Scones with jam & clotted cream on a plate

Classic scones with jam & clotted cream

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(693 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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21st Mar, 2018
Really easy, great for a novice baker. Left them in the oven for another 2 minutes and made them slighted thinner before going in.
Frantic Flapjack
20th Mar, 2018
These scones tasted great but I think I was a bit too ambitious with the height. They puffed right up and then sort of toppled over. I think the base was too small for the height. If I made again, I would roll out a bit shorter.
18th Mar, 2018
Excellent recipe made super light & fluffy scones. Used 2cm deep cutters & baked for 13 minutes as recommended by others (200C in fan oven). Will most definitely be making again :-)
17th Mar, 2018
First time making scones and they turned out lovely.
Sarah Louise's picture
Sarah Louise
10th Mar, 2018
My first time making scones and I can't believe how easy they are to make. As with other reviews, I turned the heat down and left in the oven for a further 3 minutes. As my trial run was successful I will be baking them again tomorrow morning for guests!
Zan Siddiqui's picture
Zan Siddiqui
6th Feb, 2018
yummy... mine needed a little more time in the oven
12th Dec, 2017
I was really looking forward to trying these but disappointment yet again! I’m sure it isn’t the recipe as there are so many positive comments. Has anyone else tried these using a gas oven (my nemesis)? I had to leave them in for an extra 10mins, lovely and brown on the outside but raw inside even after 20 minutes! Any advice please?
15th Feb, 2018
These make perfect scones every time for me, even if the dough is a little wetter when you tip it out of the bowl, so I think you need to buy an oven thermometer and check that all is OK - even made as large scones, these never take more than 15 mins in the oven. Another tip would be to always place the raw scones onto a hot oven tray when going in the oven and then leave to cool on the tray for a few mins when retrieving them from the oven as they'll continue to cook.
24th Oct, 2017
Having tried a dozen different recipes over many many years, and all the tips going without much success, I was delighted that this recipe turned out great. I brushed tops with a little milk and gave them an extra 3 minutes. The result was 8 large well risen scones which were light and not at all dry. Hubby is a scone/cream tea fan and gave them the thumbs up. I will now stick with this recipe as my tried and tested! Thank you.
23rd Oct, 2017
These were lovely and such an easy recipe we will use this recipe all the time we will never use any other.


23rd Aug, 2013
How do I save this to my binder? The facility seems to have disappeared with all the recipes I already saved.
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26th Sep, 2013
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