She is very detail in her explanation basically, I feel she relates her past experiences and mistakes, and she does not hold back secret tips, therefore the length of the video. Thank you Mandy
Rich Scone recipe from the 1957 Be-Ro Home Recipes book published in England. 8-oz Self Raising (Rising) Flour Half teaspoonful Salt 1.5-ozs Lard One Tablespoonful Sugar Two Tablespoonfuls Currants (or as a change, Sultanas). Milk (to make a soft dough). One Egg (Beat and put aside a teaspoonful for the tops). I use vegetable shortening (Crisco) instead of lard. The recipe does say bake at 450F/210C, so they agree with you on oven temp. 😁 A tablespoonful of baking powder is far too much. That will stop the scones from rising.
I made this recipe today and despite it being my first attempt making scone, the batch came out perfect.. slightly lopsided, all crack right in the middle and not taste like biscuit. And for all the comment saying too much kneading, well, I followed what she did and they are perfectly tender - not tough or chewy at all. So just try it first.
I have been exploring scones a lot. I tried one recipe 3 times slightly differently, and the one where I didn't care how much I kneaded, I prefered. Looking forward to this new channel I found here. Lots of differences out there with scones. I will post my own playlists soon, and include Mandy's.
Art + Science = Escapism Cooking. You are what I consider to be a great teacher because you not only tell HOW to make a recipe, but you also tell WHY. You give reasons, thorough explanations. That way, we know how to recreate it precisely as well as what mistakes to avoid making.
Thank you soooo much for this in depth recipe! I have been struggling with scones for years and getting really frustrated because they just turned out rubbish! I agree, there is nothing like the perfect scone experience! I love that someone else looks at recipes in as much detail as I do and gets the same satisfaction from improving them until they are perfect. Thanks again and much appreciated!
I’m ready for clotted cream and real strawberry jam! As a Brit living here in the US I have never found a real English scone here but I have to say it looks like your quest has produced the real thing! Well done!
I really appreciate the time, research, and WORK that went into this video. You nailed every crazy myth and wives’ take that was keeping my scones too much like biscuits. I think you may have saved me 5 years here.
I’ve tried different recipes for scones and the final guide by Mandy is truly the final guide. She took the time to go into each step and explained the reason for doing it. Thank you Mandy! No more mistakes for me!
Awesome sauce!! Woohoo, (l just borrowed that from my girls and grand girls.) Love me some sconage! Showing my age... Yep! Pop Pop will be brief (ish) I hope. 1. thank you so very much!! B. I will be making some tonight or tomorrow, wish me luck. Tres. Being chef around here allows me to make interesting foods that probably wouldn't get a chance otherwise... But therein leads me to a few ?'s and Mmmm's and ahhhs. So I'll shoot them out for you and all your fans. I rarely comment so bare with if you can. Again I love scones, but now I don't know if I have even had a real scone. So first I got me a Brit friend. Kidding we've been friends for years, but as he stated... Not much available to do comparison testing so it becomes a q and a with others. In this I'm now comparing those to yours, like why what I get looks more like a bun. Why it crumbles when you attempt to put anything on it... I mean should it. Also now I am asking are scones supposed to come in many flavors? Supposed to be very dense and heavy? Who tells u when you did it right.? Anyplace you can purchase real good and correct scones? See it becomes its own maze. Last one. Kinda hard to steer away from a bacon egg and cheese biscuit when a certain fast food chains advertising jingle is used at the end of this... Lol!!!!! Thanks again your great for taking the time to figure this out. And I thought building you guitars is tough enough. I'll let u know how my scones turn out
Not mentioning that the temperature of the butter, the size of the pieces added, whether salted or unsalted, etc are all aspects to be considered. That’s just the butter; there is thereafter the milk/wet ingredients, the consistency of the egg once beaten (should run through the fork -maybe this is something everyone knows or considers already? I won’t go on further re flour types, etc, but there are aspects that have been missed. Of course, I’m talking from a Scottish (not English) scone perspective, but we do know what we are doing here too. I do agree about the temperature. Thanks for the video.
I really really appreciate the explanation and reasoning behind each ingredient and measurement! This kind of thought, detail and time spent making this recipe makes me excited to try it out! Excellent job!
Hi there, everybody! ☺️ I'm gonna try this recipe tomorrow because right now I'm making clotted cream since it needs to sit overnight in the fridge. Plus it's 7pm here in Malaysia so i need to rest tonight hehe. I'll come here and give an update after baking it tomorrow 💕🤗
Superbly explained English Scone Recipe. Thank you very much. I finally know why I have often felt that scones taste like soap to me. Too much Baking Powder. Who might have guessed. Thank you for also explaining about carefully and properly kneading and cutting. I can't wait to try your ten year experiment very soon. Thank you.
Hi Mandy , as a very novice cook I absolutely was enthralled with your video . Living here in England as I do I adore your passion forever our food . Tried your ten year recipient , but regrettably they fell well short of my childhood expectations . Now 55 I can say my nans recipie is best . In England ( home of the scone ) we use self rising flour , no double egg wash ? Wast3 of time . . Clotted cream from Devon . No brown sugar whatsoever . Just good old caster sugar . ? No cream ( for rich people / nobleman ) . Milk is quite the thing . Good old fashioned butter is key too . I applaud you in your efforts but alas your ten year recipe Fails to deliver . No animosity intended . Adore the u.s.a . Keep cooking
For most of my life I've been afraid of kneading biscuits and scones too much, so I've only given it 4 or 5 turns - and my biscuits / scones would break when trying to open them for jam or butter. I've recently been kneading about 15 to 20 times and getting much higher rise, with no broken scones. Baking at a higher temp (450F) and using a fan oven helps with good lift. I would never , ever throw away the last bit of dough!! Too thrifty, I guess. One misshapen scone will taste just as good as the others, and is usually given to whoever is hanging out in the kitchen and helping. Love your attention to detail!
I am so thrilled that I found you I feel the same way u do about scones and hv beeen looking and searching for the best recipe ever for a high flaky scone!
I am a true English rose, living in England, about to welcome in our New King... and this has completely sent my head spinning Mandy!!! - in a good way :) I'm going to try them your way and If they're good enough, will be served at a coronation Party in May xx
Thank you - I’ll definitely try your method but I think I’ll place them close together on the baking tray so they support each other when rising . That is the traditional English way.
I love this video. Very detailed, entertaining and very funny explanations at certain points. I found this useful and definitely informative. I make decent scones but I'll definitely take some of the hints and tips you've shared to improve on the ones I bake. Thanks for posting!
Congratulations! I have made this recipe and it is the most perfect scone recipe I have come across. The scones are delicious. I made them today and I enjoyed them along with tea. Hello from Texas.
I’m so glad you mentioned the issue with too much baking powder! I use lots of old baking recipes and my go-to scone recipe is from the Victorian era. I always wondered why they had an astringent aftertaste and now I think it’s because of the baking powder! I’m going to try your recipe and compare the two - maybe your procedure applied to other simple scone recipes will improve them as well 😊❤️
Finally! Thank you so very much, Mandy. You explained every little detail and reasons why I failed by not knowing the reason behind it. I will definitely give it a go on my next adventure in making the authentic scones.
Thank you for the detailed, comprehensive explanation on how to make authentic scones! I appreciate all the time and effort that went into formulating this scone recipe. This is the best explanation and I can't wait to try this recipe. Thank you again!
I made these today and absolutely loved them. Thank you so much for all you tips and explanations. I doubled the recipe and don't have any leftover. These are too good.
THX Mandy! I used sour cream and evaporated milk since I had neither heavy cream or plain yogurt. I typically use buttermilk and sour cream for my buttermilk biscuits. I also used my Kitchenaid stand mixer to do the dirty work. My first go looks almost exactly like yours. Happy Camper.
Thank you for the perfect guide to make scones! i would love to try your recipes and give it a go for my afternoon tea snacks. Can i doubled the recipes measurements to make a lot of batch of these scones without affecting the recipes?
Not how I was taught, but imma try. Loved the double glazing with the egg, great for flakey or puff pastry too. Mum used to turn the cut scone upside down on parchment paper to cook. That way she reckoned the top wont be squished as much. Mind you her mixture wasn't as firm, and the temp was much hotter. Thanks for this,🥰🥰👏🏽👏🏽👏🏽👏🏽
wow! now I want to make me some scone! BY THE WAY, you cracked me up when you said "it just pisses me off" when scone doesn't split in the middle. I'm the same and never though of that little detail was why I get annoyed with eating scones before. Now it all make sense!
Thank you Mandy for that detailed rendition of an old favorite treat. Sounds like you may have had a scone experience in England, how lovely. I'm here in Michigan and have been watching and comparing recipes. As we speak, I have some Clotted Cream in the oven, should be done in another hour, then it rests, and can be in the fridge overnight, and THATS when I'll be needing that Scone recipe you so graciously shared. I also just made some creme Fraiche, which was super easy, but prohibitive to buy due to the cost. Blessings to you my friend.
I watched your video a few times and one other for smooth scones. I totally agree the flip technique less droppy scones. Your video is in depth tutorials.
Awesome Mandy, I’m happy I found your channel, I enjoy all your posts on Food52, the chicken posts are so good, I make the chopped thigh Pattie’s often. I just brought a whole chicken to try to flatten it. Now I will need to try for a perfect scone, not having had the experience of a true English tea scone I’ve felt my scones were too much like biscuits and indeed the recipe calls for 2 full tablespoons of baking powder in 630 grams of flour. Thanks as always for your brilliant insight and tips.
This so precise, I make scones frequently and do not apply all these details, especially not putting them in the fridge, or handling the dough so much, and my scones turn out beautifully each time, but I will give Mandy’s tips a try just for comparison.
I only just found your site; I am Impressed by the intense way you tackled the 'scone' mistakes I have definitely been making! No time now, but really look forward to try this, !!! thank you dearly Leni 😊
Thank you for sharing your knowledge about your version of the English Scones. As usual, you can't please everyone. There will be people who live life by insulting others instead of contributing something positive.
Wow! Educational! Well explained Tutorial! All make sense! My personal.ways of addressing all kind in foods, ... it is not only the flavours but as important is the aesthetic! And you have address that as important very well ! Thank you for sharing! Greetings from Singapore! 🇸🇬⚘⚘ Edith
I really appreciate the precision in your instruction. I used to try to not be too anal about detail because perception wise, it makes you look crazy but as I've matured, I'm more concerned about what's important. Be as detailed as you need to be to convey what's important. I love that you're so non-apologetic about that.
I definitely going to try it again… texture brilliant but some of it slightly sideways but aim to have the full package next time ok! 👏🏽👏🏽 enjoyed sharing it with my hubby taste ? just perfecto! Thanks again for all the tips, I’ve learned a LOT 🙌🏽👋🏽😇💐💐
The solution to the collapsing problem is not to have them spaced too widely on the baking tray. They should be close together, even touching. That forces them upwards, not sideways.
This is interesting and probably delicious. I will try it. Nothing like any of the recipes I've seen here in England, but then I've never heard the expression "tea scone" here either. Because obviously there's going to be tea, I do find it a surprise that your baking powder contains tartaric acid though. Not the case here any more. We'll have to see if using diphosphate works the same.
I love scorns.. I made a lot at home but it wasn't good than I expected always.. I will make it again trying not to make same mistakes you mentioned. Thanks..
I would appreciate having the recipe - or at least the ingredient list - included here at this TH-cam video so that I don’t have to go to a completely different site to get all the information necessary to make a single recipe. That aside, thank you for providing so much detail here.
The milk, butter water flour eggs even the currants or raisins and even the ovens are very different depending where you live, especially in USA per the FDA. They really look different and definitely taste different. That's what I noticed the most having grown up in PA, UK and now CA. Also remember in UK, fresh homemade strawberry jam and clotted cream are added because the scone is dry. I bet if you went to UK and made them there you nail it in one.
I have been working on a gluten free cream scone recipe for a couple years now. Everything you mentioned as a mistake mirror my observations. SO glad I found this video, as you are much more knowledgeable on the how and why. Excited to make my next batch. My last one was so runny I ended up just adding more liquid and turning it into a rich muffin (I ran out of my oat flour).
Ma’am you should stop saying mistake this is your version of making scones that ok but that doesn’t make everyone wrong we want that grandma or mom taste and look of scones we have memories of so stop telling us it a mistake and your is perfect
She clearly states what type of scone she has worked to recreate. She acknowledges the existence of other varieties of scones but states she has been trying to make the type found in expensive hotels at high tea. Having watched many scone demos on TH-cam, I found her detailed descriptions to be the most useful. There are many details other presentations neglected either because the editor considered them redundant and deleted them or the chef/cook was unable to translate their baking intuition into clear instructions. I had a similar experience learning about handling high hydration bread dough until I discovered the videos of “Baking by Joyride Coffee.”
I remember when "scones" became popular in the USA. I could not understand it. Just a biscuit, so it seemed. Which many Americans ate for breakfast quite a bit, thanks to Bisquick mix.
I apologize, but I've looked everywhere, somehow missed: how much butter? I so appreciate your recipe and advice. I am anxious to try to make these! Thank yoU!
I am definitely subsribing! You probably already know this, but another key to the scone or biscuit rising evenly, is to eliminate any twisting of the cutter, and flouring the cutter each time. This avoids any possibile sealing of the cut. I am wondering where you are, I think I heard street sounds?
Brilliant, I am a Brit, and I have never yet made the perfect scone and I am old (70). I have tried throughout my entire life tried to make the perfect scone without success, I will try this recipe the scones look yummy 🤤
Try looking at Jo Wheatley’s recipe, ( bake off winner ) she got the recipe from the Ritz hotel and they are beautiful. we were always taught never to knead Scone dough just to bring it together and press out and never twist the cutter as it can stuck the dough and stop it riding
Same here, because all the British recipes want SR flour which is not readily available in Canada, where we emigrated many years ago. Just finding one that uses plain flour and baking powder is a blessing. Even my Geordie Nana's and Mam's recipes use SR Flour. 🥺
Omg! The first English scone recorded in the 16th century and we've been making them ever since, with no problem . Apparently we British dont know how to make them without "mistakes". 🤦♀️🙄🙄 and our scones are too big?!! Should be 2" diameter max? Omg. Get yerself a 4" cutter and have a proper scone luv. And real scones do not stand up tall. They are narly edged, rustic, enormous and topple over. THAT is not a mistake.
Very nice and thorough vid - The one caveat is the rest period - as baking powder/bicarbonate is activated when immediately combined into a liquid hence, your resting period in the fridge might be a problem with leaving in the oven due to the rest period. Kindly note: unless addressing exclusively to an American audience, you might wish to refrain from loosely making use of the term biscuit, as the product is something completely different in other parts of the English speaking world. With all due respect, your biscuit in America is what could be accurately described as a savoury scone and not a cookie or digestive.
The reason your scones fell over or drooped is because you use too much mixture per scone and the weight/density was too much per scone. Also, it’s best to arrange scones so they are touching on the tray. This stops them from falling over. Do not handle so much. NEVER knead scone dough. Keep ingredients as cold as possible. Use a rounded knife to bring the mixture together, not your hands. It is meant to be very soft and sticky . You shape it quickly by gently patting the dough into an oblong. 3 cups flour should yield 12 scones. I have never needed to rest scone mixture, but since you over handled them, resting may well be necessary. If anyone needs to see how to make English style scones the right way, I recommend looking for an Australian recipe.
This was quite informative. Actually managed to get the perfect crack totally by mistake. Didn't have enough milk so I decided to add use yogurt. Total hail mary. You can imagine my surprise when I took the scones out of the oven and they head the perfect crack.
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She is very detail in her explanation basically, I feel she relates her past experiences and mistakes, and she does not hold back secret tips, therefore the length of the video. Thank you Mandy
Finally, someone who takes the recipe to the level where it needs to be. Thanks for the details, and mentioning all the mistakes that spell disaster.
Rich Scone recipe from the 1957 Be-Ro Home Recipes book published in England.
8-oz Self Raising (Rising) Flour
Half teaspoonful Salt
1.5-ozs Lard
One Tablespoonful Sugar
Two Tablespoonfuls Currants (or as a change, Sultanas).
Milk (to make a soft dough).
One Egg (Beat and put aside a teaspoonful for the tops).
I use vegetable shortening (Crisco) instead of lard.
The recipe does say bake at 450F/210C, so they agree with you on oven temp. 😁
A tablespoonful of baking powder is far too much. That will stop the scones from rising.
I made this recipe today and despite it being my first attempt making scone, the batch came out perfect.. slightly lopsided, all crack right in the middle and not taste like biscuit. And for all the comment saying too much kneading, well, I followed what she did and they are perfectly tender - not tough or chewy at all. So just try it first.
I have been exploring scones a lot. I tried one recipe 3 times slightly differently, and the one where I didn't care how much I kneaded, I prefered. Looking forward to this new channel I found here. Lots of differences out there with scones. I will post my own playlists soon, and include Mandy's.
Place scones near to each other they won't go lopcy
Can you share the recipe. I try to access it through the link but it doesn’t open up.
Too much! Also very wasteful bake it and give away or to the birds!
Best scone recipe ever. Love it❤
Art + Science = Escapism Cooking. You are what I consider to be a great teacher because you not only tell HOW to make a recipe, but you also tell WHY. You give reasons, thorough explanations. That way, we know how to recreate it precisely as well as what mistakes to avoid making.
Thank you soooo much for this in depth recipe! I have been struggling with scones for years and getting really frustrated because they just turned out rubbish! I agree, there is nothing like the perfect scone experience! I love that someone else looks at recipes in as much detail as I do and gets the same satisfaction from improving them until they are perfect. Thanks again and much appreciated!
I’m ready for clotted cream and real strawberry jam! As a Brit living here in the US I have never found a real English scone here but I have to say it looks like your quest has produced the real thing! Well done!
I have to order mine from Amazon sadly
That initial split is EVERYTHING!
I really appreciate the time, research, and WORK that went into this video. You nailed every crazy myth and wives’ take that was keeping my scones too much like biscuits. I think you may have saved me 5 years here.
It's a completely different way from my concept of making scone. I just tried it, and it's moist and delicious. I love it!
Thanks for your feedback. You’ve just convinced me to try it. No offence. If a non expert can vouch for this recipe, i’m in.
The original recipe is simple
Scone are butter milk SRF no baking power and less talk
I made these today. I love scones and they are always wrong, but these were absolutely right. Thank you.
I’ve tried different recipes for scones and the final guide by Mandy is truly the final guide. She took the time to go into each step and explained the reason for doing it. Thank you Mandy! No more mistakes for me!
Awesome sauce!! Woohoo, (l just borrowed that from my girls and grand girls.) Love me some sconage! Showing my age... Yep! Pop Pop will be brief (ish) I hope. 1. thank you so very much!! B. I will be making some tonight or tomorrow, wish me luck. Tres. Being chef around here allows me to make interesting foods that probably wouldn't get a chance otherwise... But therein leads me to a few ?'s and Mmmm's and ahhhs. So I'll shoot them out for you and all your fans. I rarely comment so bare with if you can. Again I love scones, but now I don't know if I have even had a real scone. So first I got me a Brit friend. Kidding we've been friends for years, but as he stated... Not much available to do comparison testing so it becomes a q and a with others. In this I'm now comparing those to yours, like why what I get looks more like a bun. Why it crumbles when you attempt to put anything on it... I mean should it. Also now I am asking are scones supposed to come in many flavors? Supposed to be very dense and heavy? Who tells u when you did it right.? Anyplace you can purchase real good and correct scones? See it becomes its own maze.
Last one. Kinda hard to steer away from a bacon egg and cheese biscuit when a certain fast food chains advertising jingle is used at the end of this... Lol!!!!! Thanks again your great for taking the time to figure this out.
And I thought building you guitars is tough enough. I'll let u know how my scones turn out
Not mentioning that the temperature of the butter, the size of the pieces added, whether salted or unsalted, etc are all aspects to be considered. That’s just the butter; there is thereafter the milk/wet ingredients, the consistency of the egg once beaten (should run through the fork -maybe this is something everyone knows or considers already? I won’t go on further re flour types, etc, but there are aspects that have been missed. Of course, I’m talking from a Scottish (not English) scone perspective, but we do know what we are doing here too. I do agree about the temperature. Thanks for the video.
I really really appreciate the explanation and reasoning behind each ingredient and measurement! This kind of thought, detail and time spent making this recipe makes me excited to try it out! Excellent job!
Hi there, everybody! ☺️ I'm gonna try this recipe tomorrow because right now I'm making clotted cream since it needs to sit overnight in the fridge. Plus it's 7pm here in Malaysia so i need to rest tonight hehe. I'll come here and give an update after baking it tomorrow 💕🤗
Superbly explained English Scone Recipe. Thank you very much. I finally know why I have often felt that scones taste like soap to me. Too much Baking Powder. Who might have guessed. Thank you for also explaining about carefully and properly kneading and cutting. I can't wait to try your ten year experiment very soon. Thank you.
Use SRF no baking power this why hers swallowed
Hi Mandy , as a very novice cook I absolutely was enthralled with your video . Living here in England as I do I adore your passion forever our food . Tried your ten year recipient , but regrettably they fell well short of my childhood expectations . Now 55 I can say my nans recipie is best . In England ( home of the scone ) we use self rising flour , no double egg wash ? Wast3 of time . . Clotted cream from Devon . No brown sugar whatsoever . Just good old caster sugar . ? No cream ( for rich people / nobleman ) . Milk is quite the thing . Good old fashioned butter is key too . I applaud you in your efforts but alas your ten year recipe Fails to deliver . No animosity intended . Adore the u.s.a . Keep cooking
Good to watch someone who appreciates all that goes into making a creation. Not just baking.
I absolutely love this scone recipe. I have made them several times and they're perfect everytime.
For most of my life I've been afraid of kneading biscuits and scones too much, so I've only given it 4 or 5 turns - and my biscuits / scones would break when trying to open them for jam or butter. I've recently been kneading about 15 to 20 times and getting much higher rise, with no broken scones. Baking at a higher temp (450F) and using a fan oven helps with good lift. I would never , ever throw away the last bit of dough!! Too thrifty, I guess. One misshapen scone will taste just as good as the others, and is usually given to whoever is hanging out in the kitchen and helping. Love your attention to detail!
I am so thrilled that I found you I feel the same way u do about scones and hv beeen looking and searching for the best recipe ever for a high flaky scone!
totally love this wonderful baker, so detailed and uncompromising. Taking the simple scone to new valued heights!
I am a true English rose, living in England, about to welcome in our New King... and this has completely sent my head spinning Mandy!!! - in a good way :) I'm going to try them your way and If they're good enough, will be served at a coronation Party in May xx
Very thorough but for good reason. They look great. Thank,s for the recipe. I'll try making them.
Thank you - I’ll definitely try your method but I think I’ll place them close together on the baking tray so they support each other when rising . That is the traditional English way.
Thank you for all your tips. I will be following them next time I make scones.
I love this video. Very detailed, entertaining and very funny explanations at certain points. I found this useful and definitely informative. I make decent scones but I'll definitely take some of the hints and tips you've shared to improve on the ones I bake. Thanks for posting!
Congratulations! I have made this recipe and it is the most perfect scone recipe I have come across. The scones are delicious. I made them today and I enjoyed them along with tea. Hello from Texas.
I’m so glad you mentioned the issue with too much baking powder! I use lots of old baking recipes and my go-to scone recipe is from the Victorian era. I always wondered why they had an astringent aftertaste and now I think it’s because of the baking powder! I’m going to try your recipe and compare the two - maybe your procedure applied to other simple scone recipes will improve them as well 😊❤️
Do not use baking power use SRF instead
@@Patt12 Self-rising flour is flour with baking powder in it. So what's the difference?
Finally! Thank you so very much, Mandy. You explained every little detail and reasons why I failed by not knowing the reason behind it. I will definitely give it a go on my next adventure in making the authentic scones.
Love that you are so passionate about the scones!
Thank you for the detailed, comprehensive explanation on how to make authentic scones! I appreciate all the time and effort that went into formulating this scone recipe. This is the best explanation and I can't wait to try this recipe. Thank you again!
I made these today and absolutely loved them. Thank you so much for all you tips and explanations. I doubled the recipe and don't have any leftover. These are too good.
THX Mandy! I used sour cream and evaporated milk since I had neither heavy cream or plain yogurt. I typically use buttermilk and sour cream for my buttermilk biscuits. I also used my Kitchenaid stand mixer to do the dirty work. My first go looks almost exactly like yours. Happy Camper.
Wow your scones are so beautiful 🥰 thank you for sharing your knowledge and tips you have created a gorgeous scone
Thank you for the perfect guide to make scones! i would love to try your recipes and give it a go for my afternoon tea snacks. Can i doubled the recipes measurements to make a lot of batch of these scones without affecting the recipes?
I just made theses following your recipe and I'm happy to tell you that ill make it my own, so thank you
Finally, a 10/10 Scone Recipe! Thank you so much, Mandy.
Not how I was taught, but imma try. Loved the double glazing with the egg, great for flakey or puff pastry too. Mum used to turn the cut scone upside down on parchment paper to cook. That way she reckoned the top wont be squished as much. Mind you her mixture wasn't as firm, and the temp was much hotter. Thanks for this,🥰🥰👏🏽👏🏽👏🏽👏🏽
Thank you for all the detailed explanations. It makes a big difference in the results.
Thank you, I have been trying to make scones and never entirely satisfied, thank you for the detailed explanations, I am going to try your recipe .
wow! now I want to make me some scone!
BY THE WAY, you cracked me up when you said "it just pisses me off" when scone doesn't split in the middle. I'm the same and never though of that little detail was why I get annoyed with eating scones before. Now it all make sense!
Thank you Mandy for that detailed rendition of an old favorite treat. Sounds like you may have had a scone experience in England, how lovely. I'm here in Michigan and have been watching and comparing recipes. As we speak, I have some Clotted Cream in the oven, should be done in another hour, then it rests, and can be in the fridge overnight, and THATS when I'll be needing that Scone recipe you so graciously shared. I also just made some creme Fraiche, which was super easy, but prohibitive to buy due to the cost. Blessings to you my friend.
Finally a scone recipe that is simply perfect.😊
Oh my goodness!!
I just made these and they are to die for!
Your so cute the way you present the recipe
Thank you so so much!
Patricia 💗💗👍👌
I love your recipe. Its so perfect! Thank you ❤
Tq. Amazing details and still learning so much when tho i considered myself a scone expert :)
I watched your video a few times and one other for smooth scones. I totally agree the flip technique less droppy scones. Your video is in depth tutorials.
Wow!! They came out perfect!! First time making scones. Beautiful. Thank so much !!!
OMG! Thank you so much for this recipe Mandy. I tried this recipe and was a success on my 1st attempt and I am not even a good baker.
Educational for all bakers!
Great Tutorial!
Thank you for sharing your knowledge and talent!
Greetings from Edith❤
Awesome Mandy, I’m happy I found your channel, I enjoy all your posts on Food52, the chicken posts are so good, I make the chopped thigh Pattie’s often. I just brought a whole chicken to try to flatten it. Now I will need to try for a perfect scone, not having had the experience of a true English tea scone I’ve felt my scones were too much like biscuits and indeed the recipe calls for 2 full tablespoons of baking powder in 630 grams of flour. Thanks as always for your brilliant insight and tips.
This so precise, I make scones frequently and do not apply all these details, especially not putting them in the fridge, or handling the dough so much, and my scones turn out beautifully each time, but I will give Mandy’s tips a try just for comparison.
great explanation of how a perfect English tea scones beautifully made and baked for taste.
Finally a picture that matches the process, thankyou
A lot of thanks, just love your clear explanation
I only just found your site; I am Impressed by the intense way you tackled the 'scone' mistakes I have definitely been making! No time now, but really look forward to try this, !!! thank you dearly Leni
😊
Thank you for sharing your knowledge about your version of the English Scones. As usual, you can't please everyone. There will be people who live life by insulting others instead of contributing something positive.
Perfect!! X thank you so much, I can finally stop researching the right scone mix x much love from the UK xx
Well well , I’ve made thousands literally of scones , but you taught me lots ,well done xx
That kitchen looks absolutely stunningly lovely. Consider me jealouse
Gotta try the recipe next time i make them
Wow!
Educational!
Well explained Tutorial!
All make sense!
My personal.ways of addressing all kind in foods, ... it is not only the flavours but as important is the aesthetic!
And you have address that as important very well !
Thank you for sharing!
Greetings from Singapore!
🇸🇬⚘⚘
Edith
Exactly what I was looking for, thanks for sharing!
I really appreciate the precision in your instruction. I used to try to not be too anal about detail because perception wise, it makes you look crazy but as I've matured, I'm more concerned about what's important. Be as detailed as you need to be to convey what's important. I love that you're so non-apologetic about that.
I definitely going to try it again… texture brilliant but some of it slightly sideways but aim to have the full package next time ok! 👏🏽👏🏽 enjoyed sharing it with my hubby taste ? just perfecto! Thanks again for all the tips, I’ve learned a LOT 🙌🏽👋🏽😇💐💐
The solution to the collapsing problem is not to have them spaced too widely on the baking tray. They should be close together, even touching. That forces them upwards, not sideways.
Or the steam from the scones helps their neighbors to rise, like traditional Southern buttermilk biscuits.
Well done
You are a perfectionist !
This is interesting and probably delicious. I will try it. Nothing like any of the recipes I've seen here in England, but then I've never heard the expression "tea scone" here either. Because obviously there's going to be tea,
I do find it a surprise that your baking powder contains tartaric acid though. Not the case here any more. We'll have to see if using diphosphate works the same.
everything explained awesome science of baking! !! more vids like above pls!!
I love scorns.. I made a lot at home but it wasn't good than I expected always..
I will make it again trying not to make same mistakes you mentioned.
Thanks..
Just tried these. Wow. The yogurt is a very good tip. Worked like magic.
Excellent video, and fun to watch and learn.
Not enough talking. 😉 You are a great explainer of why things are what they are.
I couldn't open the link you posted though.
Thank you for this detailed tutorial Mandy. I learned a lot. Would it be possible to to use self rising flour?
Thankyou very much for sharing lovely recipe 😊
Love the detail!
I would appreciate having the recipe - or at least the ingredient list - included here at this TH-cam video so that I don’t have to go to a completely different site to get all the information necessary to make a single recipe. That aside, thank you for providing so much detail here.
It's enjoyable to listen to your explanation. I bake scones often and can relate to your experience. Appreciate your efforts.
I made this. Came out perfect. Crack right in the middle! Thank you Mandy. 🥰
The milk, butter water flour eggs even the currants or raisins and even the ovens are very different depending where you live, especially in USA per the FDA. They really look different and definitely taste different. That's what I noticed the most having grown up in PA, UK and now CA.
Also remember in UK, fresh homemade strawberry jam and clotted cream are added because the scone is dry.
I bet if you went to UK and made them there you nail it in one.
Love your scone intensity
I am scone obsessed as well
I have been working on a gluten free cream scone recipe for a couple years now. Everything you mentioned as a mistake mirror my observations. SO glad I found this video, as you are much more knowledgeable on the how and why. Excited to make my next batch. My last one was so runny I ended up just adding more liquid and turning it into a rich muffin (I ran out of my oat flour).
Thanks for the recipe, my scones really turn out well.
You did not too much, by the way. Nice recipe with good info. The recipe I use is similar to yours, but a little paired down.
Loved the video plus she is a cutie. I have wondered about the difference our American wedge and the Brit scone. Yummy! I like all the detail.
Fantastic tutorial! You are so much fun to learn from!!! Many thanks.
Ma’am you should stop saying mistake this is your version of making scones that ok but that doesn’t make everyone wrong we want that grandma or mom taste and look of scones we have memories of so stop telling us it a mistake and your is perfect
She clearly states what type of scone she has worked to recreate. She acknowledges the existence of other varieties of scones but states she has been trying to make the type found in expensive hotels at high tea. Having watched many scone demos on TH-cam, I found her detailed descriptions to be the most useful. There are many details other presentations neglected either because the editor considered them redundant and deleted them or the chef/cook was unable to translate their baking intuition into clear instructions. I had a similar experience learning about handling high hydration bread dough until I discovered the videos of “Baking by Joyride Coffee.”
Thanks for taking the time to go through the details
I remember when "scones" became popular in the USA. I could not understand it. Just a biscuit, so it seemed. Which many Americans ate for breakfast quite a bit, thanks to Bisquick mix.
I apologize, but I've looked everywhere, somehow missed: how much butter? I so appreciate your recipe and advice. I am anxious to try to make these! Thank yoU!
I found it on her website! 5 Tablespoons! Thank you!
I am definitely subsribing!
You probably already know this, but another key to the scone or biscuit rising evenly, is to eliminate any twisting of the cutter, and flouring the cutter each time. This avoids any possibile sealing of the cut.
I am wondering where you are, I think I heard street sounds?
Hi Mandy. First attempt making scones. I got 10. A little shorter than yours. I took a photo. Wouldn't let me upload.. Had 1 scone. IT WAS DELISH!
Perfect scones! I made two batches of Mandy's Perfect English Tea Scones and it's easy and they're perfectly melt in your mouth yummy.
Brilliant, I am a Brit, and I have never yet made the perfect scone and I am old (70). I have tried throughout my entire life tried to make the perfect scone without success, I will try this recipe the scones look yummy 🤤
Try looking at Jo Wheatley’s recipe, ( bake off winner ) she got the recipe from the Ritz hotel and they are beautiful. we were always taught never to knead Scone dough just to bring it together and press out and never twist the cutter as it can stuck the dough and stop it riding
Err should say rising
@@barbarawhitley5094 thank you I will.
Same here, because all the British recipes want SR flour which is not readily available in Canada, where we emigrated many years ago. Just finding one that uses plain flour and baking powder is a blessing. Even my Geordie Nana's and Mam's recipes use SR Flour. 🥺
@@barbarawhitley5094 totally agree, ❤️🇬🇧
Maddy~ You're amazing!! Can you create different recipes for finger sandwiches or pastry too? It'll be a perfect addition to the scones!
Omg! The first English scone recorded in the 16th century and we've been making them ever since, with no problem . Apparently we British dont know how to make them without "mistakes". 🤦♀️🙄🙄 and our scones are too big?!! Should be 2" diameter max? Omg. Get yerself a 4" cutter and have a proper scone luv. And real scones do not stand up tall. They are narly edged, rustic, enormous and topple over. THAT is not a mistake.
AMEN SISTER!!! My thoughts exactly.........and I'm not a Brit but I want to make them the PROPER British way 😉
@@hoosiermom47 I'll make you some and post them! 😂
You're awesome!!! Look me up on Facebook & send me a request. I am also on Instagram
Very nice and thorough vid - The one caveat is the rest period - as baking powder/bicarbonate is activated when immediately combined into a liquid hence, your resting period in the fridge might be a problem with leaving in the oven due to the rest period.
Kindly note: unless addressing exclusively to an American audience, you might wish to refrain from loosely making use of the term biscuit, as the product is something completely different in other parts of the English speaking world. With all due respect, your biscuit in America is what could be accurately described as a savoury scone and not a cookie or digestive.
Your recipe is the best !! Thanks for sharing
The reason your scones fell over or drooped is because you use too much mixture per scone and the weight/density was too much per scone. Also, it’s best to arrange scones so they are touching on the tray. This stops them from falling over. Do not handle so much. NEVER knead scone dough. Keep ingredients as cold as possible. Use a rounded knife to bring the mixture together, not your hands. It is meant to be very soft and sticky . You shape it quickly by gently patting the dough into an oblong. 3 cups flour should yield 12 scones. I have never needed to rest scone mixture, but since you over handled them, resting may well be necessary. If anyone needs to see how to make English style scones the right way, I recommend looking for an Australian recipe.
your scones really look nice.
Wow..very interesting l truly enjoyed this. The explanation was amazing.. But than the real chefs. 🤫
This was quite informative. Actually managed to get the perfect crack totally by mistake. Didn't have enough milk so I decided to add use yogurt. Total hail mary. You can imagine my surprise when I took the scones out of the oven and they head the perfect crack.