Scones with jam & clotted cream on a plate

Classic scones with jam & clotted cream

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(997 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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23rd Mar, 2009
Delicious!! Will be using the recipe from now on. Ive been using a Be-ro recepie for a long time but will never use it again. This made the lightest and tasties scones ever. The lemon in the milk makes a huge difference and they were so tall!
21st Mar, 2009
Yum. They came out perfectly, and so quick to make.
19th Mar, 2009
I made these last night and they were delicious! So quick to make aswell, i'll definately be making them again. I added some dried fruit and left out the vanilla essence as I didn't have any.
14th Mar, 2009
These were absolutely fantastic, will make them over and over again. It only took about 45mins and they were on my plate being spread with loads of jam and clotted cream...yum.
smartiepants's picture
8th Mar, 2009
Just tried making this upto the sugar stage in the food processor, I added sultanas and found it needed about 3-4 minutes extra cooking. It made 8 large perfect scones, Thanks Jane, I have been looking for a really quick, simple and delicious scone recipe for years. xxxx
babswilkes's picture
7th Mar, 2009
I made 3 batches and put most in the freezer (some just did not make it that far) Today I defrosted and refreshed 6 scones as the recipe suggested. They were perfect, this is a real winner.
kasiakoczwara's picture
7th Mar, 2009
Done it yesterday- best scones we've eaten for long time! Really light and easy to make, altough I've used granulated sugar. Just a small question: how to make them without self-raising flour? With plain one instand.
6th Mar, 2009
Have never been able to make scones that weren't like bricks but these are just delicious, lovely and light and very fluffy. The secret seems to be not to work the dough too much.Will be making these again very soon.
6th Feb, 2009
I couldn't believe how easy this recipe was and how great they looked. I made them just before my hubby came home and they went down a storm thanks
28th Jan, 2009
First time I've made scones before and was delighted with the results. The recipe was very easy to follow and and the scones were delicious! Great recipe, thanks.


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