James Martin's foolproof scones
Makes
12
Ingredients
Compote
500g
raspberries
100g
caster sugar
1
lemon, juice only
Scones
450g
strong white flour
50g
caster sugar
5tsp
baking powder
100g
butter, diced and cold
Pinch
salt
300ml
full fat milk
1
egg yolk, for egg wash
To
serveClotted
cream
Method
1. Preheat
the oven to 200C/Fan 180C. 2. To make the compote, place all the
ingredients into a pan, bring to the boil, then chill. 3. 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. 4. Roll out on a lightly
floured surface until 2 cm thick, then cut out using a 7cm cutter, re role you
will get 12 scones. Egg wash.5. Bake for 10 to 12 minutes, allow to cool
slightly then split and fill with the compote and cream.
https://www.itv.com/thismorning/articles/james-martins-foolproof-scones
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