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Appreciate the feedback! While a spoon can certainly be used to mix the dough, I often prefer using my hands, especially for this recipe. It allows me to really work the ingredients together and get a better sense of the dough's consistency. But, to each their own! Experiment and see what works best for you.😋😊

Thank you for your comment. Sure there are different approaches to making scones. Some people find that twisting helps to create a lighter and more airy scone, while others prefer to leave the edges sealed. There is no right or wrong way to make scones, so it is ultimately up to the individual to decide which method they prefer. Adding baking soda to the flour can help to create a more fluffy scone, but it is important to use the correct amount. Too much baking soda can make the scones bitter. Soda water is perfect when making the savoury version of these scones.😊😋

Thank you for watching. The recipe is with self raising flour, however if you can't buy it here is the amount baking powder to flour ratio. For a homemade self-raising flour, combine 475g plain white flour with 25g baking powder. Note the full recipe is below the video. Here is the recipe for your eyes.😊😋 Basic Milk Scones Ingredients for 15 3 cups self raising flour (500 g) ⅓ cup caster sugar (110 g) ½ cup unsalted butter (110g 1 cup milk (250ml) Method: 1.Preheat oven to 220°C (425°F). 2.In a large bowl, rub the butter into the flour and sugar until it resembles fine breadcrumbs. 3.Stir in the milk until just combined. Be careful not to overmix. 4.Lightly flour a surface and roll or press the dough to about 3cm thickness. 5.Cut into 5cm rounds using a cookie cutter. 6.Place scones on a lightly greased baking tray. 7.Bake for approximately 12 minutes, or until golden brown. 8.Serve warm with your favourite jam and whipped cream.

I'm glad you enjoyed it! Let me know what you think when you try it! 😊😋

Thanks for watching and I am glad you liked it! It's a great way to use a slow cooker.😋😊

I am glad you liked it. It's a great quick bread and a modern take on the old damper.😊😋

That's a great point! While scones and biscuits share some similarities, there are a few key differences. Scones are typically lighter and flakier, often made with butter or shortening, and served with clotted cream and jam. Biscuits tend to be denser and more crumbly, often made with shortening or lard, and served with gravy or butter. Both are delicious in their own way!😋

Thank you so much 🤗I try to share my home cooking and good luck with your channel.😋

Thanks for your comments. That is right for most scone recipes including this one, however it is possible to make scones with melted butter.😋😊

That's a great question! Scones are typically a light and airy treat that don't require a lot of kneading. In this recipe, the butter is rubbed with the flour and sugar to create a flaky texture. Then gently add liquid to avoid developing too much gluten, which can make the scones tough. The dough is gently pushed together and scones are cut. Keep ingredient as cold as possible.😊😋

Thanks for the love! This Italian salad is a crowd-pleaser. Let me know how yours turns out. ❤😋😊

Thanks for watching! These brownies are a must-try. Don't forget to share your results! 😋😊

Thank you for your feedback, lukasmelunch5897. I appreciate you taking the time to watch my video. I understand that the absence of eggs might not align with the traditional Carbonara recipe. I wanted to create an easy-friendly version that still captured the essence of the dish. I hope you'll give it a try and let me know what you think. Perhaps we can discuss other variations or your favourite Carbonara recipe!😊😋

Thanks for watching! We hope you liked making the Italian salad. Keep experimenting in the kitchen and sharing your cooking journey!😋😊

A lot of commercial sourdough breads uses other kind of yeast other than sourdough starter. In this bread buttermilk delivers the sourness. It was common to make this bread in the 50- 70's and some called it Mock Sourdough Bread.😋😋

Agree. I’m looking for sourdough bread that uses a starter and buttermilk add for some liquid. This is not true sourdough.

@@Rob_430 Thank you for your comment. This recipe was made especially in the 1950-70s and was called Mock Sourdough Bread.😋😋

@@eatthistoday this is like a hybrid and does make a nice loaf. I do this at times when my starter isn’t quite ready. Still better than store bought bread..

@@Rob_430 Yes you are absolutely right. Making your own bread is always better, especially if is raise slowly.

Thank you 😋It is a great salad with any protein.

Wait! What? Everything is in the description😋😊

Thank you, there is always a good way to use any grade of semolina flour. Have a good baking weekend and good luck with your channel. 😋😊

Sorry, I'm having trouble understanding the message posted on the banana cake

Thank you. Please try making this banana slice. For the best flavour, peel the banana, freeze it, then defrost it before using. May your baking adventures be delightful!😋😊

@@eatthistoday Thank you for the tip😍

They are great fun to make and tasty sweets😋🍪

Thank you, I always leave the recipe in the description, however it seems to be hard on some phones.😊🍞

More

Amount

Yes! Thank you!😋

The full recipe is in the description below, but here it is for your eyes only.😋😋 The scones people don’t want me to stop making and the secrets are in with this recipe. Simply follow the method in this video and everybody wants your scones too @eatthistoday Basic Milk Scones Ingredients for 15 3 cups self raising flour (500 g) ⅓ cup caster sugar (110 g) ½ cup unsalted butter (110g 1 cup milk (250ml) Method Preheat oven to 220ºC normal bake. Place flour, sugar and butter in a bowl and mix until butter is rubbed into flour and sugar. Add milk and mix until combined, don’t over mix which will make the scones tough. Place on a workbench dusted with flour and roll or press out to a thickness of approx. 3 cm. Cut scones with a 5 cm round cutter. Place on lightly greased flat baking tray. Bake in the oven for approx. 12 min. Serve hot or cold with jam and whipped cream. Note: Self raising flour is made with 475 gram plain white flour mixed with 25 gram baking powder.

Thank you 😊It is tasty, try it with rice or noodles instead of potato or mash.😋

My pleasure 😊. Thank you for watching, it is a great scone.😋

You're welcome😋

Thank you. Great tasty savoury scones perfect for any occasion.😋

Thank you, yes please try these scones and add as many walnuts or pecans if you would like.😋

Thank you so much 😊I am just sharing my recipes for the next generation, if they are interested.😀

Thank you very much, it is a great dish to cook and eat. I will share my recipes, at least one every week. Good luck with your cooking too.😋😀

Thank you for your comment. I always let scones rest around 10 minutes. It gives the baking powder time to react to the liquid added and relaxes the gluten in the flour. Self raising flour is cake flour with added baking powder. If you don't have self raising flour where you are you can make you own. Self raising flour is made with 475 gram plain white flour mixed with 25 gram baking powder. I always cook scones for approx. 12 minutes.😋😀

It is a great recipe, which I have use professionally for years. It is a great meal to start the day with.😋😀

Thanks' very much. They are quick and perfect for any occasions, like morning or afternoon tea with jam and cream.😋😊

@@eatthistoday 😁

Thanks for your comments, Yes I didn't mention the size in the description, which I have rectified now. I always use a 10 x 10 x 28 cm Pulman tin for my sandwich style breads. This bread is so good with as introduction for heavier rye breads. I hope you like the great flavour of the caraway seeds. Good luck baking.😋😀

@@eatthistoday Thanks very much. I will look for a similar size Pullman tin. I love the taste of caraway and was planning to make a seedy cake but it looks like I'll try your loaf first.

@@johnsaunders1945 You can still make it as a high top loaf in any bread tins. Pullman tin can be hard to come by, but will last a lifetime or more. Let us know how the bread turns out. 😄

@@eatthistoday Thanks, I will

Thanks for your comment. I bake my own bread all the time, different day new type and flavour. All recipes needs to be shared for the next generation and in between there is always a perfect something. Good luck with your cooking.😋😀

Thanks for your comment. Yes, there is a difference in flavour. It can be bit more bitter with the white, which some people preferer. However a mature home grown lemon, such as Meyer lemons, are usually sweeter to use. I use the whole lemon included the seeds. I hope that answers you question.😀😋

Thanks for commenting.😀

Thank you. New food experiences is always good. I hope you like this classic recipe my way.😋

Thank you. It is a classic tasty soup, great for any time of the year.😀😋

Thank you. It is a nice and easy sourdough bread, which my family likes.😋

These are classy biscuits in Australia. You can use any of your favourite pastry dough for these cookies.. 😊😋

They are a part of my professionally scones recipes and always brings a smile to those who eats them.😋

Thanks for subscribing. Yes I will post at one video every week. Good for you showing others your recipes your ways. I have been cooking and baking since 1967, so I just want to past my recipes to next generation.😀

My pleasure 😊I hope you will enjoy drinking it.😋

Thank you, it is always nice to hear positive words.😊

Thank you. Homemade breads are always nicer, as you would know. Good luck with your breads.😊😋

Thank you for making the bread and the many thumps up😊😋

Hope you enjoy the scones😋