I just watched your excellent video and then I went straight into the kitchen and made them. OMG they are truly amazing, Im not a good scone maker by any means, but these are something else. Thanks so much for the method and the recipe for these beautiful treasures. I did everything you said and I am so impressed....Wonderful, and recommended !!
Thank you your amazing method. I'm from Taiwan who always like to baking. Before I watched a lot of videos, always teach need to rooling. It makes scone dosen't have fluffy! Thank you so much =D
Wow those must be the tastiest looking scones I’ve ever seen, can’t wait to make them! Great video and I appreciate the detailed timestamps 🙌 thank you
Thank you sooooo much for your demo and recipe for scones .This is fantastic! ALWAYS WISH FOR GOOD RECIPE AND NOW I WILL MAKE THEM REGULARLY! THNK YOU AGAIN! 🇭🇷🇨🇦🥰
Wow is it fluffy. Thanks for the recipe~ had oven on 320F, ended up taking about 35mins until the cheese grilled and scone top crisped up for my oven, used asiago cheese with a bit of parsley and rosemary from the garden. Never starting these at 11:30pm again though. Torture having to wait to eat them :'^)
Just brilliant how delicious on Sunday afternoon tea, with my husband of fifty years listening to Kaufman and reading the news paper,absolute bliss ,manny thanks ,greetings from Canada
I make scones regularly. I also watch countless videos on making them but I must say yours is the finest video I have come across and making them. Everything you do is what should be done but I have never stacked fine though I never cut the net with a cookie cutter either I just sort of Put them out by hand. The only thing you might wish to try with making cheese scones just add a teaspoon of sugar at the beginning you won’t really taste it but it adds a certain something. But I have American taste and I know we have people like sweeter things. But give it a try and if you’d like let me know how it turns out I’m going to be living here and she’s comes up on Saturday morning. Thank you very much for posting this video do you seem like someone that one would enjoy having a cup of coffee with.
@@myboibill thanks for the lovely comment. Hmmm I find American bread, peanut butter and Bourbon all too sweet. But I'll try anything once. A recent scone upgrade discovery is to roll them in grated cheese on all sides. Uber crusty exterior.
@@density.coffee I made a video with your recipe over here ua-cam.com/video/AK18GrKLmrQ/v-deo.html Thanks for the recipe sir! It's the first time I made a video of a fellow youtuber's recipe. I filmed it quite a while back, took quite sometime to edit.
Hands down the very best cheese scone recipe 👍 crunchy on outside & nice & fluffy soft inside serve with real butter not margarine! Love your video it's a good recipe to make at home saving us money in buying brick scones that dont cut the mustard haha🤣 too right don't heat them up in microwave just make enough to eat on day for afternoon tea with your fav English tea of choice mines Earl Grey ❤love from New Zealand 🍎🥝 ☺🦋🐝🌼
@@density.coffee Hello thanks for your lovely reply ☺Love T2 must try French one shall add this to my shopping list. Have an awesome day keep going best you can & takecare all the best to you & your family ❤🦋🌻👍
I'm from Canada and we use a pastry blender instead of knives to cut in the butter. Are pastry blenders not a thing where you are? I've watched baking shows in the UK, etc and have never seen one being used.
Oh my goodness sir these are amazing! I made them today and love them! Your tips and insights made all the difference. I'm going to share your recipe and tips around. I did notice my cheese on top went super brown and then even darker brown before the scones were cooked, I was scared the outside was going to burn or go black but it didn't, just very dark brown, any tips for this? Thanks for the recipe and all the helpful variations in the description!
Hi Olivia, yay, I'm so glad you found it useful. I think the problem is you are using a fan oven and it is too hot. Ideally don't use the fan at all, or turn it as low as possible. Also its is best to put a thermometer in your oven and check the temperature is not going over 180c. The temperature of Maillard reaction (browning) is 140-180c. Temperatures higher than 180C can cause acrid flavours.
Hi there! The lavender scone recipe you included in the description has a very different dry ingredients to wet ingredients ratio, is the pure cream to go in the mixture? thanks!
That Eketahuna Meats milk is the best I've ever used. Makes a wonderful microfoam steamed for the coffee. eketahunacountrymeats.co.nz/product/whole-fresh-milk
Scones should rise sufficiently for you to be able to see a seam roughly half way up; to separate. You pull the scone apart You DO NOT cut with a knife this makes the texture really in-peasant. Your scones are like flat cakes! They e not risen at all.
It is very easy to make a scone that looks good, rises heaps and can be pulled apart. Using high grade flour makes this easy. But choosing to optomise for taste and texture, it is much more difficult to achieve height. It's a personal choice, but I care more about taste and texture than appearance. And no, using a knife does not make it taste bad. On the contrary if you can pull it apart in such a manner I'd expect it would lack a contrast of crunchy exterior and soft inner.
So the 60gms of butter became 40 gms...And the 40 gms of cheese turned into 60 gms when you added it into the bowl. Taking into account all the clutter and the mess you made. I think I'll give this a miss. Nothing more annoying than an expert trying to make out they are an expert. Sighs.
I just watched your excellent video and then I went straight into the kitchen and made them. OMG they are truly amazing, Im not a good scone maker by any means, but these are something else. Thanks so much for the method and the recipe for these beautiful treasures. I did everything you said and I am so impressed....Wonderful, and recommended !!
Lovely feedback thank you. Spread the word!
Thank you your amazing method. I'm from Taiwan who always like to baking. Before I watched a lot of videos, always teach need to rooling. It makes scone dosen't have fluffy! Thank you so much =D
Made cheese scones today ,and it was the best ever ! Everyone loved them and was impressed. Thank you for the detailed recipe !
Fantastic. Spread the word, we could raise the standard of scones globally 😁
Wow those must be the tastiest looking scones I’ve ever seen, can’t wait to make them! Great video and I appreciate the detailed timestamps 🙌 thank you
Thank you sooooo much for your demo and recipe for scones .This is fantastic! ALWAYS WISH FOR GOOD RECIPE AND NOW I WILL MAKE THEM REGULARLY! THNK YOU AGAIN! 🇭🇷🇨🇦🥰
Thank you for the lovely feedback 🙏
Wow is it fluffy. Thanks for the recipe~ had oven on 320F, ended up taking about 35mins until the cheese grilled and scone top crisped up for my oven, used asiago cheese with a bit of parsley and rosemary from the garden. Never starting these at 11:30pm again though. Torture having to wait to eat them :'^)
Just brilliant how delicious on Sunday afternoon tea, with my husband of fifty years listening to Kaufman and reading the news paper,absolute bliss ,manny thanks ,greetings from Canada
Thank you so much for your lovely comment. Made my morning.
I make scones regularly. I also watch countless videos on making them but I must say yours is the finest video I have come across and making them. Everything you do is what should be done but I have never stacked fine though I never cut the net with a cookie cutter either I just sort of Put them out by hand. The only thing you might wish to try with making cheese scones just add a teaspoon of sugar at the beginning you won’t really taste it but it adds a certain something. But I have American taste and I know we have people like sweeter things. But give it a try and if you’d like let me know how it turns out I’m going to be living here and she’s comes up on Saturday morning. Thank you very much for posting this video do you seem like someone that one would enjoy having a cup of coffee with.
@@myboibill thanks for the lovely comment. Hmmm I find American bread, peanut butter and Bourbon all too sweet. But I'll try anything once. A recent scone upgrade discovery is to roll them in grated cheese on all sides. Uber crusty exterior.
I made these scones today and OMG they are sooooo delicious!! Thank you for giving us your recipe!!
Yay, I'm so glad you liked them
Thank you for this recipe. I will definitely give it a try.
I'd like to hear how you get on.
@@density.coffee I made a video with your recipe over here ua-cam.com/video/AK18GrKLmrQ/v-deo.html Thanks for the recipe sir! It's the first time I made a video of a fellow youtuber's recipe. I filmed it quite a while back, took quite sometime to edit.
@@Michele-ft4qh excellent job, the filming is lovely and they look delicious. Thanks for the credits too 😁
Hands down the very best cheese scone recipe 👍 crunchy on outside & nice & fluffy soft inside serve with real butter not margarine! Love your video it's a good recipe to make at home saving us money in buying brick scones that dont cut the mustard haha🤣 too right don't heat them up in microwave just make enough to eat on day for afternoon tea with your fav English tea of choice mines Earl Grey ❤love from New Zealand 🍎🥝 ☺🦋🐝🌼
Oohhh thank you Pricilla, what a lovely comment. Cut the mustard, lol. Have you tried the T2 French Earl Grey, it's tres bien.
@@density.coffee Hello thanks for your lovely reply ☺Love T2 must try French one shall add this to my shopping list. Have an awesome day keep going best you can & takecare all the best to you & your family ❤🦋🌻👍
Fabulous recipe!
Love you long time 😘
I'm from Canada and we use a pastry blender instead of knives to cut in the butter. Are pastry blenders not a thing where you are? I've watched baking shows in the UK, etc and have never seen one being used.
We use them here in the UK.
Great timestamps 10/10
I've never seen scones made this way. To me they look more like rock cakes but they do look very tasty
Rock cakes definitely look like scones, but these two baked goods are different. Rock cake dough is stiffer, and the cakes are smaller.
Was that rocket? I've never seen rocket with round leaves.
There is a wonderful array of varieties gardenerspath.com/plants/vegetables/best-arugula-varieties/
Great show
Oh my goodness sir these are amazing! I made them today and love them! Your tips and insights made all the difference. I'm going to share your recipe and tips around. I did notice my cheese on top went super brown and then even darker brown before the scones were cooked, I was scared the outside was going to burn or go black but it didn't, just very dark brown, any tips for this? Thanks for the recipe and all the helpful variations in the description!
Hi Olivia, yay, I'm so glad you found it useful. I think the problem is you are using a fan oven and it is too hot. Ideally don't use the fan at all, or turn it as low as possible. Also its is best to put a thermometer in your oven and check the temperature is not going over 180c. The temperature of Maillard reaction (browning) is 140-180c. Temperatures higher than 180C can cause acrid flavours.
@@density.coffee Makes a lot of sense, thanks for your insight :)
Hi there! The lavender scone recipe you included in the description has a very different dry ingredients to wet ingredients ratio, is the pure cream to go in the mixture? thanks!
Hi Olivia. No the cream with the vanilla are whipped and used for serving. Thanks for raising this, I've updated the instructions. Regards, Richard
@@density.coffee Awesome thank you for clarifying! I'd love to give them a try too sometime :)
Thank you for your share but I can't cope with metal on metal it sets me on edge but apart from that nice vlog .
I have addressed that in an updated version, but no-one finds that ua-cam.com/video/ZJj41Yn3B1o/v-deo.html
Good to see you using "real" milk!!
That Eketahuna Meats milk is the best I've ever used. Makes a wonderful microfoam steamed for the coffee. eketahunacountrymeats.co.nz/product/whole-fresh-milk
I would never have wasted that half tbs left, I'd a just added onto the 4 scones. Oh well, every recipe is right.
Sorry all I can say is " oh dear". The scraping of the metal spoon in the metal dish really sets my teeth on edge.😞😙
Oh dear, your aural affliction is impeding an oral experience that could change your life 😁
Use a crockery bowl
@@catherineharper3865 check the newer version ua-cam.com/video/ZJj41Yn3B1o/v-deo.html
TX
Np 😉
Scones should rise sufficiently for you to be able to see a seam roughly half way up; to separate. You pull the scone apart You DO NOT cut with a knife this makes the texture really in-peasant. Your scones are like flat cakes! They e not risen at all.
It is very easy to make a scone that looks good, rises heaps and can be pulled apart. Using high grade flour makes this easy. But choosing to optomise for taste and texture, it is much more difficult to achieve height. It's a personal choice, but I care more about taste and texture than appearance. And no, using a knife does not make it taste bad. On the contrary if you can pull it apart in such a manner I'd expect it would lack a contrast of crunchy exterior and soft inner.
You sound like a jailer
I'm not even going to ask how you know that 😮
What a silly man,self praise for nothing ,no special tricks.I have made excellent beautiful fluffy scones from other youtubers without those hassles.
Wow teaching granny to suck eggs. Very chaotic cooking method I will stick with what I know
So the 60gms of butter became 40 gms...And the 40 gms of cheese turned into 60 gms when you added it into the bowl. Taking into account all the clutter and the mess you made. I think I'll give this a miss. Nothing more annoying than an expert trying to make out they are an expert. Sighs.
You tolk to much
You should see his written recipe in the video description section its a bludi book 😂😂😂