James Martin Scone Recipe

James Martin's scones are made from only five basic ingredients and take approx 12 minutes to bake. It is a super easy recipe for traditional English scones that doesn't disappoint.

Course Afternoon Tea

Cuisine British

Prep Time 30

Cook Time 12

Servings

Calories 233kcal

Author Lea

Equipment

large mixing bowl
7 cm round cutter
baking tray
baking paper

Ingredients

450 g strong flour alternative: plain flour
50 g caster sugar
5 teaspoon baking powder
100 g butter cold and diced
pinch salt
300 ml full-fat milk
1 yolk beaten, for egg-wash

Instructions

Preheat the oven to 200C/180C fan, and line the tray with baking paper.
Mix the flour, baking powder and sugar in a big bowl.
Add the cubed butter, and with your fingers, rub it into the flour until you have a fine bread-crumb consistency.
Pour ⅔ (a little more than half) of the milk into the flour mix and gently start combining. Keep adding the rest of the milk in individual steps not to make the dough too wet.
Note: Different flour absorbs different amounts of liquid. I usually don't need to use all the recommended milk.
Tip the dough onto a floured surface, dust some flour over the top, and give it a few more gentle folds. Don't work with the dough too much; it makes the scones' tougher.
Roll the dough into a 2 cm thick roundish shape.
Tip: You can use your hands to pat the dough to the desired thickness.
Cut out the scones with a round cutter approx 7 cm in diameter, and place them onto a baking tray.
Give each scone an egg wash (just the top, not the sides).
Optional: You can rest the scones for around 15 minutes in the fridge before baking to encourage a better even rise.
Bake for 10 - 12 minutes or until the scones have risen and their top is golden brown.
Scones taste the best freshly baked and served with strawberry jam and clotted cream.

Notes

Please visit the ITV website for the original James Martin's scone recipe and his directions.

Nutrition