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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

Ingredients

Compote

500g raspberries

100g caster sugar

1 lemon, juice only

Scones

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

Method

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.

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Weekdays 10am-12:30pm ITV