Baking & desserts
Classic scones with jam & cream
Tall, fluffy scones made the old-fashioned way with self-raising flour, butter and milk, served warm with berry jam and whipped cream for morning tea.
- 35 min · 15 min hands-on
- Serves 10
- Baking tray, baking paper, large mixing bowl
- Contains milk, wheat, gluten
- Vegetarian
- Snack
One serve gives you
Daily needs: Female 31–50- Protein 6 g · 8%
- Carbs 47 g · 62%
- Fat 10 g · 30%
- Fibre 1 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Ingredients
Weights for 10 servings. Per-serve nutrition stays the same.
- 450 g
- 15 g
- 40 g
- 300 g
- 150 g
- 150 g
Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.
Method
5 steps · about 35 min- Heat the oven to 220°C conventional (200°C fan) and line a baking tray with baking paper. Sift the self-raising flour and sugar into a large bowl.
- Rub in the cold butter with your fingertips until the mixture looks like fine breadcrumbs. Make a well in the centre, pour in most of the milk and cut it through with a butter knife until a soft, slightly sticky dough forms, adding the rest of the milk only if dry patches remain.
- Turn onto a lightly floured bench and knead very gently 3–4 times, just until smooth. Pat out to 3 cm thick and cut 10 rounds with a floured 6 cm cutter, pressing straight down; gently re-press the scraps for the last few.
- Place the scones close together on the tray so they support each other as they rise, brush the tops with a little milk and bake for 12–15 minutes until well risen and golden, and they sound hollow when tapped underneath.
- Wrap in a clean tea towel for 5 minutes to keep the crusts soft, then serve warm, split, with the berry jam and whipped cream. One scone with jam and cream is a serve.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
One serve gives you
Daily needs: Female 31–50- Protein 6 g · 8%
- Carbs 47 g · 62%
- Fat 10 g · 30%
- Fibre 1 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Calculation limitations
- Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Every nutrient, and where it comes from
152 nutrients and food components, and the ingredients that supply each one.
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Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.
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About this recipe and its sources
Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.
- Self-raising flour, plus a little for dusting: Whole-recipe edible weight.
- White sugar: Whole-recipe edible weight.
- Cold unsalted butter, diced: Whole-recipe edible weight.
- Full-cream milk, plus a little for brushing: Whole-recipe edible weight.
- Berry jam, to serve: Whole-recipe edible weight.
- Thickened cream, whipped, to serve: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Self-raising flour, plus a little for dusting: Flour, wheat, white, self-raising
- White sugar: Sugar, white, granulated or lump
- Cold unsalted butter, diced: Butter, plain, no added salt
- Full-cream milk, plus a little for brushing: Milk, cow, fluid, regular fat (~3.5%)
- Berry jam, to serve: Jam, berry
- Thickened cream, whipped, to serve: Cream, thickened, regular fat (~35%)