Scones with jam & clotted cream on a plate

Classic scones with jam & clotted cream

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(997 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 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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15th Jun, 2020
Really easy to make and the scones taste amazing!
chcmarsh's picture
15th Jun, 2020
I made these but I forgot to put the sugar in and they still taste great! The jam complements the no sugar in them so if you are trying to go on a diet you dont need to put the sugar in! Although If you dont put the sugar in recommend not putting as much salt in If not using sugar- i am going to put sugar in next time!
14th Jun, 2020
Very easy but mine all went wonky though think that was baker error! Taste delicious!
14th Jun, 2020
This is my go to recipe. From start to finish it takes about 20 minutes and works every time.
Dee Dustin's picture
Dee Dustin
12th Jun, 2020
These are amazing! First time I'd ever made scones (and with a slightly dodgy oven) and they turned out beautifully! So tasty. The first batch didn't rise much (think I put in the wrong amount of raising agent, but they were still lovely) but I stacked 2 dough circles together for the next batch and they turned out perfectly. Also, I didn't have any egg to glaze with so used milk and it turned out well.
11th Jun, 2020
I followed the recipe EXACTLY, but cut them slightly smaller, and cooked for slightly longer and they turned out beautifully. Looked exactly like the picture above and tasted divine.
6th Jun, 2020
I've tried several scones recipes over lockdown in an attempt to perfect my scones. The hunt is over, this recipe brilliant. A great result every time. They're so good my husband keeps buying clotted cream so I'll make more!
Angela Johnson's picture
Angela Johnson
5th Jun, 2020
Wonderful result from a really easy recipe and kept moist for a couple of days - delicious!
5th Jun, 2020
4cm high gave us 6 scones, which were very doughy in the middle even after much longer in the oven.
Abbie Cooke's picture
Abbie Cooke
2nd Jun, 2020
such a good recipe, they taste gorgeous exactly like something you’d get from an afternoon tea place. only thing is the prep is definitely not five minutes. make sure you have at least twenty to spare!


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?
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


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.


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