Learn how to bake light, fluffy scones, the quintessential English tea time treat in this free tutorial, with simple tips flat stodgy scones will be a thing of the past....
I've been making these scones about once a week since the quarantine started, and I can promise you - if you follow the recipe and techniques you will have the scones of your dreams, My family and I are very grateful for this lovely tutorial - I know the recipe by heart now but I still play it while I am making the scones because her voice and manner are so reassuring.
I melt my butter and put it into the milk and stir quickly into the dry ingredients barely mixing them just enough and my scones are fantastic every time. I do not ever mix them into a ball with any more flour but I pick up dollops of the mixture and place them on a tray. No cutter, no kneading at all. Barely shape each dollop into a rough round shape. My scones are famous in my area and i am hopeless with cakes but I make great scones. I never brush them with anything or leave them but bake immediately.
I live in the United States and I never knew that scones were so similar to what we have in the southern United States that we call biscuits. This process is almost exactly the same as how we make our biscuits (the kind you cut in half and put sausage inside or the kind you serve with sawmill gravy). The only difference I can see really is the sugar. If you leave out the sugar you've essentially made what WE call biscuits. Now I know that I can make beautiful scones because the biscuits I make are FANTASTIC!
Hi, Lynda, I'm American, too, and I've had scones in London and they're nothing like our 'biscuits.' The true scones have a finer crumb, and yes, sugar. When I get the translation of European measurements to American, I really want to try these. : )
Hi Linda. I agree and would love your biscuits. I’m Scottish and make my Mum’s scone recipe and it doesn’t have sugar. They are still my favourite. I think you’d agree they are like your biscuits. 😀
I'm an American who lived in england and your right - without sugar it is a biscuit and with sugar it is a scone. Same thing . What we in the USA call a cookie is called a biscuit in other countries. I've only ever heard the term cookie in the US. I make good buscuits so while in England I made them one evening and my FIL was amazed that an American knew how to make such delicious scones.
We are two french young boys We have done these scones thanks to our english teacher. Thanks to your video we were able to cook them. This is not easy to understand all english words indeed. Thanks a lot . We will try another recipe ....
All i can say is THANK YOU! At 53 i have made more than my fair share of scones. I followed you recipe today and made the best scones i have ever tasted. My family agree. Theres no looking back now,i will not make them any other way. Superb! Thanks again x
These were wonderful, the sultanas steeped in the Earl Grey were just perfect!! My half English half Scot husband said "this is how a scone should taste!!". They were devoured in a matter of minutes.Thank you so much!!
Thank you very much for this wonderful recipe! I made these scones twice already. As I am addicted to them ;-) ... last time I made three times the amount and put them in the freezer. Whenever I “urgently need” some scones I put them in the microwave for about 40 seconds and then on the toaster rack on either side until they are ready to eat. Heaven!
I work in a hotel, so I make scones regularly for afternoon teas & for Cream tea. You can also chill the flour before using. I use parchment paper dust with flour to cut the scones. This saves lot of cleaning time. I don't work out the dough at all. I also add yoghurt to the milk but do not rest the cut out dough. I bake it straight away & it's always 100% success.
Thanks for the idea of yoghurt to the milk, I always use buttermilk for mine , i don't rest mine either and don't work the dough , my scones too are 100% success and are a big family favourite and quickly eaten .
I’ve made them for 50+ years as my English mother showed me, and I make a hard sauce to serve with them. A nice pot of tea is just perfect. This recipe is interesting.
@@marthacox8902 - my recipe isn’t written down, it’s in my head and I don’t measure. I made the recipe in the video and they were fluffier than my scones, more like a biscuit. Delicious though. My scones are denser, you can dip them in tea and they don’t fall apart. My family likes them with cranberries in them. The closest recipe to my version is ‘King Arthur baking’, if you look that up.
I have made this recipe twice now and did exactly like you did in the video and the scones have turned out fantastic. I can actually make scones now! Yes! Thank you Baking lady!
I’ve made this and it is amazing! It’s so yummy! I don’t have self rising flour, so I use 1tbs baking powder. And I’ve also use half a tbs of vanilla mix with the milk. You guys must try this recipe! Edit: if you are living in a warmer place like me, you might need to freeze your butter. Try to use as less heat as you can when mixing the butter and the flour. When you have a dough, wrap it in clean wrap and pop it in the fridge for 30 min before cutting and baking it.
Thanks for your lovely recipe & tips! For us septics across the pond here are some of the ingredients that were given in European measurements: 225 grams flour = 1 3/4 cups 40 grams sugar = 1/4 cup 75 grams butter = 5.07 Tablespoons 80 grams sultanas= 1/2 cup 200°C oven = 400°F (Gas mark 7 = 425°) Cheers and happy baking!
I think you mean sceptics not septics ( which means poisonous ).We don't think that of our friends across the pond. It was very good that you translated the measures,I see so many recipes I'd like to try but they use cups and sticks and tbls for butter.I give up.I have a few conversion charts but they differ.Happy baking.
@@geminil2415 Hello Doreen, No, I did indeed mean Septics, which is Cockney rhyming slang "septic tank" for Yank! My friend Colin from London always affectionately called me his favorite septic. Cheers!
@@crystalstanley4960 Oh! well that's a new one to me,not that I know a great lot of Cockney Slang. What I do know comes from the telly, but hey, we're always learning.
@@geminil2415 I *love* Cockney rhyming slang and wish I knew more! It's that extra step to get to the meaning, lol. A long time ago I worked for a very interesting fellow who had lived all over the world, including London. Most people thought he was cranky, but I won him over when I told him "toil and strife" was on the line (his wife). Well, wish me luck. I am going to try that scone recipe! Cheers!
I'm so excited....I JUST made my first scones using your wonderful directions. I went outside the nine dots by adding some cinnamon and raisins. And hooray for me, I heard the "thop" I was looking for as I cut each scone with cutter. THANK YOU for demystifying the loveliness of this delightful treat. xo
Lovely idea, soaking raisins in Earl Grey tea. And good to see you patting out the dough rather than rolling. The two most important things in scone-making are keeping everything cool and using the lightest touch. There are a number of recipes on YT that show how to make clotted cream at home from ordinary double cream. It's SO easy and delicious.
For anyone wondering what sultanas are? The sultana is a "white", oval seedless grape variety also sometimes called > the sultanina, Thompson Seedless, Lady de Coverly, and oval-fruited Kishmish. In some countries, especially Commonwealth countries, it is also the name given to the raisin made from it or from larger seedless grapes; such sultana raisins are often called simply sultanas or sultanis. In the US and Canada, the name "raisin" is applied to all dried grapes, so that the breakfast cereal known as "sultana bran" in Australia, New Zealand and the United Kingdom is called raisin bran in the United States and Canada. FYI: Not included in the ingredients list provided in the comments section by Eric Tkach - the Bakinglady also added 80g (1/3 cup) white raisins (sultanas) after soaking them in Earl Grey tea FYI: Interestingly enough, Kevin, the award winning scone maker in Devon South West, of "Dart To Mouth Deli" Dartmouth UK - primarily uses the same ingredients and process. When discussing the delis award winning scones he volunteered: "our secret ingredient" is to add one cap full of vanilla extract. NOTE: Kevins only variation is instead of dumping in the milk and egg as separate items, he first adds the egg to the amount of measured milk, slightly beats the two together, then dumps the mixture into the bowl. It is also at this point when he adds the vanilla to the milk and egg mixture. Thanks to Eric Tkach who put together this ingredients list: _________________________________________________________ * 225g (1.55 US cups) self raising flour * Pinch of salt * 1/2 level teaspoon baking powder * 40g (1/3 US cup) castor sugar (very fine granulated sugar - e.g. Domino Quick Dissolve Superfine Sugar) * 75g (1/3 US cup) butter (cool - not quite room temperature) * 2 tbsp plain pourable yogurt * 2 tbsp milk * 1 medium egg * 80g (1/3 US cup) sultanas (white raisins) - optional * 58mm (2.2 inches) round cutter * Little egg and milk for brushing TIP: beat the egg into the milk and yogurt mixture then pour this mixture into the bowl - saving a little of the mixture so your can brush the scones prior to baking * Parchment paper for baking pan * Bake at 220ºC (425ºF) in oven for about 8-10 minutes
I just made it. It is really soft. Thanks a lot ! And I baked it again and brought it to my work. I received lots of compliments. I even showed your youtube address to one of nurse who really wanted to bake scones. Thanks again. Stay healthy ! ♡♡♡
This recipe is almost identical to the one that I use to make my scones. The two differences is that the egg is separated and you reserve the egg white to brush on the top of the scones. Also I use sour cream instead of milk/yogurt mix. Excellent recipe, with nice light, fluffy scones.
It really works, best recipe I found so far. Thank you for sharing it. quantities are precise and provide a great outcome. If you do not have self raising flour you can use 15 g of baking powder in biscuit flour, works just a good. Tested it a couple of time because self raising flour is currently no always available in supermarkets.
Woah! So this is where American biscuits came from! Same recipe and techniques, it’s just one has sugar and the other doesn’t. Thank you so much for this, they look beautiful!
Thank you, thank you, I’ve been trying to make decent scones for fifty yrs. and every recipe I’ve tried has let me down, they never make the grade! Now I know what a real English Tea Scone is supposed to be. Your tips and tricks are an essential part of the whole thing. Cheers from 🇨🇦 as we have been in isolation here for 2mth. now, and you are probably the same...stay safe😊😊
As a Brit in the USA, I long for scones at afternoon tea. Thank you so much for your video. Tomorrow my grandchildren are coming for tea, and are looking forward to scones and English clotted cream!
limeykl I’m in North Carolina, been here for many years, love the climate, but miss the UK. The grands loved the scones which tasted delicious, but didn’t rise up much. I’ll have to keep trying for the perfect ones we get in lovely Cornish and Devonshire tea shops!
Recipes vary all over the UK, Mum was Yorkshire so I don't put sugar in, I find the fruit adds enough sweetness. I add 1 flat teaspoon of baking powder, Other wise pretty much the same method. i make scones every Sat for the week ahead. they store better if you freeze them and defrost a couple every day. Defrost naturally it only takes an hour or so. Like the tea idea. When you put on the tray place them so they touch, this will tend to prevent them falling over and miss shaping but it will require cooking for about 20 minutes at 200 deg C.
It Looks rather like the consistency of an American breakfast biscuit such as we make in America, except we don't put a lot of sugar or soaked raisins or fruits into the biscuit dough. Amazing! Things sold as scones here in USA stores are not fluffy, soft and light like biscuits. Also they are cut into triangles not circles ... although the scones here come out tasty and usually have blueberries or orange/cranberry - they are thick, dry and dense. Not hard as biscotti here, but dry and crumbly instead of soft fluffy and tender. In America the right way to make biscuits is to mix and handle the dough just like you did in this video. Just bring the ingredients together and no kneading. Although we don't rest the dough. Actually most don't know it but the secret to good pie dough is to not handle it much. Just get the butter "cut in" the flour in a range of pea-size to small granules. Then add wet ingredients like egg or 4 to 6 Tablespoons of icy water. Just get the ingredients incorporated and pull it together. (I never heard of resting biscuit dough). Rest it at least 30 mins but optimally 4 hrs. You can keep refridgerated for days or freeze for up to 6mos but it might affect the dough slightly. I get up early when kitchen is cool and make the dough and aftervit has rested I make/bake the pie. Roll biscuit dough lightly (or pat it out like she did ). Pie dough you gotta roll it very thin roll it thin. Pie dough should have a marbled appearance of the bits of butter still visible... this is what achieves the flaky texture. Keep the dough cool as possible. I really like making pie dough on rainy days especially those days that it's a steady light rain and misty humidity because the flour will pull moisture from the air and you need less tablespoons of (cold) water [4tbs usually]. My crust will come out more perfect. If it's a sunny drier day I noticed I need to add more water ... up to 6Tbsp typically. But ambient humidity makes a noticeable difference to the experienced baker. And I bake pie in a good glass or ceramic dish and not metal preferably. Or at least my specific pie dough recipe does best in glass or thick ceramic. EDIT ... the gentle crumbling of chilled butter & very gentle incorporation of ingredients and work it as little as possible ... exactly just like making biscuits in America. Except we don't put raisins or earl gray tea in our biscuits. The instructions otherwise are pretty much like breakfast biscuit.. we break them open and put butter and honey or put a fruit jam, jelly or fruit preserves. I love seedless blackberries jam. The blackberries are not naturally seedless, but when you make the jam you strain out all the seeds. Here in America you can get blackberry jam with or without seeds. Strawberry jam or preserves are also commonly eaten on breakfast bisket. I feel inspired to try these scones now! I love earl gray tea. Of course I have a lot of English, Scottish, Irish, so I like the traditional cooking from GB.
I just made some scones (not this recipe) and they didn't rise at all so took a deep dive into scone recipes 😂. It's unbelievable how many variations there are. I've looked at about 15 recipes, all different ingredients and completely different methods - absolutely mind boggling. My ovens going to be busy
I really, really like your teaching style. I love the tips you throw put as you go. You don't just give a tip, you explained the "whys". Thank you so much. Nice recipe as well.I'm subscribing to your channel and look forward to learning some more baking from you!
For reference since my mom and I make these a lot and I couldn’t find other comments typing out everything Put 80g sultanas + 1 Earl grey tea bag in boiling hot water and leave aside to cool On a separate bowl: 225g self raising flour 3 fingers pinch of salt 1/2tsp baking powder 40g caster sugar Whisk together 75g (chilled-room temp) butter Use (cool) hands to bring together mixture Add the now cool 80g sultanas without the tea water then sprinkle into mixture 2tbsp milk + 2tbsp yogurt 1 medium egg Bring together with one hand; use as little energy and effort as possible Put on work surface and use as little flour as possible Bring together until you have a smooth surface on top Pat down until 2cm (Only add a little flour when it sticks!) Use cutter and plop out; DONT BE TEMPTED TO WIGGLE Add a little flour to cutter when it starts to stick Put scones on baking tray and brush ONLY THE TOPS with milk and egg mixture MUST LET THEM REST FOR HALF AN HOUR (30 min) Bake for 8-10min at 220 degrees (for normal oven)
Nothing better than a good English scone,and yours looks delicious, I have never had much success making scones, but you have given me the incentive to try again, thank you.
Thank you for your amazing recipe. I made the scones today and everyone loved them👌🏽. Never have I left my scones to raise before putting them in the oven and surely you can taste the difference in texture. I appreciate all your tips. The only thing that I didn’t use was earl grey tea but I used a black tea bag because I don’t like earl grey. Otherwise if anyone is considering to try this recipe, please don’t hesitate. YOU MUST MAKE THEM you will not regret it. !
Just putting the measurements and ingredients here for reference. * 225g (1.55 US cups) self raising flour * Pinch of salt * 1/2 level teaspoon baking powder * 40g (1/3 US cup) castor sugar * 75g (1/3 US cup) butter (chilled) * 2 tblspn yogurt & 2 tblspn milk * 1 medium egg * 58mm (2.2 inches) cutter * Little egg and milk for brushing * Parchment paper for baking pan * Bake at 220ºC (425ºF) in oven for about 8-10 minutes
Thank you! This mostly Brit-American whose English forbears came here in the 1700s and fought in the Revolutionary War has wanted to learn how to make English scones to have with my Twinings of London tea! As a family we've gone out to authentic English teas at old historic inns, but we also love to have teas at home. Cheers from Yankee New England~ 😍🌹🫖♥
I always wanted to try English scones! Heard a lot about them :) I will travel to the UK one day and try them. Until then I can bake this at home. Thank you for this tip-heavy video!
Have been wanting to try baking scones for awhile now and glad to see a fellow s. Englander recipe tutorial and hope all are keeping as well as can be during this pandemic and are safe as can be 💙
Hi, thank you so much for the recipe and video. Have been baking the scones repeatedly since chanced upon yr video 3 weeks ago. I have made scones before but they turned out dense.
These are really lovely. Your teaching style reminds me if Mrs Mills, my Domestic Science teacher at school (1970s) Instead of cream, we have Creme Fraise, our family's healthier option. Thank you
Domestic science.they taught us the proper way with everything from weighing out without machines I'm 70 and never used scales and my kids neither a tablespoon not desert spoon is an ounce of flour a block of butter cut into 8 squares is an ounce each square.today I went for a 1 hour aday kitchen assistant.i couldnt believe it.no child WEIGHS thier own it's done before they start thier lesson for them?? All they learn to do is put all ingredients into a electric mixer??? Nothing by hand.we were lucky 1 domestic science teacher taught us skills for life no need for machines scales and we understood everything I passed on to my kids .thier kids and now my grandaughter is teaching her daughter aged 7 same way.im 70 but I thank god I had domestic science taught to me right way.SKILLS FOR LIFE
You inspired me to made scones for the first time today. My fingers are crossed as they are in the oven now! All the credit goes to you! Thanks for your easy to follow video!
Your clotted cream really got to me as I tried it when I came to England in 1987 & it is to die for!! I have never been a scone lover but it interested me that you leave your scones for 30 mins before baking which my mother never did & she was taught by her mother who was English. So now I am curious as to whether they may have tasted better than they did. I will have to tell my friend who makes scones regularly.
One other thing... please let me know if you decide to do a video about making clotted cream. Id love to know your method and why you do it your way. Love from the US, Lisa
I am tartar from Volga region from Russia. And you are very familiar to me. This amount of butter, this dried fruits, compot, cream....tea!!! I can not live without tea at around 5 o’clock!!!))) Love, love!
This is without a doubt the best scone recipe and baking tutorial EVER! I'm hooked, I will be following you now and trying out all your recipes. Thank you!
@@NinaKeilin I often use a small amount of baking powder in self raising flour if the recipe asks for it as it gives that extra rise to the end product.
Terry Trayton thanks good to know no don’t keep self rising flour around so I just have to make my own equivalent in a small quantity when I need it. just extra baking powder and a little salt.
Somehow I found your lovely channel which I’m so happy for. The queen has just passed and I think she might have helped me find you in her special, funny way. Thank you!🙏
Thanks for the video and the recipe. My daughter is doing a presentation on the UK and wanted to bring in scones. We made them bite sized so that we have lots to share.
OMGosh...a scone youtuber who AGREES with me - EVERY step of the way, including no egg, and pre soaking the sultanas. I do mine in sweet sherry in the microwave and cool. And from not twisting the cutter as you press down, (which causes lop sided rising) and not letting the milk on top drip down the side and then letting it rest. Ive got a thumping metaphorical headache spending the last few days in my free toime, feeling ill by all the Americans using eggs in it, buttermilk, exotic fruits...etc etc, not letting it rest - and they call then "Genuine British Scones" - for the click bait value. I wanted to balk. But as an Aussie - we just do it that same old fashioned way...simple dimple. No effort. You honey are a champ! thankyou!
Do you always put in an egg? I’ve never made scones with an egg, just butter and milk. My mum used to give the leftover dough to me and my sister to shape and cook, sometimes we’d put a bit of jam in the centre. They were so delicious! Precious memories🥰
Mari Anne Souza , Thank you Mari, yes she was a lovely Mum who made lovely memories for us. I hope Mums out there will continue to share these simple pleasures with their children. I learned to cook by watching my Mum, and just like her I made my children a simple, but healthy dinner each night. They are lovely memories🥰❤️❤️❤️
Greetings from USA. I didn't know using a whisk to "sieve" was particularly American. I just do it because I want to keep kitchen tools to a minimum. (Also don't know any scratch bakers). But do slighty "whip" the dry goods with the whisk, not just stir. It adds a lot of air. :-)
thank you for sharing your recipe with all your wonderful tips. I LOVE the idea of the the earl grey tea bag! I made some old fashioned molasses spice cookies last week for an elderly friend, and I soaked them in a strong black tea first but sure wish i had tried your idea instead. thank you again. Blessings and happy cooking/baking
I don't use self rising flour...so for me...it would have been so nice to have alternate info for sifted all purpose flour but I am still going to try the recipe, with all purpose...(I'll figure it out lol) because it's a different recipe :)) I definitely picked up a few tips...ie the boiling water for the raisins with the EG teabag...so I'm glad I found your video...thank you very much for sharing your experience and passion 😊🇵🇪
Hello, and sorry for my very poor english language (I'm from Brittany). In those recent times I'm making scones using various recipes,, and I found those ones very close to what I remember about high quality scones. This recipe is, for me, superior to recipes presented on the web world as "fabulous", "amazing", "utlimate" "the best one", and this type of words. So, thankyou very much "bakinglady". Someone in a comment suggests to grate the butter : New Zelander Annabel White (one of my tries) does it, but then the butter has to be very cold (nearly iced) and the result makes a difference in the final texture, and I really prefer your scones, bakinglady !. One thing I don't understand however : when finishing using the dough, you "work" it again, and then again and again for the very last bit. Which should make a difference with the first ones, less worked.. For my part, I prefered put the bits of dough togoether as well as I could, but not work them again. And something I don't do : : brush the top with milk ( or egg or what it is) because in my memory, a scone is a pale thing, nearly white, not golden on its top. But really, the texture and the taste are, for me, the best of my tries. Thankyou, bakinglady !
The second pressing is never as good as the first. They should have a glaze ontop. You could also pulse the flour and butter in a blender to bread crumb it or you could also use a kitchen aid with the paddle attachment. If using kitchen aid the butter needs to be a little warmer.. Bon chance
Lovely it would be good to put the ingredients list and recipe in the description so we can copy and paste it into our recipe folders. I've written it all down thank you.
Thank god I found a baker that doesn't roll out the scones like I have seen so many do I'm like you I pat them out and find out the scones become higher thank you love your video jenny
Nothing better than scones for morning or afternoon (anytime🤭🤭) tea. I live in Western Australia and also smother mine with butter before adding the jam (compote or conserve) then lashing of cream. I dont like cold scones but if you put them or one in the microwave for a few seconds its like they just came out of the oven. Thank for the demo cheers 🦘🦘🦘🦘
Hello. Thank you for a very clear and informative video. I have a question: in Italy we don't use self raising flour. Although we can find it in some supermarkets, the quality is not great. So, how much baking powder should I add to the all purpose flour? Thank you
It's approx one level teaspoon of baking powder to every 150grams of plain flour. So 2 level tsp of baking powder should be enough. I have used plain flour with extra baking powder and they've come out fine.
I've been making these scones about once a week since the quarantine started, and I can promise you - if you follow the recipe and techniques you will have the scones of your dreams, My family and I are very grateful for this lovely tutorial - I know the recipe by heart now but I still play it while I am making the scones because her voice and manner are so reassuring.
will try them today thank you for the encouragement
E
@@Love2TravelAway I would to try your recipe because
it was ln London where tasted the bedt ever tasted
Please let. Me have. The
Ingrediens and will follow
Your procedure
Okay
I melt my butter and put it into the milk and stir quickly into the dry ingredients barely mixing them just enough and my scones are fantastic every time. I do not ever mix them into a ball with any more flour but I pick up dollops of the mixture and place them on a tray. No cutter, no kneading at all. Barely shape each dollop into a rough round shape. My scones are famous in my area and i am hopeless with cakes but I make great scones. I never brush them with anything or leave them but bake immediately.
I love the craftsmanship of Bakinglady above...but I am all about the "rush", so while mine may not be pretty, I think I am tempted to try YOUR way ha
is your recipe the same as the lady above
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Can l have your rcp plss
@@timahbakar9478 pleaseay I have your recipe.
I live in the United States and I never knew that scones were so similar to what we have in the southern United States that we call biscuits. This process is almost exactly the same as how we make our biscuits (the kind you cut in half and put sausage inside or the kind you serve with sawmill gravy). The only difference I can see really is the sugar. If you leave out the sugar you've essentially made what WE call biscuits. Now I know that I can make beautiful scones because the biscuits I make are FANTASTIC!
Hi, Lynda, I'm American, too, and I've had scones in London and they're nothing like our 'biscuits.' The true scones have a finer crumb, and yes, sugar. When I get the translation of European measurements to American, I really want to try these. : )
In Australia our biscuits are like cookies.
And in England, "biscuits" are cookies!!!
Hi Linda. I agree and would love your biscuits. I’m Scottish and make my Mum’s scone recipe and it doesn’t have sugar. They are still my favourite. I think you’d agree they are like your biscuits. 😀
I'm an American who lived in england and your right - without sugar it is a biscuit and with sugar it is a scone. Same thing . What we in the USA call a cookie is called a biscuit in other countries. I've only ever heard the term cookie in the US. I make good buscuits so while in England I made them one evening and my FIL was amazed that an American knew how to make such delicious scones.
We are two french young boys We have done these scones thanks to our english teacher. Thanks to your video we were able to cook them. This is not easy to understand all english words indeed. Thanks a lot . We will try another recipe ....
😊
All i can say is THANK YOU! At 53 i have made more than my fair share of scones. I followed you recipe today and made the best scones i have ever tasted. My family agree. Theres no looking back now,i will not make them any other way. Superb! Thanks again x
@@PhDnursepractitionerAGACNP-BC, I like dried blueberries in mine.
These were wonderful, the sultanas steeped in the Earl Grey were just perfect!! My half English half Scot husband said "this is how a scone should taste!!". They were devoured in a matter of minutes.Thank you so much!!
Thank you very much for this wonderful recipe! I made these scones twice already. As I am addicted to them ;-) ... last time I made three times the amount and put them in the freezer. Whenever I “urgently need” some scones I put them in the microwave for about 40 seconds and then on the toaster rack on either side until they are ready to eat. Heaven!
They are so quick to make no need to freeze them!
I’m a British Canuck, and I’m super jealous of seeing that clotted cream!! I’m gonna be making some of those babies this week. Thank you for sharing!!
Clotted cream is very easy to make!
@@BBB-rd2qi thank you!! I should have thought about googling how to make it
I have been making scones for 50 years and have never heard of leaving them to rest. I will try that. Thank you for the tip.
5
I work in a hotel, so I make scones regularly for afternoon teas & for Cream tea. You can also chill the flour before using.
I use parchment paper dust with flour to cut the scones. This saves lot of cleaning time. I don't work out the dough at all. I also add yoghurt to the milk but do not rest the cut out dough. I bake it straight away & it's always 100% success.
@Ya Awa Thanks for sharing your know how. Much appreciated.
Thanks for the idea of yoghurt to the milk, I always use buttermilk for mine , i don't rest mine either and don't work the dough , my scones too are 100% success and are a big family favourite and quickly eaten .
Ya Awa do you add an egg to your dough?
Baking powder starts reacting as soon as you add moisture so you don't really want to lose that by resting them.
I’ve made them for 50+ years as my English mother showed me, and I make a hard sauce to serve with them. A nice pot of tea is just perfect. This recipe is interesting.
Post your recipe too please?
What is a hard sauce?
@@2Ryled - Brandy Butter (Hard Sauce)
* 1/2 cup (110 grams) unsalted butter , softened but not liquid
* 1 1/2 cups (180 grams) powdered sugar (aka confectioner's sugar)
* 2 tablespoons brandy (can substitute rum, cognac, sherry, whiskey), **non-alcoholic version: use 1 teaspoon imitation rum extract or simply omit it for a vanilla-infused hard sauce)
* 1/2 teaspoon quality pure vanilla extract (optional)
It’s fabulous on warm deserts.
@@marthacox8902 - my recipe isn’t written down, it’s in my head and I don’t measure. I made the recipe in the video and they were fluffier than my scones, more like a biscuit. Delicious though. My scones are denser, you can dip them in tea and they don’t fall apart. My family likes them with cranberries in them. The closest recipe to my version is ‘King Arthur baking’, if you look that up.
@@mchapman132 ,
Thank you for the hard sauce recipe and the recommendation for denser scones. 💖🙌😺
Just did these scones today, first time and they came perfect!! Thank you. Light, soft and fluffy! Perfect!!
I have made this recipe twice now and did exactly like you did in the video and the scones have turned out fantastic. I can actually make scones now! Yes!
Thank you Baking lady!
At what stage did you add the yogurt? She doesn't show the adding of the yogurt or was it mixed with the milk?
I’ve made this and it is amazing! It’s so yummy! I don’t have self rising flour, so I use 1tbs baking powder. And I’ve also use half a tbs of vanilla mix with the milk. You guys must try this recipe!
Edit: if you are living in a warmer place like me, you might need to freeze your butter. Try to use as less heat as you can when mixing the butter and the flour.
When you have a dough, wrap it in clean wrap and pop it in the fridge for 30 min before cutting and baking it.
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Thanks for your lovely recipe & tips!
For us septics across the pond here are some of the ingredients that were given in European measurements:
225 grams flour = 1 3/4 cups
40 grams sugar = 1/4 cup
75 grams butter = 5.07 Tablespoons
80 grams sultanas= 1/2 cup
200°C oven = 400°F
(Gas mark 7 = 425°)
Cheers and happy baking!
I think you mean sceptics not septics ( which means poisonous ).We don't think that of our friends across the pond. It was very good that you translated the measures,I see so many recipes I'd like to try but they use cups and sticks and tbls for butter.I give up.I have a few conversion charts but they differ.Happy baking.
@@geminil2415 Hello Doreen,
No, I did indeed mean Septics, which is Cockney rhyming slang "septic tank" for Yank! My friend Colin from London always affectionately called me his favorite septic. Cheers!
@@crystalstanley4960 Oh! well that's a new one to me,not that I know a great lot of Cockney Slang. What I do know comes from the telly, but hey, we're always learning.
@@geminil2415 I *love* Cockney rhyming slang and wish I knew more! It's that extra step to get to the meaning, lol.
A long time ago I worked for a very interesting fellow who had lived all over the world, including London. Most people thought he was cranky, but I won him over when I told him "toil and strife" was on the line (his wife).
Well, wish me luck. I am going to try that scone recipe!
Cheers!
Oh thank you so much! I wanted to make this but just couldn’t figure out a conversion exactly. Thanks again!
I'm so excited....I JUST made my first scones using your wonderful directions. I went outside the nine dots by adding some cinnamon and raisins. And hooray for me, I heard the "thop" I was looking for as I cut each scone with cutter. THANK YOU for demystifying the loveliness of this delightful treat. xo
Thank you for explaining everything for us and making it seem easy.
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Being new to the “Bakers World”. I am attempting scones for the first time I thought your presentation was simple and informative, like your style.
Lovely idea, soaking raisins in Earl Grey tea. And good to see you patting out the dough rather than rolling. The two most important things in scone-making are keeping everything cool and using the lightest touch. There are a number of recipes on YT that show how to make clotted cream at home from ordinary double cream. It's SO easy and delicious.
supergran1000 brandy works well too.
supergran1000 can you send me your recipient in Canadian measures please
What would the measurements be in Canadian measurements please.
Send you ureachvp@shaw.ca
Can you share this recipe with American measurements and oven temp in American degrees. Thank you
@@lindahudson1309 Same for me, too, PLEASE? I'm just lost with European measurements. : /
For anyone wondering what sultanas are? The sultana is a "white", oval seedless grape variety also sometimes called > the sultanina, Thompson Seedless, Lady de Coverly, and oval-fruited Kishmish. In some countries, especially Commonwealth countries, it is also the name given to the raisin made from it or from larger seedless grapes; such sultana raisins are often called simply sultanas or sultanis. In the US and Canada, the name "raisin" is applied to all dried grapes, so that the breakfast cereal known as "sultana bran" in Australia, New Zealand and the United Kingdom is called raisin bran in the United States and Canada. FYI: Not included in the ingredients list provided in the comments section by Eric Tkach - the Bakinglady also added 80g (1/3 cup) white raisins (sultanas) after soaking them in Earl Grey tea
FYI: Interestingly enough, Kevin, the award winning scone maker in Devon South West, of "Dart To Mouth Deli" Dartmouth UK - primarily uses the same ingredients and process. When discussing the delis award winning scones he volunteered: "our secret ingredient" is to add one cap full of vanilla extract. NOTE: Kevins only variation is instead of dumping in the milk and egg as separate items, he first adds the egg to the amount of measured milk, slightly beats the two together, then dumps the mixture into the bowl. It is also at this point when he adds the vanilla to the milk and egg mixture.
Thanks to Eric Tkach who put together this ingredients list:
_________________________________________________________
* 225g (1.55 US cups) self raising flour
* Pinch of salt
* 1/2 level teaspoon baking powder
* 40g (1/3 US cup) castor sugar (very fine granulated sugar - e.g. Domino Quick Dissolve Superfine Sugar)
* 75g (1/3 US cup) butter (cool - not quite room temperature)
* 2 tbsp plain pourable yogurt
* 2 tbsp milk
* 1 medium egg
* 80g (1/3 US cup) sultanas (white raisins) - optional
* 58mm (2.2 inches) round cutter
* Little egg and milk for brushing
TIP: beat the egg into the milk and yogurt mixture then pour this mixture into the bowl - saving a little of the mixture so your can brush the scones prior to baking
* Parchment paper for baking pan
* Bake at 220ºC (425ºF) in oven for about 8-10 minutes
Thank you for receipt 🧾
“Self rising flour” means you are adding the baking powder & salt twice.
I always use your recipe for scones. I already made 2-3 times and they were always super delicious. Thanks for sharing!
I just made it. It is really soft.
Thanks a lot !
And I baked it again and brought it to my work. I received lots of compliments. I even showed your youtube address to one of nurse who really wanted to bake scones.
Thanks again. Stay healthy ! ♡♡♡
This recipe is almost identical to the one that I use to make my scones. The two differences is that the egg is separated and you reserve the egg white to brush on the top of the scones. Also I use sour cream instead of milk/yogurt mix. Excellent recipe, with nice light, fluffy scones.
It really works, best recipe I found so far. Thank you for sharing it. quantities are precise and provide a great outcome. If you do not have self raising flour you can use 15 g of baking powder in biscuit flour, works just a good. Tested it a couple of time because self raising flour is currently no always available in supermarkets.
Woah! So this is where American biscuits came from! Same recipe and techniques, it’s just one has sugar and the other doesn’t. Thank you so much for this, they look beautiful!
I just tried making some scones following your instructions! They turned out totally lovely and delicious! Thank you so much for sharing!
What a beautiful calming voice you have, your instructions so clear to follow, will have to give it a go. Thank you for sharing your superb recipe 😊
Thank you, thank you, I’ve been trying to make decent scones for fifty yrs. and every recipe I’ve tried has let me down, they never make the grade! Now I know what a real English Tea Scone is supposed to be. Your tips and tricks are an essential part of the whole thing. Cheers from 🇨🇦 as we have been in isolation here for 2mth. now, and you are probably the same...stay safe😊😊
Lovely, absolutely lovely! Thank you for making scones so simple!
As a Brit in the USA, I long for scones at afternoon tea. Thank you so much for your video. Tomorrow my grandchildren are coming for tea, and are looking forward to scones and English clotted cream!
Hello Jane. I’m an expat from Manchester. Where are you located? I’m in Florida
limeykl I’m in North Carolina, been here for many years, love the climate, but miss the UK. The grands loved the scones which tasted delicious, but didn’t rise up much. I’ll have to keep trying for the perfect ones we get in lovely Cornish and Devonshire tea shops!
afternoon tea is lifeeeeee
Do you make your own clotted cream? If so, how? Thanks!
Recipes vary all over the UK, Mum was Yorkshire so I don't put sugar in, I find the fruit adds enough sweetness. I add 1 flat teaspoon of baking powder, Other wise pretty much the same method. i make scones every Sat for the week ahead. they store better if you freeze them and defrost a couple every day. Defrost naturally it only takes an hour or so. Like the tea idea. When you put on the tray place them so they touch, this will tend to prevent them falling over and miss shaping but it will require cooking for about 20 minutes at 200 deg C.
It Looks rather like the consistency of an American breakfast biscuit such as we make in America, except we don't put a lot of sugar or soaked raisins or fruits into the biscuit dough. Amazing!
Things sold as scones here in USA stores are not fluffy, soft and light like biscuits. Also they are cut into triangles not circles ... although the scones here come out tasty and usually have blueberries or orange/cranberry - they are thick, dry and dense. Not hard as biscotti here, but dry and crumbly instead of soft fluffy and tender.
In America the right way to make biscuits is to mix and handle the dough just like you did in this video. Just bring the ingredients together and no kneading. Although we don't rest the dough.
Actually most don't know it but the secret to good pie dough is to not handle it much. Just get the butter "cut in" the flour in a range of pea-size to small granules. Then add wet ingredients like egg or 4 to 6 Tablespoons of icy water. Just get the ingredients incorporated and pull it together. (I never heard of resting biscuit dough).
Rest it at least 30 mins but optimally 4 hrs. You can keep refridgerated for days or freeze for up to 6mos but it might affect the dough slightly. I get up early when kitchen is cool and make the dough and aftervit has rested I make/bake the pie.
Roll biscuit dough lightly (or pat it out like she did ). Pie dough you gotta roll it very thin roll it thin. Pie dough should have a marbled appearance of the bits of butter still visible... this is what achieves the flaky texture. Keep the dough cool as possible.
I really like making pie dough on rainy days especially those days that it's a steady light rain and misty humidity because the flour will pull moisture from the air and you need less tablespoons of (cold) water [4tbs usually]. My crust will come out more perfect. If it's a sunny drier day I noticed I need to add more water ... up to 6Tbsp typically. But ambient humidity makes a noticeable difference to the experienced baker.
And I bake pie in a good glass or ceramic dish and not metal preferably. Or at least my specific pie dough recipe does best in glass or thick ceramic.
EDIT ... the gentle crumbling of chilled butter & very gentle incorporation of ingredients and work it as little as possible ... exactly just like making biscuits in America. Except we don't put raisins or earl gray tea in our biscuits.
The instructions otherwise are pretty much like breakfast biscuit.. we break them open and put butter and honey or put a fruit jam, jelly or fruit preserves.
I love seedless blackberries jam. The blackberries are not naturally seedless, but when you make the jam you strain out all the seeds. Here in America you can get blackberry jam with or without seeds.
Strawberry jam or preserves are also commonly eaten on breakfast bisket.
I feel inspired to try these scones now! I love earl gray tea. Of course I have a lot of English, Scottish, Irish, so I like the traditional cooking from GB.
You take your scones seriously............lol
I just made some scones (not this recipe) and they didn't rise at all so took a deep dive into scone recipes 😂. It's unbelievable how many variations there are. I've looked at about 15 recipes, all different ingredients and completely different methods - absolutely mind boggling. My ovens going to be busy
Best scones recipe so. I've tried it many times and it always comes out perfect each time. Tastes delicious. Thanks for sharing
NATURAL IDARA #
I really, really like your teaching style. I love the tips you throw put as you go. You don't just give a tip, you explained the "whys". Thank you so much. Nice recipe as well.I'm subscribing to your channel and look forward to learning some more baking from you!
Making clotted cream right now. I live in Arizona.
This demonstration is very user friendly and I managed to bake the scone successfully at the first time, many thanks
For reference since my mom and I make these a lot and I couldn’t find other comments typing out everything
Put 80g sultanas + 1 Earl grey tea bag in boiling hot water and leave aside to cool
On a separate bowl:
225g self raising flour
3 fingers pinch of salt
1/2tsp baking powder
40g caster sugar
Whisk together
75g (chilled-room temp) butter
Use (cool) hands to bring together mixture
Add the now cool 80g sultanas without the tea water then sprinkle into mixture
2tbsp milk + 2tbsp yogurt
1 medium egg
Bring together with one hand; use as little energy and effort as possible
Put on work surface and use as little flour as possible
Bring together until you have a smooth surface on top
Pat down until 2cm
(Only add a little flour when it sticks!)
Use cutter and plop out; DONT BE TEMPTED TO WIGGLE
Add a little flour to cutter when it starts to stick
Put scones on baking tray and brush ONLY THE TOPS with milk and egg mixture
MUST LET THEM REST FOR HALF AN HOUR (30 min)
Bake for 8-10min at 220 degrees (for normal oven)
💕
Thank you very much for the recipe, God bless 🌹
Thanking you my scones will be better from now on at the moment they are always hard and flats!
What a peaceful tutorial ! Love your soft voice and the way you explain to bake.
Just the way I love it. You have a wonderful voice, and love the way you've present this wonderful and delicious recipe. Thank you. Cheers ❤️
Nothing better than a good English scone,and yours looks delicious, I have never had much success making scones, but you have given me the incentive to try again, thank you.
Scottish 😊 Scones aren’t English 😮
@BlooChoob, how are Scottish scones made?
Thank you for your amazing recipe. I made the scones today and everyone loved them👌🏽. Never have I left my scones to raise before putting them in the oven and surely you can taste the difference in texture. I appreciate all your tips. The only thing that I didn’t use was earl grey tea but I used a black tea bag because I don’t like earl grey.
Otherwise if anyone is considering to try this recipe, please don’t hesitate. YOU MUST MAKE THEM you will not regret it. !
Just putting the measurements and ingredients here for reference.
* 225g (1.55 US cups) self raising flour
* Pinch of salt
* 1/2 level teaspoon baking powder
* 40g (1/3 US cup) castor sugar
* 75g (1/3 US cup) butter (chilled)
* 2 tblspn yogurt & 2 tblspn milk
* 1 medium egg
* 58mm (2.2 inches) cutter
* Little egg and milk for brushing
* Parchment paper for baking pan
* Bake at 220ºC (425ºF) in oven for about 8-10 minutes
Erik Tkach thank you
Thank you.
I believe you would not need baking powder since self rising flour already has it in it.
Erik Tkach was
Erik Tkach q
Just brilliant end enticing. I'll try them this weekend and make much more by Christmas week. Thank you, thank you.. 😀
The best scones' recipe! I did it twice since the beginning of the lockdown and this is just perfect! thank you very much!
Thank you! This mostly Brit-American whose English forbears came here in the 1700s and fought in the Revolutionary War has wanted to learn how to make English scones to have with my Twinings of London tea! As a family we've gone out to authentic English teas at old historic inns, but we also love to have teas at home. Cheers from Yankee New England~ 😍🌹🫖♥
I always wanted to try English scones! Heard a lot about them :) I will travel to the UK one day and try them. Until then I can bake this at home. Thank you for this tip-heavy video!
Easy peasy to make. You do need super thick cream. Hard to come by at the moment
I dream of captains and explorers eating boots. You dream of the UK and scones.
I hope you get to make it.
Have been wanting to try baking scones for awhile now and glad to see a fellow s. Englander recipe tutorial and hope all are keeping as well as can be during this pandemic and are safe as can be 💙
What is your recipe for scones please?
Hi, thank you so much for the recipe and video. Have been baking the scones repeatedly since chanced upon yr video 3 weeks ago. I have made scones before but they turned out dense.
These are really lovely. Your teaching style reminds me if Mrs Mills, my Domestic Science teacher at school (1970s) Instead of cream, we have Creme Fraise, our family's healthier option. Thank you
Domestic science.they taught us the proper way with everything from weighing out without machines I'm 70 and never used scales and my kids neither a tablespoon not desert spoon is an ounce of flour a block of butter cut into 8 squares is an ounce each square.today I went for a 1 hour aday kitchen assistant.i couldnt believe it.no child WEIGHS thier own it's done before they start thier lesson for them?? All they learn to do is put all ingredients into a electric mixer??? Nothing by hand.we were lucky 1 domestic science teacher taught us skills for life no need for machines scales and we understood everything I passed on to my kids .thier kids and now my grandaughter is teaching her daughter aged 7 same way.im 70 but I thank god I had domestic science taught to me right way.SKILLS FOR LIFE
You inspired me to made scones for the first time today. My fingers are crossed as they are in the oven now! All the credit goes to you! Thanks for your easy to follow video!
Ditto😄 I felt the very same after accidentally stumbling across this recorded tutorial and very pleased I had
Your clotted cream really got to me as I tried it when I came to England in 1987 & it is to die for!! I have never been a scone lover but it interested me that you leave your scones for 30 mins before baking which my mother never did & she was taught by her mother who was English. So now I am curious as to whether they may have tasted better than they did. I will have to tell my friend who makes scones regularly.
Never heard them called English tea scones before. Today I learnt something new. Every day is a school day
yes
In the UK we just call them scones.
Yvonne Williams Australia too call them scones. I think it’s only in US they are known as biscuits.
How nostalgic I feel...of excellent British recipes..will try and make scones as you taught..thanks
One other thing... please let me know if you decide to do a video about making clotted cream. Id love to know your method and why you do it your way. Love from the US, Lisa
Thank you very much!!! I learned few tips from you.The tea and the resting of the dough.Your scones are lovely 😍
You are lovely! Your voice is warm and gentle and the scones looks delicious!
I am tartar from Volga region from Russia. And you are very familiar to me. This amount of butter, this dried fruits, compot, cream....tea!!!
I can not live without tea at around 5 o’clock!!!)))
Love, love!
Cream of Tartar is also good for baking scones...making them lighter in density and in colour. You're welcome 😉
This is without a doubt the best scone recipe and baking tutorial EVER! I'm hooked, I will be following you now and trying out all your recipes. Thank you!
cooking this tomorrow morning for my friends hihi
So you tried this? It uses self-rising flour AND additional baking powder and salt? Is that really correct?
@@NinaKeilin I often use a small amount of baking powder in self raising flour if the recipe asks for it as it gives that extra rise to the end product.
Terry Trayton thanks good to know no don’t keep self rising flour around so I just have to make my own equivalent in a small quantity when I need it. just extra baking powder and a little salt.
@@MrWebBoffin yes I do too...some self raising may have had longer shelf life !
Somehow I found your lovely channel which I’m so happy for. The queen has just passed and I think she might have helped me find you in her special, funny way. Thank you!🙏
Beautifully presented and I love the Earl Grey Tea addition which I have never seen. Thank you Bakinglady,
Swan
I found that the earl grey removes the sweetness from the sultanas.
Wish old English or American measurements were used.
I thank you for all the details you bring us for preparing perfect scones 🌷
I’ve always soften my raisins in hot water but not the tea, so I’ll definitely try this method.😊
Absolutely!
Thanks for the video and the recipe. My daughter is doing a presentation on the UK and wanted to bring in scones. We made them bite sized so that we have lots to share.
Toy Tym
Gerrybsmith has (4
OMGosh...a scone youtuber who AGREES with me - EVERY step of the way, including no egg, and pre soaking the sultanas. I do mine in sweet sherry in the microwave and cool. And from not twisting the cutter as you press down, (which causes lop sided rising) and not letting the milk on top drip down the side and then letting it rest. Ive got a thumping metaphorical headache spending the last few days in my free toime, feeling ill by all the Americans using eggs in it, buttermilk, exotic fruits...etc etc, not letting it rest - and they call then "Genuine British Scones" - for the click bait value. I wanted to balk. But as an Aussie - we just do it that same old fashioned way...simple dimple. No effort. You honey are a champ! thankyou!
@roxann legg She is using egg in the recipe 🤷🏼♀️
Do you always put in an egg? I’ve never made scones with an egg, just butter and milk. My mum used to give the leftover dough to me and my sister to shape and cook, sometimes we’d put a bit of jam in the centre. They were so delicious! Precious memories🥰
Boo Magoo Nice Mom, nice memories. 🙂
Mari Anne Souza , Thank you Mari, yes she was a lovely Mum who made lovely memories for us. I hope Mums out there will continue to share these simple pleasures with their children. I learned to cook by watching my Mum, and just like her I made my children a simple, but healthy dinner each night. They are lovely memories🥰❤️❤️❤️
What a beautiful scones I made! Big success 👍 my entire family enjoyed it so much❤️thank you
Greetings from USA. I didn't know using a whisk to "sieve" was particularly American. I just do it because I want to keep kitchen tools to a minimum. (Also don't know any scratch bakers). But do slighty "whip" the dry goods with the whisk, not just stir. It adds a lot of air. :-)
Scones are nice with jam and cream, but I prefer to just split the scone open and put lashings of butter on both sides. Lovely with a nice cuppa.
Good tips and looks delicious! Nice idea w the earl grey tea and raisins.
Try opting for Yorkshire Tea as it tastes even better whether its had black or with a splash of buttermilk, goats milk, hemp milk or dairy 😋
Thanks for sharing the recipe. Great instructions and great scones.
Sweet lady from her voice then her scones even sweeter! Thanks!
Thankyou SOooo much for the delicious scone recipe..God Bless ❤️👍
Thank you so very much for sharing your techniques for making these mouth watering scones.
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Thx for the recipe and the tips... they look delicious yummy
This was such a good tutorial. I’ve discovered everything I have been doing wrong. This is a save.
Es mi primera vez que hago scone y me ayudo mucho tus tips y explicación tan clara
thank you for sharing your recipe with all your wonderful tips. I LOVE the idea of the the earl grey tea bag! I made some old fashioned molasses spice cookies last week for an elderly friend, and I soaked them in a strong black tea first but sure wish i had tried your idea instead. thank you again. Blessings and happy cooking/baking
Thank you very much for your best recipe on how to make delicious scones
Thank you 😋 ( The tea bag !!! So brilliant ! I' m going to try just now !)
Absolutely LOVE them! I will definitly try some! Thank you!
Grate the butter and it makes the task of incorporating very easy.
Sure I can, I may as well just make up my own scone recipe then
I just made these and they are the best I have ever made! Wow :-) TY!
I like to use rum soaked raisins in my scones; very nice!
Very naughty, but nice :)
Great idea.
Looks like a nice recipe but I wish she also provided equivalent Imperial measurements for us in the USA
Fabulous teaching thank you x I love cheese scones so would love to know your teaching for them please x much love xx
I don't use self rising flour...so for me...it would have been so nice to have alternate info for sifted all purpose flour but I am still going to try the recipe, with all purpose...(I'll figure it out lol) because it's a different recipe :))
I definitely picked up a few tips...ie the boiling water for the raisins with the EG teabag...so I'm glad I found your video...thank you very much for sharing your experience and passion 😊🇵🇪
Hello, and sorry for my very poor english language (I'm from Brittany). In those recent times I'm making scones using various recipes,, and I found those ones very close to what I remember about high quality scones. This recipe is, for me, superior to recipes presented on the web world as "fabulous", "amazing", "utlimate" "the best one", and this type of words. So, thankyou very much "bakinglady".
Someone in a comment suggests to grate the butter : New Zelander Annabel White (one of my tries) does it, but then the butter has to be very cold (nearly iced) and the result makes a difference in the final texture, and I really prefer your scones, bakinglady !.
One thing I don't understand however : when finishing using the dough, you "work" it again, and then again and again for the very last bit. Which should make a difference with the first ones, less worked.. For my part, I prefered put the bits of dough togoether as well as I could, but not work them again.
And something I don't do : : brush the top with milk ( or egg or what it is) because in my memory, a scone is a pale thing, nearly white, not golden on its top. But really, the texture and the taste are, for me, the best of my tries. Thankyou, bakinglady !
The second pressing is never as good as the first. They should have a glaze ontop. You could also pulse the flour and butter in a blender to bread crumb it or you could also use a kitchen aid with the paddle attachment. If using kitchen aid the butter needs to be a little warmer.. Bon chance
Excellent explanation to an excellent scone. Great tutorial. Im subscribing.
What a lovely and clear explanation, thank you very much! Can't wait to make some :)
Fabulous will bake these at the weekend...thanks!
Wonderful! I just made these scones and they are the best ever!
Wonderful recipe ma'am , your authentic scones recipe reminds me of famous five also 😊👌👌
Lovely it would be good to put the ingredients list and recipe in the description so we can copy and paste it into our recipe folders. I've written it all down thank you.
Now, if only you could add it to your comment. That would not be eccentric, I'd agree, but it would be nice.
Was about to comment the same.😉
I love scones and your scones made my mouth water. Regards from northern Europe.
Thank god I found a baker that doesn't roll out the scones like I have seen so many do I'm like you I pat them out and find out the scones become higher thank you love your video jenny
Elida Murada sones sin leche
Will make yhose
Elida Murada Zoopla
Like pie crusts, the less you work it, the flakier it will be.
Nothing better than scones for morning or afternoon (anytime🤭🤭) tea. I live in Western Australia and also smother mine with butter before adding the jam (compote or conserve) then lashing of cream. I dont like cold scones but if you put them or one in the microwave for a few seconds its like they just came out of the oven. Thank for the demo cheers 🦘🦘🦘🦘
Freeze the butter and grate it straight into the flour mixture, quick mix and you're ready to go. Saves time and effort.
Anna Inspain so no need to rub
Anna I
Anna Inspain lemonbar!s43cipe to get
Missy Pirini you would still need to rub the dough together to make more of a sandy mixture.
I loved your secons recipe 👌 I am a big fan of your baking , which is obviously authentic 👌👌🙌🙌💖💖😊
Great tips in this tutorial. Thankyou ..👌
I love it
love how you have made them. they look delightful, xx
Hello. Thank you for a very clear and informative video. I have a question: in Italy we don't use self raising flour. Although we can find it in some supermarkets, the quality is not great. So, how much baking powder should I add to the all purpose flour? Thank you
It's approx one level teaspoon of baking powder to every 150grams of plain flour. So 2 level tsp of baking powder should be enough. I have used plain flour with extra baking powder and they've come out fine.
@@lrain-op4nj, thank you very much! I appreciate