I saw James Martin make scones on Saturday Kitchen (a show he would later go on to host) almost 20 years ago and, although I can no longer find the specific recipe he used on that day, I have continued to follow pretty much the same recipe that I wrote down as I watched the show - a recipe that is very easy and results in a delicious afternoon tea.

Preparation time: 15 minutes, plus 30 in the fridge

Cooking time: 12 minutes

Difficulty: easy

Ingredients

One of the great things about this scones recipe is that it can be made largely with ingredients most people have in their pantry already.

If desired, a handful of sultanas can be added to the dough. I prefer not to add them myself.

Method

  1. Sift the flour and baking powder into a mixing bowl.
  2. Add the remaining dry ingredients and mix well.
  3. Rub the butter into the flour mixture using your fingers, until it resembles fine breadcrumbs.
  4. Add the 2 beaten eggs and mix well.
  5. Stir in the milk and mix until the dough comes together in the bowl. It will remain sticky.
  6. Turn the dough out onto a floured surface and roll it out until it is about 2.5cm thick. It is not necessary to knead or work the dough.
  7. Prepare a tray with baking paper.
  8. Use a cookie cutter to cut out the scones, placing them close together on the tray. Depending on the size of the cutter, it should make between 20 and 30 scones.
  9. Brush the top of each scone with the third beaten egg, being careful not to let the egg wash run down the sides as this will affect the scone’s ability to rise.
  10. Place the tray in the fridge for 30 minutes. This will help the scones to rise higher.
  11. Meanwhile, preheat an oven to 220 degrees Celsius.
  12. Place the chilled tray of scones in the middle rack of the oven for 12 minutes.
  13. Once cooked, remove the tray from the oven and put the scones on a wire rack to cool before eating.

The scones can be eaten with jam and cream, or with butter, or any other of your favourite condiments.

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