These are the most lovely, fluffy, flavourful and moist scones I have made so far in my life 😊 they impressed many englishmen in my family yesterday. Thank you 😊
Caster sugar is sold in the USA by C&H Sugar. It comes in a milk carton style container and is labeled "Baker Sugar". It is an extremely fine grain of sugar but not a powdered sugar.
My grandfather grew up in London, and he used to make those from his mother's recipe from memory. He was 81, when he passed away in 1982. Those always bring back memories.
we usually pile on MUCH more cream than that and there is the usual argument as to which goes on tto the scone first , the jam or the cream. Personally, I load the jam first and then drown that in cream! Lovely video, thank you.
how do you get the cream to spread evenly on top of the jam without the jam going everywhere? the only way I can think of is to just spoon the cream on in globs until it forms an even coating. that would also require using a truly obscene amount of clotted cream, which I suppose might actually be the point.
I use sour milk, instead of buttermilk and rarely make my scones sweet, preferring savoury, so add herbs and spices to the basic mixture. When I do opt for sweet I make chocolate orange scones. Thanks for uploading.
A little tip. Brush the scones with left over milk/ butter ( left over from the mix) and you will get a shining glaze on top after they are baked. By the way put a bit more cream and jam on too ……….. very nice.
There´s no substitute for clotted cream as I see it..Only bad ones ...Best to do a batch yourself if you want something even close to authentic for your scones...Takes about 24 hours, but is cheap and easy..The British food sites have recipes ;)
The trick to a really tender “biscuit”, (as we call them across the pond), is to handle the dough as little as possible to avoid building gluten. You need gluten for bread, never for biscuits!
I need to try to make your scones,i never did. Some scones has raisins, I don't understand why some people make them with cheese or ham,when traditional are sweet scones. ❤🙏🥰
Dont add sugar! They are meant to be plain, but uf you do its like 2 tiny teaspoons. And use normal plain organic wipped cream you beat yourself and dont add sugar to the cream. You have enough sugar in the jam!! ❤
Lol. This is a typical anerican buttermilk biscuit recipe. Always fluffy and cold butter is not nessesary. Been making this for 50 years.😂 Nothing like sand and rocks. We have them often with dinner instead of bread. Sansctge powdered sugar . But it is an adaptable recipe. Add any fruit: blueberries or dried cranberries, or raisins, etc. Dust with powder sugar and now you have a sweet version. 😂🎉
You seem very UK orientated, which is welcome. So, forgive me for a little guidance. First we say, 'self-raising', not 'rising'. Second, depending upon where you are in UK, you will hear scone as in 'stone', or scone as in 'gone'. This is merely a regional preference, and neither is right or wrong. However, there is fierce rivalry between Devon and Cornwall as to which goes on the scone first, the cream or jam. It boils down, logically, to a personal preference. My only argument for correctness would be to ask: If you didn't have cream, and were using butter. You would hardly put the jam on first. Lastly, if you don't have clotted cream it is the simplest thing to make. Put a pint of what you would call 'heavy cream' (we say double cream) in a glass or plastic bowl of a size where the cream only half fills the bowl. Microwave on full (in my case 900) for five minutes (it will boil). Let it rest for 5. Repeat x 2. Remove bowl. Let it cool sufficiently before putting it in the fridge overnight. If it is not thick enough, give it another 5 mins If you are tempted to just do the 15 minutes straight off, if will boil over, and out of the bowl . This makes really thick clotted cream. Alternatively, put in a large flat dish and cook for 10 hours in the oven set to 80C - 180F (Fan) or 90/200 conventional. This can be done with whipping cream also.
Nobody Cares. Americans know how use their Own words. Just because someone may be baking an “English Scone” they don’t need to move to England to do it 🙄
What a stupid remarks you are making!!! Really? Did you watch this video just to correct everything he saying are doing? I think you are watching wrong channel! It’s cooking videos, not language lessons!!!
These are the most lovely, fluffy, flavourful and moist scones I have made so far in my life 😊 they impressed many englishmen in my family yesterday. Thank you 😊
Fantastic!
Your scones sound fa tactics will try to make them hopefully they turn out as good as yours ❤😊
Your scones are lovely best ever thanks for your recipe ❤ Australia 🇦🇺
Caster sugar is sold in the USA by C&H Sugar.
It comes in a milk carton style container and is labeled "Baker Sugar".
It is an extremely fine grain of sugar but not a powdered sugar.
Excellent information. Thank you so much.
I just finished making your scones and they were delicious. Thank you for the recipe
If you ever get to London, go to Fortnum & Mason for afternoon tea. Make sure you make a reservation well in advance though.
From a master baker…..this is the best recipe of all.
Wow!!! I like this recipe, Nice and easy. Thanks from Australia
Where do you get clotted cream in Australia?
Out of the 5 video's I've watched for technique, THIS ONE WORKS! Great description and the scones turned out fantastic!
They look amazing and delicious
Thanku for Sharing the Recipe!!! British Scones my favorite.🇺🇸
First time coming across your channel. Love your sense of humor & am excited to try your scones recipe! Thank you’
Thanks! Let me know how they turn out.
That looks good. I'd take clotted cream and jam, please.
My grandfather grew up in London, and he used to make those from his mother's recipe from memory. He was 81, when he passed away in 1982. Those always bring back memories.
Amazing looking scones Michael! Thanks for sharing!
Nicely done, sir!
Thank you!!
we usually pile on MUCH more cream than that and there is the usual argument as to which goes on tto the scone first , the jam or the cream. Personally, I load the jam first and then drown that in cream! Lovely video, thank you.
how do you get the cream to spread evenly on top of the jam without the jam going everywhere? the only way I can think of is to just spoon the cream on in globs until it forms an even coating. that would also require using a truly obscene amount of clotted cream, which I suppose might actually be the point.
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I love scones
I use sour milk, instead of buttermilk and rarely make my scones sweet, preferring savoury, so add herbs and spices to the basic mixture.
When I do opt for sweet I make chocolate orange scones.
Thanks for uploading.
Sounds great!
Vídeo incrível 🎉
Perfect . Thank you.
Receita incrível
Fantástica sobremesa. Muito bem elaborada.
Só pratos maravilhosos ❤
A little tip. Brush the scones with left over milk/ butter ( left over from the mix) and you will get a shining glaze on top after they are baked.
By the way put a bit more cream and jam on too ……….. very nice.
There´s no substitute for clotted cream as I see it..Only bad ones ...Best to do a batch yourself if you want something even close to authentic for your scones...Takes about 24 hours, but is cheap and easy..The British food sites have recipes ;)
Excelente
beat it like it owes you money!! Bwwaahhaahaaa!!
Yeah, I snort laughed out loud at that one.
Ótimo
In the south of England it's scons in the north it's scowns( like US)
Oh my heck you are hilarious!
The trick to a really tender “biscuit”, (as we call them across the pond), is to handle the dough as little as possible to avoid building gluten. You need gluten for bread, never for biscuits!
Miami in the 80"s . I can relate 😅
The quips 😂
Don't rub it too much or you'll go blind 😂 omg.....❤
👍
This is the second recipe I've watched that calls for the dough to be mixed with a knife. Is there an advantage to a knife over a spoon or spatula?
Yes. It does a bad job of mixing, so it's perfect for the job. It makes it hard to over mix.
@@mdominic Cool, I'll give it a try since I think I tend to over mix.
Grate the butter , keeps it cool and very quick
You had me at powdered sugar😂
"Miami in the 80s" 🤣
Miami in the 80’s! 😂😅 dying
Instead of using regular sugar i use pure icing sugar (confectioners sugar)
I need to try to make your scones,i never did. Some scones has raisins, I don't understand why some people make them with cheese or ham,when traditional are sweet scones. ❤🙏🥰
Savory scones can be delicious.
@@mdominic Thank you ,I love everything 🥰🙏🎶💕
Can this be made with almond flour and coconut sugar?
I haven't tried that. But I don't see why not. If you try it let me know how they turn out.
Will do!
Que receita deliciosa!
Their official recipe does not use self rising flour or buttermilk? Nor does it call for adding an egg to the dough. What's the idea?
@@ciaranrogers47 this is their official recipe from their book.
the correct way, looks good......ad some gun powder for the US biscuit version :)
Where is this recipe from? Is it your own version? I found the Fortnum and Mason recipe online and it is different from yours?
This is from their own cookbook.
I found a different recipe from their cookbook which uses 00 flour and whole milk. I’m confused if they have more than one recipe?
@@cliff9685 I only know the one I have.
What if you don’t want to use self raising flour 😮
I don’t know what you mean, but do it however you like.
Ai, que delicia!😊
Dont add sugar! They are meant to be plain, but uf you do its like 2 tiny teaspoons. And use normal plain organic wipped cream you beat yourself and dont add sugar to the cream. You have enough sugar in the jam!! ❤
Then that wouldn't be Fortnum & Mason's recipe, or a proper English scone.
Lol. This is a typical anerican buttermilk biscuit recipe. Always fluffy and cold butter is not nessesary. Been making this for 50 years.😂 Nothing like sand and rocks. We have them often with dinner instead of bread. Sansctge powdered sugar . But it is an adaptable recipe. Add any fruit: blueberries or dried cranberries, or raisins, etc. Dust with powder sugar and now you have a sweet version. 😂🎉
No cold butter? How do you do it? I'm from Louisiana and never added an egg to the dough.
RUDE!! There are some amazing American scone recipes thank you very much. I make some very lovely, tender, cakey, light scones.
Fyi, the "going blind from rubbing too hard" claim is a myth. I mean.. so I've heard!
you are one funny rat baastard as we would say up New England...good thing I'm from the south
Delicioso
Gente que delícia...
You weren't doing too badly until the end, when you showed the skahn being eaten like a sandwich, which is not done.
Dude...a little skimpy with the clotted cream..lol
That stuff is expensive in the United States. That little bottle was $10.
I slather my clotted cream on abo
About three quarters of an inch thick
No sugar on top please 🇨🇮
There was no where near enough clotted cream...you're meant to pile it on 😊
Never.
You seem very UK orientated, which is welcome. So, forgive me for a little guidance. First we say, 'self-raising', not 'rising'. Second, depending upon where you are in UK, you will hear scone as in 'stone', or scone as in 'gone'. This is merely a regional preference, and neither is right or wrong. However, there is fierce rivalry between Devon and Cornwall as to which goes on the scone first, the cream or jam. It boils down, logically, to a personal preference. My only argument for correctness would be to ask: If you didn't have cream, and were using butter. You would hardly put the jam on first. Lastly, if you don't have clotted cream it is the simplest thing to make. Put a pint of what you would call 'heavy cream' (we say double cream) in a glass or plastic bowl of a size where the cream only half fills the bowl. Microwave on full (in my case 900) for five minutes (it will boil). Let it rest for 5. Repeat x 2. Remove bowl. Let it cool sufficiently before putting it in the fridge overnight. If it is not thick enough, give it another 5 mins If you are tempted to just do the 15 minutes straight off, if will boil over, and out of the bowl . This makes really thick clotted cream. Alternatively, put in a large flat dish and cook for 10 hours in the oven set to 80C - 180F (Fan) or 90/200 conventional. This can be done with whipping cream also.
Thanks. That’s actually great information.
Nobody Cares. Americans know how use their Own words. Just because someone may be baking an “English Scone” they don’t need to move to England to do it 🙄
What a stupid remarks you are making!!! Really? Did you watch this video just to correct everything he saying are doing? I think you are watching wrong channel! It’s cooking videos, not language lessons!!!
I like your instructions and clarification on the way scone is pronounced! Thank you!
@lifehappens587 He was talking to Michael who clearly thanked him for his info. You think you represent everyone in the US?
Why do you need the music in the background,
Because I like it.
Nice jazz music 🎶🎶
It’s sexy
Just slice into squares! No over handling of dough that way.
How dare you eat your scone as if it was a hamburger? I'm French but I know it's a don't, and furthermore if you are at Forbum and mason's
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