Scones with jam & clotted cream on a plate

Classic scones with jam & clotted cream

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(698 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.

  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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Arentweallbusy's picture
16th May, 2019
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!
19th Apr, 2019
Best I have ever had and so easy to make.
Paula Storey's picture
Paula Storey
12th Apr, 2019
I've made these a few times, they taste gorgeous but seem a bit dry and crumbly - is the fat/milk ratio to flour enough??
4th Apr, 2019
I halved this recipe as it was just for me and my husband and they turned out fantastically well! Actually made about three and a half scones as I only had a 6cm cutter. Also used half self raising and half plain flour but doubled the baking powder. These were so easy, used everyday store cupboard ingredients and were a great mid week pick me up!
1st Apr, 2019
best recipe for scone, everyone loves them..and i like that they have no bicarb of soda in them.
Richard Gatt's picture
Richard Gatt
30th Mar, 2019
Right. Who can prep these in 5 mins? I'd like to see a video!
Adam Cox's picture
Adam Cox
24th Mar, 2019
First time attempting scones! I bought bad cream and I stuffed up the pre heating(needed the timer on). Tasted great, a bit dry and broke apart too easy. Learning process!
13th Mar, 2019
I’ve made a rod for my own back with this recipe, Mother in law has a standing order for a batch of them every week, then husband insists I make another batch for him ! Easy to follow recipe, they turn out perfectly every time. Think the key is the warm milk, and pre heated baking tray. Have not tried them with fruit as yet, as they are delicious plain with cream and jam.
1st Mar, 2019
This recipe is really great! I’ve been using this to teach my catering students how to make scones. Couple of tips though: this recipe needs much more sugar, I would say 85g from practising a few times. Also, use a 6cm cutter- this makes roughly 12 scones. 5cm is too small for traditional scones. Also, a cheffy tip- when cutting out, make sure you don’t “twist” the cutter- otherwise you’re scones will rise uneven. Other than that this is a fab recipe!
Aaron Crawford's picture
Aaron Crawford
20th Feb, 2019
I really found these scones really quick and easy to make they are so fun to make with family and friends.


goodfoodteam's picture
15th Dec, 2017
Thanks for your question. It's not a problem to add sultanas to the mix. Between 50 and 75g is about right. Add them to the dry ingredients in step 3 and then simply follow the recipe as above.
14th Sep, 2017
Hello, is it possible to add cheese to make these into cheese scones? If so, apart from omitting the sugar, how much cheese should I use? Thank you
goodfoodteam's picture
17th Sep, 2017
Thanks for your question. We'd suggest using one of our savoury scone recipes. You could make the following, omitting the Marmite if you prefer not to use it:
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


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