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There is nothing more comforting than warm scones straight from the oven as they taste so much better than the supermarket variations. Many people believe baking scones is quite complicated since you have to make a dough, but James Martin has shared that they are actually quite simple if you follow his recipe. On his website, the chef said:"Proper scones with home-made strawberry compote! Super easy to make but delicious and great for sharing with a crowd!"

All you need to do to make scones is mix the ingredients together, cut the dough into shapes and then bake in the oven, meaning you can have these homebaked goods in less than 30 minutes. It is also just as straightforward to make your own strawberry filling for the scones, taking less than five minutes to make your own compote.

This is a fantastic recipe when you want to impress guests, as it serves 12 people, but it is also perfect for a lazy weekend when you want to treat yourself to something scrumptious with minimal effort.

You will need:

To make the scones (serves 12):

• 450g of bread flour (strong flour)
• Two teaspoons of baking powder
• 50g of caster sugar
• 100g of butter (diced and cold)
• 300mo of full-fat milk
• One egg (for an egg wash)
• Pinch of salt

To make the strawberry compote:

• 500g of strawberries
• 100g of caster sugar
• One lemon (just for the juice)
• Lots of cream and butter (to serve)

Method:

To make the strawberry compote: Pour the sugar and lemon juice into a pan, and bring to a boil. Add the strawberries and cook for two minutes until the berries begin to break down.

Place the jam-like mixture into a mason jar and put in the fridge to chill as you make your scones.

To make the scones: Preheat the oven to 210C. Place the flour, sugar, salt and baking powder in a large mixing bowl, then combine them.

Add the butter to the mixing bowl and then use your fingertips to rub it into the dry ingredients until it resembles breadcrumbs. Pour the milk into the bowl, and mix it thoroughly until you have a smooth dough.

Roll the dough onto a floured kitchen surface until it is two centimetres thick. Then, use a round biscuit cutter to cut out 12 scones from the dough. Place the scones on a baking tray, and then brush an eggwash on top. Put the scones in the oven and bake for 10 to 12 minutes.

Let the scones cool slightly for a few minutes when they come out the oven, and then they are ready to fill up with cream, butter and strawberry compote.