Fantastic. Now i can have a proper tea&scones indulgence in my Italy which really was what i was missing and couldnt get a***ed to do at mine. But now YESS Ahah your fun ways and jokes are the best motivating ingredints, just the topping of the cake!! Awesome.
I found your clotted cream vid. Then watched this one. Got me as a new subscriber with the Jamie chili jam comment. 😂👏 Will def give both your clotted cream & "scon" recipes a try! Thank you!
Oh I found your scone recipe! It looks so good! And chef, I finally make my own clotted cream after causing you much trouble 🤣 thank you so much for your advice another time!
Haha you have made my day and even a week. So first of all thank you. Except that now I know where I have been doing mistakes with scones. I know your clotted cream tricks. And you make great videos. All the best.... and my husband (English) says you are right about all you have said. 🤣 happy life for Richard
@@PantsDownApronsOnI was born in Pretoria but i'm living in the Seychelles now . I love the Afrikaans accent. Just so wonderful as it takes me back to S.A
thanks for the tips (frozen butter, fridge,...) - but what about the quantities? how much flour, milk ? some people add an egg to the mix, what do you think about that?
@@Ionabrodie69 Reread my post. My grandma used the same technique that Chef used for scones but she was making biscuits. Chef responded with a positive action. I’m not sure why you thought it was necessary to respond unless you were trying to embarrass me. If that was your intention, it backfired. It’s always a better option just to be nice.
I loved me mum's scones - never cut but always torn from the dough. Using a cutter or knife to make scones is way too genteel. I like the rustic look. My favourite were her date scones - with butter and steaming mug of tea.
I'm new to making scones, but this is the best recipe so far! My problem is that half the scones come out flatish. After the first set of scones is cut from the dough I reform the dough to cut more and not waste the dough. With each reforming the scones lose height. By the final piece or two the scones are about half the height of the first set after cooking. I understand it's from working the dough and increasing the gluten. Any tips?
Hey, got here after watching your clotted cream video, which turned out great by the way! Wanted to make the scones as well, but where does it say how much of the ingredients are needed? I can't find that!
@@PantsDownApronsOn oh God, I'm an idiot, thank you! I saw the written recipe, but I jumped to the section "the ingredients" that didn't mention any specific amounts or ratios either. I didn't see that there's another whole section on the website 😅 Thank you and have a good day 👍
Was that a rock? That couldn't have been a biscuit unless english biscuits are as hard as concrete. I really love having my teeth so I'll never have any if I ever travel to the UK. That's so dangerous and they can totally be used as weapons! 😆😆 I will be making these fluffy looking scones though. They look so delicious!😊
Not bacon but beef and pork belly with sriracha, fish sauce and sugar. I am mad about those spicy sweet and savoury bits they sell in Vietnam. Think it’s a Hanoi thing not sure. Had it there for the first some years back. They do a wet cure then spice with loads of chilli and air dry in the sun. It’s unbelievable. Bacon biltong I tried back home a few times. My brother likes it a lot. But never made it.
The amounts are not in the recipe. Can you tell me how much cream, flour, baking powder, bicarbonate of soda, butter, lemon juice and powdered sugar? Also I do not see a patron button, can you add one? I love your recipes and would love to be a monthly patron.
Here’s the written recipe with amounts and everything www.pantsdownapronson.com/british-scones/ I never finished setting up my Patreon account, as I don’t think I have enough to offer at this time apart from the regular UA-cam videos) I’ve got a pretty successful catering company and juggling that with full time content is impossible at the moment) But I have hired an editor and camera guy so hopefully content will be more often in the near future 👍
I asked the girl with dulcet tone, To order me a buttered scone. The silly girl has been and gone, And ordered me a buttered scone. That rhyme takes all the pretentiousness out of the pronunciation. It is a dialectic matter; some people prefer one or the other, it is not "wrong" to rhyme the word with "bone". OK?
Fantastic. Now i can have a proper tea&scones indulgence in my Italy which really was what i was missing and couldnt get a***ed to do at mine. But now YESS
Ahah your fun ways and jokes are the best motivating ingredints, just the topping of the cake!!
Awesome.
Your clotted cream video led me here. i knew instantly that you'd have a straight-to-the-point yet lighthearted tutorial on making these. Thanks!
Same here!
Samesies!
I found your clotted cream vid. Then watched this one. Got me as a new subscriber with the Jamie chili jam comment. 😂👏
Will def give both your clotted cream & "scon" recipes a try! Thank you!
Scones AND clotted cream recipes, you sir are a national treasure! Keep up the good work big man!
Oh my gosh, when you mocked the chilli jam guy!! I know I'll love this!
Best scones recipe ever! ❤
Nice recipe. Love the dry humour 🙂
Love the fast & humorous format. Took less than 5 minutes to get me to a perfect scone. ⭐
Glad you enjoyed it!
Oh I found your scone recipe! It looks so good! And chef, I finally make my own clotted cream after causing you much trouble 🤣 thank you so much for your advice another time!
Thanks for the tip about freezing the butter.
Enjoyed the chilli jam reference😂👌
I love the smiley face. 😂 I'm going to give your scones and clotted cream recipes a try.
Thanks
Thnaks for the supporting! Happy you like 👍
Haha you have made my day and even a week. So first of all thank you. Except that now I know where I have been doing mistakes with scones. I know your clotted cream tricks. And you make great videos. All the best.... and my husband (English) says you are right about all you have said. 🤣 happy life for Richard
You’re awesome funny and you do things the easy way !
First of all, thank you!
And second, I see a lot of subscribers in you future!
def on my to-do list for this weekend!
PERFECTION.
U so qute! 💓your recipes!
I appreciated the proper pronunciation lesson too.
I subscribed for the accent,serious face and the humour. Last but not least of course the recipes
Welcome
@@PantsDownApronsOn i detect a bit of an Afrikaans accent. Am i wrong?
Grew up in Wellington outside of Cape Town. Afrikaans as it gets.
@@PantsDownApronsOnI was born in Pretoria but i'm living in the Seychelles now .
I love the Afrikaans accent. Just so wonderful as it takes me back to S.A
WHOOP there it is 🤣 nice now I will try to make all three thank you very much always a pleasure to watch
Welcome and enjoy!
Haha, I love the wit.
Lol the intro 😂
thanks for the tips (frozen butter, fridge,...) - but what about the quantities? how much flour, milk ? some people add an egg to the mix, what do you think about that?
Recipe in description 👍 Beyond me why they would add egg. There’s no structural or textural benefit to it specifically with scones.
Thanks Chef! Same technique my grandma taught me for biscuits. Clotted cream video led me here. :)
No not biscuits…scones 🙄🇬🇧
@@Ionabrodie69 Reread my post. My grandma used the same technique that Chef used for scones but she was making biscuits. Chef responded with a positive action. I’m not sure why you thought it was necessary to respond unless you were trying to embarrass me. If that was your intention, it backfired. It’s always a better option just to be nice.
@@Dawn00767 It was probably a joke. This our way of being funny.
Your website is blocked in the UAE 😢 So I can never get the exact recipe unless written here. I guess the name is provocative. I love your videos!
That sucks) here ya go. ❤️
▢ 500 grams all-purpose flour - note 1
▢ 10 grams bicarbonate of soda
▢ 4 grams baking powder
▢ 10 grams powdered sugar - note 2
▢ 8 grams salt
▢ 150 grams butter - note 3
▢ 160 grams milk - note 4
▢ 160 grams double cream - note 4
▢ 20 grams lemon juice
Where do I find the recipe with amounts of the things to put in?
In the description there’s a full written recipe link.
Nice! Again
Thanks!
I loved me mum's scones - never cut but always torn from the dough. Using a cutter or knife to make scones is way too genteel. I like the rustic look. My favourite were her date scones - with butter and steaming mug of tea.
I'm new to making scones, but this is the best recipe so far! My problem is that half the scones come out flatish. After the first set of scones is cut from the dough I reform the dough to cut more and not waste the dough. With each reforming the scones lose height. By the final piece or two the scones are about half the height of the first set after cooking. I understand it's from working the dough and increasing the gluten. Any tips?
Rest the dough before reshaping and cutting. Also don’t force it together by kneading, just push it together from the sides. Hope that helps!
@@PantsDownApronsOn I'll be giving it a try tonight! Thank you! I love your cheeky cooking style!
Hey, got here after watching your clotted cream video, which turned out great by the way! Wanted to make the scones as well, but where does it say how much of the ingredients are needed? I can't find that!
Down in description there’s a link for the written recipe
@@PantsDownApronsOn oh God, I'm an idiot, thank you! I saw the written recipe, but I jumped to the section "the ingredients" that didn't mention any specific amounts or ratios either. I didn't see that there's another whole section on the website 😅
Thank you and have a good day 👍
Was that a rock? That couldn't have been a biscuit unless english biscuits are as hard as concrete. I really love having my teeth so I'll never have any if I ever travel to the UK. That's so dangerous and they can totally be used as weapons! 😆😆 I will be making these fluffy looking scones though. They look so delicious!😊
Those look like the perfect scone!
I saw the ingredients but not the amounts, can you please share the recipe.
Thanks
They dangerous. Amounts there down in description.
Have you ever tried making honey bacon biltong with sriracha?
Not bacon but beef and pork belly with sriracha, fish sauce and sugar. I am mad about those spicy sweet and savoury bits they sell in Vietnam. Think it’s a Hanoi thing not sure. Had it there for the first some years back. They do a wet cure then spice with loads of chilli and air dry in the sun. It’s unbelievable. Bacon biltong I tried back home a few times. My brother likes it a lot. But never made it.
@@PantsDownApronsOn It sounds nice
@@PantsDownApronsOn have you tried to recreate it ?
(If you did) how did it workout ?
Yes it’s on my long list of videos to make. It’s very addictive delicious stuff.
@@PantsDownApronsOn I cant wait to see it
His clotted cream recipe: m.ua-cam.com/video/-SWzRujV87U/v-deo.html
His jam recipe: m.ua-cam.com/video/lc1TNOEF2Ww/v-deo.html
Quite right… that IS a Scone.. 😂🇬🇧
The amounts are not in the recipe. Can you tell me how much cream, flour, baking powder, bicarbonate of soda, butter, lemon juice and powdered sugar? Also I do not see a patron button, can you add one? I love your recipes and would love to be a monthly patron.
Here’s the written recipe with amounts and everything www.pantsdownapronson.com/british-scones/ I never finished setting up my Patreon account, as I don’t think I have enough to offer at this time apart from the regular UA-cam videos) I’ve got a pretty successful catering company and juggling that with full time content is impossible at the moment) But I have hired an editor and camera guy so hopefully content will be more often in the near future 👍
Thanks so much! This is goin to be wonderful, I just made your clotted cream with vanilla @@PantsDownApronsOn
Hallo I want to make your scones!! P L E A S E mention the weight of each item 😮😮😮❤❤ please thank you
Theres a full written recipe link to my website in description.
Ahahahah 🤣 your Funny
I asked the girl with dulcet tone,
To order me a buttered scone.
The silly girl has been and gone,
And ordered me a buttered scone.
That rhyme takes all the pretentiousness out of the pronunciation. It is a dialectic matter; some people prefer one or the other, it is not "wrong" to rhyme the word with "bone". OK?