Classic Scones with Jam & Clotted Cream

Classic Scones with Jam & Clotted Cream

Ready in 45 minutes
29 review(s) averaging 4.7. 96% would make again

Top-ranked recipe named "Classic Scones with Jam & Clotted Cream"

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You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests

"Excellent quick recipe. Made for the first time four days ago and have had to make batches more because the kids demanded more!...takes about 15 mins to mix once you get the hang of it. I used a processor for the rubbing in of the butter and flour. Fab recipe, thank you. "

- sharrcoopsok


Are you making this? 
350 grams self-raising flour; plus more for dusting
1/4 teaspoon Salt
1 teaspoon Baking Powder
85 grams butter; cut into cubes
3 tablespoons Caster sugar
175 mililiters milk
1 teaspoon Vanilla extract
1 squeeze lemon juice; (see Know-how below)
1 egg ; beaten to glaze
1 as required jam and clotted cream; to serve

Original recipe makes 8



Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.

Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.

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 (at this point you might want to add a handfull of sultanas or some other dried fruit). 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.

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. By this point you'll probably need to press what's left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.

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. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.



Adding a squeeze of lemon juice to the milk sours it slightly, mimicking sharp-tasting buttermilk, often used in scones but sometimes tricky to find. The slightly acidic mix gives a boost to the raising agents in the flour and baking powder.


Added on Award Medal

A Happy Dozen!

Why eat dinner when you can scone instead!

Really nice !!

Absolutely Yummy!


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Calories Per Serving: 1002 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Classic Scones with Jam & Clotted Cream All 29 reviews

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Cool tryed it
CelestiaHunter 8 months ago

Cool tryed it
CelestiaHunter 8 months ago

Worked really well, light and fluffy. Totally recommend this recipe. :)))
Jandrew120 2 years ago

Great! Delicious! I bought clotted cream at Publix.
MRenee110 2 years ago

Didn't rise at all - need to figure out what went wrong...tasted great though.
adrian_hickey_7 2 years ago

I have struggled to find a good scone recipe! Now I can stop looking. Brilliant result! Yum!!!!
Dinky1973 2 years ago

Easy, quick and delicious!
Jessv 2 years ago

One word, perfect. I can't believe I made these. Thank you very much.
Dianaejiama 2 years ago

jaynemarie 2 years ago

Excellent! Great result from a fast prep.
andrewgotley 2 years ago

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