2 little tips to make these work everytime. 1. Use room temperature milk 2. Allow the dough to rest for a few minutes after pressing it out and before cutting the scones. The amount if kneading in this video is very important, a lot if people are scared of over kneading the dough. The smooth texture of the dough that the person creates in this video helps with the final look and texture of the scones. Happy baking everyone 🙂
@@1eagleeyez you don't leave it out long enough for it to spoil, or you can microwave it for a few seconds at a time until its room temperature. I don't know enough about this specific recipe to understand why it needs to be room temp or lukewarm, but it might be a chemical reaction thing. Baking has so many of those lol
In England they are always dense & stodgy. After 16 years of living there, I never had a light fluffy scone. Even had high tea at he Ritz Carlton & Savoy. The scones were awful. I think they must all work the dough. Seen a very well known english chef on YT make scones & he was kneading it, pressing with palms & then got the rolling pin out 😱 They may have originated in the UK, but Australians perfect them 😄
Plain scones don't usually have sugar added. Any sweetness comes from the jam you eat them with. If you want flavouring you can add a handful of sultanas to the mix and for cheese scone just replace some or all of the butter with grated cheese. As to salt, l'm not sure about Australian butter but, here in Aotearoa/ New Zealand the most commonly used butter is very lightly salted - unsalted butter is WAY more expensive for some reason but, if the butter you're using is unsalted just add a pinch of salt in to the flour.
Followed the link to the written recipie which specifies cold butter and an oven preheated to 200⁰C - with no mention of lowering the temp to cook. Video specifies softened butter and bake at 170⁰C. Which recipe is correct please?
2 little tips to make these work everytime.
1. Use room temperature milk
2. Allow the dough to rest for a few minutes after pressing it out and before cutting the scones.
The amount if kneading in this video is very important, a lot if people are scared of over kneading the dough. The smooth texture of the dough that the person creates in this video helps with the final look and texture of the scones.
Happy baking everyone 🙂
Merci 🎉
Why room temperature milk? Is it not prone to spoilage?
@@1eagleeyez you don't leave it out long enough for it to spoil, or you can microwave it for a few seconds at a time until its room temperature. I don't know enough about this specific recipe to understand why it needs to be room temp or lukewarm, but it might be a chemical reaction thing. Baking has so many of those lol
They are lighter & fluffier if you don’t knead much.
I tried this recipe out and it’s so good. it’s soooo easy to make
Straight to the point 🔥💯✔️
Hello! Thank you so much for sharing. No need to let the dough rest?
Let it rest
I add a bit of sugar and vanilla to milk to mine
Wow I love this recepy
Sooo easy e delicious
❤👍👍
She is very heavy handed with the mixture
You know it Girl, that's a tough scone waiting to happen 😂
In England they are always dense & stodgy. After 16 years of living there, I never had a light fluffy scone. Even had high tea at he Ritz Carlton & Savoy. The scones were awful.
I think they must all work the dough. Seen a very well known english chef on YT make scones & he was kneading it, pressing with palms & then got the rolling pin out 😱
They may have originated in the UK, but Australians perfect them 😄
Hey, what about adding salt and sugar for taste ? Can I? What about those ingredients needed for speciality scones eg cheese scones etc?
Plain scones don't usually have sugar added. Any sweetness comes from the jam you eat them with. If you want flavouring you can add a handful of sultanas to the mix and for cheese scone just replace some or all of the butter with grated cheese. As to salt, l'm not sure about Australian butter but, here in Aotearoa/ New Zealand the most commonly used butter is very lightly salted - unsalted butter is WAY more expensive for some reason but, if the butter you're using is unsalted just add a pinch of salt in to the flour.
Followed the link to the written recipie which specifies cold butter and an oven preheated to 200⁰C - with no mention of lowering the temp to cook. Video specifies softened butter and bake at 170⁰C. Which recipe is correct please?
I don’t come back to channels who don’t give correct recipes. They are just wasting my time.
So simple so nice
I love the outcome thank you
Can we bake it on a microwave??
Not sure about that..
Excellent question 👏
A la radiation ???
NO. Please don't you'll hate the result.
Mmm 😋looks scrumptious !
Looks so easy. Better than the 10 minutes recepies. B
So you switch from cups to grams. How much does the flour weigh???
1 cup
No sugar ?
AWESOME !!!! Thank you so much for this AWESOME recepy !!!!❤
Why is there no sugar?
I swear by this recipe sooooo good
What temperature and time did u bake for
Make them taste much better by using clotted cream.
It says on the video bake at 170c, but on the recipe instruction, it says 200c. What is it really?
Depend the temperature of your oven
As well as 2 different oven temperatures, they also say cold butter in the written recipe and softened in the video. Not very professional.
Just put it on 185° and you can’t go wrong
I love scone
You don't put baking powder or little sugar in dough
it's self-raising flour, not plain flour to add baking powder
Where's the sugar 😮
Aaah scones!! Mmm
Oh yum 🤤 🤤 🤤
*clotted cream*
If you come from Devon and Cornwall 😂
Eliminate butter and Milk just add cream.
💖
Legga