Classic scones with jam & clotted cream
- Jane Hornby
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Serves 8
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 4.8 out of 5.1601 ratingsRate
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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
Easily doubled
Easily halved
Freezable
Vegetarian
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Showing items 1 to 3 of 3
No-cook strawberry jam
A star rating of 3.2 out of 5.5 ratings
Blackberry & clotted cream shortcake
A star rating of 4.7 out of 5.25 ratings
Basil & strawberry Pimm’s
A star rating of 0 out of 5.0 ratings
Ingredients
Nutrition
Units:
MetricUS
-
350g self-raising flour
plus more for dusting
-
1 tsp baking powder
-
85g butter
cut into cubes
-
3 tbsp caster sugar
-
175ml milk
-
1 tsp vanilla extract
-
squeeze lemon juice
(see tips below)
-
beaten egg
to glaze
-
jam and clotted cream
to serve
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Nutrition: per scone (no jam or cream)
- kcal285
- fat10g
- saturates6g
- carbs42.02g
- sugars9g
- fibre2g
- protein5g
- salt0.74g
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Method
-
step 1
Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
-
step 2
Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
-
step 3
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
-
step 4
Put a baking tray 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.
-
step 5
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. You may need to press what’s left of the dough back into a round to cut out another four.
-
step 6
Brush the tops with a beaten egg, then carefully arrange on 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/140C fan/gas 3) for a few minutes to refresh.
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Frequently asked questions
Do I need lemon juice for this recipe?
Yes, as the lemon juice added to the milk acts as a buttermilk substitute. You could use buttermilk if you can get a hold of it or apple cider vinegar in a pinch. The slightly acidic mix gives a boost to the raising agents in the flour and baking powder.
Are scones quick to make?
Scones are so quick to make that my mum would often emerge with a plateful before we’d even noticed she’d gone!
How to make fluffy scones
I’ve borrowed my mum's tip of using warm milk, and added a few tricks of my own for light scones that rise every time.
How to bake tall scones
For toweringly tall scones, always pat the dough out a bit thicker than you think you should. I say pat rather than knead because scones are essentially a sweet soda bread and, like other soda breads, will become tough when over-handled. Kick-start the scones’ rise with a hot baking tray and don’t leave the dough sitting around. If you like your scones with lots of juicy fruit, stir 85g plump sultanas into the mix at the same time as the sugar.
Try plenty of exciting scone ideas from our sister title olivemagazine.com/scone-recipes.
Recipe from Good Food magazine, August 2007
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A star rating of 4.8 out of 5.1601 ratings
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