We hope you enjoy today's recipe with Mrs Crocombe! As always, we asked our resident food historian Dr Annie Gray to answer some questions you might have... Q: What is blood temperature?! Is Mrs Crocombe a secret serial killer? A: Blood temperature is about 38C. It's a commonly used descriptive term in older cookery books (and many modern ones, if you're British). It doesn't mean Mrs Crocombe has intimate knowledge of dissecting a warm body (though doubtless she'd have gutted a few still-warm rabbits in her time in the countryside - Mr Barker would be even more familiar with it, since many mammals were gutted - paunched - when killed). For culinary purposes, if you want to put it another way, when you dip your finger in water at blood temperature, it should feel neither hot, nor cold, simply wet. Q: What is clotted cream? A: Clotted cream is a West Country delicacy made from cream which is gently heated for 12 or so hours until the cream turns into a thick, yellowy mass which is a bit like very soft butter (in texture: it's more like cream to the power of 10 in taste). In the 1880s some dairies in Devon and Cornwall had special ranges, heated with hot water pipes, to keep the cream at the perfect temperature. It was once widespread across Britain, but by the Victorian era was very much associated with Devon and Cornwall. It would not have been made at Audley End, so we won't be showing you it any time soon, I'm afraid. It is easily obtainable in British grocery shops or online. Q: What's the difference between afternoon tea and high tea? A: The answer to this depends on where you live. In the UK, afternoon tea developed out of eighteenth century feminised social visiting rituals. Ladies often spent time in the afternoon drinking tea and eating light foods. As the fashionable dinner hour grew later, this developed into a more formal occasion and by the end of the nineteenth century it had been christened afternoon tea and was surrounded with etiquette (which the truly wealthy largely ignored). It remained feminised, and was one one of the few meals where servants could lay the things out, light a spirit burner under a tea kettle (with water in) and then disappear, leaving their employers to enjoy some rare privacy. Around the same time, however, another meal, called high tea (or, more often, just tea) was coming into use among the working classes, who still ate dinner at midday (dinner defined as the main meal of the day), and then followed this with tea in the evening. That tea was fairly substantial, though not always hot. By the middle of the twentieth century, high tea was associated with groaning tables and rural farmhouses (think Enid Blyton and lashings of ginger beer), while afternoon tea had become popularised by tea rooms catering to tourists and middle class women with social aspirations. To add a global twist, high tea was taken to Australia and New Zealand by largely working class colonists, but has now been subsumed by the rise in afternoon tea as a cool thing to do - so a high tea in New Zealand is what the Brits would call an afternoon tea. Americans generally follow the same pattern as well. The whole thing has been heavily mythologised. If you read anything about the Duchess of Bedford, high tables and chairs, or scones being anywhere near it before the end of the nineteenth century, close the book (or website) and walk gently but firmly away. Q: What is compressed yeast? A: In 1881 Mrs Crocombe would have had access to two main types of yeast: brewer’s yeast and compressed or German yeast. The former was exactly as you’d imagine, a liquid form of yeast which came from the brewing industry. It wasn’t very reliable, and so most bakers used the imported compressed types instead. Today these are sold as ‘fresh’ yeast. They are best mixed with a little water and sugar to activate them before use. In 2024 we’d recommend using dried yeast instead because it is very consistent. Q: What is the trough Mrs Crocombe is using to work her dough? A: This is Audley’s bread kneading trough. These - and much bigger versions - were commonly used to make bread and kept just for that purpose. They were scraped rather than washed, and acted as a reservoir for yeasts, meaning that every dough benefitted from the flavours of the previous batch. It was a way of getting a little extra complexity into the dough without veering down the dreaded sourdough route, since in the nineteenth century English worldview this was associated with the poor or people who didn’t make beer - i.e the Scottish and the French. Q: Why was fine white flour expensive when Mrs Crocombe was young? A: Until the advent of roller milling in the 1860s, flour had to be milled using stones powered by water or steam, and then ‘bolted’ through cloths. Mechanisation had helped streamline the process, but it was still pretty onerous - plus the flour went rancid after about six months. With roller milling, the wheatgerm could be removed (along with much of the nutrition, incidentally), and a much finer grind achieved much more easily. Add to that high quality imports from Eastern Europe and North America, and a quiet flour revolution took place during Mrs Crocombe’s early life. Q: I thought teabreads had tea in? A: Nope, they are just an ill-defined category of baked goods which were eaten with tea. It’s everything from fortified breads like a Sally Lunn, to curranty cakes and griddle scones. Q: So is it SKON or SCOHN? A: The Scots say SKON, and scones have Scottish roots, so we’re going with SKON. Mrs Crocombe possibly would have said SCHON, as she was a southerner, but she would have worked in enough houses to pick up the latter, and everyone on the crew (and Kathy) says SKON, so SKON it is. Q: Baking powder…baking soda…cream of tartar…I’m confused. A: Baking soda is what we in England call bicarbonate of soda. It’s an alkali, and can be used as a raising agent when something acidic is in the mixture to activate it - like milk, sour cream or soured buttermilk. Otherwise, it needs an acid adding to it - normally cream of tartar. Baking powder is the cream of tartar and the bicarb ready mixed in the ratio 2:1. (There’s often some starch in there as well). It was commercialised in the UK by Alfred Bird in the 1840s. Q: Jam first or cream first? A: Surely the question is ‘what about the butter?’ The jam/cream debate we’ll leave to you (and the Devon/Cornwall tourism industry). But if you insist on an expert view, Annie says the important thing is get as much cream on as you can, and the jam makes it slide off. Q: Can we see Mrs Warwick make jam? A: Unfortunately, the still room is now an admin office and has none of its original fixtures left, so we don’t have a suitable interior. However, we do have some recipes from the time in the Victorian Way book if you want to try them yourselves. See the link in the video description to get hold of your copy.
Quite funny that Victorians should associate sourdough with places that don't make beer considering how popular sourdough loaves are in places where beer is very popular, in Central Europe. 🙂 Quite interesting about the yeast in the trough, though.
Why did they make jam in the still room? What even IS a still room? The translation of “still” that I know is an apparatus to destill alchohol, and I don’t suppose even a large household could require that much alchohol… also, I think Charlotte Lucas is “wanted in the still room” in Pride and Prejudice 🧐
I still say Mrs. Crocombe needs her own channel strictly for recipes and we need more videos of her recipes. I would even be happy with other things from the kitchen and dining room like that video that showed how to set a proper table. I would love to see videos of how to care for the silver and copper table wares and cookware.
I have no idea why you would upset yourself without exploring the channel to see how it’s organized….I don’t allow myself to be frustrated about something until I’ve exhausted the possibility that the very information I want is in existence and that I simply don’t know that it’s there!
I always have to explain scones to foreigners who get confused: they are intended to be vectors for getting as much jam and cream into your mouth as possible. They're not intended to be eaten alone.
😂 Rather like biscuits, their first cousin, in the US. Although, in the American south, in particular, they are often a vector for breakfast sausage and milk gravy, as well.
@@psammiad i think part of the confusion, at least for me, is that some people will offer you a “homemade scone”, but it generally tastes just like a biscuit. So I do not believe I have ever actually tried a proper scone. I plan to attempt the recipe from this video….we shall see.
@@psammiad i think part of the confusion, at least for me, is that some people will offer you a “homemade scone”, but it generally tastes just like a biscuit. So I do not believe I have ever actually tried a proper scone. I plan to attempt the recipe from this video….we shall see.
@@shannonroysden7908 There really isn't that much difference. Scones might be a little bit denser. British immigrants 200+ years ago brought recipes for scones to America. Biscuits are what they look like 200 years later.
I do not remember when this serie started, but please please please never stop! I absolutely love everything about this, to the voice of Mrs. Crocombe, to the costumes, and the kitchen! I love this little peek into the past. I think it would be amazing if we saw a little more of the other servants in the manor, like some more episodes focused on them, or a bitmore of their presence here Anyway, i just love everything about this, please i want to keep on expecting and watching episodes for years to come!
Do you really think she pays attention to him? I wonder. Anyway, Miller could take some lessons in social cues from Mrs. Crocombe, as his manner and way of speaking makes me very uncomftable and he sometimes completely misses very obvious points. *For example,* I just watched his video on how to make sugar plums, in which he said several times that _he couldn’t figure out why the treats were called “plums” when there aren’t any plums in them._ During this small snit, Miller’s team showed a photo of _a lovely plate of ripe plums, which had the _*_exact shape and size of finished sugar plums!!_* Since Miller apparently couldn’t grasp the idea that foods can be named for an object they resemble, it shows that his thinking is very concrete, without any sense of humor that I’ve seen, which is sad because his subject matter is so interesting.
@ babe, you’re reading too much into it. lol he’s a food and history vlogger; he isn’t writing dissertations. lol I happen to think he’s funny. And sometimes it can be awkward talking to a camera.
This was the origin of the term a baker's dozen. You make 13-14 items instead of a round 12, so that you can taste your product before it makes a splash or fail. That way you can ensure the quality and taste of your bakes. You never want to serve your guests horrible tasting food.
I think a demonstration on how to make clotted cream is in order. Most Americans will be confused about what it actually is -- unless they have seen Victorian Farm with Ruth Goodman, the episode during strawberry season.
@@liberallioness4335 Is cream heated and cooled - it becomes thicker. If you write the words 'clotted cream' in the Google app, you'll get definition, explanations, and recipes. If you write the words in UA-cam's search tool, you'll find videos about it, usually ways to make it. Bon appétit!
@@liberallioness4335 It's cream that's been baked in the oven to make it thick and unctuous. It's the traditional thing to serve with scones (along with fruit jam), and it's DELICIOUS
I think I have also come across that explanation that they should not be overworked. Since I like having individual pieces and don't particularly care about a perfect look, I cut them apart in the same way people score. 😅
I once got blown off at a local fair (competition) for my delicately prepared and non-rolled scones - told that wasn't how it was done. All the others were rolled and cut with a cutter. I've always made them without rolling - they are lighter and more crumbly than the doughy rolled version.
I can not tell you how much I enjoy these videos I love Kathy’s interpretation of Avis⭐️ The little stories and adding of other characters is lovely as well. Thank you from a 64 yr old American ♥️
Two things that faced more heat than the scones themselves: the Cornish (2:55), and baking powder (4:50). Also, yes, ofcourse we will buy Mrs. Warwick's jam.
In my family, we always marked the scones with a knife, like that - but we did them in triangles, instead of squares, and a little more deeply, so you could get a little more colour on the corners.
Mrs. Crocombe! What a treat to return home from a long day at work in unbearably hot, humid Orlando to find your latest post! The introductory sequence instantly transports me back to my own very pleasant and relaxing visit to Audley End a year or so ago. I always say to myself, "I've been in that kitchen!!!" Although I didn't get to see you in person, the other staff members I encountered were all very welcoming, charming, and extremely knowledgeable. Definitely a memorable experience, and one I hope to enjoy again sometime. This UA-cam channel is such a wonderful gift. My sincere thanks to you and all who make it possible.
They look delicious. I notice that, as she offers no other alternative, Mrs Crocombe's pronunciation of "scone" must be the only correct one. Woe betide any maid, footman or gardener's boy daring to correct her
I like that look at the end of her looking like she was thinking, " you know I'm about the eat this". Can't let anything go to waste. I'm glad this channel showed up on my feed.
As a former Member of The Country Women's Association of Victoria (established 12 March,1928) here in Australia, our Association is known for our scones - 4 cups self raising flour, 300ml thickened cream and 300ml milk. No butter needed. I can't tell you how many hundred I have made over the time I was a Member! Our Association- much like the Women's Institute in England (established in 1915) and Scottish Women's Institute (established in 1917) all started with the Women's Institute in Canada back in 1887! Enjoy!
I love learning about how the Women's Club movement evolved in other countries! So many women all over the world educating, organizing, and changing their communities and the world. ❤
Of interest perhaps The Church of Jesus Christ of Latter-Day Saints established the Relief Society back in 1842. For the adult women of the church. The longest continuing Women's Organization in the world. 188 years so far.
If you wouldn’t mind, could you please describe the difference in taste and texture for those who have never been offered the opportunity to compare the two?
@@shannonroysden7908 Biscuits have a larger butter to flour ratio, are flakier than they are tender--with more layers. They're also typically made with buttermilk, and have that distinct tangy flavor. Scones are far more tender, as they use a higher liquid to flour ratio, and even added egg to impart more chew than flake. Also, scones tend to be paired more with sweet things (cream and jam) and biscuits generally lean more savory (sausage gravy.)
They contain the same group of ingredients at slightly different amounts. Flour, fat (butter, lard or both) , salt, water or milk (biscuits usually use buttermilk to activate the raising agent), raising agent. Scone have more liquid and the dough is “stickier”. The key to both is do not over work the dough, do not develop the gluten. Scones have drier exteriors and can be firmer and dryer inside than southern biscuits but that is an observation on my own baking with several family recipes for each (keep in mind that biscuit and scone recipes can vary by region and by family and some add sugar to the dough so take this a generalities)
Am I hallucinating from lack of sleep, or am I faintly hearing what sounds like Lord Braybrooke and several chums of his being loud in a room adjacent to the kitchen? Seriously, what is that background noise? I can't unhear it. How dare you mortals try to drown out Mrs. Crocombe!
I find it amusing that Americans would call the scones biscuits when almost everywhere else, a biscuit is a cookie. I make my scones (I'm American but scone is much more fitting for these) with buttermilk, and they're delicious.
That look at the end of the video! ^^ Mrs C being scandalously rebellious! I may have to make scones this way - I like the point about not handling the dough too much; that's really useful to know!
(translated ingredients) for the splits: 1tbsp yeee-eest warm warter 1/2tsp shoegar 225ml millk 115g bahter 25g laard 675g flower for the scornes: just flower just buhter just shooger creme de la tar-te-tar bicarbonate of soda, ensure no contaminants of dihydrogen monoxide or alternative carbon-based polyamorides. some milk
I simply love this channel. It is always a calm and comforting delight. Sometimes the recipes are downright strange by today's standards, and sometimes they are like today's which inspire me to actually bake up a lovely breakfast. Thanks for sharing all these charming moments with everyone.
MRS CROCOMBE!!!!! ❤❤❤❤❤ Woohoo! More, please English Heritage😊😊. PS ..Mrs Crocombe's method of shaping, not rolling and cutting scones is the best way, they come out light and fluffy and beautiful. I learned this from my mum, 65 years ago..... never failed me.😊❤
How refreshing to watch splits being made. We were served splits with jam and clotted cream on our first holiday to North Cornwall as a couple, and told that this is the correct way. The jam can be any type, but the cream must be clotted. The supposed difference between serving styles of Cornwall and Devon is a tall story made up by tourism bodies. Thank you for your interesting video Mrs C.
My mother is Scottish. Her family travelled all the way to Cornwall to stay with a farmer and his wife every summer. My aunt recalls leaving the fruit farms of the lowlands behind and arriving in Cornwall, where clotted cream was plentiful (the farmer’s wife clotted it slowly over the aga) but jam and strawberries completely absent. They ate clotted cream on bread with sugar sprinkled on top, with shortbread or with a baked pudding.
What a coincidence, I made scones today! But it's a quick recipe I found online years ago, and by now they have taken on my own personal twist and always have dried fruit in them... This batch has cranberries and father's homemade apple... whatever it is. Dried purée.
Could we have more episodes from the points of view of the other servants? How about some episodes from Maryann, Sylvia, and Annie's perspective? One from Mr. Vert's? One from Lord and Lady Braybrooke? How about one from Mrs. Warwick and Mr. Lincoln's perspective?
The problem with all of that is, is that they are able to make Mrs Crocombe videos because they have found her diaries. They read what she thought about the recipes and people in her life back then. The same sadly isn't the case for any of the other people, hence why there aren't videos from their perspective. They can only make videos on "the average" gardener/ scullery maid/ dairy maid etc but nothing particular that is 100% accurate as they would have to invent "storylines" for them. I hope this made sense :') This is a historical channel and from what I've seen they want to stick as close to documented history as possible, so I think it's unlikely we will get those "different perspectives" videos.
"Some people like to roll scones out and use a cutter, but I like and was taught the old fashioned way; less wasteful." Then she left a 3rd on the cutting board.😂
Ah! The teapot is SO beautiful! 🤗 True with the soda. Once, I overdone it in cookies, and the taste was... well, not good. Will definitely try either one of these two recipes. Probably both. Also, I bought "clotted cream" when in England. Tastes like "creme fraiche" (sorry for the spelling, don't have French alphabet in my computer).
@@BenPanced That's not a mispronunciation, it is a hotly contested debate over the country as to whether it's pronounced each way. I've lived in the UK my entire life and most people I know say scone like cone, with a few notable exceptions - but people will always have different views
@@autumn_west It's my non-British understanding that it's a North vs South distinction. (Of course, it seems people have differing opinions on what counts as North...)
Do love a good scone, though I favour a savoury option. Cheese scones being my favourite. Or even just a plain buttered scone with a bowl of soup. Excellent video as always.
Hi ALL ,I make scones in a round and also individual .as I find individual one's are good for gifts . We also love clotted cream on ours and home made jam, there's nothing better than that and a nice cup of tea .Take care and all the. 👍👍
Golly, these sound good, Mrs Crocombe! Think I will write both of these recipes down...though we would also have to make our own clotted cream here in the states, as they don't sell it where I am. It looks like it would be very much worth it!! I love the idea of just scoring the scones; typically, I just cut the dough into squares or triangles to avoid wastage, but the less handling the better!
We hope you enjoy today's recipe with Mrs Crocombe! As always, we asked our resident food historian Dr Annie Gray to answer some questions you might have...
Q: What is blood temperature?! Is Mrs Crocombe a secret serial killer?
A: Blood temperature is about 38C. It's a commonly used descriptive term in older cookery books (and many modern ones, if you're British). It doesn't mean Mrs Crocombe has intimate knowledge of dissecting a warm body (though doubtless she'd have gutted a few still-warm rabbits in her time in the countryside - Mr Barker would be even more familiar with it, since many mammals were gutted - paunched - when killed). For culinary purposes, if you want to put it another way, when you dip your finger in water at blood temperature, it should feel neither hot, nor cold, simply wet.
Q: What is clotted cream?
A: Clotted cream is a West Country delicacy made from cream which is gently heated for 12 or so hours until the cream turns into a thick, yellowy mass which is a bit like very soft butter (in texture: it's more like cream to the power of 10 in taste). In the 1880s some dairies in Devon and Cornwall had special ranges, heated with hot water pipes, to keep the cream at the perfect temperature. It was once widespread across Britain, but by the Victorian era was very much associated with Devon and Cornwall. It would not have been made at Audley End, so we won't be showing you it any time soon, I'm afraid. It is easily obtainable in British grocery shops or online.
Q: What's the difference between afternoon tea and high tea?
A: The answer to this depends on where you live. In the UK, afternoon tea developed out of eighteenth century feminised social visiting rituals. Ladies often spent time in the afternoon drinking tea and eating light foods. As the fashionable dinner hour grew later, this developed into a more formal occasion and by the end of the nineteenth century it had been christened afternoon tea and was surrounded with etiquette (which the truly wealthy largely ignored). It remained feminised, and was one one of the few meals where servants could lay the things out, light a spirit burner under a tea kettle (with water in) and then disappear, leaving their employers to enjoy some rare privacy. Around the same time, however, another meal, called high tea (or, more often, just tea) was coming into use among the working classes, who still ate dinner at midday (dinner defined as the main meal of the day), and then followed this with tea in the evening. That tea was fairly substantial, though not always hot. By the middle of the twentieth century, high tea was associated with groaning tables and rural farmhouses (think Enid Blyton and lashings of ginger beer), while afternoon tea had become popularised by tea rooms catering to tourists and middle class women with social aspirations. To add a global twist, high tea was taken to Australia and New Zealand by largely working class colonists, but has now been subsumed by the rise in afternoon tea as a cool thing to do - so a high tea in New Zealand is what the Brits would call an afternoon tea. Americans generally follow the same pattern as well. The whole thing has been heavily mythologised. If you read anything about the Duchess of Bedford, high tables and chairs, or scones being anywhere near it before the end of the nineteenth century, close the book (or website) and walk gently but firmly away.
Q: What is compressed yeast?
A: In 1881 Mrs Crocombe would have had access to two main types of yeast: brewer’s yeast and compressed or German yeast. The former was exactly as you’d imagine, a liquid form of yeast which came from the brewing industry. It wasn’t very reliable, and so most bakers used the imported compressed types instead. Today these are sold as ‘fresh’ yeast. They are best mixed with a little water and sugar to activate them before use. In 2024 we’d recommend using dried yeast instead because it is very consistent.
Q: What is the trough Mrs Crocombe is using to work her dough?
A: This is Audley’s bread kneading trough. These - and much bigger versions - were commonly used to make bread and kept just for that purpose. They were scraped rather than washed, and acted as a reservoir for yeasts, meaning that every dough benefitted from the flavours of the previous batch. It was a way of getting a little extra complexity into the dough without veering down the dreaded sourdough route, since in the nineteenth century English worldview this was associated with the poor or people who didn’t make beer - i.e the Scottish and the French.
Q: Why was fine white flour expensive when Mrs Crocombe was young?
A: Until the advent of roller milling in the 1860s, flour had to be milled using stones powered by water or steam, and then ‘bolted’ through cloths. Mechanisation had helped streamline the process, but it was still pretty onerous - plus the flour went rancid after about six months. With roller milling, the wheatgerm could be removed (along with much of the nutrition, incidentally), and a much finer grind achieved much more easily. Add to that high quality imports from Eastern Europe and North America, and a quiet flour revolution took place during Mrs Crocombe’s early life.
Q: I thought teabreads had tea in?
A: Nope, they are just an ill-defined category of baked goods which were eaten with tea. It’s everything from fortified breads like a Sally Lunn, to curranty cakes and griddle scones.
Q: So is it SKON or SCOHN?
A: The Scots say SKON, and scones have Scottish roots, so we’re going with SKON. Mrs Crocombe possibly would have said SCHON, as she was a southerner, but she would have worked in enough houses to pick up the latter, and everyone on the crew (and Kathy) says SKON, so SKON it is.
Q: Baking powder…baking soda…cream of tartar…I’m confused.
A: Baking soda is what we in England call bicarbonate of soda. It’s an alkali, and can be used as a raising agent when something acidic is in the mixture to activate it - like milk, sour cream or soured buttermilk. Otherwise, it needs an acid adding to it - normally cream of tartar. Baking powder is the cream of tartar and the bicarb ready mixed in the ratio 2:1. (There’s often some starch in there as well). It was commercialised in the UK by Alfred Bird in the 1840s.
Q: Jam first or cream first?
A: Surely the question is ‘what about the butter?’ The jam/cream debate we’ll leave to you (and the Devon/Cornwall tourism industry). But if you insist on an expert view, Annie says the important thing is get as much cream on as you can, and the jam makes it slide off.
Q: Can we see Mrs Warwick make jam?
A: Unfortunately, the still room is now an admin office and has none of its original fixtures left, so we don’t have a suitable interior. However, we do have some recipes from the time in the Victorian Way book if you want to try them yourselves. See the link in the video description to get hold of your copy.
No chance of Mrs Warwick making her next batch of jam in the kitchen because the still room is undergoing emergency repairs?
Always sublime. Such a pleasure. Many kind regards.
Quite funny that Victorians should associate sourdough with places that don't make beer considering how popular sourdough loaves are in places where beer is very popular, in Central Europe. 🙂 Quite interesting about the yeast in the trough, though.
Why did Mrs. Crocombe flour the dough rather than the surface (trough) before kneading? I usually see it the other way.
Why did they make jam in the still room? What even IS a still room? The translation of “still” that I know is an apparatus to destill alchohol, and I don’t suppose even a large household could require that much alchohol… also, I think Charlotte Lucas is “wanted in the still room” in Pride and Prejudice 🧐
I still say Mrs. Crocombe needs her own channel strictly for recipes and we need more videos of her recipes. I would even be happy with other things from the kitchen and dining room like that video that showed how to set a proper table. I would love to see videos of how to care for the silver and copper table wares and cookware.
I have no idea why you would upset yourself without exploring the channel to see how it’s organized….I don’t allow myself to be frustrated about something until I’ve exhausted the possibility that the very information I want is in existence and that I simply don’t know that it’s there!
I always have to explain scones to foreigners who get confused: they are intended to be vectors for getting as much jam and cream into your mouth as possible. They're not intended to be eaten alone.
😂 Rather like biscuits, their first cousin, in the US. Although, in the American south, in particular, they are often a vector for breakfast sausage and milk gravy, as well.
@@psammiad i think part of the confusion, at least for me, is that some people will offer you a “homemade scone”, but it generally tastes just like a biscuit. So I do not believe I have ever actually tried a proper scone. I plan to attempt the recipe from this video….we shall see.
@@psammiad i think part of the confusion, at least for me, is that some people will offer you a “homemade scone”, but it generally tastes just like a biscuit. So I do not believe I have ever actually tried a proper scone. I plan to attempt the recipe from this video….we shall see.
I like that!😂😂
@@shannonroysden7908 There really isn't that much difference. Scones might be a little bit denser. British immigrants 200+ years ago brought recipes for scones to America. Biscuits are what they look like 200 years later.
Mrs. Crocombe must be protected at all costs!
I agree!
@@janet6167She must indeed... a true National Treasure❤
@@seasmacfarlane6418 I think, she's a multi-national treasure!
9:34 Girl don’t look at me like that, you can take a bite, it’s ok we won’t judge
She knows what Internet is like.
poor cook who would serve food they have not tasted.
@@Boa_Omega they fully eat those, but off camera lol. And it's not like she cooks most of these.
Saaaaaame
@@mjm3091yes she does! (Sticks fingers in ears) La la la la…
The Queen has graced us peasants with her presence.
Always a high point in the day (or week)! Thanks E.H.!
Let's have an episode where Mrs. Warwick makes some of her marmalade and Sylvia makes bread.
I do not remember when this serie started, but please please please never stop! I absolutely love everything about this, to the voice of Mrs. Crocombe, to the costumes, and the kitchen! I love this little peek into the past.
I think it would be amazing if we saw a little more of the other servants in the manor, like some more episodes focused on them, or a bitmore of their presence here
Anyway, i just love everything about this, please i want to keep on expecting and watching episodes for years to come!
Clotted cream recepe next please! And jam too.
You can make clotted cream in a slow cooker.
Mrs. Crocombe is not just an English treasure she’s totally a global treasure at this point. Has she received an MBE yet?
Immaculate timing, Mrs. Crocombe, as max miller over on tasting history just did an episode on clotted cream.
Do you really think she pays attention to him? I wonder.
Anyway, Miller could take some lessons in social cues from Mrs. Crocombe, as his manner and way of speaking makes me very uncomftable and he sometimes completely misses very obvious points. *For example,* I just watched his video on how to make sugar plums, in which he said several times that _he couldn’t figure out why the treats were called “plums” when there aren’t any plums in them._ During this small snit, Miller’s team showed a photo of _a lovely plate of ripe plums, which had the _*_exact shape and size of finished sugar plums!!_* Since Miller apparently couldn’t grasp the idea that foods can be named for an object they resemble, it shows that his thinking is very concrete,
without any sense of humor that I’ve seen, which is sad because his subject matter is so interesting.
@ babe, you’re reading too much into it. lol he’s a food and history vlogger; he isn’t writing dissertations. lol I happen to think he’s funny. And sometimes it can be awkward talking to a camera.
And then after much shade, she took one for herself. Buckle up, Lady Braybrooke’s guests
This was the origin of the term a baker's dozen. You make 13-14 items instead of a round 12, so that you can taste your product before it makes a splash or fail. That way you can ensure the quality and taste of your bakes. You never want to serve your guests horrible tasting food.
The brief look at the camera before walking off to snack the split is ICONIC
I gasped when I saw this in my feed! Mrs C!!!!!! AND SCONES!!!
Now we need a Fanny making a clotted cream video and I don't mind if she flexed about how she's besties with Mrs. Crocombe.
Did Fanny also do the splits?
I think a demonstration on how to make clotted cream is in order. Most Americans will be confused about what it actually is -- unless they have seen Victorian Farm with Ruth Goodman, the episode during strawberry season.
Wrong series, it was the Edwardian Farm in Devonshire that did the clotted cream, and had them planting strawberries. Victorian Farm was good as well.
@@KJ-xx6xr Oh thanks, it occurred to me later that it might have been the Edwardian Farm, but I never got a chance to check.
Max Miller on Tasting History actually just released a video on clotted cream yesterday!
@@cassmakesstuff Oh, checking it out... but we still need our Mrs. Crocombe to demonstrate it, the Victorian way.
We need a @Tasting History/Max Miller collab!
Oh....finally! Please add clotted cream to the list, as well 😊
What is clotted cream?
@@liberallioness4335 Is cream heated and cooled - it becomes thicker. If you write the words 'clotted cream' in the Google app, you'll get definition, explanations, and recipes. If you write the words in UA-cam's search tool, you'll find videos about it, usually ways to make it. Bon appétit!
@liberallioness4335 slightly better than heaven.
@@liberallioness4335 It's cream that's been baked in the oven to make it thick and unctuous. It's the traditional thing to serve with scones (along with fruit jam), and it's DELICIOUS
Is that just butter?
I’ve always made scones by scoring rather than rolling. Now I’m chuffed as that’s Mrs C-approved!
I think I have also come across that explanation that they should not be overworked. Since I like having individual pieces and don't particularly care about a perfect look, I cut them apart in the same way people score. 😅
I once got blown off at a local fair (competition) for my delicately prepared and non-rolled scones - told that wasn't how it was done. All the others were rolled and cut with a cutter. I've always made them without rolling - they are lighter and more crumbly than the doughy rolled version.
Splits and scones may break my bones, but tea shall never hurt me
I can not tell you how much I enjoy these videos I love Kathy’s interpretation of Avis⭐️ The little stories and adding of other characters is lovely as well. Thank you from a 64 yr old American ♥️
Two things that faced more heat than the scones themselves: the Cornish (2:55), and baking powder (4:50). Also, yes, ofcourse we will buy Mrs. Warwick's jam.
And I will buy the spoon that served the jam!!!
Is the baking powder Mrs C. Referring to single or double acting baking powder?
In my family, we always marked the scones with a knife, like that - but we did them in triangles, instead of squares, and a little more deeply, so you could get a little more colour on the corners.
Mrs. Crocombe! What a treat to return home from a long day at work in unbearably hot, humid Orlando to find your latest post! The introductory sequence instantly transports me back to my own very pleasant and relaxing visit to Audley End a year or so ago. I always say to myself, "I've been in that kitchen!!!" Although I didn't get to see you in person, the other staff members I encountered were all very welcoming, charming, and extremely knowledgeable. Definitely a memorable experience, and one I hope to enjoy again sometime. This UA-cam channel is such a wonderful gift. My sincere thanks to you and all who make it possible.
They look delicious. I notice that, as she offers no other alternative, Mrs Crocombe's pronunciation of "scone" must be the only correct one. Woe betide any maid, footman or gardener's boy daring to correct her
So lovely to see our favorite Queen of the Victorian kitchen again!
I like that look at the end of her looking like she was thinking, " you know I'm about the eat this". Can't let anything go to waste. I'm glad this channel showed up on my feed.
As a former Member of The Country Women's Association of Victoria (established 12 March,1928) here in Australia, our Association is known for our scones - 4 cups self raising flour, 300ml thickened cream and 300ml milk. No butter needed. I can't tell you how many hundred I have made over the time I was a Member! Our Association- much like the Women's Institute in England (established in 1915) and Scottish Women's Institute (established in 1917) all started with the Women's Institute in Canada back in 1887! Enjoy!
I love learning about how the Women's Club movement evolved in other countries! So many women all over the world educating, organizing, and changing their communities and the world. ❤
I’m Canadian and had only heard about the women’s Institute in England from reading British books and watching British tv. Thanks for the information.
How big is your cup in Australia?
Of interest perhaps The Church of Jesus Christ of Latter-Day Saints established the Relief Society back in 1842. For the adult women of the church. The longest continuing Women's Organization in the world. 188 years so far.
@@beth12svist 250ml
When are we going to get a Mr. Lincoln and Mrs. Warwick crossover? The combined shade would eclipse the whole universe! 😂😂😂😂
In this heat, a little shade from Mrs C is exactly what we needed.
I can’t get enough of Mrs. Combe - just wonderful program- and I hope another cookbook is on the way- this series alone justifies you tube🎉
How nice it is to see Mrs. Crocombe baking for a change!
Just to be clear to any Englishmen watching -- English Scones and American Biscuits are COMPLETELY different things.
If you wouldn’t mind, could you please describe the difference in taste and texture for those who have never been offered the opportunity to compare the two?
I know now, and they come in different shapes and sizes and I went 😮 and here I thought they were only for tea time. No there not
I know now, and they come in different shapes and sizes and I went 😮 and here I thought they were only for tea time. No there not
@@shannonroysden7908 Biscuits have a larger butter to flour ratio, are flakier than they are tender--with more layers. They're also typically made with buttermilk, and have that distinct tangy flavor. Scones are far more tender, as they use a higher liquid to flour ratio, and even added egg to impart more chew than flake. Also, scones tend to be paired more with sweet things (cream and jam) and biscuits generally lean more savory (sausage gravy.)
They contain the same group of ingredients at slightly different amounts. Flour, fat (butter, lard or both) , salt, water or milk (biscuits usually use buttermilk to activate the raising agent), raising agent. Scone have more liquid and the dough is “stickier”. The key to both is do not over work the dough, do not develop the gluten.
Scones have drier exteriors and can be firmer and dryer inside than southern biscuits but that is an observation on my own baking with several family recipes for each (keep in mind that biscuit and scone recipes can vary by region and by family and some add sugar to the dough so take this a generalities)
Am I hallucinating from lack of sleep, or am I faintly hearing what sounds like Lord Braybrooke and several chums of his being loud in a room adjacent to the kitchen? Seriously, what is that background noise? I can't unhear it. How dare you mortals try to drown out Mrs. Crocombe!
I’m a simple person. I see Mrs. Crocombe and I press like
I find it amusing that Americans would call the scones biscuits when almost everywhere else, a biscuit is a cookie. I make my scones (I'm American but scone is much more fitting for these) with buttermilk, and they're delicious.
Mrs. Crocombe is the person I watch when I want to feel fancy, but relaxed 😂❤
That look at the end of the video! ^^ Mrs C being scandalously rebellious!
I may have to make scones this way - I like the point about not handling the dough too much; that's really useful to know!
a light hand and a hot oven
(translated ingredients)
for the splits:
1tbsp yeee-eest
warm warter
1/2tsp shoegar
225ml millk
115g bahter
25g laard
675g flower
for the scornes:
just flower
just buhter
just shooger
creme de la tar-te-tar
bicarbonate of soda, ensure no contaminants of dihydrogen monoxide or alternative carbon-based polyamorides.
some milk
I simply love this channel. It is always a calm and comforting delight. Sometimes the recipes are downright strange by today's standards, and sometimes they are like today's which inspire me to actually bake up a lovely breakfast. Thanks for sharing all these charming moments with everyone.
Oh but we needed this shade in the height of summer!
Could Mrs. Crocombe please teach us how to make clotted cream? 😍 I have been wanting to learn that for years.
Yes, finally something I would devour. Those both look absolutely fantastic. The clotted cream and jam absolutely devine!!!
Always thrilled to see Mrs. Crocombe!
And she settled the Eternal Question, simply by being from Devonshire.
IT'S CREAM FIRST.
That seems instinctual to me...and I'm American, lol.
9:35 says Mrs Crocombe, looking at that yummy split thinking”I just may have this one with my tea”
Delightful to have Mrs C back again 😊
OUR QUEEN. and everyone from cornwall is screaming about "cream first then jam".
MRS CROCOMBE!!!!! ❤❤❤❤❤ Woohoo! More, please English Heritage😊😊. PS ..Mrs Crocombe's method of shaping, not rolling and cutting scones is the best way, they come out light and fluffy and beautiful. I learned this from my mum, 65 years ago..... never failed me.😊❤
How refreshing to watch splits being made. We were served splits with jam and clotted cream on our first holiday to North Cornwall as a couple, and told that this is the correct way. The jam can be any type, but the cream must be clotted. The supposed difference between serving styles of Cornwall and Devon is a tall story made up by tourism bodies. Thank you for your interesting video Mrs C.
Mrs. Crocombe, could you please show us how to make hare soup? We've heard it mentioned many times, but we've never seen how to make it.
The videos take me out from depression
For any Brits wondering. Splits are more similar to an American biscuit than a scone is.
She's back! i love her
My mother is Scottish. Her family travelled all the way to Cornwall to stay with a farmer and his wife every summer. My aunt recalls leaving the fruit farms of the lowlands behind and arriving in Cornwall, where clotted cream was plentiful (the farmer’s wife clotted it slowly over the aga) but jam and strawberries completely absent. They ate clotted cream on bread with sugar sprinkled on top, with shortbread or with a baked pudding.
Were they working for them or was it more of a visit/summer vacation?
What a coincidence, I made scones today! But it's a quick recipe I found online years ago, and by now they have taken on my own personal twist and always have dried fruit in them... This batch has cranberries and father's homemade apple... whatever it is. Dried purée.
Could we have more episodes from the points of view of the other servants? How about some episodes from Maryann, Sylvia, and Annie's perspective? One from Mr. Vert's? One from Lord and Lady Braybrooke? How about one from Mrs. Warwick and Mr. Lincoln's perspective?
The problem with all of that is, is that they are able to make Mrs Crocombe videos because they have found her diaries.
They read what she thought about the recipes and people in her life back then.
The same sadly isn't the case for any of the other people, hence why there aren't videos from their perspective.
They can only make videos on "the average" gardener/ scullery maid/ dairy maid etc but nothing particular that is 100% accurate as they would have to invent "storylines" for them.
I hope this made sense :')
This is a historical channel and from what I've seen they want to stick as close to documented history as possible, so I think it's unlikely we will get those "different perspectives" videos.
Wonderful! Could we have a jam making video?! Thank you so much for this one!!!
"Some people like to roll scones out and use a cutter, but I like and was taught the old fashioned way; less wasteful." Then she left a 3rd on the cutting board.😂
Well now a Cornish cook must make a counter-video to this one in which they use THEIR dairy, if it's in fact so good as they claim!
Mrs. Crocombe finally puts to rest the debate: it's jam on top!
You are wonderful Mrs Crocombe ! Thank you from France for your delicious recipes. I love english tea cakes 😊
Would love to see Mrs.Crocombe taste her wonderful dishes. It would be fun to have her reaction to a dish she makes!
Two recipes! Mrs Crocombe is spoiling us ❤️ I’ll be making scones all the time now 🤤
Yay she’s back
Thank you for the calming and enlightening content
The "thread" about us home made biscuits vs English scones is fascinating
Ah! The teapot is SO beautiful! 🤗 True with the soda. Once, I overdone it in cookies, and the taste was... well, not good. Will definitely try either one of these two recipes. Probably both. Also, I bought "clotted cream" when in England. Tastes like "creme fraiche" (sorry for the spelling, don't have French alphabet in my computer).
OMG MRS. CROCOMBE MAKING MY DAY!!
can't wait to go visit audley end for myself
Just in time for my birthday. Thanks Mrs. Crocombe.
50 years I’ve been on this planet and never realized that baking powder was cream of tartar and baking soda. ☺️😆😆
I AM VINDICATED! MRS CROCOMBE PRONOUNCES "SCONES" CORRECTLY!
Isn't that the general British pronunciation?
@@ThePrincessCHNO
@ThePrincessCH Here in the US, people mispronounce it as rhyming with "cone" instead of "gone".
@@BenPanced That's not a mispronunciation, it is a hotly contested debate over the country as to whether it's pronounced each way. I've lived in the UK my entire life and most people I know say scone like cone, with a few notable exceptions - but people will always have different views
@@autumn_west It's my non-British understanding that it's a North vs South distinction.
(Of course, it seems people have differing opinions on what counts as North...)
Thank you Mrs Crocombe, haven't had a scone for ages. Must fix that this weekend.
Do love a good scone, though I favour a savoury option. Cheese scones being my favourite. Or even just a plain buttered scone with a bowl of soup.
Excellent video as always.
I’ll have to make the splits for Samhain this year, with orange marmalade and some of my sweet cream butter.
The splits I had were always raspberry jam. Would have to make these.
is mrs crocombe feeling okay? she didn’t throw shade at anyone this episode, not even mary anne!
Thankyou Mrs C! And mixing your own raising agent is the best way!
Hi ALL ,I make scones in a round and also individual .as I find individual one's are good for gifts . We also love clotted cream on ours and home made jam, there's nothing better than that and a nice cup of tea .Take care and all the. 👍👍
I love traditional Scottish scones. My dad had a recipe from my grandma(who was from Scotland). He used to make them on Sunday when I was a kid. 😍
Delicious - my favourite things for afternoon tea!
Finally waited many years for you to make scones
Wonderful demo mrs crocombe ❤️❤️
And she says "Scones" in the correct way not like those heathens who think it rhymes with Jones
Love her so much including the shades!!! 😂😂😂😂😂❤❤❤
mrs crocombe is back!!!
Mmm! Delightful. Greetings from southern Alberta!
Perfect! Now I need to find someone to have tea with.
Absolutely fabulous! So delicious! Congratulations! What a pleasure to watch! Enchanting in every possible way!
Splits are basically biscuits from the American south, but some Southerners use lard, Crisco, vegetable oil, or bacon grease instead of butter.
That's cute! Teach me to make it!!
Mlle. I love your recipes, explanations and your performance. Congratulations!!! :)
I could almost taste the screen - oh those look good!
Nice.. and that tea would go good with some Crocumb Cake!
Yum clotted cream and ham on a scone sounds delicious 😋
Yum! I like this idea of not rolling them out.
Lots of love for scones with clotted cream, yummy!
I love mrs Crocombe❤
Wow, those came out beautiful. Very impressive
Golly, these sound good, Mrs Crocombe! Think I will write both of these recipes down...though we would also have to make our own clotted cream here in the states, as they don't sell it where I am. It looks like it would be very much worth it!! I love the idea of just scoring the scones; typically, I just cut the dough into squares or triangles to avoid wastage, but the less handling the better!
🥰🥰🥰I love this channel!!
Omg I can't believe she ALMOST tried it in front of us! 😂