James Martin Scones recipe​

These James Martin-inspired scones are golden on the outside, soft in the middle, and lightly sweet with a buttery flavour. They are easy enough for a beginner and make a lovely addition to an afternoon tea. Allow about 35 minutes from start to finish, including a short cooling time. Serve them warm with jam and clotted cream for a classic British treat.

Ingredients for Scones

For the scone dough

• 450g self-raising flour, plus extra for dusting
• 75g cold unsalted butter, cut into small cubes
• 50g caster sugar
• 225ml whole milk, plus a little extra if needed
• 1 large egg

For the topping and serving

• 1 tablespoon milk, for brushing
• Strawberry jam, to serve
• Clotted cream, to serve

How to Make James Martin Scones

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a baking tray with baking parchment and position a shelf in the middle of the oven.
• Rub in the butter: Put the flour in a large bowl and add the cold butter. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
• Mix the wet ingredients: Beat the egg with the 225ml milk in a jug. Pour most of the mixture into the flour and stir gently with a table knife until a soft dough forms. Add the remaining liquid a little at a time, stopping if the dough becomes too wet. If it is dry and crumbly, add a splash of extra milk.
• Shape the dough: Turn the dough onto a lightly floured surface. Bring it together gently with your hands, then pat it out to about 2.5cm thick. Avoid kneading it heavily, as this can make the scones tough.
• Cut the scones: Dip a 5cm round cutter in flour, then press it straight down through the dough without twisting. Place the scones on the prepared tray. Gently bring the trimmings together and cut out more rounds.
• Brush and bake: Brush the tops with the tablespoon of milk, keeping it off the sides where possible. Bake for 12 to 15 minutes, until risen and golden. The scones should feel light and sound hollow when tapped underneath.
• Cool and assemble: Transfer the scones to a wire rack and leave them for about 5 minutes. Split while still warm and serve with strawberry jam and clotted cream.

Tips for Light, Well-Risen Scones

How can I keep scones soft and light?

Use cold butter and handle the dough as little as possible. Once the ingredients come together, stop mixing. A soft dough helps produce a tender centre, while too much flour or kneading can make the scones heavy.

Why did my scones not rise evenly?

Press the cutter straight down rather than twisting it, which can seal the edges and restrict the rise. Pat the dough to an even thickness and make sure the oven is fully preheated before baking.

What should I do if the dough is sticky?

The dough should be soft, but it should still be manageable. Dust your hands and work surface lightly with flour rather than adding a large amount to the dough. Next time, add the milk mixture gradually, as different brands of flour absorb liquid differently.

Can I add dried fruit?

Yes. Stir up to 75g sultanas or raisins into the flour mixture after adding the sugar. Keep the remaining ingredients and baking time the same, checking that the scones are golden and cooked through.

Serving Suggestions

• Serve warm with strawberry jam and clotted cream.
• Spread with salted butter and a spoonful of raspberry jam.
• Pair with fresh berries and a pot of English breakfast tea.
• Add to an afternoon tea spread with sandwiches and small cakes.

Storage and Reheating

Room temperature

Cool the unfilled scones completely, then store them in an airtight container for up to 2 days. For the freshest texture, warm them in a 160°C oven for about 5 minutes before serving.

Refrigerator

Plain scones can be refrigerated in an airtight container for up to 4 days, although they may dry out more quickly. Keep clotted cream refrigerated separately and add it just before serving. If the scones are already filled with cream, refrigerate them and enjoy within 1 day.

Freezing

Freeze completely cooled, unfilled scones in a freezer-safe bag or container for up to 3 months. Defrost at room temperature, then warm in a 160°C oven for about 5 minutes. Add jam and cream after reheating.

Nutrition

Approximate values per plain scone, based on a batch of 10 and excluding jam and clotted cream:

• Calories: 260 kcal
• Carbohydrates: 39g
• Protein: 6g
• Fat: 8g
• Saturated fat: 5g
• Sodium: 350mg

Nutrition values are estimates and vary with ingredient brands, portion size, and toppings.

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