Scones with jam & clotted cream on a plate

Classic scones with jam & clotted cream

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(915 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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3rd May, 2020
I'm in 18 minutes in to batch of 3cm high scones and they are still raw in the middle!!!
Ruthadie's picture
1st May, 2020
Made these with my toddler who can’t eat dairy or eggs, so used margarine and dairy free milk for the mix and didn’t brush with an egg. Also didn’t add lemon or vanilla extract as we don’t have any. The scones in the video are more than 4cm deep, I would think they are about 7cm deep so if you want them to rise to the same as the pic make them deeper! The child likes them so a resounding success. Really easy to make.
Bhavesh Madaan's picture
Bhavesh Madaan
30th Apr, 2020
I found your post really helpful. Best ever scones recipe i have read so far. Here is another blueberry scones recipe. Check it out here:
27th Apr, 2020
First successful attempt at scones! This will now be my go-to recipe. Thanks!
Lucy McNally's picture
Lucy McNally
26th Apr, 2020
Brilliant easy recipe and like others I had to make up my own self-raising flour. I also didn’t have any clotted cream (and didn’t feel it counted as an essential item to pop out for) so we just had them with jam and they were delicious. The rest of the batch went in the freezer.
24th Apr, 2020
This is a good basic scone recipe. I used half going off natural yoghurt with milk and the dough was a bit dry. Added more milk and all sorted. I put sultanas in and the scones tasted amazing, straight from the oven. Yum!
Katie McEnery's picture
Katie McEnery
18th Apr, 2020
Fantastic! I used plain flour (all I had) turned into self-raising so the recipe is good enough to handle that unwanted change. I initially curdled the milk, using too much lemon juice. You only need a touch of lemon juice. Really delicious, quick, make sure to eat them straight out of the oven!
Cristina Tav's picture
Cristina Tav
13th Apr, 2020
Tried them with plain flour (with the 1tsp of baking powder per 110g of flour trick) and they turned out beautifully. Only downside is that the dough was a little raw on the inside (if you squeezed it slightly, it wouldn't be elastic and tasted quite floury). I think 5-7 minutes more would have helped. Also, when I followed the written recipe, it said to add the lemon juice to the milk, which made it go funny and in little flakes. I didn't know whether that was supposed to happen, so I threw it away and did what the video recipe said.
Mrs Princess
12th Apr, 2020
First try at scones, added sultanas but otherwise followed exactly. Easy to follow recipe and tasted delicious!
17th Feb, 2020
First time making scones and they turned out beautifully. My nan even commented how lovely they smelt as she walked into the house whilst I was making them.


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
24th Jul, 2015
It's probably the AGA: they are very inaccurate and may or may not be producing consistent heat.
6th Mar, 2015
Can someone rewrite this for me in American measurements please? I also don't know what caster sugar is. Your help will be greatly appreciated.
24th Jul, 2015
Hi Doral: Sure thing. I recommend you use weights anyway (gram/etc), but I've provided a rough translation below. 450F oven 2 and 4/5th cup self-raising flour JUST about 6 TBS butter 3/4th cup milk Caster sugar is just superfine sugar; DON'T use powdered sugar. If you can't find superfine sugar at your local markets, you can buy it on Amazon cheap enough.
16th Apr, 2015
From when I convert my British recipes now I live in the U.S., 1 cup of flour is equal to around 125g of flour, 3/4 stick of butter is 85g and 175ml is about 3/4 cup. Caster sugar is finer than granulated (but don't use powdered as a replacement) so when it absolutely needs to be castor sugar, I just whiz up some regular sugar in a mini processor. Hope that helps.
23rd Feb, 2015
Can I use wholemeal self raising flour? Thank you
goodfoodteam's picture
2nd Mar, 2015
Hi Linda_m we haven't tested this recipe using wholemeal self raising flour so cannot guarantee perfect results but can't see why it would be a problem. You may find you need slightly more milk though if you're using wholemeal. 


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