Scones with jam & clotted cream on a plate

Classic scones with jam & clotted cream

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(699 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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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.
marymcgonigal's picture
4th Feb, 2019
These taste great. Sticky to handle before baking but the taste more than makes up for the inconvenience. Add soaked sultanas to vary.
Robyn Blue's picture
Robyn Blue
2nd Feb, 2019
This is a brilliant recipe. My 9 year old daughter made them and they turned out fantastically well.
Grace Fitz's picture
Grace Fitz
14th Dec, 2018
Super recipe! It was quite easy to make and only took a short amount of time though they were a little burnt even when i put them in for 9 minutes, maybe next time i'll pop the temperature down a bit, but other then that they were fluffy soft.
9th Sep, 2018
Tried twice - each time x2. Love the reliable rise, the more amazing as our old oven has obsolete parts. I hold it shut with Heath Robinson coat-hanger-handle clip. With the fan starting to play up, the fast baking helps too. Added sultanas to half a batch successfully.. For preference next time will reduce sugar and vanilla to half and also reduce height a little. I use c. 5 cm diameter glass to cut with, dipped in flour. I preheat the trays, as double batch.. Looking forward to experimenting with savoury version with cheese, mustard powder etc (sans sugar) + organic flours. Thank you so much!
14th Sep, 2018
That made me smile. My old cooker had only 1 working ring and a 5ltr tin of paint to hold the oven door shut, oh how many times I tripped over that tin. I will try these scones in my fully operational cooker, although I have never had a scone that was a patch on my old mums scones.
VanillaSpice81's picture
27th Aug, 2018
I made 1.5x the recipe for a crowd. Added 120g raisins. I got 20 scones using 5cm width cutter and used the height of my cutter to ensure they were all about 4cm in height. They rose nicely and easily cut into two halves. Perfect size and thickness. Taste great with clotted cream and jam but just as nice with butter. When bringing dough together I tried to handle as little as possible as previously it was denser in texture. I used organic flour as it's still cheap to make. Next time I'll try with cherries. Yum!
14th Aug, 2018
Made these with my son. All turned out ok. But they're very big. Only managed to get 6 out of the mixture. Maybe I'll try making them thinner as others have suggested. Taste yummy. And my sons very happy!
13th Aug, 2018
Excellent recipe. I enjoy baking but weirdly had never made scones before until we decided to hold an afternoon tea party for all staff at work, so hunted down this recipe. I tried one batch and it worked well so I made a second batch straight afterwards - I found each batch made about 10 with a second rolling. My husband then saw them and asked if I would make a further batch a week later for his office, so I doubled the recipe for his which worked fine. I found the instructions to be clear - 5cm is quite a small scone in width and 4cm for the dough depth is quite deep, but they look right when cooked - small but fluffy. I'm not sure why the recipe says to put the dough into a tin 4cm deep - no need for a tin, just pat it out on a work surface to that depth. I didn't have a plain cutter, but the fluted edge of my cutter worked ok - the scones just looked slightly more rustic. With the second batch a week later, I had run out of vanilla extract and ended up borrowing a pot of vanilla paste from a friend - I think I should have reduced the quantity of the paste as the vanilla flavour did perhaps become a bit strong in those scones, just in case anyone else is thinking of using that instead of extract.
Kirsty Thompson's picture
Kirsty Thompson
23rd Jul, 2018
Perfect! I added 85g of raisins and baked for around 11 mins. Didn't have any lemon but still tasted great. These will be a regular bake I'm sure.


goodfoodteam's picture
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.
15th Jan, 2016
Please clarify: using self-raising flour would mean *not* adding more baking powder & salt as specified in the recipe? Thank you!
16th Jan, 2016
Okay, replying to my own question: made my own SR flour, then proceeded with recipe exactly as noted. No problems whatsoever. Very nice vanilla-y flavor & not too sweet. Great crumb. I would recommend following the advice in the tips & definitely sticking to the notes--especially working the butter into the flour. Although it took way longer than five minutes prep, that's because it was the first time. Get your mise-en-place & from there it is quite easy.
1st Dec, 2015
Hi, i recently tried these scones but somewhere along the line i must of done something wrong as the mixture was completely wet after adding the ingredients and became more of a muffin batter mix. I did use margarine instead of butter and lactose free milk but everything else was the same as the recipe, what could of gone wrong?? Thanks
goodfoodteam's picture
14th Dec, 2015
Hello, if the margarine was a soft one this could make a difference to the texture. Scones require firm, chilled butter so that when you rub it into the flour the mixture looks dry like fine breadcrumbs. We don't think the type of milk used would have made any difference.
16th Nov, 2015
Hi, Does anyone know if 1 tsp in this recipe is 5ml? I see that there's an "imperial tsp" slightly larger than 5ml, but many recipes in bbcgoodfood use things like 3tsp / 15ml, so I'm a bit confused. If effectively 1tsp=5ml, is the "imperial tsp" of approx. 6ml still used at all? Best, Sergio
9th Mar, 2017
1 tsp = 5gs or 5 ml as there both the same really its just that mls is used to measure liquid and grams for dry foods.
15th Oct, 2015
These scones taste amazing and I've made them about 7 times but I just cannot get them to stay upright. They fall over every time. I'm using a fan oven and I don't twist the cutter and I get them on the baking sheet and in oven as soon as I can. Why is this happening to me? Thanks
9th Jul, 2015
Hi, I was wondering if I could replace self-raising flour with all purpose flour. Thanks!
7th Jun, 2015
Hi, I followed the recipe carefully but my scones have fallen over halfway through cooking:-( Could this be due to the oven not being hot enough? I'm using an aga so it won't be as high as 220. Any tips would be great thank you


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