James Martin served up delicious Scottish scones with strawberry jam on Saturday Kitchen.

The ingredients for the scones: 225g self-raising flour, 1 tsp baking powder, pinch salt, 25g caster sugar and 50g unsalted butter, softened, 150ml whole milk and 1 free-range egg, beaten for glazing.

For the strawberry compôte: 250g strawberries, hulled and cut in half and 100g caster sugar.

To serve: 100g butter, softened and 250g clotted cream.