Anton du Beke's scones

Last week we introduced you to our newest member of the This Morning team: Strictly pro Anton Du Beke. Or rather, Anton Du Bake! In episode two of his series, he’s sorting out the nation’s baking fails - starting with a vicar’s wife in the New Forest who admits to being one of Britain’s worst bakers.

Find out if Anton can help her master the perfect scone for an afternoon tea at the church.

Anton's scones

Makes: 10-12


250g plain flour

150g strong plain flour

2 tbsp baking powder

Pinch of salt

100g cold butter, cut into cubes

70g golden caster sugar

300ml buttermilk

250g raisins, optional

Flour to dust

Milk, to glaze

Clotted cream and jam, to serve


  1. Preheat the oven to 160C, fan 150C, Gas 3 and line a baking sheet with non-stick baking paper

  2. Place the two types of flour into a large bowl with the baking powder and salt. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs.

  3. Stir in the sugar, then add the buttermilk and mix in lightly to make a soft dough - if you are using raisins, add them at this point

  4. Turn the dough onto a lightly floured work surface and briefly knead to bring together

  5. Roll out to a thickness of about 2cm, then use a 6cm cutter to cut out the scones (if you have excess dough left over you can re-roll it one more time)

  6. Place the scones on the baking sheet and brush the tops with a little milk. Leave to stand for 15 minutes.

  7. Bake in the oven for about 20 – 25 minutes, or until the scones have risen and are golden brown

  8. Allow to cool before serving with jam and clotted cream

Tips for perfect scones

- Never overwork the dough as it will tighten up and will lose the lightness

- Buttermilk adds richness to the flavour

- Give time to let the dough prove

- Don't roll out the dough too thickly


Phil Vickery's griddled British asparagus and smoked salmon with pea and tarragon crème fraîche

It’s prime picking season for asparagus and Phil Vickery has harvested the cream of the crop to cook the ultimate seasonal dish: asparagus and smoked salmon with pea and tarragon crème fraîche.

Griddled British asparagus and smoked salmon with pea and tarragon crème fraîche

Serves: 4

Preparation time: 30 minutes

Cooking time: 10 minutes


For the griddled asparagus:

4 x 230g bundles British asparagus, trimmed

4 tbsp extra virgin olive oil

Salt and freshly ground black pepper

2 x 100g packs smoked salmon

For the pea and tarragon crème fraîche:

2 x 200ml tubs crème fraîche

4 tbsp tarragon, roughly chopped

2-3 tbsp cider vinegar

2-3 tsp caster sugar

250g petit pois frozen peas, cooked and refreshed then drained

Spicy smoked paprika (optional)

To serve: crusty sourdough or French bread


  1. Trim the ends of the asparagus to remove the woody stems.

  2. Place onto a tray and drizzle over the olive oil, season with salt and pepper and mix well

  3. Heat a large griddle or frying pan over a medium heat and add the asparagus in small batches to take on a nice griddled colour. This will take approximately 3-6 minutes depending on the thickness of the stems. Remove then repeat until all the spears are cooked and put to one side.

  4. Meanwhile mix the crème fraîche, tarragon, cider vinegar, sugar and petit pois, season with salt and freshly ground black pepper and mix well

  5. To serve, wrap the smoked salmon around the griddled asparagus spears

  6. Divide the wrapped spears evenly onto 4 plates then spoon over the pea crème fraîche. Dust with a little paprika and serve with crusty bread, a drizzle of olive oil and plenty of black pepper.

Shop all of the ingredients from Waitrose & Partners now

Juliet Sear's pistachio, mint and yoghurt cake

Serves: 10 - 12

Prep time: 50 minutes

Chill time: Minimum 1 hour

Bake time: 40 - 50 minutes



100ml (3 ½ fl oz) water

100g (3 ½ oz) caster (superfine) sugar

50g (1 ¾ oz) honey

Handful of chopped mint


240g (8 ½ oz) self-raising (-raising) flour

Pinch of salt

300g (10 ½ oz) blitzed pistachios

200g (7oz) butter

350g (12oz) caster (superfine) sugar

50g (1 ¾ oz) honey

2 tbsp fresh mint

8 eggs

Yoghurt topping

250g (9oz) full-fat Greek yoghurt

2 tbsp icing (confectioner’s) sugar

2 tbsp honey

Fresh fruits (Juliet uses green, gold and baby kiwi slices, and slices of orange, strawberries and blueberries)

Flowering mint leaves and edible flowers to decorate (Juliet uses mixed colour zinnias and flowering mint)


Stand mixer, electric whisk or bowl and wooden spoon

Cake leveller or sharp knife

Palette knife

23cm (9in) round cake tin, lined with baking parchment


  1. Cream the butter and sugar until light and fluffy, then add the eggs one at a time until combined

  2. Add the mint and honey, and fold in the flour, pistachios and salt

  3. Bake at 160℃ (325℉) for 40 - 50 minutes until cooked through

  4. Now make the syrup. Heat the sugar, water and honey until the sugar is dissolved, then take off the heat and add the mint.

  5. Make the yoghurt topping in a bowl. Add the honey and sugar to the yoghurt and stir through.

  6. Trim off the hump from the top of the cake and drizzle over the syrup mixture so it soaks in

  7. Spoon the yoghurt topping onto the cake and using a palette knife, level and make it smooth

  8. Go around the edge of the cake with the palette knife to make it neat and round and so that the toppings sit around the edge of the sponge

  9. Dress with fruit and fresh flowers, trimming the fruit and choosing various sizes of the flowers so they fit neatly together and around the top edge of the cake. Chill for at least an hour before serving.

Juliet Sear's lavender biscuits

Makes: 25-30 biscuits

Prep time: 30 minutes

Chill time: approx 2 hours

Bake time: 25 minutes


250g (8 ¾ oz) white caster (superfine) sugar

15g (½ oz) dried lavender

250g (9oz) unsalted butter

1 tsp vanilla bean paste

360g (12 ¾ oz) plain (all-purpose) flour

Purple food colouring dust

1 egg white

Edible violas in a variety of colours (Juliet uses purples)


Cling film

Sharp knife

Small paintbrush


  1. To make the lavender sugar, blitz the caster sugar and lavender in a food processor until the lavender has been dispersed into a fine dust

  2. Reserve 4 tablespoons of the lavender sugar and put to one side

  3. Cream together the butter and lavender sugar with the vanilla bean paste until it is pale and fluffy

  4. Add the flour and combine into a soft dough

  5. Split the dough in half and roll each amount into a thick sausage shape with a diameter of around 5cm (2in). Wrap in cling film (plastic wrap) and chill for a couple of hours.

  6. Unwrap the chilled dough and cut into 1cm (3/4inch) thick slices

  7. Add purple food colouring dust to the remaining lavender sugar until you have a lilac-coloured sugar

  8. Roll the edge of each slice of dough in the coloured lavender sugar

  9. Place the biscuits on a lined baking tray and bake at 180C (350F) for 15 minutes

  10. Remove the biscuits from the oven, brush the tops with a little egg white and add the violas by pushing them gently into the centre of each warm biscuit. Brush over the top with another layer of egg white to seal the flowers in place.

  11. Continue baking the biscuits for another 5-10 minutes until the edges turn golden brown

  12. Remove from the oven and leave to cool on a wire rack

John Torode's bloody Mary


2 shakes of celery salt

couple of grinds of black pepper

4-6 drops of Tabasco sauce

Juice of ½ lemon

2 tsp Worcestershire sauce

½ teaspoon grated fresh horseradish or 2 tsp horseradish sauce

200ml vodka

600ml tomato juice


  1. Fill a jug with lots of ice and season with a pinch of salt, celery salt and pepper

  2. Add the rest of the ingredients except for the vodkas and tomato juice and stir it all

  3. Pour in the vodka, stir again and top with the tomato juice. Float a little extra vodka on top. Cheeky!

John Torode's flavoured popcorn with ice cream and hot chocolate sauce

John says: Popcorn is good, vanilla Ice cream with chocolate sauce is good, so if you put them all together you get something that is brilliant. You can cheat by buying flavoured popcorn but I like making my own.

Flavoured popcorn with ice cream and hot chocolate sauce


For the popcorn

1 tbsp vegetable oil

120g popcorn kernels


For the popcorn coating

40g butter

90g honey

50g soft brown sugar

80g castor sugar

1 tsp bicarb

For the chocolate sauce

200g chocolate

50ml single cream

30ml maple syrup


  1. First make the popcorn, simply heat a saucepan with a lid over a high heat, add the oil, when it’s warm, add the popcorn and put the lid on

  2. Leave it until it starts to pop and then shake the pan, don’t open it, it will take about 5 minutes for it all to pop but do keep shaking the pan. Take it off the stove and sprinkle with the salt.

  3. For the popcorn coating: Put all the ingredients except the bicarbonate of soda into a saucepan and bring to the boil, after 3 minutes it will be thick and golden.

  4. Turn off the heat and now you have to work quickly, add the bicarb and stir it, it will puff up like honeycomb

  5. Immediately pour over the hot popcorn and mix it through

For the chocolate sauce

On the stove, warm the cream in a pot with the maple syrup, add the chocolate in chunks, bring to the boil and whip it off.

To Serve

Serve 2 scoops of vanilla ice cream in a large cup or mug, scatter with the popcorn and pour over hot chocolate sauce