For a tea time treat that everyone will love, rustle up a batch of James Martin's scrumptious scones
By James Martin
  • Rating:
  • Serves: makes about 20
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 500 g plain flour
  • 4 tsp baking powder
  • 75 g caster sugar
  • 85 g butter
  • 2 eggs, lightly beaten
  • 230 ml milk
  • 1 handfuls sultanas
  • 1 eggs, beaten to glaze


1. Preheat the oven to 230C/210C fan/gas 8.

2. Sift the flour, baking powder and sugar together in a bowl. Sift again to ensure the baking power is well mixed.

3. Rub in the butter until the mixture resembles fine breadcrumbs.

4. Make a well in the centre and pour in the eggs and enough milk to give a fairly soft dough.

5. Mix in the sultanas.

6. Turn the mixture onto a lightly floured surface. Roll out lightly to a thickness of about 2cm. Cut into rounds with a 5cm cutter.

7. Place the rounds on a baking sheet. Liberally brush with beaten egg, making sure the egg wash doesn't spill over the edges (this will prevent cooking).

8. Bake for about 10-15 minutes until brown and well risen.

9. Transfer to a wire rack to cool.

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