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James Martin's foolproof scones

If you're sheltering from the storm, then James has the perfect store-cupboard bake to have with a cuppa.

Foolproof scones

Serves 12


450g strong white flour

50g caster sugar

2tsp baking powder

100g butter, diced and cold

Pinch salt

300ml full fat milk

1 egg yolk, for egg wash

To serve

Strawberry jam and clotted cream


1. Preheat the oven to 200C/Fan 180C. 

2. 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. 

3. Roll out on a lightly floured surface until 2 cm thick, then cut out using a 7cm cutter, re-roll and you will get 12 scones. Egg wash.

4. Bake for 10 to 12 minutes, allow to cool slightly then split and fill with the jam and cream

Logo of This Morning
itv |

Weekdays 10am-12:30pm