James Martin's 30-minute scones recipe is perfect for a weekend treat
This is the perfect scone recipe from James Martin to whip up this weekend. It's easy to make, takes just 15 minutes to prepare and 12 minutes to bake in the oven
Nothing epitomises classic British baking quite like a scrumptious cream-filled scone, a delight that can be whipped up swiftly with just a handful of ingredients. Celebrity chef James Martin's homemade scones are the quintessential treat for an afternoon tea or a picnic, especially now as we welcome back the warmer climes.
James shared his expertise on his online portal, declaring: "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!" You only need about 15 minutes to prepare these delightful scones, followed by a quick 12-minute stint in the oven, so you could be savouring freshly-made scones in less than half an hour.
What's more, James pairs them with an easy-to-make homemade compote, offering an excellent baking venture for a leisurely weekend, reports the Express.
Whip up 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
Method
Kick things off by firing up your oven to 210C. Combine the flour, sugar, and baking powder in a mixing bowl. Then, cut in the butter using your fingertips until the mixture takes on a crumbly texture.
Stir in the milk until it comes together into a smooth dough. Next, dust a bit of flour over your kitchen counter, roll out your dough to a thickness of two centimetres, and use a seven-centimetre cutter to shape out your scones. Reroll any leftovers to make a full dozen.
Flip the scones upside down onto a baking tray, glaze the tops with some beaten egg, and bake for 10 to 12 minutes until they're gloriously golden and well risen.
Once baked, remove them from the oven and let them cool a bit, then slice open and stuff with butter, cream and your homemade raspberry compote.
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