James Martin’s homemade scone recipe is a delicious treat and can be made in 30 minutes
Whether you are planning a summer picnic or want a weekend treat for yourself, these tasty homemade scones can be made in less than 30 minutes.
James Martin says he puts butter on his scones
There is nothing more British than a scone filled with cream, and they can easily be made quickly with only a few ingredients.
James Martin’s homemade scones are perfect for afternoon tea or a picnic now that the weather is getting warmer.
On his website, James wrote: “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 from James!”
It takes only about 15 minutes to prepare these tasty scones before letting them bake in the oven for 12 minutes, meaning it takes less than 30 minutes to make scones from scratch.
This recipe also comes with a homemade compote which is also very simple to cook, making this overall a great recipe for anyone wishing to do some relaxed weekend baking.
How to make simple homemade scones with raspberry compote
Ingredients
For the scone:
- 450g of plain flour
- 100g of butter (cold and diced)
- 50g of caster sugar
- 300ml of full-fat milk
- Two teaspoons of baking powder
- Pinch of salt
- One egg (for egg wash)
- Clotted cream and butter (to serve)
For the raspberry compote:
- 500g of raspberries
- 100g of caster sugar
- Lemon juice
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Method
To make the raspberry compote: Place the sugar and lemon juice into a pan and bring it to a boil. Then add the berries, cook for one minute and continue to stir until the berries begin breaking down. Then, take off the heat, allow the mixture to cool and in the fridge to chill.
To make the scones: Preheat the oven to 210C.
Mix the flour, sugar and baking powder together in a bowl. Then, add the butter and mix it in using your fingertips until it resembles breadcrumbs. Add in the milk and mix until you have a smooth dough.
Lightly scatter some flour on a kitchen countertop and roll out the dough on the surface until it is two centimetres thick. Cut out scones using a seven-centimetre cutter and reroll until you get 12 scones.
Turn the scones over and place them onto a baking tray. Brush them with an egg wash on top and bake in the oven for 10 to 12 minutes until golden and risen.
Once baked, take out the oven and allow them to cool slightly, then cut open and fill with butter, cream and your homemade raspberry compote.
