James Martin Scones recipe

These classic British scones are light, tender, and beautifully risen, with a soft crumb and a lightly crisp top. They have a rich buttery flavor that pairs perfectly with jam and clotted cream. The recipe is straightforward and ideal for beginners, with no special equipment needed. From start to finish, you can have warm scones on the table in about 35 minutes.

Ingredients

For the scone dough

• 450g self-raising flour, plus extra for dusting
• 2 tsp baking powder
• 75g caster sugar
• 100g unsalted butter, cold and cubed
• 2 large eggs
• 200ml whole milk
• 1 tsp vanilla extract

For glazing

• 1 egg, beaten

How to Make James Martin Scones

• Prepare the oven:Preheat the oven to 200°C. Line a large baking tray with baking parchment and set it aside. Make sure the oven is fully hot before baking to help the scones rise well.
• Mix the dry ingredients:Sift the self-raising flour and baking powder into a large bowl. Add the caster sugar and stir to combine. This helps distribute the raising agents evenly.
• Rub in the butter:Add the cold cubed butter to the bowl. Using your fingertips, rub it into the flour until the mixture looks like fine breadcrumbs. Work quickly so the butter stays cold.
• Add the wet ingredients:In a jug, whisk together the eggs, milk, and vanilla extract. Pour most of this into the flour mixture, keeping a little back in case you do not need it all. Mix gently with a knife until a soft dough forms.
• Shape and cut:Turn the dough out onto a lightly floured surface. Bring it together gently and pat it out to about 2.5cm thick. Use a round cutter to stamp out the scones, pressing straight down without twisting.
• Bake the scones:Place the scones onto the prepared tray. Brush the tops lightly with beaten egg, taking care not to let it drip down the sides. Bake for 12 to 15 minutes until well risen and golden.
• Cool slightly:Transfer the baked scones to a wire rack and allow them to cool for a few minutes before serving. They are best enjoyed warm.

Tips for Perfect Scones

Why did my scones not rise well?

Check that your baking powder is fresh and that the oven was fully preheated. Pressing the cutter straight down also helps create an even rise.

How do I keep scones light and fluffy?

Handle the dough as little as possible. Overworking it will develop gluten and make the scones dense.

Can I add fruit to this recipe?

Yes, you can fold in about 100g of sultanas or raisins after rubbing in the butter. Add them before the wet ingredients.

Serving Suggestions

• Serve warm with clotted cream and strawberry jam
• Enjoy with butter and honey
• Pair with fresh berries and whipped cream
• Serve alongside afternoon tea or brunch

Storage

Room temperature

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

Refrigerator

Scones can be stored in the fridge for up to 4 days, though they are best reheated before serving.

Freezing

Freeze unfilled scones for up to 3 months. Defrost at room temperature and warm gently in the oven.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 42g
• Protein: 7g
• Fat: 9g
• Saturated fat: 5g
• Sodium: 220mg

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

FAQs

Mary Berry 3-Layer Victoria Sponge Recipe

Recipe by Rose MeltonCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 150ml double cream

• 2 tbsp icing sugar

• 4–5 tbsp strawberry jam

• Fresh strawberries, sliced

• Icing sugar, for dusting

• Butter, for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
• Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
• Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
• Divide evenly between tins and level the tops.
• Bake for 20–25 minutes until golden, springy and cooked through.
• Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
• Whip double cream with icing sugar until soft peaks form.
• Sandwich the sponges with strawberry jam and whipped cream.
• Dust with icing sugar and decorate with fresh strawberries before serving.

Notes

• Ensure butter is fully softened for best rise.
• Do not open the oven door early to prevent sinking.
• Sponge layers can be frozen unfilled for up to 3 months.