Category: Desserts

This James Martin Lemon Posset is a classic British dessert that proves simple ingredients can create something truly special. It has a silky, creamy texture with a bright, sharp lemon flavour that cuts through the richness beautifully. The recipe is very easy and ideal for beginners, with no baking required. From start to finish, it takes about 15 minutes plus chilling time.

Ingredients

For the lemon posset

• 600ml double cream
• 150g caster sugar
• 2 large unwaxed lemons, finely grated zest and juice

For serving (optional)

• Fresh berries
• Shortbread biscuits
• Extra lemon zest

How to Make James Martin Lemon Posset

• Prepare the cream: Pour the double cream into a medium saucepan and add the caster sugar. Place over medium heat and stir gently until the sugar has fully dissolved.
• Bring to the boil: Increase the heat and bring the cream to a rolling boil. Let it boil for 3 minutes, stirring occasionally to prevent sticking.
• Add lemon: Remove the pan from the heat. Stir in the lemon zest and freshly squeezed lemon juice. Mix well until fully combined.
• Pour and chill: Carefully pour the mixture into serving glasses or ramekins. Allow to cool slightly, then transfer to the refrigerator.
• Set the posset: Chill for at least 4 hours, or overnight, until fully set with a softly firm texture.

Tips for Perfect Lemon Posset

Why did my posset not set properly?

The cream must boil for a full 3 minutes. This activates the acid in the lemon juice, which thickens and sets the cream.

Can I make this less sharp?

Yes, reduce the lemon juice slightly or add an extra tablespoon of sugar for a softer citrus flavour.

How do I avoid a grainy texture?

Stir gently and avoid overboiling. Use full-fat double cream for the smoothest result.

Serving Suggestions

• Serve with buttery shortbread biscuits.
• Top with fresh raspberries or blueberries.
• Finish with a light sprinkle of lemon zest.

Storage

Room temperature

Lemon posset should not be kept at room temperature for extended periods.

Refrigerator

Store covered in the fridge for up to 3 days. Keep chilled until ready to serve.

Freezing

Freezing is not recommended, as it can affect the smooth texture once thawed.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 26g
• Protein: 2g
• Fat: 38g
• Saturated Fat: 24g
• Sodium: 40mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

This James Martin chocolate fudge cake is a rich, deeply chocolatey bake with a soft sponge and a smooth, indulgent fudge icing. It is a classic British chocolate cake that feels special without being complicated, making it ideal for confident beginners and experienced home bakers alike. The texture is moist and tender, with a bold cocoa flavour balanced by creamy sweetness. From start to finish, this cake takes around 1 hour and 30 minutes including cooling and assembling.

Ingredients

For the chocolate sponge

• 200g unsalted butter, softened
• 200g caster sugar
• 4 large eggs
• 180g self-raising flour
• 40g cocoa powder
• 1 tsp baking powder
• 2 tbsp milk

For the chocolate fudge icing

• 200g dark chocolate, chopped
• 150ml double cream
• 50g unsalted butter
• 2 tbsp golden syrup

How to Make James Martin Chocolate Fudge Cake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins and place them on the middle shelf.
• Mix the base: Cream the butter and caster sugar together until pale and fluffy. This helps create a light sponge.
• Add the eggs: Beat in the eggs one at a time, mixing well after each addition to keep the mixture smooth.
• Fold in dry ingredients: Sift in the flour, cocoa powder and baking powder. Fold gently until just combined, then stir in the milk.
• Bake: Divide the mixture evenly between the tins and bake for 30 to 35 minutes until risen and cooked through.
• Cool: Leave the cakes in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
• Make the icing: Melt the chocolate, cream, butter and golden syrup gently until smooth and glossy.
• Assemble: Sandwich the cakes with half the icing, then spread the remaining icing over the top.

Tips

Why did my cake turn out dry?

Overbaking is the most common cause. Check the cake a few minutes early and remove it as soon as a skewer comes out clean.

How do I get a smooth fudge icing?

Use low heat and stir gently until fully melted. Let it cool slightly before spreading for the best texture.

Can I make this cake ahead of time?

Yes, the sponge layers can be baked a day ahead and wrapped well. Ice the cake on the day of serving for the best finish.

Serving Suggestions

• Serve with fresh berries for contrast
• Add a dollop of lightly whipped cream
• Enjoy with a cup of strong tea or coffee

Storage

Room temperature

Store the cake in an airtight container for up to 2 days, away from direct heat.

Refrigerator

Keep refrigerated for up to 4 days. Bring to room temperature before serving for the best texture.

Freezing

The uniced sponge layers freeze well for up to 3 months. Wrap tightly and defrost fully before icing.

Nutrition

• Calories: 460 kcal
• Carbohydrates: 48g
• Protein: 6g
• Fat: 28g
• Saturated fat: 17g
• Sodium: 180mg

Nutrition values are estimates and may vary based on ingredients used.

FAQs

These James Martin chocolate brownies are rich, deeply chocolatey, and beautifully fudgy in the middle with a delicate crust on top. They are straightforward to make, even for beginners, and rely on good-quality chocolate for the best flavour. Expect intense cocoa notes, a soft centre, and just enough structure to slice cleanly. From start to finish, they take around 50 minutes.

Ingredients

For the brownies

• 200g dark chocolate (70%), chopped
• 200g unsalted butter
• 250g caster sugar
• 4 large eggs
• 100g plain flour
• 50g cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

For the tin

• Butter, for greasing
• Baking parchment

How to Make James Martin Chocolate Brownies

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a rectangular traybake tin, leaving parchment overhanging the sides for easy lifting.
• Melt the chocolate: Place the chopped chocolate and butter in a heatproof bowl over a pan of gently simmering water. Stir occasionally until smooth, then remove from the heat and leave to cool slightly.
• Mix the eggs and sugar: In a large bowl, whisk the eggs and caster sugar until pale and slightly thickened. This helps create the delicate crust on top.
• Combine the mixtures: Pour the melted chocolate into the egg mixture. Add the vanilla extract and stir until fully combined.
• Fold in dry ingredients: Sift the flour, cocoa powder, and salt into the bowl. Fold gently using a spatula until just combined and smooth.
• Bake: Pour the batter into the prepared tin and level the surface. Bake for 25 to 30 minutes, until the top is set and lightly cracked but the centre remains soft.
• Cool and slice: Leave the brownies to cool completely in the tin. Lift out using the parchment and cut into neat squares.

Tips

How do I keep brownies fudgy?

Remove them from the oven while the centre still feels soft. They continue to set as they cool, giving that classic fudgy texture.

Can I make them more chocolatey?

Use chocolate with at least 70 percent cocoa solids and avoid reducing the cocoa powder.

Why did my brownies turn cakey?

Overbaking or overmixing can add too much air. Fold gently and watch the baking time closely.

Serving Suggestions

• Serve warm with vanilla ice cream
• Dust lightly with icing sugar
• Add fresh berries on the side

Storage

Room temperature

Store in an airtight container for up to 3 days. Keep them away from direct heat.

Refrigerator

They will keep for up to 5 days in the fridge. Bring to room temperature before serving for best texture.

Freezing

Wrap individual slices tightly and freeze for up to 3 months. Defrost at room temperature.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 38g
• Protein: 6g
• Fat: 28g
• Saturated fat: 16g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

This James Martin Plum Tarte Tatin is a rich, glossy French-style dessert made with caramelised plums and crisp, buttery pastry. The fruit turns soft and jammy in the oven, while the caramel adds a deep, almost toffee-like flavour. It looks impressive but is very achievable for confident beginners and relaxed enough for a weekend bake. From start to finish, allow around 1 hour and 15 minutes.

Ingredients

For the caramel and plums

• 80g unsalted butter
• 100g caster sugar
• 1 vanilla pod, split and seeds scraped
• 8–10 ripe plums, halved and stones removed

For the pastry

• 1 sheet ready-rolled all-butter puff pastry
• A little plain flour, for dusting

How to Make James Martin Plum Tarte Tatin

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart cooks evenly and the pastry rises well.
• Make the caramel: Place the butter and caster sugar into a 24cm ovenproof frying pan or shallow tarte tatin tin. Set over a medium heat and allow the butter to melt, swirling gently, until the mixture turns a light golden caramel.
• Add the plums: Remove the pan from the heat and stir in the vanilla seeds. Arrange the plum halves cut-side up, fitting them snugly in a single layer over the caramel.
• Prepare the pastry: Lightly dust the pastry with flour and cut a circle slightly larger than the pan. Lay it over the plums, tucking the edges neatly down the sides.
• Bake: Place the pan in the oven and bake for 30 to 35 minutes until the pastry is puffed, crisp, and deep golden.
• Rest and turn out: Remove from the oven and leave to stand for 5 minutes. Carefully place a large plate over the pan and confidently flip the tart over. Lift away the pan gently.

Tips for the Best Plum Tarte Tatin

Why is my caramel too dark?

Caramel continues to cook even after removing from the heat. Take it off as soon as it turns golden to avoid bitterness.

How do I stop the pastry from shrinking?

Make sure the pastry is cold when it goes into the oven and tuck it well around the edges rather than stretching it.

Can I use other fruits?

Yes, apples, pears, apricots, or peaches all work beautifully using the same method.

Serving Suggestions

• Serve warm with thick double cream
• Pair with vanilla ice cream
• Add a spoonful of crème fraîche for contrast

Storage

Room Temperature

This tart is best enjoyed on the day it is made, but it can stand at room temperature for up to 6 hours.

Refrigerator

Store leftovers covered in the fridge for up to 2 days. Reheat gently in the oven to crisp the pastry again.

Freezing

Freezing is not recommended as the caramel and fruit can become watery once defrosted.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 42g
• Protein: 4g
• Fat: 22g
• Saturated Fat: 13g
• Sodium: 180mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

This classic apple tarte tatin is rich, buttery, and beautifully caramelised, with soft apples and crisp golden pastry. It is an elegant yet comforting dessert that feels special without being complicated. The texture is tender underneath with a glossy, sticky topping, finished by flaky pastry. Difficulty is medium, and from start to finish it takes about 90 minutes.

Ingredients

For the apple base

• 75g unsalted butter
• 125g caster sugar
• 6 Braeburn or Granny Smith apples, peeled, cored, and halved
• 1 tsp vanilla extract

For the topping

• 1 sheet ready-rolled puff pastry
• Plain flour, for dusting
• Butter, for greasing

How to Make james Martin Apple Tarte Tatin

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart cooks evenly and the pastry turns golden.
• Make the caramel: Place the butter and caster sugar into a 24cm ovenproof frying pan. Heat gently until melted, then cook until the mixture turns a deep golden colour.
• Add the apples: Arrange the apples cut side up in the caramel, packing them in tightly. Cook over a low heat for about 10 minutes so they soften slightly and soak up the caramel.
• Top with pastry: Roll the puff pastry slightly larger than the pan. Lay it over the apples, tucking the edges neatly down the sides.
• Bake: Transfer the pan to the oven and bake for 35 to 40 minutes until the pastry is puffed, crisp, and deeply golden.
• Turn out: Leave the tart to rest for 5 minutes, then carefully invert onto a serving plate. Serve warm.

Tips

How do I stop the caramel burning?

Keep the heat moderate and watch the colour closely. Once it turns golden, remove it from direct heat straight away.

Which apples work best?

Firm, slightly tart apples like Granny Smith or Braeburn hold their shape and balance the sweetness of the caramel.

What if my tart sticks to the pan?

Let it rest briefly, then gently loosen the edges with a knife before turning out.

Serving Suggestions

• Serve warm with vanilla ice cream
• Pair with lightly whipped cream
• Add a spoon of crème fraîche for balance

Storage

Room temperature

Best eaten fresh, but it can sit at room temperature for up to 6 hours.

Refrigerator

Store covered for up to 2 days. Reheat gently before serving.

Freezing

Freezing is not recommended as the apples soften too much once thawed.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 52g
• Protein: 4g
• Fat: 22g
• Saturated fat: 13g
• Sodium: 210mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

This James Martin Sticky Toffee is a rich, comforting British pudding with a soft, moist sponge and a deep, buttery toffee sauce poured generously over the top. The texture is light yet indulgent, with sweet dates adding depth without overpowering the flavour. It is a straightforward bake that suits confident beginners and experienced home bakers alike. From start to finish, you can have it ready in about 1 hour and 15 minutes.

Ingredients

For the sticky toffee sponge

• 200g pitted dates, finely chopped
• 250ml boiling water
• 1 tsp bicarbonate of soda
• 85g unsalted butter, softened
• 170g light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 170g self-raising flour

For the toffee sauce

• 200g light brown sugar
• 100g unsalted butter
• 250ml double cream
• 1 tsp vanilla extract

How to Make James Martin Sticky Toffee

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm baking tin and place it on the middle shelf so the sponge bakes evenly.
• Soften the dates: Place the chopped dates in a heatproof bowl. Pour over the boiling water, stir in the bicarbonate of soda, and leave for 10 minutes until softened.
• Mix the sponge batter: In a large bowl, cream the butter and brown sugar together until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
• Add dates and flour: Stir the softened date mixture into the bowl, including the liquid. Fold in the self-raising flour gently until just combined.
• Bake the sponge: Pour the batter into the prepared tin and level the surface. Bake for 30 to 35 minutes until risen and a skewer inserted into the centre comes out clean.
• Make the toffee sauce: While the sponge bakes, place the butter, brown sugar, and double cream into a saucepan. Heat gently, stirring, until the sugar dissolves and the sauce thickens slightly. Stir in the vanilla.
• Assemble and serve: Remove the sponge from the oven and pierce it all over with a skewer. Pour half of the warm toffee sauce over the sponge and allow it to soak in before serving with extra sauce on top.

Tips

Why did my sticky toffee turn out dry?

This usually happens if the sponge is overbaked. Check it a few minutes early and remove it as soon as a skewer comes out clean.

How do I make the sauce extra glossy?

Keep the heat low and stir continuously until the sugar fully dissolves. Avoid boiling the sauce rapidly.

Can I prepare this pudding ahead of time?

Yes, the sponge can be baked a day in advance. Warm it gently and add freshly heated sauce before serving.

Serving Suggestions

• Serve warm with vanilla custard
• Add a scoop of vanilla ice cream
• Pair with lightly whipped cream

Storage

Room temperature

Keep the sponge covered at room temperature for up to 24 hours.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

Freezing

The sponge freezes well for up to 3 months. Wrap tightly and thaw overnight in the fridge. Make fresh sauce when ready to serve.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 58g
• Protein: 5g
• Fat: 20g
• Saturated Fat: 12g
• Sodium: 320mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

This James Martin pear tarte Tatin is a classic French-style dessert with a British touch. Soft pears are caramelised in butter and sugar, then topped with crisp puff pastry and baked until golden. It is rich, buttery, and beautifully balanced with gentle sweetness. Despite its elegant look, it is surprisingly straightforward and ready in about 50 minutes from start to finish.

Ingredients

For the caramel pear topping

• 75g unsalted butter
• 100g caster sugar
• 1 tsp vanilla extract
• 4 to 5 ripe but firm pears, peeled, halved, and cored

For the pastry

• 1 sheet ready-rolled all-butter puff pastry
• Plain flour, for dusting

How to Make James Martin Pear Tarte Tatin

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tarte cooks evenly and the pastry turns crisp.
• Make the caramel: Add the butter and caster sugar to a 24cm ovenproof frying pan. Heat gently until melted, then increase the heat slightly and cook until a light golden caramel forms.
• Arrange the pears: Remove the pan from the heat. Arrange the pear halves cut-side up in a neat pattern, packing them closely. Stir in the vanilla extract.
• Prepare the pastry: Lightly flour the work surface and roll the puff pastry slightly larger than the pan. Trim to a neat circle.
• Assemble the tarte: Lay the pastry over the pears, tucking the edges down around the fruit with a spoon.
• Bake: Place the pan in the oven and bake for 25 to 30 minutes until the pastry is puffed and deeply golden.
• Rest and turn out: Remove from the oven and leave to stand for 5 minutes. Carefully invert onto a serving plate while still warm.

Tips for the Best Pear Tarte Tatin

How do I stop the caramel from burning?

Keep the heat moderate and remove the pan from the hob as soon as the sugar turns golden. The caramel will continue cooking from residual heat.

Which pears work best?

Conference or Comice pears are ideal. They hold their shape and soften without collapsing.

Why did my pastry turn soggy?

This usually happens if the pears release too much liquid. Make sure they are ripe but still firm and bake until the pastry is well coloured.

Can I make this ahead?

It is best served fresh, but you can prepare it a few hours in advance and gently rewarm before serving.

Serving Suggestions

• Serve warm with vanilla ice cream
• Pair with lightly whipped cream
• Add a spoon of crème fraîche for contrast

Storage

Room temperature

Keep covered at room temperature for up to 6 hours.

Refrigerator

Store leftovers in the fridge for up to 2 days. Reheat gently in the oven to refresh the pastry.

Freezing

Freezing is not recommended as the caramel and pears lose their texture.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 48g
• Protein: 4g
• Fat: 24g
• Saturated fat: 14g
• Sodium: 210mg

Nutrition values are estimates and may vary.

FAQs

This James Martin Victoria sponge cake with raspberries is a beautifully light and tender cake layered with fresh cream, sharp raspberries, and a generous spread of jam. The sponge is soft, buttery, and classic, while the raspberries add freshness and balance. It is an easy, reliable bake that suits beginners and experienced bakers alike. From start to finish, it takes about 1 hour and 30 minutes, including cooling and assembling.

Ingredients

For the sponge cakes

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs, at room temperature
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• Butter, for greasing
• Baking parchment

For the filling and topping

• 150ml double cream
• 2 tbsp icing sugar
• 4 to 5 tbsp raspberry jam
• 200g fresh raspberries
• Icing sugar, for dusting

How to Make James Martin Victoria sponge cake with raspberries

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round sandwich tins with baking parchment.
• Mix the sponge: Add the butter, caster sugar, eggs, self-raising flour, baking powder, and milk to a large bowl. Beat with an electric mixer until pale, smooth, and fully combined.
• Fill the tins: Divide the mixture evenly between the prepared tins and level the tops with a spatula.
• Bake: Bake in the middle of the oven for 20 to 25 minutes until the sponges are golden, spring back when lightly pressed, and a skewer comes out clean.
• Cool the cakes: Leave the sponges in their tins for 5 minutes, then turn out onto a wire rack and leave to cool completely.
• Prepare the filling: Whip the double cream with the icing sugar until it holds soft peaks.
• Assemble: Spread the raspberry jam over one sponge. Spoon over the whipped cream and scatter with fresh raspberries. Place the second sponge on top and press gently.
• Finish: Dust the top lightly with icing sugar just before serving.

Tips

How do I keep the sponge light and fluffy?

Make sure the butter is fully softened and beat the mixture just until smooth. Overmixing can make the sponge dense.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or the cake is underbaked. Always wait until the sponge is set before checking.

Can I use frozen raspberries?

Fresh raspberries are best, but frozen can be used if fully thawed and well drained to avoid excess moisture.

Serving Suggestions

• Serve with a pot of freshly brewed tea
• Add extra raspberries on the side for a sharper finish
• Enjoy as a classic afternoon cake or light dessert

Storage

Room temperature

Best eaten on the day it is assembled. Keep in a cool place for up to 12 hours.

Refrigerator

Store in an airtight container for up to 2 days. Bring to room temperature before serving for the best texture.

Freezing

The plain sponge layers can be frozen, well wrapped, for up to 3 months. Defrost fully before filling.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 46g
• Protein: 6g
• Fat: 24g
• Saturated fat: 14g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

These James Martin Yorkshire puds are everything a proper Sunday roast deserves. Crisp, golden edges with a light, airy centre and a rich savoury flavour that comes from hot fat and a well rested batter. This is a straightforward recipe that suits confident beginners and experienced cooks alike. From start to finish, you can have perfect Yorkshire puddings on the table in about 40 minutes.

Ingredients

For the Yorkshire pudding batter

• 140g plain flour
• 4 large eggs, at room temperature
• 200ml whole milk
• ½ tsp fine sea salt

For baking

• 4 tbsp beef dripping or vegetable oil

How to Make James Martin Yorkshire Puds

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a standard 12 hole muffin tin on the middle shelf. Add a little fat to each hole and heat the tin for at least 10 minutes until the fat is smoking hot.
• Mix the batter: Sift the flour and salt into a bowl. Make a well in the centre, add the eggs, then gradually whisk in the milk until smooth and lump free.
• Rest the batter: Leave the batter to rest at room temperature for 20 to 30 minutes. This helps create lighter puddings with better rise.
• Fill the tin: Carefully remove the hot tin from the oven. Pour the batter evenly into each hole, filling them about halfway. Work quickly so the fat stays hot.
• Bake until risen: Return the tin to the oven immediately and bake for 20 to 25 minutes until the puddings are well risen, deep golden, and crisp.
• Cool slightly and serve: Remove from the oven and serve straight away for best texture and flavour.

Tips for Perfect Yorkshire Puddings

Why didn’t my Yorkshire puddings rise?

The oven and fat must be very hot before adding the batter. Cold oil or opening the oven door too early will stop them rising properly.

Should I rest the batter?

Yes, resting the batter allows the flour to hydrate fully and improves the rise and texture.

Can I use vegetable oil instead of beef dripping?

Yes, vegetable oil works well, but beef dripping gives a deeper, more traditional flavour.

Why are my puddings soft instead of crisp?

This usually means they need a few more minutes in the oven or the fat was not hot enough at the start.

Serving Suggestions

• Serve with roast beef and rich onion gravy
• Pair with roast chicken and seasonal vegetables
• Fill with sausages for classic toad in the hole

Storage

Room temperature

Yorkshire puddings are best eaten fresh, but they can sit at room temperature for up to 2 hours before serving.

Refrigerator

Store cooled puddings in an airtight container for up to 2 days. Reheat in a hot oven to restore crispness.

Freezing

Freeze fully cooled Yorkshire puddings for up to 3 months. Reheat directly from frozen at 200°C until hot and crisp.

Nutrition

• Calories: 130 kcal
• Carbohydrates: 12g
• Protein: 5g
• Fat: 7g
• Saturated fat: 2g
• Sodium: 160mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

These classic fruit scones are soft, light, and gently sweet, with a tender crumb and bursts of juicy dried fruit throughout. They are simple to make, very forgiving for beginners, and come together quickly without fuss. Expect a buttery flavour, a delicate rise, and that traditional bakery texture everyone loves. Total time is about 35 minutes from start to finish.

Ingredients

For the scones

• 450g self-raising flour
• 2 tsp baking powder
• 75g caster sugar
• 100g unsalted butter, cold and cubed
• 150g sultanas or raisins
• 2 large eggs
• 200ml full-fat milk
• 1 tsp vanilla extract

For finishing

• A little milk, for glazing
• Extra flour, for dusting

How to Make James Martin Fruit Scones

• Prepare the oven and tray:Preheat the oven to 220°C, or 200°C fan. Line a large baking tray with baking parchment and set it aside.
• Mix the dry ingredients:Sift the flour and baking powder into a large bowl. Stir in the caster sugar, then add the cold butter. Rub it in with your fingertips until the mixture looks like fine breadcrumbs.
• Add the fruit and wet ingredients:Stir the sultanas into the flour mixture. In a jug, whisk the eggs with the milk and vanilla extract. Pour most of this into the bowl, keeping a little back for glazing.
• Bring the dough together:Use a knife to mix everything into a soft dough. If it looks dry, add a splash more milk. Turn the dough out onto a lightly floured surface and gently bring it together. Do not knead.
• Shape and cut:Pat the dough out to about 2.5cm thick. Use a floured round cutter to stamp out scones, pressing straight down without twisting. Place them onto the prepared tray.
• Bake:Brush the tops lightly with milk. Bake for 12 to 15 minutes, until well risen and lightly golden on top.
• Cool and serve:Transfer the scones to a wire rack and allow them to cool slightly before serving warm.

Tips for Perfect Fruit Scones

Why are my scones flat?

Make sure the butter is cold and avoid overworking the dough. A hot oven also helps create a good rise.

How do I keep scones soft?

Handle the dough gently and do not add too much flour when shaping. Overmixing leads to dense scones.

Can I make them sweeter?

You can increase the sugar slightly or add a handful of chopped dried apricots or dates for extra sweetness.

How do I get even baking?

Cut the scones to the same thickness and size, and space them evenly on the tray.

Serving Suggestions

• Serve warm with clotted cream and strawberry jam
• Enjoy with butter and honey
• Pair with a cup of strong English tea
• Add fresh berries on the side for a lighter touch

Storage

Room temperature

Keep cooled scones in an airtight container for up to 2 days.

Refrigerator

Refrigeration is not recommended as it dries them out, but they can be stored for up to 3 days if needed.

Freezing

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

Nutrition

• Calories: 290 kcal
• Carbohydrates: 45g
• Protein: 7g
• Fat: 9g
• Saturated fat: 5g
• Sodium: 210mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs