Scones with jam & clotted cream on a plate

Classic scones with jam & clotted cream

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

  • 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…

  • 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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Jon de Mao's picture
Jon de Mao
4th Jun, 2020
5.05
Just pour yourself a glass of wine and take your time Abbie the only way to cook ,
Jon de Mao's picture
Jon de Mao
27th May, 2020
5.05
Excellent and easy , can play with the recipe , making them sweet or savoury for example cheese , sultanas soaked in brandy also replaced milk with, chocolate , strawberry and banana milk drinks. Thanks for this recipe and keeping me busy and satisfied during this lock down .
emmeliab
24th May, 2020
5.05
Absolutely perfect, thank you!
Amy Tricklebank's picture
Amy Tricklebank
23rd May, 2020
5.05
Perfect!
mellkur
23rd May, 2020
5.05
I've made these lots of times and they always turn out. I make them vegan by using oat milk and baking block, and brushing the tops with oat milk as well. I almost always add sultanas. I agree with others that they need at least 15 min in the oven to cook properly, possibly a bit longer but we like them a bit soft in the middle.
DelzLovesToCook
23rd May, 2020
5.05
I had never made scones before in my life and decided to choose this recipe because of the high score. Well, I just say they turned out absolutely perfect (despite forgetting to put the vanilla essence and lemon juice). They were so light and fluffy and everyone loved them. Fantastic!
Louise Crediton
22nd May, 2020
5.05
The easiest and most successfully delicious scones I have ever made! Thank you!
mael Le noob's picture
mael Le noob
22nd May, 2020
5.05
This recipe is very good and easy to follow but I think it will be better if we put some raisins in the scones.
Tendie Babawande's picture
Tendie Babawande
20th May, 2020
5.05
Very easy to follow came out great
Pizza Lisa
14th May, 2020
5.05
Excellent recipe

Pages

goodfoodteam's picture
goodfoodteam
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: https://www.bbcgoodfood.com/recipes/2045/cheese-and-marmite-scones
saschlet
12th Feb, 2017
5.05
Can you use white spelt flour as per the SR flour? Will I need extra baking powder?
goodfoodteam's picture
goodfoodteam
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
goodfoodteam
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.
ateenwhobakes
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.
roseyp
1st Mar, 2016
Do I need to grease the baking tray or line it before putting it in the oven to heat? Thanks
goodfoodteam's picture
goodfoodteam
28th Apr, 2016
No you don’t need to grease or flour the tray, just heat it in the oven as it is. The burst of heat helps the scones to rise.
lurohamey
15th Jan, 2016
Please clarify: using self-raising flour would mean *not* adding more baking powder & salt as specified in the recipe? Thank you!

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