James Martin Scones recipe

These classic British scones are soft, tall, and beautifully light, just as you would expect from a trusted kitchen favourite. This James Martin–style scone recipe delivers a tender crumb with a lightly crisp top, perfect for splitting and filling with cream and jam. It is an easy, reliable bake suitable for beginners and experienced bakers alike. From start to finish, they are ready in about 30 minutes, making them ideal for a relaxed weekend treat or afternoon tea.

Ingredients

For the scones

• 450g self-raising flour, plus extra for dusting
• 2 tsp baking powder
• 75g unsalted butter, cold and diced
• 75g caster sugar
• 2 large eggs
• 200ml whole milk
• 1 tsp vanilla extract

For glazing

• A little milk or beaten egg, to brush

How to Make James Martin Scones

• Prepare the oven: Preheat the oven to 220°C (200°C fan). Line a baking tray with baking parchment and set it aside.
• Mix the dry ingredients: Sift the flour and baking powder into a large mixing bowl. Add the cold butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
• Add the wet ingredients: In a jug, lightly whisk the eggs with the milk and vanilla. Pour most of the liquid into the dry ingredients and mix gently with a knife until a soft dough forms. Add the remaining liquid only if needed. The dough should be soft but not sticky.
• Shape and cut: Turn the dough out onto a lightly floured surface and gently bring it together. Pat it out to about 2.5cm thick, taking care not to overwork it. Cut out rounds using a 5cm cutter, pressing straight down without twisting.
• Bake the scones: Place the scones onto the prepared tray, brush the tops with a little milk or egg, and bake for 12 to 15 minutes until well risen and golden on top.
• Cool slightly and serve: Remove from the oven and transfer to a wire rack. Allow to cool slightly before serving warm.

Tips for Perfect Scones

Why are my scones not rising?

Check that your baking powder is fresh and avoid twisting the cutter, which can seal the edges and prevent a good rise.

How do I keep scones light and fluffy?

Handle the dough gently and mix only until it comes together. Overworking the dough will make the scones heavy.

Can I make them sweeter or plainer?

Yes. Reduce the sugar slightly for savoury scones, or add a handful of sultanas for a classic fruit version.

Serving Suggestions

• Serve warm with clotted cream and strawberry jam
• Enjoy with butter and honey
• Pair with a pot of strong English tea

Storage

Room temperature

Keep plain scones in an airtight container for up to 2 days. Reheat briefly to refresh.

Refrigerator

Scones are best kept out of the fridge, as chilling can dry them out.

Freezing

Freeze baked, cooled scones for up to 3 months. Defrost at room temperature and warm gently before serving.

Nutrition (per scone)

• Calories: 260 kcal
• Carbohydrates: 40g
• Protein: 6g
• Fat: 8g
• Saturated fat: 4g
• Sodium: 320mg

Nutritional values are approximate and provided as a guide only.

FAQs

James Martin Scones Recipe

Recipe by Clara WoodCourse: BakingCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light, fluffy British scones with a tender crumb and golden tops. Perfect served warm with cream and jam.

Ingredients

• 450g self-raising flour

• 2 tsp baking powder

• 75g unsalted butter, cold and diced

• 75g caster sugar

• 2 large eggs

• 200ml whole milk

• 1 tsp vanilla extract

• Milk or beaten egg, for glazing

Directions

• Preheat oven to 220°C (200°C fan) and line a baking tray.
• Rub butter into flour and baking powder until breadcrumb-like.
• Stir in sugar, then add eggs, milk and vanilla to form a soft dough.
• Pat out dough, cut into rounds and place on tray.
• Brush tops with milk or egg and bake for 12–15 minutes.
• Cool slightly on a wire rack and serve warm.

Notes

• Handle the dough gently for the lightest scones.
• Do not twist the cutter when cutting out.
• Scones freeze well for up to 3 months.