Weekdays 10am-12:30pm ITV

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



500g raspberries

100g caster sugar

1 lemon, juice only


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


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.

Weekdays 10am-12:30pm ITV