Scones with jam & clotted cream on a plate

Classic scones with jam & clotted cream

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(684 ratings)

Prep: 5 mins Cook: 10 mins

Easy

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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Ingredients

  • 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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp caster sugar
  • 175ml milk

    Milk

    mill-k

    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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • jam and clotted cream, to serve

Method

  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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vcsdunne
21st Sep, 2019
4.05
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
19th Sep, 2019
yeye wagwon everyone they acc tasted banging you dunknow
Lavenderlass
7th Sep, 2019
5.05
Easy and straight forward. Great results
kapilox
22nd Aug, 2019
Great to make with children! Very easy and straight forward recipe, we added some grated orange zest and chocolate chips too ours, and they're divine!
Lunagal60's picture
Lunagal60
7th Jul, 2019
5.05
These reminded me of my Mum; they were always a quick go to if someone turned up unexpectedly and were ready in minutes. I hadn’t made scones in years so was looking for a fail safe recipe and these fitted the bill. I’ve tried them several times now with perfect results every time. One batch I added grated cheese and finely chopped crispy bacon and my husband loves them as a ‘grab and go’ breakfast.
laineew's picture
laineew
5th Jul, 2019
5.05
Made these yesterday. Used 6 cm cutter but still made 8 and cooked for about 13 minutes. Turned out perfectly. Best scones I have ever made.
WeeScot
29th Jun, 2019
5.05
Great scones! Use this recipe regularly and they always turn out well. Follow the recipe exactly although sometimes make additions....sultanas etc. Always a hit!
Mandy21
16th Jun, 2019
5.05
Fool-proof recipe - my "go-to" recipe anytime i need to bake for guests, clubs, cake sales etc or just family. Always works, always a hit. My tip would be to follow the recipe exactly, dont change ingredients, warm your milk, use the lemon juice and preheat your baking sheets. Once in the oven, dont open it again until the very end of the cooking time.
FaithNoMango
9th Jun, 2019
2.05
I have tried this recipe twice and it didn't work. The scones didn't rise. I used wholemeal SR flour and I quartered the recipe. The dough seemed quite hard and the resulting scone was very crumbly and didn't rise at all. Is this recipe just a dud?
Arentweallbusy's picture
Arentweallbusy
16th May, 2019
5.05
Love love loved these scones! They’re hands down the best scones I’ve ever had (and the only ones I ever made!). Followed the recipe exactly and they turned out beautifully!

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Carole Pluckrose's picture
Carole Pluckrose
6th Sep, 2019
Can I use natural Greek yoghurt instead of milk and lemon juice?
goodfoodteam's picture
goodfoodteam
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.
chickentika123
8th Jun, 2019
can you put raisins in them?
goodfoodteam's picture
goodfoodteam
8th Jun, 2019
Thanks for your question. Yes, you can add a handful of raisins or sultanas in step 7.
bunches
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
goodfoodteam
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.
TeePeeKay
29th Apr, 2018
5.05
The recipe says that it serves 8. How many scones make up one serving?
goodfoodteam's picture
goodfoodteam
30th Apr, 2018
Thank you for your question. This recipe makes 8 scones and there is one per serving.
Rachie_B
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?

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Gingerdust
11th Jul, 2019
4.05
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.
Lovetobake_x
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.
E11i0tth11114
19th Aug, 2017
5.05
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.
Manius592
10th Aug, 2017
5.05
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.
Deeanor
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.
Hannah_Needham
26th Jul, 2014
5.05
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.
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