taste of bicarbonate. So I was delighted with this recipe, they were really light, tasty and fresh with no sour bicarbonate tang. I used buttermilk instead of the milk /lemon combo, and it worked great too.
11th Nov, 2019
These were ok. Not sure how how lots found them crumbly. My dough was really wet so had to add a couple more handfuls of flour! Maybe that’s why they tasted like digestive biscuits!!
21st Sep, 2019
Easy to make, and they look impressive. But I'm not totally sure about them, they are almost too light and fluffy, and not quite short enough to be like a good old fashioned scone. I think maybe there is too much baking powder, and the vanilla adds to the cake like taste. I'm going to go back to my original recipe with no baking powder, and leave out the vanilla.
danmanxz's picture
19th Sep, 2019
yeye wagwon everyone they acc tasted banging you dunknow


Carole Pluckrose's picture
Carole Pluckrose
6th Sep, 2019
Can I use natural Greek yoghurt instead of milk and lemon juice?
goodfoodteam's picture
9th Sep, 2019
Thanks for your question. We would not recommend substituting with Greek yogurt as this will change the fat and acidity in the recipe leading to differing results.
8th Jun, 2019
can you put raisins in them?
goodfoodteam's picture
8th Jun, 2019
Thanks for your question. Yes, you can add a handful of raisins or sultanas in step 7.
19th May, 2019
I need make these for birthday tea on tues but I’m working all day. If I make the mixture the night before and refrigerate, will they still rise? Or shalll I bake them today, freeze and refresh on the day. Keen they taste as fresh as possible to impress!
Catherine Robertson's picture
Catherine Robertson
6th May, 2019
My scones are never brown. How do I make them brown up?
goodfoodteam's picture
7th May, 2019
Thanks for your question. To deepen the colour you can glaze the scones with beaten egg yolk rather than beaten whole egg in step 10.
29th Apr, 2018
The recipe says that it serves 8. How many scones make up one serving?
goodfoodteam's picture
30th Apr, 2018
Thank you for your question. This recipe makes 8 scones and there is one per serving.
15th Dec, 2017
Morning, I use this site faithfully for most of my first time bakes and would like to use this recipe for a friend's wedding wedding tomorrow, but she would like fruit scones. Although I can find recipes on other sites I would like to use this one and wondered if I might just be able to add 75g of sultanas to the mix? I'm worried it will send everything off balance and I'm looking to make about 25-30. Any advice?


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.
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.
Want to receive regular food and recipe web notifications from us?