I have followed your blog for many years and so happy to see you on you tube!! If you could, I'd love to see you make your rough puff pastry!! Keep your great recipes coming. You're very easy to follow and that helps a lot of us when trying new things. Thank you for helping us make all these great, yummy dishes!! You are a blessing!!❤️
It’s so lovely to hear you in person , I’ve followed you for ages on your blog . I love your recipes they always turn out beautifully. I was sorry that you left the UK , you are a such a good cook . Xx
Ooh these scones look delicious! My grandmother always told me that I had hot hands and she despaired of my scone and pastry making 😂 You have inspired me to try again, though. Thanks Marie!
Oh Marie this was a joy to watch! To put a face and a voice to someone I have been reading for years had me grinning from ear to ear. Please, please do not feel you have to change any part of you, I think for your first venture into videos this was very clear and concise, it really made me want to follow along. Thankyou for pushing your boundary’s it is pure joy to see you successfully trying something you felt unattainable. As long as you keep posting we’ll all keep watching ❤🙏😇
Marie, keep these videos coming! Even though I have used your cookbook to make these, I learned new things from the video. It is a learning curve but you are doing a fantastic job. So enjoyable to cook with you.
Marie, nice to see you! The scones look great, I will try them this weekend. I studied in the UK many years ago and I enjoyed tea time a lot. Thank you for sharing this. Love from México.
Lovely to see your smiling face, I like the way you look just as you are, warm and friendly. I watched your video after dinner, I don't eat anything after dinner, so it has been torture... I'll be trying your scone recipe in the morning! I will have to watch your videos in the mornings, when I know I'll have a chance to try your recipes, and eat them right away!
Excellent job doing this tutorial!! One thing that came to me was this - I was always taught that people in Devon put the cream on first, then the jam; and people in Cornwall would put the jam first, and then the cream. Hence my statement to myself, every time I enjoy a "cream tea" is, Devon down, to remind myself to put the cream on first!!! Just a little chuckle for you!! Keep the videos coming, you're doing a great job!
Clotted cream is amazing! I haven't had it since visiting the UK years ago. You made me curious, so I Googled, and there are recipes for making it.... now I want to give that a try - along with your scones :) I love your channel. I hope it's a big success for you!
I have never been brave enough to try clotted cream making myself, but I know people have had great success at doing it! Thank you so much for your support! xo
Hi Marie! I'm Susan from New Mexico. Been following you since the Zaar days. Speaking of clotted cream, Whole Foods sells it here in the US, maybe Canada too? Great job on this video! I can't wait to see what you will teach us😊 best of luck on your channel. I really like how you are explaining everything!
Looks very yummy...and you have made it so simple I think even a new cook could be successful and you encourage even this old cook to maybe give scones another try...have made some in the past that were ok...but everything we eat has to be glutenfree, so it can be a matter of figuring out just which flours will product whatever you are aiming for. Or close to it. Nothing truly takes the place of wheat, but you can get close enough at times. Thanks for sharing...and keep them coming please!! Elizabeth xoxo
Thanks so much Elizabeth! I have never made them gluten free, but there are a lot of really great flour substitutes out there today that I am sure it could be done quite easily! xo
I enjoy scones so much, but never have been brave enough to make them from scratch - I will be trying this for sure! Thanks for showing all the steps - have a wonderful day!
What a lovely, warm presentation,you've a great manner and comforting voice. The recipe sounds so delicious and easy to follow. Thank you for taking the time and having the patience to make a very helpful, friendly video.
Hi, Marie! I've followed your blog and on Facebook for years. So wonderful to subscribe to your new UA-cam channel. You look lovely! It will get easier as you get more used to it. Love all your videos you've posted so far. Thank you for doing this!
You are so cute!! I love all things UK. With that said, I first tried raisin tea scones when I visited Australia and fell in love with them. I live in Delaware and I was overjoyed when I discovered an independently owned supermarket in my area that makes them in their bakery. But now that I’ve seen how simple they seem to be to make I’m going to give your recipe a go! 😊
Love your UA-cam ! Good job and you look just fine ! I am a Canadian by birth but live in the states since marrying a Yankee. My Mum taught me how to make “tea biscuits “ and she would knead the dough and roll it out with a rolling pin. Your demonstration was informative and I will use your technique and instructions next time I bake them . Thanks Marie Happy that your tech problems are ironed out.
Thank you for making this video. It's a real pleasure to listen to you-to see you as well - and see how you make these little scones that have eluded me for years. Mine don't rise! I very much enjoyed it and I will make your recipe very soon. I would like to know if I just halve the ingredients as I don't want to make 10 of them. I make all of my preserves(mostly jellies) and also make strawberry freezer jam but I love a good scone(not one of mine!) with maple butter!
Hi Chris. I do have a small batch recipe in the blog, which is all of the ingredients above, but cut in half. The secret to a good scone is to avoid over handling the dough! Also make sure your baking powder is fresh!
@@MarieAliceJoan Will try again in the next few days. I have samosas to make tomorrow( I use as much as I can from my veggie garden) and that is a job and a half. The scones will be right after that...as a reward if I succeed. Thank you for your tips.
Caster sugar/fruit sugar/superfine sugar/ is expensive but can be made at home. In a food processor using the steel blade, process for ~ 30 seconds, 1 cup of granulated sugar. Processing too long produces icing sugar so watch the timing and the sugar carefully. Brown sugar can also be made at home: to 1 cup granulated sugar add 1 tbsp molasses and mix until well to combined for light brown sugar and for dark brown sugar add 2 tbsp molasses to 1 cup of granulated sugar and mix well.
Thanks Eldon! I am trying hard and you are right, it is taking a lot of courage! It is nice to be appreciated! I hope that I will get better as I go along. I am learning!
I had a cream tea in Devon! wonderful. Great job on the video. I loved seeing your smiling face. Thanks for taking the time to share your knowledge with us.
The chef I do my zoom cooking classes recommended using a grater on the cold butter and it makes it smaller and easier to mix into the flour. I did find it a bit hard to grate as it got soft quickly. Herbal tea for me too, and will be delicious with scones. Thanks for the recipe. Makes me want to pop to the kitchen and do some baking. You are tackling the learning curve really well.
thanks for this video. I use a hand held grater (the kind you use for grating cheese) to get the butter reduced to nubs. Here in the hot, hot SW, even the warmth of your hands is kind of an issue when you want the butter super cold! I freeze cranberries, blueberries and cherries when they are on sale and use them throughout the year for this and other recipes. The kids tell me they think the texture is better using the berries frozen as opposed to fresh...go figure. Again, I wonder if having those ingredients really cold is what makes the difference? Apples and raisins I just use fresh. It is amazing how quick it is to make this recipe. Takes longer to bake than it does to assemble!
They really are quick to make! I have tried grating the butter, but it hasn't worked well for me. The butter sticks to the grater and by the time I get it off, its all clumped together. Maybe I need another grater! Thanks for your input! xo
@@MarieAliceJoan I think the grater works for me because I live in AZ and I almost freeze the butter, then work super fast! Even my hands heat up the butter. I live in a weird climate😆
Love your chatty, homely style. The scones look good. At the end the shot is in portrait so we can't see so much of the picture ~ I think it's better in landscape? All the best
I thought that I had flipped it to the right side, but alas it didn’t do what I wanted it to! I am so sorry about that! I promise I will get better as I do more of these! Thanks for watching and leaving your feedback! I really do appreciate it!
Great video and wonderful to see you! Watching you make your great scones, puts me back in time, to watching my dearest Mom making them in our kitchen. She and my Dad were from Dublin, Ireland. But did they ever love their scones, with a good cup of tea! Wishing you ALL the best!
Watched the video attentively twice, made the scones and as usual, they didn't rise! Taste kind of crumbly and felt I had too much of the egg and milk mixture in them, they were a tad sticky. But cooked, they taste dry. I will try them again though. Could a bit of extra baking powder help? I made half the batch and don't think I overhandled the dough -much less than I ever did before. I have tried making these on and off for years and as much as I like them and usually am a decent baker, these little scones elude me. Did check the date on the baking powder also. Mystery... but thank you for your help.
Do you live at a high altitude? Did you use self raising flour? Generally speaking scones are dryer than baking powder biscuits. I am not sure why. They are supposed to be a bit on the crumbly side, rather than flaky like biscuits are. I suppose that is why they are enjoyed so much with cream and jam! The dough should be a tad bit tacky when you go to pat it out.
@@MarieAliceJoan No I live on the quebec Vermont border so no high altitude. I made some self rising flour and the baking powder isn't old. I am going to ask a friend of mine to make them and see how hers come out. THank you for your help and suggestions.
Great job ! I will make some thank you for showing us how to do it I love scones.
I have followed your blog for many years and so happy to see you on you tube!! If you could, I'd love to see you make your rough puff pastry!!
Keep your great recipes coming. You're very easy to follow and that helps a lot of us when trying new things. Thank you for helping us make all these great, yummy dishes!! You are a blessing!!❤️
Thank you so much Nana Kay! That's a great idea and I will pop that on my list of things to do! xo
It’s so lovely to hear you in person , I’ve followed you for ages on your blog . I love your recipes they always turn out beautifully. I was sorry that you left the UK , you are a such a good cook . Xx
Thanks so much Susan! I really do miss the U.K. xo
Ooh these scones look delicious! My grandmother always told me that I had hot hands and she despaired of my scone and pastry making 😂 You have inspired me to try again, though. Thanks Marie!
I hope they will work for you Nicola! xo
Lovely - enjoy your recipes so much and looking forward to more videos. Best of luck with your new venture 🙂
Thank you so very much! I really appreciate! xo
Great video!
Thank you!
Great job Marie! 👏🏻👏🏻👏🏻
Thank you so much Jane! xo
Enjoyed this!
Thanks so much!
Oh Marie this was a joy to watch!
To put a face and a voice to someone I have been reading for years had me grinning from ear to ear.
Please, please do not feel you have to change any part of you, I think for your first venture into videos this was very clear and concise, it really made me want to follow along.
Thankyou for pushing your boundary’s it is pure joy to see you successfully trying something you felt unattainable.
As long as you keep posting we’ll all keep watching ❤🙏😇
Thank you so much Faye for your very encouraging comment. I have plans to do another one before the end of the week. Watch this space! xo
This looks delicious and not hard to do! I've made many loaves of bread & buns but never tried to make scones. Now I will! Love clotted cream.
Clotted cream is the best! I hope you enjoy these! xo
Marie, keep these videos coming! Even though I have used your cookbook to make these, I learned new things from the video. It is a learning curve but you are doing a fantastic job. So enjoyable to cook with you.
Thanks so much. I like that idea, us cooking together!
Marie, nice to see you! The scones look great, I will try them this weekend. I studied in the UK many years ago and I enjoyed tea time a lot. Thank you for sharing this. Love from México.
Thank you so much Martha! I really miss the UK myself, so it is nice to be able to recreate these things at home! xo
Good to see you my friend.
Thanks so much Diana!
Yum I am going to try my freind christine watches you and gave me your scones you seem so kind
Well I'm gray and proud of it !
Thank you so much Patricia! Much appreciated! xo
I really enjoy seeing the process of making a recipe, and you do a wonderful job. Keep them coming even though your blog is up and running.
Thanks Elaine! That's the plan! xo
I’m enjoying your videos. Keep them coming!
Thanks so much! That's the plan!
Hello Marie 👋
They look yummy 😋 I subscribed to your channel!
Have a blessed day ! ❤️ 🫂
@@Annasmobilehomelife thank you so much Anna! You really made my day! God bless you!
The scones look yummy!
Thanks so much!
Thank you! Your instructions were really clear and I can't wait to try my hand at these!
Thanks Linda! I hope you enjoy them!
Lovely to see your smiling face, I like the way you look just as you are, warm and friendly. I watched your video after dinner, I don't eat anything after dinner, so it has been torture... I'll be trying your scone recipe in the morning! I will have to watch your videos in the mornings, when I know I'll have a chance to try your recipes, and eat them right away!
Thank you so much Margarettt! Very much a work in progress, but hopefully with time and practice I will get better!
Excellent job doing this tutorial!! One thing that came to me was this - I was always taught that people in Devon put the cream on first, then the jam; and people in Cornwall would put the jam first, and then the cream. Hence my statement to myself, every time I enjoy a "cream tea" is, Devon down, to remind myself to put the cream on first!!! Just a little chuckle for you!! Keep the videos coming, you're doing a great job!
Thanks for the giggle! I love the idea of Devon down! I will remember that! And Thanks for your lovely comment! I will keep plugging away!
Thank you Marie, I will try this tomorrow❤
Marie, thank you so much for venturing into the creation of videos! I have so enjoyed your blog and and expect to find even more joy from your videos!
Thanks so much David!
Clotted cream is amazing! I haven't had it since visiting the UK years ago. You made me curious, so I Googled, and there are recipes for making it.... now I want to give that a try - along with your scones :) I love your channel. I hope it's a big success for you!
I have never been brave enough to try clotted cream making myself, but I know people have had great success at doing it! Thank you so much for your support! xo
Yummy mom those look so good. I wish I can have one. You have always been a good cook. Love you.
Thank you so much Eileen! I love you too! I wish I could give you some, but I sent them home with Aunt Cindy! Don’t worry I will make them again! ❤
Hi Marie! I'm Susan from New Mexico. Been following you since the Zaar days. Speaking of clotted cream, Whole Foods sells it here in the US, maybe Canada too? Great job on this video! I can't wait to see what you will teach us😊 best of luck on your channel. I really like how you are explaining everything!
Thanks Susan! I remember you well and its nice to see you here! I am trying, and will hopefully improve with each video! xo
Looks very yummy...and you have made it so simple I think even a new cook could be successful and you encourage even this old cook to maybe give scones another try...have made some in the past that were ok...but everything we eat has to be glutenfree, so it can be a matter of figuring out just which flours will product whatever you are aiming for. Or close to it. Nothing truly takes the place of wheat, but you can get close enough at times. Thanks for sharing...and keep them coming please!!
Elizabeth xoxo
Thanks so much Elizabeth! I have never made them gluten free, but there are a lot of really great flour substitutes out there today that I am sure it could be done quite easily! xo
They look delicious!
Thank you so much!
I enjoy scones so much, but never have been brave enough to make them from scratch - I will be trying this for sure! Thanks for showing all the steps - have a wonderful day!
Thank you so much. I hope you enjoy them! You have a great day also!
What a lovely, warm presentation,you've a great manner and comforting voice.
The recipe sounds so delicious and easy to follow. Thank you for taking the time and having the patience to make a very helpful, friendly video.
Thank you so much for your support! I really appreciate it!
So so happy to see you on UA-cam. You are doing great!
Thanks so much Mary!
I like your new channel 😊
Thanks very much!
Hi, Marie! I've followed your blog and on Facebook for years. So wonderful to subscribe to your new UA-cam channel. You look lovely! It will get easier as you get more used to it. Love all your videos you've posted so far. Thank you for doing this!
Thank you so much for your support! xo
You are so cute!! I love all things UK. With that said, I first tried raisin tea scones when I visited Australia and fell in love with them. I live in Delaware and I was overjoyed when I discovered an independently owned supermarket in my area that makes them in their bakery. But now that I’ve seen how simple they seem to be to make I’m going to give your recipe a go! 😊
I really hope that you enjoy them Ramona! xo
Beautiful looking sones. Now I have to make some!
I hope you enjoy them! Thank you! xo
I am so exited to see you gain some confidence. I look forward to seeing many more of your videos!
Thank you so much! I am learning something new each time! Hopefully will I,prove as time goes by!
Terrific video
Love your UA-cam ! Good job and you look just fine ! I am a Canadian by birth but live in the states since marrying a
Yankee. My Mum taught me how to make “tea biscuits “ and she would knead the dough and roll it out with a rolling pin. Your demonstration was informative and I will use your technique and instructions next time I bake them .
Thanks Marie Happy that your tech problems are ironed out.
Thanks so much Sheila! My mom used to make Tea Biscuits also! I think a very Canadian thing for sure!
Thank you for making this video. It's a real pleasure to listen to you-to see you as well - and see how you make these little scones that have eluded me for years. Mine don't rise! I very much enjoyed it and I will make your recipe very soon. I would like to know if I just halve the ingredients as I don't want to make 10 of them. I make all of my preserves(mostly jellies) and also make strawberry freezer jam but I love a good scone(not one of mine!) with maple butter!
Hi Chris. I do have a small batch recipe in the blog, which is all of the ingredients above, but cut in half. The secret to a good scone is to avoid over handling the dough! Also make sure your baking powder is fresh!
@@MarieAliceJoan Will try again in the next few days. I have samosas to make tomorrow( I use as much as I can from my veggie garden) and that is a job and a half. The scones will be right after that...as a reward if I succeed. Thank you for your tips.
@@chrisgoulet2245 I adore Samosas. They are one of my favorite things of all time!
Caster sugar/fruit sugar/superfine sugar/ is expensive but can be made at home. In a food processor using the steel blade, process for ~ 30 seconds, 1 cup of granulated sugar. Processing too long produces icing sugar so watch the timing and the sugar carefully. Brown sugar can also be made at home: to 1 cup granulated sugar add 1 tbsp molasses and mix until well to combined for light brown sugar and for dark brown sugar add 2 tbsp molasses to 1 cup of granulated sugar and mix well.
Thank you very much for your tips Vivien! I am sure many people will appreciate them! Thank you for sharing! xo
These look delicious!
Thanks very much!
Give some to me
Thank you Marie Alice !!! Very courageous my friend !!!
Thanks Eldon! I am trying hard and you are right, it is taking a lot of courage! It is nice to be appreciated! I hope that I will get better as I go along. I am learning!
@@MarieAliceJoan you can do it !!!
Another great one Marie! You are going to be a sensation.... I love the country feel to this video and your sincerity.
Thanks very much Marty!
You did a great job and your scones look delicious!
Thanks so much!
I had a cream tea in Devon! wonderful. Great job on the video. I loved seeing your smiling face. Thanks for taking the time to share your knowledge with us.
Thank you! Devon is one of the most beautiful counties, but then I loved all of the U.K.!
The chef I do my zoom cooking classes recommended using a grater on the cold butter and it makes it smaller and easier to mix into the flour. I did find it a bit hard to grate as it got soft quickly. Herbal tea for me too, and will be delicious with scones. Thanks for the recipe. Makes me want to pop to the kitchen and do some baking. You are tackling the learning curve really well.
I have tried grating it myself and I prefer to just rub it in. It does get soft really quickly and a lot of it just stuck to the grater!
Nice to see you after following you on Facebook. Delicious scones. Jam first though 🤭
There is one in every crowd! 🤣 Thank you!
thanks for this video. I use a hand held grater (the kind you use for grating cheese) to get the butter reduced to nubs. Here in the hot, hot SW, even the warmth of your hands is kind of an issue when you want the butter super cold! I freeze cranberries, blueberries and cherries when they are on sale and use them throughout the year for this and other recipes. The kids tell me they think the texture is better using the berries frozen as opposed to fresh...go figure. Again, I wonder if having those ingredients really cold is what makes the difference? Apples and raisins I just use fresh. It is amazing how quick it is to make this recipe. Takes longer to bake than it does to assemble!
They really are quick to make! I have tried grating the butter, but it hasn't worked well for me. The butter sticks to the grater and by the time I get it off, its all clumped together. Maybe I need another grater! Thanks for your input! xo
@@MarieAliceJoan I think the grater works for me because I live in AZ and I almost freeze the butter, then work super fast! Even my hands heat up the butter. I live in a weird climate😆
I would like to try one of yours. Lol
@@eileenprosser9368 we will make some next time you sleep over dear! Your mama loves you!
Love your chatty, homely style. The scones look good. At the end the shot is in portrait so we can't see so much of the picture ~ I think it's better in landscape? All the best
I thought that I had flipped it to the right side, but alas it didn’t do what I wanted it to! I am so sorry about that! I promise I will get better as I do more of these! Thanks for watching and leaving your feedback! I really do appreciate it!
@@MarieAliceJoan you are more than welcome, I enjoyed watching ~ thank you. You are more enterprising than I am ~ I am very impressed.
@@pippamac2262 thanks!
Well done!
Thank you!
Thank you for this ...wondering how it would be if I added mixed chopped fruit?
I would not add anything that it too wet to this but if your fruit is dried fruit and not sticky with syrup that would work I think.
@@MarieAliceJoan Well, nothing ventured...nothing learned!! Thanks for the input
@@diannekeller3213it never hurts to ask!
Great video and wonderful to see you! Watching you make your great scones, puts me back in time, to watching my dearest Mom making them in our kitchen. She and my Dad were from Dublin, Ireland. But did they ever love their scones, with a good cup of tea! Wishing you ALL the best!
@@coolohiobreeze2037 thank you so much for your sweet comment. I loved reading about your mom making them for your dad. How wonderful! xo
Watched the video attentively twice, made the scones and as usual, they didn't rise! Taste kind of crumbly and felt I had too much of the egg and milk mixture in them, they were a tad sticky. But cooked, they taste dry. I will try them again though. Could a bit of extra baking powder help? I made half the batch and don't think I overhandled the dough -much less than I ever did before. I have tried making these on and off for years and as much as I like them and usually am a decent baker, these little scones elude me. Did check the date on the baking powder also. Mystery... but thank you for your help.
Do you live at a high altitude? Did you use self raising flour? Generally speaking scones are dryer than baking powder biscuits. I am not sure why. They are supposed to be a bit on the crumbly side, rather than flaky like biscuits are. I suppose that is why they are enjoyed so much with cream and jam! The dough should be a tad bit tacky when you go to pat it out.
@@MarieAliceJoan No I live on the quebec Vermont border so no high altitude. I made some self rising flour and the baking powder isn't old. I am going to ask a friend of mine to make them and see how hers come out. THank you for your help and suggestions.
@@chrisgoulet2245 I have my fingers crossed for you both! I am on pins and needles!