Greetings from a stormy snow day in Wisconsin. It's good to bake on a cold day at home. For us metricly challenged people: (all measurements are approximate) 1 3/4 Cups Flour 3 Tablespoons of butter 1/2 cup Milk 1 1/2 Tablespoons Sugar 1/8 teaspoon Salt Bake about 375 degrees F
Thanks for this. Do you mix this till you have "a big gungey mess of dough" too? Loved this David. "How do they (it) know? That's my question all the time. Snowy here too, NE Ohio.
I've been recovering from Covid-19 over the last few weeks, stuck in bed resting. I had a lot of time and I found watching "Cruising the Cut" was a good way to relax and rest in order to recover. Why's it so good? It's the combination of an interesting subject, beautiful countryside scenery, revitalising our old network of canals .....However it's also the presenter who has no pretence and plenty of humility, this makes it so different to mainstream TV and such a refreshing contrast. Thanks for all the videos!!!
David, you are a delight to listen to. Informative, funny and so enthusiastic. I never even knew I was interested in narrow boats, now I’m watching every evening!
I Love the look on Ryan's face..."are you up for this?"....strange silence...then a giggled ya! you must appreciate Maggies instructional ability, tell me, did she win or lose the coin toss over who gets to "teach" David how to cook? My money is on she lost, mind you Ryan's obviously enjoying himself in the background no doubt laughing his way through as I did! Maybe some night culinary classes are in your future??? Thanks much for sharing that one, nice change of pace
Always terrific, and I am so pleased to see that over the past few years the membership does nothing but grow and grow. This channel is everything about peace, harmony, humor and beauty of the English countryside. Thanks old chap.
David was so outgoing in this video. I enjoyed watching a different side of him. Funny and more of an extrovert than usual, plus he asked very good questions. Please do more of this type video as it was very enjoyable!
Funny, I just said basically the same thing! I loved this! He had me laughing outloud! I suggested a couple of these a month. I doubt anyone would dislike it. I got a real kick out of his sense of humor!
I loved the Gnome in the chair , smiling and offering information sparsely. You were brilliant david, and the lady instructor. You must know there is no substitute for real butter, or real clotted cream.
“I don’t always watch your videos, but when I do....” They always help me step away for a few minutes from the daily insanity of the corporate world. Thanks for helping me slow down.
Forget narrowboat vlogs, you need to be doing sketch comedy like Saturday Night Live. So much fun to watch. Don't think I'll ever be able to make scones again without saying "how does it know". Truly funny stuff. You missed your calling! I have all my family and friends watching your vlogs.
What is the world coming to David is actually baking for the first time on vlog. Call the New papers and write it down in the history books . Yay great job you three .
That was the best vlog to be known by mankind..funny, entertaining and educational.. Hopefully more vlog's with yourself and the Narrowboat chef people's... (Maggie and Ryan you guys are so funny)You may not like cooking but you are good at it. Thank you so much on cheering me up on a day when I just had a rushed pre op appointment..
So as an American we would call it a biscuit. In Nashville where I live the famous Loveless Cafe bakes some of the best biscuits around! It was fun to see you in the kitchen and Ryan's facial expression with your various comments. Nice change of pace ... Well done !!
A very funny production on how to make scones. Homemade is always the best. I’m going to make some scones after watching this. David is a professional.
On a gas oven, when it's up to temperature, the burner flames will lower in intensity. Electric ovens almost always have an indicator lamp when the element is on. If the light's off, it's up to temperature. If it's on, and you back the control off a little and the light goes out, it's also up to temperature.
Very true I forgot about that. The gas certifier explained that to the people buying our boat. They claimed the stove didn't work because the flame didn't reduce when they turned the temperature down.
"How does it know?!" is exactly how I felt in algebra class (years ago) when I was told that x=5! I love baking, especially when it gets cold, and I love scones so I am going to Americanize your recipe and try it. We make a similar bread here in the U.S. that we call biscuits, and we like to pour a cream gravy over them (bacon grease or butter, flour, milk, salt, pepper). Some areas use ground pork sausage in the gravy. That is old style country cooking, for people who work it off (not desk jockeys)!
my mother cooked biscuits and gravy for a chinese guy that was visiting me and he called it bread and soup. the heathen, then tried to eat gravy with a spoon.
I have no idea how I've found this channel, but I find myself compelled to listen in at various points in your life as a Narrowboat owner. Your narration is wonderful.
When she said 'We need a tray', did anybody else hear Eddie Izzard's voice? Further, I offer a cautionary scone tale: I was tutored in sconnage in my final year of secondary school; I petitioned my grandmother to teach me how to make her marvelous scones. I made a small batch nightly under her supervision, and tested them on my grandfather every evening. After a couple of months, I was capable of making decent (not as good as hers, but adequate) scones, and stopped practising - that night, after dinner, my grandfather looked at me with a face like a disappointed mastiff and asked, "Where are my scones?" And I ended up making scones for him every night until I left home to start uni. So be careful whom you scone for.
Hahaha....glad you got my son and daughter-in-law on board David....😄 (was Ryan just supervising....lol ?🤣) Well if you make bread you must be doing pretty well in the kitchen. OOohhh….look at that...he actually took his eyes off his phone for a minute....lol. Well that is new, farting scones...(at least it wasn't Ryan...that really would not have been good, believe me!! 🙄 ) Well done, they look yummy. 😊👍
A different vlog and very entertaining and enjoyable. I'm not an expert baker or cook and I really liked seeing someone else struggling with cooking terms and duties. Good job David!
Baking! A topic near and dear to my heart! Those scones did indeed look good. Incidentally, the reason that you don't want to knead scone dough too much is because it is leavened with baking powder, not yeast. Yeast grows (multiplies) over time and produces gas as time goes on, so you want to work the gluten into a structure that can trap that gas. Baking powder (and soda), on the other hand, begins working immediately to produce gas but only does so for a limited time, so you want to bake the bread as soon as possible after incorporation. Also, kneading the dough to work the gluten will make it heavier and actually prevent it from rising as high when you are using baking powder/soda. The rule of thumb is to handle such a dough as little as possible. Apologies for the long comment. I just really like baking!
Three of my favorite narrowboat people together. I know a person that is less of a cook than you are---me! Wonder if Ryan and Maggie would like to come and help in my kitchen. In the end I am sure the scones were delicious.
This was fun to watch. I was a cook in the military and did do some cooking like shepherds pie at Upper Heyford Royal Air Force Base around 1990. I do believe that base is closed now. Maybe a result of my shepherds pie. I was there for 2 weeks being in the NY Air National Guard. Square scones!?
An excellent vlog. Instructional in a friendly, relaxed matter, great setting etc. YOU should look at doing tome more cooking type vlogs. You are a natural.
Hilarious. The saintly expert so calmly and sweetly talks the cooking challenged through making Scones. I knew I was going to see something epic. I did. You're right it's Physics. When you strike the sieve it moves so quickly that the flour lags behind. So the flour doesn't move, but the sieve does. On the rebound the sieve is moving slower so the friction between the flour and the sieve is high enough so it moves with the sieve. Or if you prefer it's magic. Now David. We've really known farts are fun since we were maybe 3. Don't pretend. Looked like a tasty tea. Sure was fun to watch. Thanks to you all.
FANTASTIC !!! Your skills grow by the week. Now an egg and a little bit more milk and you've got biscuits for some biscuits and gravy. Note: America's call small loafs of bread about the size of a cup biscuits. They look very much like a scones but lighter like bread. What Brits call biscuits we call cookies.
I don't usually watch cooking videos. First, these appear to be biscuits made from scratch. Being in the US, I note some differences in cooking utensils. The american kitchen usually doesn't have a scale as we measure in cups, ounces and tablespoons for solids and liquids. Our kitchen oven would be lost without thermostatic control. They do look yummy though.
Thank you for giving voice to all our inner monologues. (Also, I had no idea you did so little in the kitchen! Having watched your channel for quite some time, I just naturally assumed that part of narrowboating, given that you appear to moor quite often in fairly rural areas, was cooking for yourself. Good for you for being so open and honest with your viewers, and thanks for it too.)
Maggie had the perfect out. Her answer to the first question was physics, so every time thereafter, Maggie should have just said, with the appropriate pause, "physics". She would have been right every time.
Thoroughly enjoyed this video. it was so unusual for your channel and she was a great instructor to put up with you , especially with her husband laughing in the background and you
After watching this, I immediately made a batch of scones for my husband and myself. I used 1/2 & 1/2 since I didn't have milk and used butter and a dash of vanilla.. I also used a slightly bigger cutter so mine were a little thinner but still yummy. In the US Gas Mark 7 is around 425F.
This may be a little late and someone may have already posted. If you want to soften butter fairly quickly, pour boiling water into a cup and let it stand for a 20 or so seconds, dump the water and flip the cup over the standing butter. You'll have soft butter in no time. Ensure that the butter does not touch the cup.
You know what? I just saw 4 minutes of this video and I'm already lying in tears on my floor laughing loud and still 23min to go. Where will this end?? I love this video and your sense of humour! Greetings to Maggie and Ryan. :-)
That was convenient how you had all the ingredients in at the front of the cupboard. I love scones and I like baking so am going to give this a try. Thanks
Can’t stop smiling after this. Not only do I get two of my favourite UA-camrs together, I get a vlog that helps me conquer my lifelong fear of baking scones. Well done to all involved...and David, you have natural comic talents. Loved it all!
You could honestly have a couple of days a month where you do a cooking episode and it would go over famously! This was the most animated I've seen you, and I quite enjoyed it! You have me laughing outloud! I needed that! Thanks!
I really enjoyed this video, impromptu but slightly scripted. The scene with you guys eating "scones" shows just how narrow a narrow boat really is. But what great fun on a rainy day when friends come over.
Oh they look yummy! Thanks for posting this :-) I'm going to make some tomorrow, first time making them and first time eating them, and I'm going to use whole meal flour because that's what I've got, and as I can't stand jam I'll put in some grated cheddar cheese and eat them with butter. Have a lovely evening everyone!
The most common version of self-raising flour in the US is probably the Bisquick brand. Since I seldom bother to measure out ingredients I have more consistent results with self-raising flour than with baking powder. 😆
My Scottish Grandmother would be rolling in her grave, THOSE are biscuits and not Scones. Scone basic recipe, 3 cups flour, 1 cup sugar 2 tps backing powder, 1/4 tsp salt, 3/4 cup butter or shortening, one cup raisins, and one egg whipped with milk to make one cups worth. Then do what they did to mix, cut and bake. What they made basic drop biscuits.
Hi David, In case you get withdrawal symptoms you know that you can make cheese scones as well as plain? And remembering back to my old science lessons I think the plastic brush works by capillary action with the liquid held between the rubber prongs.
If you buy a small rotisserie-cooked chicken at a supermarket, pull the meat off the bones and place it in a large pot, add around twice as much water as meat plus a pinch of summer savory and heat it to just boiling, then reduce heat and simmer it, covered, while making that scone batter exactly the same way only with two pinches of salt, roll the dough to around 1cm. thick and cut it into small rectangles of about 3cm. by 6cm. with a (floured) knife, bring the chicken mixture to a boil, add salt and pepper to taste then add the pieces of dough and let it all boil for 15 minutes, then stir you'll have a delicious pot of American Southern-style chicken and rolled dumplings. Perfect in winter, or any time really. You can use any smooth-sides jar or bottle in lieu of a rolling pin. Just be generous with the flour below and on top of the dough so it doesn't stick when you're rolling it.
I love chicken and dumplings and I like a wee bit of carrot and onion in my broth...or a wee bit of chicken bullion wouldn't hurt for a more flavorful broth.
@@margaretbedwell58 I love to cook, but haven't ever attempted a good old fashioned pot of chicken and dumplings. I believe that I'm going to use this recipe with your additions next week. We've had a heat wave here in the midwest of the U.S. and I think this is something that should be cooked on a chilly fall day. My husband will love it! I'll surprise him. Married 18 yrs. and never made this dish for him. This is why I love to read the comment section. I always find something interesting. Hope this finds you well!
It is hard to improve on a cheese sandwich that has been toasted to perfection on the stove top inside a pie iron! David may be discovering some hidden talent here. www.amazon.com/Romes-1805-Round-Steel-Handles/dp/B000F630II/ref=sr_1_6?crid=3O04JS7ABHUXN&keywords=pie+iron&qid=1579285087&sprefix=pie+iron%2Caps%2C208&sr=8-6
What fun! My wife taught home economics to high school students for 35 years, mostly cooking classes, and she said "Well done, David!" Married to her for over 20 years I've learned to cook reasonably well. Thankfully she's never made fun of my silly questions, like "how long should I cook a 3 minute egg?" You know, I've always meant to ask you what kind of cheese you prefer for sandwiches. I'm betting a sharp aged cheddar. I self-prescribe one slice daily though every once in awhile I appreciate a good aged swiss cheese.
Careful now David - any more of that baking lark & you'll be into making Victoria sponges, carrot cakes & shortbread fingers before you know it. Slippery slopes & all that ......!! 😎👍👍
Use low power or defrost setting on the microwave, but don’t worry, liquid butter works in recipes like this. Oh, and a glass bottle (wine?) covered in clingfilm is a good stand in for a rolling pin!
G'day David. I love every minute of this baking scones Vlog. I am a professional Chef. The experience with baking is having fun. Enjoy putting all the ingredients together. Maggie is right, David you are a natural at this. Great Video.
Select a size paper towels the Bachelors friend, tear off a half sheet at a time ,bobs your uncle ,you have napkins, nose blowers , and a plethora oh handy things
In the UK home baking and bought cake costs about the same. If you paid yourself for doing the baking, bought cake would be quite a bit cheaper by comparison. The only advantage of home baking is you can make what you want, how you want and with whatever ingredients. I guess with home baking, dealing with complaints is easier than with Mr Kipling - and yes, in the last few months, Mr K has had a complaint from me re some mislabelled cakes !
![Norbury Canal Festival | Treasure Trading from my Boat 🏴☠️ [Ep 106]](/img/n.gif)
Greetings from a stormy snow day in Wisconsin. It's good to bake on a cold day at home.
For us metricly challenged people: (all measurements are approximate)
1 3/4 Cups Flour
3 Tablespoons of butter
1/2 cup Milk
1 1/2 Tablespoons Sugar
1/8 teaspoon Salt
Bake about 375 degrees F
Nicely done, thank you!
:-) now if you could just help us right ponders out with a conversion of the ISO 'cup' to something more ah... modern :-)
Or as the Brits say, For You Yanks...
i am missing the metrical pinch in that recipe ;-)
Thanks for this. Do you mix this till you have "a big gungey mess of dough" too? Loved this David. "How do they (it) know? That's my question all the time. Snowy here too, NE Ohio.
What a lovely afternoon tea that was! Now you will be able to impress all future guests with your scone skills! Thanks for having us aboard David 😊
Thanks for being so patient :-)
@@CruisingTheCut I agree.
Watching this in Feb 2024. This has got to be one of the most hilarious episodes in this excellent series. Pure gold.
Hahaha thanks
Very entertaining! The only cooking tutorial where you hear the chef exclaim, "My pastry farted at me!!!"
What a cozy way to spend an afternoon. Especially when the rain could be heard hitting the roof. Well done.
George Douglas what a wonderful comment. Exactly what I was going to write. David will be showing us how to make home made pizza next. Lol
Yes, a lesson to us all, slow down, live for the moment, enjoy simple things.
I've been recovering from Covid-19 over the last few weeks, stuck in bed resting. I had a lot of time and I found watching "Cruising the Cut" was a good way to relax and rest in order to recover.
Why's it so good? It's the combination of an interesting subject, beautiful countryside scenery, revitalising our old network of canals .....However it's also the presenter who has no pretence and plenty of humility, this makes it so different to mainstream TV and such a refreshing contrast.
Thanks for all the videos!!!
David, you are a delight to listen to. Informative, funny and so enthusiastic. I never even knew I was interested in narrow boats, now I’m watching every evening!
Same here. I am fascinated!
I Love the look on Ryan's face..."are you up for this?"....strange silence...then a giggled ya! you must appreciate Maggies instructional ability, tell me, did she win or lose the coin toss over who gets to "teach" David how to cook? My money is on she lost, mind you Ryan's obviously enjoying himself in the background no doubt laughing his way through as I did! Maybe some night culinary classes are in your future??? Thanks much for sharing that one, nice change of pace
Always terrific, and I am so pleased to see that over the past few years the membership does nothing but grow and grow. This channel is everything about peace, harmony, humor and beauty of the English countryside. Thanks old chap.
As a professional baker who has taught more than a few people how to make scones, this was really enjoyable to watch.
Now I'm hungry.
Thank you
@@CruisingTheCut Now we need a making scones in a camper van video.
David was so outgoing in this video. I enjoyed watching a different side of him. Funny and more of an extrovert than usual, plus he asked very good questions. Please do more of this type video as it was very enjoyable!
Funny, I just said basically the same thing! I loved this! He had me laughing outloud! I suggested a couple of these a month. I doubt anyone would dislike it. I got a real kick out of his sense of humor!
He had to make up for his guest standing there saying nothing.
"That's one small step for man, one giant leap for British 50-something single mankind."
I loved the Gnome in the chair , smiling and offering information sparsely. You were brilliant david, and the lady instructor. You must know there is no substitute for real butter, or real clotted cream.
Here''a a message from the Scone Police - one can use either butter OR clotted cream but NOT both at the same time. Strictly against the rules!! 😎😱😱
@@stephenpegum9776 that much I do know. But margarine is no substitute for butter. Or contrived processed cream for real clotted cream.
“I don’t always watch your videos, but when I do....” They always help me step away for a few minutes from the daily insanity of the corporate world. Thanks for helping me slow down.
Glad they help ;-)
Forget narrowboat vlogs, you need to be doing sketch comedy like Saturday Night Live. So much fun to watch. Don't think I'll ever be able to make scones again without saying "how does it know". Truly funny stuff. You missed your calling! I have all my family and friends watching your vlogs.
"How does it know?" ...just about spit out my drink.
What is the world coming to David is actually baking for the first time on vlog.
Call the New papers and write it down in the history books .
Yay great job you three .
I know I’m a couple years behind, but I do hope there are more, “David learns to cook” vlogs ahead for my viewing.
I enjoyed it immensely.
Ryan's expressions added to the video. I think he showed a lot of self control not to be laughing out loud.
This was great! You know the best part? I could actually go along and make some scones with that recipe while watching the video. Fantastic :)
A different type of narrowboat video for sure. Very enjoyable!! AND - it contained 2 of our favorite UA-cam narrowboat channels. A great mix.
This was fun. I do watch the Chefs. Your get togethers are my favorites. Now I want to bake.
At catering college we were told a pinch is what you can pick up between middle finger, index finger and thumb!
Well done! Your teacher is very patient with you . It was about time you picked up a new skill. I have been looking forward to this.
That was the best vlog to be known by mankind..funny, entertaining and educational.. Hopefully more vlog's with yourself and the Narrowboat chef people's... (Maggie and Ryan you guys are so funny)You may not like cooking but you are good at it. Thank you so much on cheering me up on a day when I just had a rushed pre op appointment..
one of the best videos of all the over 200... Its so funny! Thank you David and Maggie.
Comic and Informative, well done you three.
Thank you for the Vlog, It was great to see you with the Narrowboat Chef team, you all seem really lovely.
Hi David , now I know why you eat so many cheese sandwiches , this is a very entertaining vlog thanks for the fun ,
Amazing video. Two narrowboat vlog legends in one video. Very exciting indeed, I'll remember this forever.
So as an American we would call it a biscuit. In Nashville where I live the famous Loveless Cafe bakes some of the best biscuits around! It was fun to see you in the kitchen and Ryan's facial expression with your various comments. Nice change of pace ... Well done !!
Nice one haven't laughed so much in a long time they looked yum 👏❤️😁xx
A very funny production on how to make scones. Homemade is always the best.
I’m going to make some scones after watching this. David is a professional.
Awesome! Now you are ready for The Great British Bake Off! 😉. I always enjoy your vlog, this was great! Thanks, Carol in Oregon 😊
P.S. I love cheese sandwiches too, but I eat mine with Tillamook cheddar cheese and yellow mustard! Yum 😋
That was fun to watch.......the finished scones looked tasty........thanks for sharing
On a gas oven, when it's up to temperature, the burner flames will lower in intensity. Electric ovens almost always have an indicator lamp when the element is on. If the light's off, it's up to temperature. If it's on, and you back the control off a little and the light goes out, it's also up to temperature.
i agree. My Neff takes approximately 9 minutes to heat up to temperature. Everyone should know how to cook.
My oven has a bell that goes off when it comes to temperature.
Very true I forgot about that. The gas certifier explained that to the people buying our boat. They claimed the stove didn't work because the flame didn't reduce when they turned the temperature down.
Those sconed looked so good my mouth was watering, Nice to see you with Narrow Boat Chef. many thanks for a fun vlog!
You crack me up 🤣 I add currants when I make them. Do look good. Might have to make scones tomorrow
I,LL post a picture when there done, but don't laugh cuz they never look normal ☹️☹️☹️
Two channels I love combining in a mystical bond. The stars have aligned!
"How does it know?!" is exactly how I felt in algebra class (years ago) when I was told that x=5! I love baking, especially when it gets cold, and I love scones so I am going to Americanize your recipe and try it. We make a similar bread here in the U.S. that we call biscuits, and we like to pour a cream gravy over them (bacon grease or butter, flour, milk, salt, pepper). Some areas use ground pork sausage in the gravy. That is old style country cooking, for people who work it off (not desk jockeys)!
I've never understood how those could be called biscuits!! Haha. Or gravy, for that matter...
@@CruisingTheCut right? how in the evolution of food did a biscuit go from sweet to savory but still keep the same name?
What you call biscuits, we call cookies if sweet and crackers if savory.
my mother cooked biscuits and gravy for a chinese guy that was visiting me and he called it bread and soup. the heathen, then tried to eat gravy with a spoon.
What fun. It made me hungry. Here is to more cooking adventures.
9:22 "I'm not stupid, but I'm always confused" Ha, ha. For some inexplicable reason that struck me as very funny. I can relate.
I have no idea how I've found this channel, but I find myself compelled to listen in at various points in your life as a Narrowboat owner. Your narration is wonderful.
Thank you!
Cruiising the kitchen - whatever next! Be thankful that Pixel wasn't trying to snaffle the scones!
What a great way to appease your viewers who wanted to see you cook on a narrow boat 😂 I applaud your ingenuity 😀
David, you are one funny guy! 😂You make me smile, think i need to come and cook some stuff with you! We need to meet one day! 👍😁x
This cooking was a rare one-off, I'm unlikely to make a habit of it!
@@CruisingTheCut lol, you were hilarious! I think you are great, I was actually offering to cook for you! 😁👍😘x
Greate you 3 together, making my favorite afternoon snack, special is the smile in the background.
Donot forget the tea.
When she said 'We need a tray', did anybody else hear Eddie Izzard's voice?
Further, I offer a cautionary scone tale: I was tutored in sconnage in my final year of secondary school; I petitioned my grandmother to teach me how to make her marvelous scones. I made a small batch nightly under her supervision, and tested them on my grandfather every evening. After a couple of months, I was capable of making decent (not as good as hers, but adequate) scones, and stopped practising - that night, after dinner, my grandfather looked at me with a face like a disappointed mastiff and asked, "Where are my scones?" And I ended up making scones for him every night until I left home to start uni. So be careful whom you scone for.
"I don't need a tray, for I am Vader, Darth Vader, Lord of... oh all right, give me a tray.."
Your 2 channels make a great combination. That was excellent 😊!!
Hahaha....glad you got my son and daughter-in-law on board David....😄 (was Ryan just supervising....lol ?🤣) Well if you make bread you must be doing pretty well in the kitchen. OOohhh….look at that...he actually took his eyes off his phone for a minute....lol. Well that is new, farting scones...(at least it wasn't Ryan...that really would not have been good, believe me!! 🙄 ) Well done, they look yummy. 😊👍
Hello! They did a splendid job with me ;-)
Diane Duncan I kept looking at him sitting there, he was trying hard not to laugh at the galley antics!
A different vlog and very entertaining and enjoyable. I'm not an expert baker or cook and I really liked seeing someone else struggling with cooking terms and duties. Good job David!
Hello David thank you sir for posting this video really appreciate it sir thank you (cheers)
Baking! A topic near and dear to my heart! Those scones did indeed look good.
Incidentally, the reason that you don't want to knead scone dough too much is because it is leavened with baking powder, not yeast. Yeast grows (multiplies) over time and produces gas as time goes on, so you want to work the gluten into a structure that can trap that gas. Baking powder (and soda), on the other hand, begins working immediately to produce gas but only does so for a limited time, so you want to bake the bread as soon as possible after incorporation. Also, kneading the dough to work the gluten will make it heavier and actually prevent it from rising as high when you are using baking powder/soda. The rule of thumb is to handle such a dough as little as possible.
Apologies for the long comment. I just really like baking!
Good info, cheers
Three of my favorite narrowboat people together. I know a person that is less of a cook than you are---me! Wonder if Ryan and Maggie would like to come and help in my kitchen. In the end I am sure the scones were delicious.
This was fun to watch. I was a cook in the military and did do some cooking like shepherds pie at Upper Heyford Royal Air Force Base around 1990. I do believe that base is closed now. Maybe a result of my shepherds pie. I was there for 2 weeks being in the NY Air National Guard.
Square scones!?
Do more cooking. doesn't matter if you're not a pro, people are much more interested in genuine amateur that enjoys what they do.
That was fun and full of personableness. Enjoyed the vblog, thank you
An excellent vlog. Instructional in a friendly, relaxed matter, great setting etc. YOU should look at doing tome more cooking type vlogs. You are a natural.
Hilarious. The saintly expert so calmly and sweetly talks the cooking challenged through making Scones. I knew I was going to see something epic. I did.
You're right it's Physics. When you strike the sieve it moves so quickly that the flour lags behind. So the flour doesn't move, but the sieve does. On the rebound the sieve is moving slower so the friction between the flour and the sieve is high enough so it moves with the sieve. Or if you prefer it's magic.
Now David. We've really known farts are fun since we were maybe 3. Don't pretend.
Looked like a tasty tea. Sure was fun to watch. Thanks to you all.
Thank you for that explanation!
FANTASTIC !!! Your skills grow by the week. Now an egg and a little bit more milk and you've got biscuits for some biscuits and gravy. Note: America's call small loafs of bread about the size of a cup biscuits. They look very much like a scones but lighter like bread. What Brits call biscuits we call cookies.
Nah, cookies aren’t the same as a biscuit, cookies are more soft than a biscuit. I’m not convinced Americans actually have what we call a biscuit...
I stand " or in my case seated " corrected.
@@CruisingTheCut Cookies are a sub-category of biscuits :)
Reminds me of the days I lived in the UK.
A cool and funny video and a most charming teacher.
I don't usually watch cooking videos. First, these appear to be biscuits made from scratch. Being in the US, I note some differences in cooking utensils. The american kitchen usually doesn't have a scale as we measure in cups, ounces and tablespoons for solids and liquids. Our kitchen oven would be lost without thermostatic control. They do look yummy though.
I think most kitchens these days have scales. Common thing now.
Thank you for giving voice to all our inner monologues. (Also, I had no idea you did so little in the kitchen! Having watched your channel for quite some time, I just naturally assumed that part of narrowboating, given that you appear to moor quite often in fairly rural areas, was cooking for yourself. Good for you for being so open and honest with your viewers, and thanks for it too.)
Maggie had the perfect out. Her answer to the first question was physics, so every time thereafter, Maggie should have just said, with the appropriate pause, "physics". She would have been right every time.
Thoroughly enjoyed this video. it was so unusual for your channel and she was a great instructor to put up with you , especially with her husband laughing in the background and you
I've used olive oil bottle or liquor bottle as an impromptu rolling pin in a pinch. Just dust any round bottle with flour and have at it.
Wine bottle myself, worked fine :)
After watching this, I immediately made a batch of scones for my husband and myself. I used 1/2 & 1/2 since I didn't have milk and used butter and a dash of vanilla.. I also used a slightly bigger cutter so mine were a little thinner but still yummy. In the US Gas Mark 7 is around 425F.
This may be a little late and someone may have already posted. If you want to soften butter fairly quickly, pour boiling water into a cup and let it stand for a 20 or so seconds, dump the water and flip the cup over the standing butter. You'll have soft butter in no time.
Ensure that the butter does not touch the cup.
Sounds like a great way to get the job done! Glad I read your comment.
Those scones looked absolute perfection! Well Done! Perfect compliment for a cup of tea!
You know what? I just saw 4 minutes of this video and I'm already lying in tears on my floor laughing loud and still 23min to go. Where will this end??
I love this video and your sense of humour! Greetings to Maggie and Ryan. :-)
That was convenient how you had all the ingredients in at the front of the cupboard. I love scones and I like baking so am going to give this a try. Thanks
Heathen - scone, butter jam THEN cream! Nice video :)
When I were a lad, it were always cream then jam - no butter :)
Can’t stop smiling after this. Not only do I get two of my favourite UA-camrs together, I get a vlog that helps me conquer my lifelong fear of baking scones. Well done to all involved...and David, you have natural comic talents. Loved it all!
"I have a tray from when I made bread" he says in an unctuous intolerably smug tone 😂 bless
Smug is my speciality
You could honestly have a couple of days a month where you do a cooking episode and it would go over famously! This was the most animated I've seen you, and I quite enjoyed it! You have me laughing outloud! I needed that! Thanks!
18:49
The moment when the late Graham Chapman very briefly took residence in David's body...
I really enjoyed this video, impromptu but slightly scripted. The scene with you guys eating "scones" shows just how narrow a narrow boat really is. But what great fun on a rainy day when friends come over.
Hi. The only "script" was the recipe Maggie briefly referred to. Cheers
I am looking forward to the reciprocal vlog where you teach Narrowboat Chef how to make a cheese sandwich.
Oh they look yummy! Thanks for posting this :-)
I'm going to make some tomorrow, first time making them and first time eating them, and I'm going to use whole meal flour because that's what I've got, and as I can't stand jam I'll put in some grated cheddar cheese and eat them with butter. Have a lovely evening everyone!
I love this!!! The best of both worlds! Narrowboat meets cooking...the UA-cam gods rejoice 🤣 lol seriously tho this was great
Fun! Two of my favorite UK Narrow-boaters together!
This is my basic biscuit recipe. Biscuits NOT being cookies in the US. Though I never have self raising flour. Just add baking powder.🙃👍💜
The most common version of self-raising flour in the US is probably the Bisquick brand. Since I seldom bother to measure out ingredients I have more consistent results with self-raising flour than with baking powder. 😆
I thought self raising flour was unknown in the US! I know of Bisquick though. Do you mean to tell me it's just self raising flour and nothing more?
My Scottish Grandmother would be rolling in her grave, THOSE are biscuits and not Scones. Scone basic recipe, 3 cups flour, 1 cup sugar 2 tps backing powder, 1/4 tsp salt, 3/4 cup butter or shortening, one cup raisins, and one egg whipped with milk to make one cups worth. Then do what they did to mix, cut and bake. What they made basic drop biscuits.
Nearly 100k subs for a niche audience is very impressive,great video as always. All the best!
Bizarre, isn't it?! Cheers
Hi David, In case you get withdrawal symptoms you know that you can make cheese scones as well as plain? And remembering back to my old science lessons I think the plastic brush works by capillary action with the liquid held between the rubber prongs.
Thank you for explaining that!
Another skill added to your skill set! Congratulations. 😊
When life gives you a broken engine, make scones.
The showing of David's cupboards is the best! Oh - and the scones too.
If you buy a small rotisserie-cooked chicken at a supermarket, pull the meat off the bones and place it in a large pot, add around twice as much water as meat plus a pinch of summer savory and heat it to just boiling, then reduce heat and simmer it, covered, while making that scone batter exactly the same way only with two pinches of salt, roll the dough to around 1cm. thick and cut it into small rectangles of about 3cm. by 6cm. with a (floured) knife, bring the chicken mixture to a boil, add salt and pepper to taste then add the pieces of dough and let it all boil for 15 minutes, then stir you'll have a delicious pot of American Southern-style chicken and rolled dumplings. Perfect in winter, or any time really. You can use any smooth-sides jar or bottle in lieu of a rolling pin. Just be generous with the flour below and on top of the dough so it doesn't stick when you're rolling it.
I love chicken and dumplings and I like a wee bit of carrot and onion in my broth...or a wee bit of chicken bullion wouldn't hurt for a more flavorful broth.
@@margaretbedwell58 I love to cook, but haven't ever attempted a good old fashioned pot of chicken and dumplings. I believe that I'm going to use this recipe with your additions next week. We've had a heat wave here in the midwest of the U.S. and I think this is something that should be cooked on a chilly fall day. My husband will love it! I'll surprise him. Married 18 yrs. and never made this dish for him. This is why I love to read the comment section. I always find something interesting. Hope this finds you well!
Please read my comment to Margaret Bedwell who commented to you. I'm going to use your recipe!
And if you roll the pastry as thin as possible and cut into strips you have north carolina chicken pastry.
Great video as always and 100,000 subscribers is right around the corner.
👍And now you can do your own cooking vlog - how to make cheese sandwiches 😆
It is hard to improve on a cheese sandwich that has been toasted to perfection on the stove top inside a pie iron! David may be discovering some hidden talent here. www.amazon.com/Romes-1805-Round-Steel-Handles/dp/B000F630II/ref=sr_1_6?crid=3O04JS7ABHUXN&keywords=pie+iron&qid=1579285087&sprefix=pie+iron%2Caps%2C208&sr=8-6
What fun! I shall check out their channel, indeed. Now I want scones.
I'm confused why everyone is going though all this effort when you already know how to make a cheese sandwich.
What fun! My wife taught home economics to high school students for 35 years, mostly cooking classes, and she said "Well done, David!" Married to her for over 20 years I've learned to cook reasonably well. Thankfully she's never made fun of my silly questions, like "how long should I cook a 3 minute egg?" You know, I've always meant to ask you what kind of cheese you prefer for sandwiches. I'm betting a sharp aged cheddar. I self-prescribe one slice daily though every once in awhile I appreciate a good aged swiss cheese.
Yes, extra mature cheddar :-)
Careful now David - any more of that baking lark & you'll be into making Victoria sponges, carrot cakes & shortbread fingers before you know it. Slippery slopes & all that ......!! 😎👍👍
Another brilliant video. When you tasted the scone you sounded quite surprised!
If you’ve got hard butter and a microwave, soft butter is just a few seconds away! And liquid butter just a few seconds more... 😄
Haha and therein lies the reason I didn't do that!
Use low power or defrost setting on the microwave, but don’t worry, liquid butter works in recipes like this.
Oh, and a glass bottle (wine?) covered in clingfilm is a good stand in for a rolling pin!
G'day David. I love every minute of this baking scones Vlog. I am a professional Chef. The experience with baking is having fun. Enjoy putting all the ingredients together. Maggie is right, David you are a natural at this. Great Video.
Hahaha thank you :-)
Not enough yelling for a Gordon Ramsey vlog.
You should see what ended up on the cutting room floor!
Besides, a drunk James May is a better chef than Gordon Ramsey if you have seen that cooking competition :-)
That was unexpected. An enjoyable change of pace.
Select a size paper towels the Bachelors friend, tear off a half sheet at a time ,bobs your uncle ,you have napkins, nose blowers , and a plethora oh handy things
Lovely winter posting. Chatting with friends and having tea and scones. Time to do my own baking💕💖💕
In the UK home baking and bought cake costs about the same. If you paid yourself for doing the baking, bought cake would be quite a bit cheaper by comparison. The only advantage of home baking is you can make what you want, how you want and with whatever ingredients. I guess with home baking, dealing with complaints is easier than with Mr Kipling - and yes, in the last few months, Mr K has had a complaint from me re some mislabelled cakes !
@@millomweb It's the taste makes home baking worthwhile.