Scones with jam & clotted cream on a plate

Classic scones with jam & clotted cream

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(695 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 made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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. While cow…

  • 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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Paul Weston's picture
Paul Weston
15th Jul, 2018
Too sweet and unnecessary steps. These scones have far too much sugar in them. Vanilla essence, lemon & sugar seem excessive. The mix stayed very liquid and gooey and stuck to my hands. Threw most of the scones out as they were so sweet. A 14 year old boy liked them but I hastily made fresh fruit salad for the adults. Might try the recipe without vanilla, lemon & sugar
Sini87
7th Jul, 2018
5.05
First time making scones! Followed the recipe exactly. Even the hot baking sheet/tray. Quick and easy to make. Baked perfect in 11mins in our fan oven. Scones turned out perfect. Crunchy on top, warm and soft inside. Looked picture perfect and tasted better than shop bought and fresh ones from cafes. Would recommend and will be my go-to recipe for scones in the future.
Lindylou1956
6th Jun, 2018
5.05
I think I've tried every scone recipe there is with varying results. I tried this one today, in a hurry as I was feeding hungry builders and the scones were delicious. Best I've ever done, my search is finally over. :)
Emily Kennedy's picture
Emily Kennedy
21st May, 2018
5.05
Fabulous. We followed the recipe exactly and the scones turned out wonderfully for our Royal Wedding tea. I made these vegan by substituting almond milk and soy-free Earth Balance. We brushed almond milk on the tops before putting them in the oven. Indiscernable to scones using dairy.
Chris18
20th May, 2018
Not very good recipe followed it to the recipe filed every time
samjatkins
9th May, 2018
5.05
Lovely light batch of scones. Highly recommend this recipe. I am armed & ready for the Royal Wedding of Harry & Meghan. Thanks BBC for sharing.
liznfil
30th Apr, 2018
5.05
Got a great result but huge! I think I misread, it says a 4cm tin, but I rolled to 4cm thick and they clearly took longer to cook and I didn't get many. Next time I'll roll thinner. Lovely with clotted cream and my homemade rhubarb and strawberry jam!
tillychef
29th Apr, 2018
5.05
It was so good! I absolutely (and my whole family!) love it. The only thing was that mine were slightly burnt (and I put it for the correct time and temperature) so I would recommend either keeping an eye on them or putting them for 1-2mns less. Will definitely make again though.
Paganini1958
2nd Apr, 2018
5.05
Researched recipes for days before choosing this one. Put tray in oven when I first switched it on, used half a dozen drops of lemon from bottle, only one tblsp sugar, pulsed cold butter into flour in Ninja blender which took seconds, patted to 2-3cms and made 11 scones using 5cm cutter. Couldn't believe how much they rose compared to size when going in. Followed previous comments about extra 3 mins and my guests and my family enjoyed a cream tea with fluffy, warm scones. Excellent recipe!
lorrainechoco's picture
lorrainechoco
27th Mar, 2018
Best scone recipe ever. My daughter made these for school and we tasted the leftovers, and they were tremendous. You must read all the recipes, ie use hot trays, etc and we will be making these again. Thank you for a fantastic recipe.

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streever
24th Jul, 2015
It's probably the AGA: they are very inaccurate and may or may not be producing consistent heat. http://www.theguardian.com/lifeandstyle/wordofmouth/2010/mar/15/aga-cooking
Doral
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.
streever
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.
Lunagal
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.
Linda_m
23rd Feb, 2015
Can I use wholemeal self raising flour? Thank you
goodfoodteam's picture
goodfoodteam
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. 
graceelias
6th Jan, 2015
When i made the cheesecake topping it was yellow, when it cooks does it turn white???
mariabryce
3rd Sep, 2014
Can I use 175ml of buttermilk in lieu of the milk and lemon juice or will I need a completely different ratio of ingredients altogether if I do that?
wenfierice
17th Feb, 2014
Is it a rounded teaspoon or level teaspoon of baking powder?
goodfoodteam's picture
goodfoodteam
28th Feb, 2014
Hi there, thanks for your question. For this recipe use a level tsp. In fact, unless otherwise stated in the ingredeints list, always use a level tsp.

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