James Martin's foolproof scones
You can have a batch on the table in just 20 minutes! James is here to make sure they come out perfect every time - because there’s nothing quite like a jam and clotted cream with freshly baked scones to start the week.
James Martin's foolproof scones
Makes 12
Ingredients
Compote
500g raspberries
100g caster sugar
1 lemon, juice only
Scones
450g strong white flour
50g caster sugar
5tsp baking powder
100g butter, diced and cold
Pinch salt
300ml full fat milk
1 egg yolk, for egg washTo serve Clotted cream
Method
1. Preheat the oven to 200C/Fan 180C. 2. To make the compote, place all the ingredients into a pan, bring to the boil, then chill. 3. To make the scones, mix the flour, sugar and baking powder, then add the butter and a pinch of salt and using your fingertips rub in until it resembles breadcrumbs. Add the milk and mix until you have a smooth dough. 4. Roll out on a lightly floured surface until 2 cm thick, then cut out using a 7cm cutter, re role you will get 12 scones. Egg wash.5. Bake for 10 to 12 minutes, allow to cool slightly then split and fill with the compote and cream.