Scones with jam & clotted cream on a plate

Classic scones with jam & clotted cream

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(927 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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Katie McEnery's picture
Katie McEnery
18th Apr, 2020
5.05
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
4.05
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
5.05
First try at scones, added sultanas but otherwise followed exactly. Easy to follow recipe and tasted delicious!
Razor246
17th Feb, 2020
5.05
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.
BMurray1988's picture
BMurray1988
12th Feb, 2020
5.05
These are absolutely delicious. Thank you for sharing this amazing recipe.
Crawforl
11th Feb, 2020
I added orange juice, grated zest and cranberry’s as fruit option to these scones, mix was very wet, needed more flour, unsure about amounts and needed to be baked for double the time, think I will try the basic recipe.
Ginxie
2nd Feb, 2020
Ok, stop searching on the web...these are amazing, I decided to make these an hour before guest arrive promising them cream tea and Prosecco on a rainy Sunday afternoon, ( gulp) they were perfect. I made three batches in a row, one batch with sultanas. So good and don’t forget, cream then jam #devon
josephinerees
24th Jan, 2020
5.05
This recipe is absolutely perfect. I've made these scones countless times and have had to pass on the recipe to multiple friends. Delicious and easy to make.
tnt rose's picture
tnt rose
14th Dec, 2019
5.05
Easy recipe and so easy to follow . First time making scones turned out lush. I didn't add the lemon juice had no lemons still turned out just perfect.
Anne Byrne's picture
Anne Byrne
16th Nov, 2019
5.05
My first time to make scones since the rock hard yokes I made in school. I avoid them in cafes for the same reason. Also they nearly always taste of bicarbonate. So I was delighted with this recipe, they were really light, tasty and fresh with no sour bicarbonate tang. I used buttermilk instead of the milk /lemon combo, and it worked great too.

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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.
merianne
23rd Aug, 2013
How do I save this to my binder? The facility seems to have disappeared with all the recipes I already saved.
goodfoodteam's picture
goodfoodteam
26th Sep, 2013
Hi there, Thanks for getting in touch and sorry it's taken some time for us to get back to you about your binder account. The function is now called My Good Food and login can be found on the green ribbon tab to the top right hand side of the page. Please email us on goodfoodwebsite@bbc.com if you need any more help at all. Best wishes, BBC Good Food web team

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