Scones filled with cream are an iconic British treat, and James Martin shows that whipping up a batch is a doddle this summer with just a few simple ingredients and his easy-to-follow recipe.
For those eager to impress family and friends as the hot weather continues, James Martin’s homemade scones could be your go-to.
On his website, James said: “ScOnes…ScOHnes…however you pronounce them and whether you do jam and cream or cream and jam…get them right every time with this masterclass recipe.”
You can rustle up these scrummy scones in under 15 minutes, then pop them in the oven to bake for 10 minutes.
To top it off, James’ recipe includes a super easy-to-make homemade raspberry compote.
Ingredients
For the scones
450g strong white flour
Two teaspoons baking powder
Pinch of salt
50g caster sugar
100g butter, diced and cold
300ml full fat milk
One egg yolk for egg wash
For the raspberry compote
500g raspberries
100g caster sugar
One lemon, juice only
To serve
Clotted cream
Method
Start by preheating the oven to 210 degrees and combine the flour, sugar, and baking powder in a mixing bowl.
Work the butter in with your fingertips until you hit the breadcrumb texture. Pour the milk in and meld it all into a smooth dough.
Dust a bit of flour on your countertop and roll out the dough till it’s about two centimetres thick.
With a seven-centimetre cutter, press out scones and re-roll any scraps to make a dozen.
Flip the cut-out scones onto a baking tray, glaze each one with an eggy wash, and slide them into the oven. Give them 10 to 12 minutes, until they’re golden and have puffed right up.
While the scones are in the oven, you can make the raspberry compote by placing the sugar and lemon juice into a pan and bringing it to a boil.
Add the berries, then cook for one further minute, stirring until the berries just start breaking down. Chill after.
Once the scones are out of the oven, let them cool a bit before slicing them open and filling them with cream, and your homemade raspberry compote.
