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.
450g strong white flour
50g caster sugar
2tsp baking powder
100g butter, diced and cold
300ml full fat milk
1 egg yolk, for egg wash
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