Pretty sure you can buy a jam/cream mixture from one of the supermarkets, saw it on twitter last summer and honestly it looked like hair removal cream. Edit: Just looked it up and it was M&S. They did a strawberry clotted cream.
Your videos are so nostalgic for me. Its like watching a parent do something when you're a kid, and you're asking them a bunch of questions about what they're doing, and they're patiently and happily explaining their process because they're happy you're showing an interest in their hobby.
To make clotted cream: Put about an inch of double cream in a baking tray/lasagne dish. Stick in the oven on a really low temp- 75 or 80C for about 12 hours. Cool in the fridge. Spoon the clotted cream off the top leaving the thin liquid behind. Enjoy.
12 hours sound like a massive waste of power. I'm not British and I will probably offend them, but honestly? Yoghurt instead of cream is amazing anyway
what i learned about Shrimp while watching: -he is a (or looks like) a almost-default-camo-shorts-liking dad. -he knows how to cook very well. - he is also Mange Tout. -he uses Gmail more often than any other person.
I thought Gmail was by far the biggest email service provider. Maybe I am out of date? Then again I have just recently learned that Skype (which I use all the time with my parents and brother) is apparently not nearly as widely used any more.
Is Gmail out or on it's way out of style now? I remember when someone rolled their eyes when I gave them my hotmail account.😆 What are the more up to date people doing?
I love that you are referencing Gulliver's Travels & a shibboleth in the same sentence, it makes me feel less old. Also, suddenly I believe I could make scones.
I've been craving these for the last week. Finally bought the ingredients and as I am sitting down to enjoy these, I see this video posted to youtube! it must be a sign. Great video as always.
As a Yorkshireman I mitigate the whole cream then jam, jam then cream debate by just taking a big bite of scone then cram a heaped spoonful of cream and jam in afterwards 🤣😋
without even watching twenty seconds I'm craving clotted cream scones with real jam and a cream tea so my plan now is to pause the vid make a tea and see what biscuits I have to dip into it while watching the rest of this video.
Same (except that I have full fat yoghurt and some sour cream, no clotted cream, which if I had it wouldn't matter because it would already be gone. Can't resist it.)
Man, you have no idea how happy I was to log on and see that you've uploaded a video. You honestly calm me down and you're energy helps me for some reason. I know that may not make sense to some. But I'm certain that there are some who kind of understand. None the less, thanks for the effort and I genuinely appreciate you. Been pretty depressed and down lately and for me and my mental illness, I tend to drift towards what I know helps me feel better. In this case I enjoy your channel. I'm a huge fan of the scam baiting videos you make. Infact I think I've seen them all more then once. But truth be told, it really doesn't matter the subject at hand. More so that it's there. Again I appreciate you. I hope all the best for you and your loved ones. 🙏🙏
@@sundaywasabi she definitely gives that impression. She loves her daddy. She is such a sweetheart. And when I get home from work or even leaving her sight for more then a few minutes, she goes crazy licking me and is overwhelmed with love. It's the best thing in the world to me. She is my baby. Her birthday is on the 8th and I cried like a baby because she is getting gray hair under her chin. 😢😢😢🐾♥️ But thank you for your comment. Sorry for babbling. It seems I could go on and on about her. She saves my life everyday. She gives me a reason to want to wake up and do my best for us and to make sure I try my hardest to do the next right thing so she is well cared for and healthy. I genuinely mean it to the core of me soul that I love her with my whole heart. I'm very lucky to have her. Ok ok I'm done now 🐾♥️🐾♥️😢
American biscuits actually have a few different recipes, but many of them are quite similar to your scones, yeah! My mom actually makes what is basically your cheese scone recipe as an alternative to the pastry top on chicken pot pie - absolutely delicious and great for the family, since the biscuits help you equally portion out the pot pie. The top of the biscuits get crispy and golden brown, while the bottom of the biscuits soak up the pot pie flavor and get very soft. And… I should call my mom.
10:25 "Shibboleth", _any custom or tradition, usually a choice of phrasing or even a single word, that distinguishes one group of people from another_ Something new learned today, thank you 😊
My mother always made square scones! Great to see Mike!!! Clotted cream isn’t readily available to buy in Australia, and takes a long time to make, so the most common way to serve scones, jam and cream here is to spread the jam on the scone and top it with chantilly whipped cream - thickened cream sweetened with a little sugar and flavoured with vanilla and whipped to soft peaks. Particularly like your take on cheese scones too though I like square ones better 🤣😂🤣😂🤣😂
Regarding the issue of what goes on the scone first, my thinking has always been that whatever is the most spreadable/in need of spreading goes on first and the more "spoonable" item goes on top, so the order varies depending on the consistency of the components.
Scones is the one thing I am good at (and happy to blow my own trumpet). I am going to try adding lemon as you did for the fruited scones, it's an interesting idea. I usually top my cheese scones with poppy seeds. I would use Philly cheese to make a savoury cream tea, another great idea, thank you. I always enjoy your videos, every one different and every one relaxing and informative. Thanks.
The lemon zest did come through in the flavour - subtle, but just noticeable, and very nice. I meant to mention it and completely forgot. I'm now thinking of Christmas scones with raisins, cranberries, orange zest and just subtle hints of fruitcake-type spices...
I think, in your next video, you have to teach us how to make clotted cream 😄 Since it's not really available outside of the UK and we now all want the authentic experience of a creamed tea!
As a proud Cornishman, I feel qualified to comment on the whole cream first/jam first debate. Honestly, who can tell? Certainly not worth losing your sh!t over it 😄
@@AtomicShrimp I think it's kept going by the tourism trade just to have you "Northern Folk" talking about it, And yes, Anything past Exeter is "up North"
I love your take on scones. I lived in the UK for a number of years and the scones here in the US just don't do UK scones justice. Add the perfect jam and you have Heaven.
My preference is based entirely on ease of making the item. Because I like having 2 distinct layers of cream and jam, I go cream first. Spreading jam onto cream is infinitely easier than trying to spread cream onto jam without the two mixing.
In Turkey there is kaymak which is clotted cream made from water buffalo milk. It is traditionally served at breakfast with honey. It is also a topping for künefe which is cheese wrapped in shredded phyllo dough and baked then saturated with sugar syrup.
Scones don’t exist where I live, but I can somehow understand how the two methods came about. As clotted cream is somewhere in the middle of butter and cream, it may be used like butter, i.e. directly in the scone (as you would with bread or toast), or rather like cream, i.e. as a topping for the jam (as you would with a strawberry tart)
Newfoundlander here. We have a treat called bread and lassie. We eat fresh white bread with butter and fancy molasses. I like like to have butter put down first before drizzling and spreading the molasses on top of the butter. The reason is because the butter stops the molasses from soaking into the bread...I don't like my bread soggy in any form. Same goes for peanut butter and jam on bread. I don't put the jam on first because it soaks in. I say I would prefer the clotted cream first and jam on top of scones. I make something similar called tea biscuits. I make my Nan's recipe and they are to die for. It's not flattened or cut - it's formed by hands into balls and baked in a rectangular pan or dish. Absolutely to die for with butter spread on it.. yum!
I'm from Devon but I have Cornish grandparents and I've always had my scones with the jam first (much to the dismay of my fellow Devonians), but we've always buttered the scones first. This scone based rivalry between the two counties has always amused me...it all goes down the same hole after all! I had a conversation on youtube a while back with a Scillonian who said they have their scones with the configuration of cream-jam-cream, which I thought was very sensible indeed 😃 Your scones look perfect by the way 🤎
If I'm honest, the second camera in the kitchen is a safety net for those 'I just mixed everything and discovered the camera wasn't recording' moments.
In my family (the Cornish side) we'd have splits with thunder and lightning or a soft slightly sweet bread roll with clotted cream and golden syrup, although my grandfather would always have his with black treacle..... which I think is more traditional
Very interesting! I’m going to have to make this soon. Scones in Missouri USA look more like a crepe had a baby with a biscuit. They are served as wedges and topped with jam or icing. I have also seen basically a danish labeled as a scone.
Update: Nearby shops has them very similar to this but they are filled with nuts and dried fruit inside them. There is no option for jams or creams. But it was both crisp on the top and moist inside.
aw, man... when I was ~12, so more than two thirds of my life ago, I went to England with my family to travel between bed & breakfasts. And one day we found ourselves in a village near Exeter and had ourselves a Devonshire Cream Tea. to this day the only time I've had clotted cream. I still sometimes think fondly of that day.
Hi! Jane here. The scones look lovely. We use that same fruit spread as well here in Middle America. I grew up with biscuits, which I think are little sisters to your scones. Sadly I cannot eat grains now, but I still remember how good they tasted. They were my favorite over bread or bagels.
My Mum was the scone queen in our family. And she never used a pastry cutter either. Our scones were always square (or triangular/odd shaped for the edge ones). We would often have a pile of hot scones for an easy evening meal on a Sunday. And we always did jam first in our house. (We're in Australia but my Mum's parents were Scottish.) Pumpkin scones are also quite popular (though maybe not as much these days) here as well.
Thanks, Shrimp. Inspired me to make some scones for my Nan on the bank holiday as her day centre will be closed. Remember making some great scones in food technology at school - hope I've still got it.
as a Devonian I of course am glad you prefer our method. I don’t know if this is true but I’ve been told that as clotted cream is a replacement for butter, it makes more sense for it to have it below the jam (like you’d do with jam on buttered toast), and that jam first is an edwardian or victorian invention born from the tourist trade
fun fact about biscuits! From what I've heard biscuits are the direct descendant of hard tac, which is baked twice (as the scones here are) to be really really hard to last a really long time, and "biscuit" as a name relates to the twice baking. Hard Tac is a big hit when you're stuck on a boat to the "new world" but once the settlers hit land they stopped baking the biscuits twice and adding buttermilk to make it a bit nicer, thus having a lighter, fluffier bready american biscuit. this also explains why american biscuits are savoury, since hard tac basically needed to be dipped in gravy or water in order to be edible, and thus the concept of "biscuits and gravy" kinda goes back forever. interesting stuff!
I'm liking the different camera angles! Might be the first time I've seen different ones in a food video of yours. Lighting in the shot of the mixing of the butter had good lighting.
Interestingly here in Canada we have 2 of the same brands of Jam I noticed on the shelf in the supermarket, one is the one you bought. Great Jam if you ask me. I have never tried savoury scones.
Mike, Jenny, Eva and all the Atomicals, I adore Scones, biscuits, bannocks and I see a Hungarian friend already included Pogacsa. I thought I didn't know what clotted cream was but I first encountered the Turkish Version in a NYC restaurant. They call it Kaymak and when I moved to Mexico 36 years ago I learned how to make it myself. Delicious!!! Never enough cheese or butter for me. The Cheese scones have me itching to prepare them myself. Entering the Cornwall-Devon debate I always put the Dairy first and then the Sweet, I want the sweet to hit my palate. So it's Devon for me. Of course this is the wacky opinion of a Yank of Irish and Puerto Rican background living in Oaxaca. A small technical aside. When ever I put an acid in a baked good with baking powder, I always put a bit of bicarbonate of soda. This of course with decrease the Lemony taste, but my old stomach can't handle as much acid as it used to when I was younger. Fun video and the comments were priceless. All the Best to everyone here. Jim
For me it depends on the jam I'm using, if its thick then I'll put clotted cream first. But a more liquid jam as the base is best, it soaks into the scone and you mix the cream with a fork to soften it a lot more so it spreads better.
Those cheese scones! My word, they looked delicious. As a former Baker, I appreciated learning something new, I've never added salt to the egg wash, ive added salt straight on top of a wash but never to help the eggs. I shall try that on my next savoury bake.
For US style biscuits you can also make them by skipping the butter into flour step and just using heavy cream (double cream for you I think) as your dairy. Otherwise it comes together exactly the same way, you just don't have to do the most time consuming step. Something to try maybe? Don't have measurements because I never really measure when I do it that way; I just add cream until it's the right texture. At least in the US south you don't knead them as they can get tough that way.
I've always preferred cheese scones, I have always had a savory tooth since my teens. However, I do like cheese scones with mature cheese and a thin layer of jam! Apple or apricot are my favorite for this. That said a nice cream tea in a pretty setting is always an enjoyable thing, and brings memories of my holidays in Cornwall and Devon.
These look yummy. 😋 We live in the US, but my husband was born in Totnes. In fact we were just in London and spent a day in Dartmouth and Kingswear. It's so lovely! Does Jenny do any cooking, or is she just treated with your wonderful cooking?
There is a cheese from Scotland called Caboc, which is a lot like Clotted Cream, so for a savoury "Cream Tea", Caboc with some type of chutney on your Cheese Scone!
Caboc is gorgeous. It's lovely on some bannocks, or oat cakes, and washed down with a wee dram of some really good single malt Whisky (Jura 10 year old is my current favourite).
After years of having a coffee with my sandwiches I realised that cheese and coffee go together. Savoy scones with cheddar cheese and coffee are fabulous.
I agree! Brings out the flavors often vaguely described as "nutty" ^^ And as I take my coffee black, a sandwich with butter and cheese also brings in a little dairy-ness for the coffee to "echo around" in 👌
Ooh no, its got to be Wilkin and Sons, Tiptree Jam. Btw, Cornish identity is really, very important to them. So much so that some want separation from the UK. Impractical of course but that distinction from their neighbours has roots in ancient celtic history. Big shout out to the two ladies that run the Cornish Cove tearoom in Port Isaac. Their scones are actually quite light compared with other scones in general, and go well with a nice cream tea, readying us for a hike on the coastal trail.
Wait for the comments under that video: [Some people from the USA]: Wow! Those are exactly like the biscuits my Mom used to make!! [Other people from the USA]: Nobody makes biscuits like that anywhere in the USA
The US biscut had to have came from that. We probably just changed the name to sound less brittish. Traditionally they are made with lard, flower and either a bit of water or milk. Crisco talked most of the country in to using their vegitable shortning in place of lard many years ago. Buttermilk is sometimes used in place of regular milk or water, but the end product gets a name change being called buttermilk biscuts. The taste changes dramitically. The one thing that stands out to me is how dry that dough is. Its rair to see someone here make biscuts where the dough is not so wet and sticky that you are scraping it off your hands at the end. Its almost like white slime. The end result, once cooked, is very similar though.
Biscuits are typically savory and light and airy and cut in rounds while scones are sweetened,usually a bit denser and cut in triangles so customers can tell them apart in a bakery.I would brown them because I think the head baker where I worked was right,the caramelization adds flavor.Biscuits are usually cooked in a hot oven quickly so they brown without drying out. Cheese biscuits are a thing in the US,scones are always sweet as far as I have seen,but maybe not everywhere.Never tried it but I bet cheese biscuits would be great for sausage and egg biscuit sandwiches for breakfast.Good biscuits aren't usually folded,makes them too tough.All looked very tasty though.
These are indeed just like American southern-style biscuits, which should not be kneaded at all if you want a tender biscuit. I've done both ways like you, depending on what I want to use them for. BTW, it's easier if you use a bench scraper for the folding and the lifting of the second type of scones. I've also done a third type of biscuit called a drop biscuit which is more of a batter as it uses more liquid. Then it's scooped out of the bowl and dropped onto the cookie sheet for baking. It's chewier and less tender than a cut biscuit, but it's super easy for someone just starting out.
Do you have strawberries in sugar on top of scones with whipped cream in the UK? In the US biscuits with drippy wet mancerated strawberries (some people like them really mushy, some like them chunky) and whipped cream (usually also lightly sweetened) is very popular in the summer. We tend to make plain biscuits so they can so sweet (with honey & butter) or savory (with sausage gravy). I'm so jealous of the clotted cream. We need to get that here in our stores in the US!
Would be a great video to share with children to help them get interested in cooking. Just like the cookery lessons in school. (I mean that in a good way). I have seen many channels suggesting making your own clotted cream from baking double cream in the oven for 12 hours! 🤣 With the energy prices in U.K. I would suggest just paying the extra money for the clotted cream.
Thanks for the explanation on the different textures of scones (or as you said, I might call biscuits). I’ve made them many times, but never thought to just barely bake them like you did with the first batch. It looked marvelous and I think I’d like to try it that way!
Clotted Cream! I have never seen that before in the store (US-West), that looks interesting, and I will need to search for that. I use orange zest in my scones. Any yes, biscuits here pretty close to your second recipe, generally I see the difference is sweet versus savory.
To be fair it’s only around 30 years ago it became available all over the UK. When I was a child in the late 70’s/ early 80’s, it was the highlight of my annual holiday visiting my grandmothers family in Somerset, and such a speciality of the South West (Cornwall, Devon, Dorset and Somerset) that many a grocery store down there offered a service to send it by post to other parts of the country where it was otherwise unheard of (my Grandmother - who had relocated to the East Midlands town of Nottingham having fallen for my Grandfather just as he was moving on up here for work, would sometimes receive it as a gift for her birthday, in a metal canister insulated in a thick polystyrene block to keep it cool). It was around my early 20’s I think that I first found it for sale in Nottingham itself, in fairly well known national department store with a grocery department that tends to specialise in more upmarket and novel foods, and now thirty years on, it’s available all over the country in pretty much every supermarket, not to mention most cafes.
The only way I've ever seen clotted cream in the US is in a shelf stable jar for stupid amounts of money. You can make your own if you can get ahold of single pasteurized heavy cream (not the ultra pasteurized), and even better if it's the kind without stabilizers in it. You can do it in a crock pot or instant pot. The closest thing that's easily available is mascarpone in my opinion. Not the same at all but similar lol.
I put jam first because it’s easier to spread on the scone (rather than on the cream) then cream on top because it is easy to spread the soft cream on the jam
That was really interesting, because I favour the jam first and then cream for almost the exact reason you give for preferring cream then jam- to me the jam is a more spreadable commodity, structurally it is easier for me to spread a thin layer of jam then plop a dollop of cream on, I don't like jam dolloped, it needs to be spread, and if you spread jam over cream it would just mix the two. I'm going on a trip to Devon this summer, and I'm going to be going for cream tea on that trip, so I will be following the custom of the region and doing cream first, but I definitely think it makes more sense the other way around. This video let me see far more clearly how subjective that is, though.
Agreed 🙂. Scones aren't really a thing in Germany, but that's how I would I would do it and for the same reason. And now excuse me, while I'll work on making scones a thing in Germany 😅
I was so with you until you put blue cheese in that cheese scone 😄 Only messing, but I've personally never seen the point, for example, of eating cheese flavoured crackers with cheese. Love the idea of a savoury cream tea though. I think I'd use an onion/chilli jam, or perhaps a pickle, like you, but maybe use sour cream or a milder topping to let the cheese flavour in the scone shine through. Cheese scone with a roast dinner is better than Yorkshire pudding in my humble hypothesis. Have you ever tried a dessert pasty? (Yes - sigh - I suppose it is just a handheld pie. Feels different eating one though, I assure you) There's a shop in Looe that makes apple pasties with a streusel topping 😍🍏👌 pasty for crib and for pudding. I've made ones with pork mince, swede, onion, tater on one side, and apple sauce, the other before. 😋 Also, I recently made chipotle and raspberry jam chicken legs for tacos. 🎶 Music in the mouth, they were.
Here's the cheese scones recipe: cheese scones - atomic style 350g self raising flour + 1tsp of baking powder + 1 tsp of salt 2 tsp of english mustard powder mix dry ingredients together in a bowl then add: 85g of cold butter (break into cubes/chunks) rub together Then grate in: 75g red Leicester/double Gloucester cheese mix in then add more cheese - 125g total mix gently then add: 175ml of room temp/warmed in microwave milk bring the dough together in the bowel well floured pastry surface empty bowl and do not kneed, just gently work the dough squeeze together until coherent roll, then, fold the the middle from each side to make laminated dough turn and continue 3.5cm thick approx., then cut out the scones onto baking tray, add dried chilli flakes as desired then egg wash (add a pinch of salt before mixing) add extra cheese to top 180c fan oven bake for 15-18 mins approx. will make four large scones + an extra 2
I always make my own batches of clotted cream. Super cheap. Just pour double cream into a dish to about 2cm depth, or ramakins, bake at 60 in a static oven for 10 hours and then straight in the fridge overnight. The best part is, you can put flavourings like Baileys into it as well. Super special summer treat or Christmas hamper present. Lovely crusty, chewy yummy cream. As milk is only one chromosome different to blood (apparently Rastafarians call milk White Blood), it clots together hence the name.
I've done it in a slow cooker, but with my particular device I hade to really monitor the temperature like switch back and forth between low and warm etc. But it worked out!
@@AtomicShrimp hmmmm I've never seen a recipe using a dehydrator, but it stands to reason its possible unless you need the moist environment from the slow cooker . I've seen slow cooker, instant pot, oven, and stove top recipes/methods and most of those take about 12hrs. I'd be curious to see if a dehydrator would work!
If you wanted to make a savory cream tea, you could likely either employ a smoked tea, or a loose tea blended with peppercorns... or maybe even both! A lot of the teas that I personally prefer are light and fruity, but there's been a time or two where I've been impressed with some of the less common varieties out there. Would be a fun experiment to try and devise a personal savory blend specifically for cream tea! Though to be fair, soup is already a savory tea to begin with, so... cream soup could do as well.
Natural sugar is still sugar, let's not kid ourselves about that, but sugar in the form of condensed fruit juice does make for a very delicious and luscious jam
I'd put the cream on the right, and the jam on the left. Or swirl jam into the cream. It doesn't really matter, as I'm not really keen on clotted cream. I ate far too much of it once, and felt very ill afterwards. I tend to use fresh cream cheese, nowadays - and not much of it.
River city pepper jelly is sold at local farmers markets. It really highlights the fruity notes of hot peppers, and they have fruit fusion versions, like peach jalapeño, or pineapple habenero.Yum!
For me it's a good slab of Butter first then jam and cream. Mmmmmmmmm that's the way I've always done it lol. At the end of the day who cares how these delightful scones are eaten once in the mouth they all get mixed together regardless of what order they are put in lol
i want to mix the jam and cream together and spread that on the scones because i love chaos
Damn. That's dangerous. I love it.
Pretty sure you can buy a jam/cream mixture from one of the supermarkets, saw it on twitter last summer and honestly it looked like hair removal cream.
Edit: Just looked it up and it was M&S. They did a strawberry clotted cream.
I think marbling it would be preferable to blending, but that's just me
Jam it in!
You savage!
Your videos are so nostalgic for me. Its like watching a parent do something when you're a kid, and you're asking them a bunch of questions about what they're doing, and they're patiently and happily explaining their process because they're happy you're showing an interest in their hobby.
you put it into words!
To make clotted cream:
Put about an inch of double cream in a baking tray/lasagne dish.
Stick in the oven on a really low temp- 75 or 80C for about 12 hours.
Cool in the fridge.
Spoon the clotted cream off the top leaving the thin liquid behind.
Enjoy.
12 hours sound like a massive waste of power. I'm not British and I will probably offend them, but honestly? Yoghurt instead of cream is amazing anyway
what i learned about Shrimp while watching:
-he is a (or looks like) a almost-default-camo-shorts-liking dad.
-he knows how to cook very well.
- he is also Mange Tout.
-he uses Gmail more often than any other person.
What's wrong with Gmail? I use Gmail.
But then I'm 41 and frequently wear cargo (if not camo) shorts myself 😅
I thought Gmail was by far the biggest email service provider. Maybe I am out of date? Then again I have just recently learned that Skype (which I use all the time with my parents and brother) is apparently not nearly as widely used any more.
@@kosztaz87 People stopped using Skype after Microsoft bought it and made the interface way more confusing
Is Gmail out or on it's way out of style now? I remember when someone rolled their eyes when I gave them my hotmail account.😆 What are the more up to date people doing?
Gmail? I don't use new-fangled stuff like that.
I love that you are referencing Gulliver's Travels & a shibboleth in the same sentence, it makes me feel less old. Also, suddenly I believe I could make scones.
I believe in you, too. Go for it! 😁
I've been craving these for the last week. Finally bought the ingredients and as I am sitting down to enjoy these, I see this video posted to youtube! it must be a sign. Great video as always.
As a Yorkshireman I mitigate the whole cream then jam, jam then cream debate by just taking a big bite of scone then cram a heaped spoonful of cream and jam in afterwards 🤣😋
I accelerate the materials toward my face at relativistic speeds. Whether the cream or jam hits first is dependent on the reference frame
without even watching twenty seconds I'm craving clotted cream scones with real jam and a cream tea so my plan now is to pause the vid make a tea and see what biscuits I have to dip into it while watching the rest of this video.
Same (except that I have full fat yoghurt and some sour cream, no clotted cream, which if I had it wouldn't matter because it would already be gone. Can't resist it.)
Man, you have no idea how happy I was to log on and see that you've uploaded a video. You honestly calm me down and you're energy helps me for some reason. I know that may not make sense to some. But I'm certain that there are some who kind of understand. None the less, thanks for the effort and I genuinely appreciate you. Been pretty depressed and down lately and for me and my mental illness, I tend to drift towards what I know helps me feel better. In this case I enjoy your channel. I'm a huge fan of the scam baiting videos you make. Infact I think I've seen them all more then once. But truth be told, it really doesn't matter the subject at hand. More so that it's there. Again I appreciate you.
I hope all the best for you and your loved ones. 🙏🙏
I also watch these to help me deal with anxiety! It's very soothing.
Hope both of you are doing okay. 💚
@@sundaywasabi Thank you..
I'm doing my best for Emma. She means the world to me. 🐾♥️
@@SryImHigh I'm sure you mean the world to her, too.
@@sundaywasabi she definitely gives that impression. She loves her daddy. She is such a sweetheart. And when I get home from work or even leaving her sight for more then a few minutes, she goes crazy licking me and is overwhelmed with love. It's the best thing in the world to me. She is my baby. Her birthday is on the 8th and I cried like a baby because she is getting gray hair under her chin. 😢😢😢🐾♥️ But thank you for your comment. Sorry for babbling. It seems I could go on and on about her. She saves my life everyday. She gives me a reason to want to wake up and do my best for us and to make sure I try my hardest to do the next right thing so she is well cared for and healthy. I genuinely mean it to the core of me soul that I love her with my whole heart. I'm very lucky to have her. Ok ok I'm done now 🐾♥️🐾♥️😢
American biscuits actually have a few different recipes, but many of them are quite similar to your scones, yeah! My mom actually makes what is basically your cheese scone recipe as an alternative to the pastry top on chicken pot pie - absolutely delicious and great for the family, since the biscuits help you equally portion out the pot pie. The top of the biscuits get crispy and golden brown, while the bottom of the biscuits soak up the pot pie flavor and get very soft. And… I should call my mom.
10:25 "Shibboleth", _any custom or tradition, usually a choice of phrasing or even a single word, that distinguishes one group of people from another_
Something new learned today, thank you 😊
My mother always made square scones! Great to see Mike!!!
Clotted cream isn’t readily available to buy in Australia, and takes a long time to make, so the most common way to serve scones, jam and cream here is to spread the jam on the scone and top it with chantilly whipped cream - thickened cream sweetened with a little sugar and flavoured with vanilla and whipped to soft peaks.
Particularly like your take on cheese scones too though I like square ones better 🤣😂🤣😂🤣😂
You can add a few sesame seeds to the tops of cheese scones along with the sprinkle of cheese. They are really nice split and toasted
Love this! I enjoyed the bit of "scone construction preference" between Devon and Cornwall, something I likely never would have known about otherwise!
Regarding the issue of what goes on the scone first, my thinking has always been that whatever is the most spreadable/in need of spreading goes on first and the more "spoonable" item goes on top, so the order varies depending on the consistency of the components.
Absolutely agree! Such a sensible comment 👍🏼👍🏼👍🏼👏🏼👏🏼👏🏼
Scones is the one thing I am good at (and happy to blow my own trumpet). I am going to try adding lemon as you did for the fruited scones, it's an interesting idea.
I usually top my cheese scones with poppy seeds. I would use Philly cheese to make a savoury cream tea, another great idea, thank you.
I always enjoy your videos, every one different and every one relaxing and informative. Thanks.
The lemon zest did come through in the flavour - subtle, but just noticeable, and very nice. I meant to mention it and completely forgot. I'm now thinking of Christmas scones with raisins, cranberries, orange zest and just subtle hints of fruitcake-type spices...
I think, in your next video, you have to teach us how to make clotted cream 😄
Since it's not really available outside of the UK and we now all want the authentic experience of a creamed tea!
It’s just cream tea not creamed. ❤️
@@TiggiTheWillful
I guess, I was thinking of tea with cream 😄
I absolutely love cheese scones so seeing your interpretation of them was amazing! So delicious!
Thank you! I'll be making these for sure.
I may try cream cheese and balsamic onion jam on top.
As a proud Cornishman, I feel qualified to comment on the whole cream first/jam first debate. Honestly, who can tell? Certainly not worth losing your sh!t over it 😄
It's proper 'ansome either way.
As a proud Devonian, I agree. But to keep up appearances, You're wrong
Is it all just a big show to scare off the grockles?
t'all gaws dewn sehm bleddy 'ole! 😆
@@AtomicShrimp I think it's kept going by the tourism trade just to have you "Northern Folk" talking about it, And yes, Anything past Exeter is "up North"
I love your take on scones. I lived in the UK for a number of years and the scones here in the US just don't do UK scones justice. Add the perfect jam and you have Heaven.
always always always a treat when you upload!!!
My preference is based entirely on ease of making the item. Because I like having 2 distinct layers of cream and jam, I go cream first. Spreading jam onto cream is infinitely easier than trying to spread cream onto jam without the two mixing.
In Turkey there is kaymak which is clotted cream made from water buffalo milk.
It is traditionally served at breakfast with honey.
It is also a topping for künefe which is cheese wrapped in shredded phyllo dough and baked then saturated with sugar syrup.
Scones don’t exist where I live, but I can somehow understand how the two methods came about. As clotted cream is somewhere in the middle of butter and cream, it may be used like butter, i.e. directly in the scone (as you would with bread or toast), or rather like cream, i.e. as a topping for the jam (as you would with a strawberry tart)
Adding the lemon Zest is a nice touch. I'll give that a try 👍😀👍
It did come through in the flavour (I forgot to mention it) - subtle, but present
@@AtomicShrimp I will try mine with some lemon curd & cream. Great Video
Newfoundlander here. We have a treat called bread and lassie. We eat fresh white bread with butter and fancy molasses. I like like to have butter put down first before drizzling and spreading the molasses on top of the butter. The reason is because the butter stops the molasses from soaking into the bread...I don't like my bread soggy in any form. Same goes for peanut butter and jam on bread. I don't put the jam on first because it soaks in. I say I would prefer the clotted cream first and jam on top of scones.
I make something similar called tea biscuits. I make my Nan's recipe and they are to die for. It's not flattened or cut - it's formed by hands into balls and baked in a rectangular pan or dish. Absolutely to die for with butter spread on it.. yum!
I'm from Devon but I have Cornish grandparents and I've always had my scones with the jam first (much to the dismay of my fellow Devonians), but we've always buttered the scones first.
This scone based rivalry between the two counties has always amused me...it all goes down the same hole after all!
I had a conversation on youtube a while back with a Scillonian who said they have their scones with the configuration of cream-jam-cream, which I thought was very sensible indeed 😃 Your scones look perfect by the way 🤎
Ah, we call this Pogácsa, while cheese and potato versions are available, the most popular version has crackling in it.
Also pogaca in Turkey :)
Oh thank you! I hadn’t heard of these before. They look wonderful 😍
I like that you have started using some new camera angles shrimp - your content just keeps getting better and better
If I'm honest, the second camera in the kitchen is a safety net for those 'I just mixed everything and discovered the camera wasn't recording' moments.
@@AtomicShrimp Haha! well it still adds a bit extra in my opinion 😂
In my family (the Cornish side) we'd have splits with thunder and lightning or a soft slightly sweet bread roll with clotted cream and golden syrup, although my grandfather would always have his with black treacle..... which I think is more traditional
Very interesting! I’m going to have to make this soon.
Scones in Missouri USA look more like a crepe had a baby with a biscuit. They are served as wedges and topped with jam or icing. I have also seen basically a danish labeled as a scone.
Icing on a scone?! Terrifying!
Update: Nearby shops has them very similar to this but they are filled with nuts and dried fruit inside them. There is no option for jams or creams. But it was both crisp on the top and moist inside.
aw, man... when I was ~12, so more than two thirds of my life ago, I went to England with my family to travel between bed & breakfasts. And one day we found ourselves in a village near Exeter and had ourselves a Devonshire Cream Tea. to this day the only time I've had clotted cream. I still sometimes think fondly of that day.
I live in a village near Exeter (Probably not the same one) I'm glad you have good memories
Was it Newton Poppleford? Very wonderful cream teas there
Thanks for alerting me to Africa Everyday
Hi! Jane here. The scones look lovely. We use that same fruit spread as well here in Middle America.
I grew up with biscuits, which I think are little sisters to your scones. Sadly I cannot eat grains now, but I still remember how good they tasted. They were my favorite over bread or bagels.
As a Dane, I approve of your choice in blue cheese! As for the scones: 10 out of 10, would eat!
My Mum was the scone queen in our family. And she never used a pastry cutter either. Our scones were always square (or triangular/odd shaped for the edge ones). We would often have a pile of hot scones for an easy evening meal on a Sunday. And we always did jam first in our house. (We're in Australia but my Mum's parents were Scottish.) Pumpkin scones are also quite popular (though maybe not as much these days) here as well.
Thanks, Shrimp. Inspired me to make some scones for my Nan on the bank holiday as her day centre will be closed. Remember making some great scones in food technology at school - hope I've still got it.
Mr. Atomic Shrimp, thank you for chasing away the endless boredom of life
as a Devonian I of course am glad you prefer our method.
I don’t know if this is true but I’ve been told that as clotted cream is a replacement for butter, it makes more sense for it to have it below the jam (like you’d do with jam on buttered toast), and that jam first is an edwardian or victorian invention born from the tourist trade
fun fact about biscuits! From what I've heard biscuits are the direct descendant of hard tac, which is baked twice (as the scones here are) to be really really hard to last a really long time, and "biscuit" as a name relates to the twice baking. Hard Tac is a big hit when you're stuck on a boat to the "new world" but once the settlers hit land they stopped baking the biscuits twice and adding buttermilk to make it a bit nicer, thus having a lighter, fluffier bready american biscuit. this also explains why american biscuits are savoury, since hard tac basically needed to be dipped in gravy or water in order to be edible, and thus the concept of "biscuits and gravy" kinda goes back forever. interesting stuff!
Jam with cream on top for me..... despite growing up in Devon I believe I'm Cornish at heart!
I’ve never been able to make scones ,but I will give your method a go. Thank you so much 🙏🌸
I'm liking the different camera angles! Might be the first time I've seen different ones in a food video of yours. Lighting in the shot of the mixing of the butter had good lighting.
I love these collabs its a nice insight into how different food cultures are (also gives me new recipes to try :D)
Interestingly here in Canada we have 2 of the same brands of Jam I noticed on the shelf in the supermarket, one is the one you bought. Great Jam if you ask me.
I have never tried savoury scones.
In the strict sense, this stuff probably isn't a jam, more like a compote. It's very good.
Mike, Jenny, Eva and all the Atomicals, I adore Scones, biscuits, bannocks and I see a Hungarian friend already included Pogacsa. I thought I didn't know what clotted cream was but I first encountered the Turkish Version in a NYC restaurant. They call it Kaymak and when I moved to Mexico 36 years ago I learned how to make it myself. Delicious!!! Never enough cheese or butter for me. The Cheese scones have me itching to prepare them myself.
Entering the Cornwall-Devon debate I always put the Dairy first and then the Sweet, I want the sweet to hit my palate. So it's Devon for me. Of course this is the wacky opinion of a Yank of Irish and Puerto Rican background living in Oaxaca.
A small technical aside. When ever I put an acid in a baked good with baking powder, I always put a bit of bicarbonate of soda. This of course with decrease the Lemony taste, but my old stomach can't handle as much acid as it used to when I was younger.
Fun video and the comments were priceless. All the Best to everyone here. Jim
Love scones & both versions looked very tasty 😋👍
Not sure which ones I preferred!! They both looked really, really good!!
For me it depends on the jam I'm using, if its thick then I'll put clotted cream first. But a more liquid jam as the base is best, it soaks into the scone and you mix the cream with a fork to soften it a lot more so it spreads better.
Those cheese scones! My word, they looked delicious. As a former Baker, I appreciated learning something new, I've never added salt to the egg wash, ive added salt straight on top of a wash but never to help the eggs. I shall try that on my next savoury bake.
Lovely
Had to laugh out loud at the shrimp HQ establishing shot.
For US style biscuits you can also make them by skipping the butter into flour step and just using heavy cream (double cream for you I think) as your dairy. Otherwise it comes together exactly the same way, you just don't have to do the most time consuming step. Something to try maybe?
Don't have measurements because I never really measure when I do it that way; I just add cream until it's the right texture. At least in the US south you don't knead them as they can get tough that way.
Your scones turned out really beautiful!!!
I love savoury cream tea! Bit of sliced cheddar and onion chutney 😍
I've always preferred cheese scones, I have always had a savory tooth since my teens. However, I do like cheese scones with mature cheese and a thin layer of jam! Apple or apricot are my favorite for this. That said a nice cream tea in a pretty setting is always an enjoyable thing, and brings memories of my holidays in Cornwall and Devon.
Gooseberry jam on a cheese scone is one the best things bakable
mouth watering!
I really enjoyed the left hand side shots, the lighting is delightful
Those scones look great! Yum!
Looks lovely.
Always smile and quickly click when you post.
These look yummy. 😋 We live in the US, but my husband was born in Totnes. In fact we were just in London and spent a day in Dartmouth and Kingswear. It's so lovely! Does Jenny do any cooking, or is she just treated with your wonderful cooking?
There is a cheese from Scotland called Caboc, which is a lot like Clotted Cream, so for a savoury "Cream Tea", Caboc with some type of chutney on your Cheese Scone!
I had a cheese tea in one of my favourite pubs in St Ives, Cornwall once. It was bliss!
Caboc is gorgeous. It's lovely on some bannocks, or oat cakes, and washed down with a wee dram of some really good single malt Whisky (Jura 10 year old is my current favourite).
I recommend BANANA SCONES👍🙂👍.
Thy are soo good n tasty..but to each their own,in america its done just ah little different but his look very good also
After years of having a coffee with my sandwiches I realised that cheese and coffee go together. Savoy scones with cheddar cheese and coffee are fabulous.
I agree! Brings out the flavors often vaguely described as "nutty" ^^
And as I take my coffee black, a sandwich with butter and cheese also brings in a little dairy-ness for the coffee to "echo around" in 👌
Always a smidgen of mustard is a must for cheese scones...
Ooh no, its got to be Wilkin and Sons, Tiptree Jam.
Btw, Cornish identity is really, very important to them. So much so that some want separation from the UK. Impractical of course but that distinction from their neighbours has roots in ancient celtic history.
Big shout out to the two ladies that run the Cornish Cove tearoom in Port Isaac. Their scones are actually quite light compared with other scones in general, and go well with a nice cream tea, readying us for a hike on the coastal trail.
That Dalfour jam is really nice. They do a ginger infused marmalade which is my favourite.
Request for US style biscuits and gravy. Most underrated breakfast.
Wait for the comments under that video:
[Some people from the USA]: Wow! Those are exactly like the biscuits my Mom used to make!!
[Other people from the USA]: Nobody makes biscuits like that anywhere in the USA
@@AtomicShrimp My mom made horrible biscuits. I'd guess that it was a great depression era recipie passed down from my grandma.
I love cheese scones myself, good video as always :)
The US biscut had to have came from that. We probably just changed the name to sound less brittish. Traditionally they are made with lard, flower and either a bit of water or milk. Crisco talked most of the country in to using their vegitable shortning in place of lard many years ago. Buttermilk is sometimes used in place of regular milk or water, but the end product gets a name change being called buttermilk biscuts. The taste changes dramitically. The one thing that stands out to me is how dry that dough is. Its rair to see someone here make biscuts where the dough is not so wet and sticky that you are scraping it off your hands at the end. Its almost like white slime. The end result, once cooked, is very similar though.
Nothing better than a fruit scone for afternoon tea.
Biscuits are typically savory and light and airy and cut in rounds while scones are sweetened,usually a bit denser and cut in triangles so customers can tell them apart in a bakery.I would brown them because I think the head baker where I worked was right,the caramelization adds flavor.Biscuits are usually cooked in a hot oven quickly so they brown without drying out. Cheese biscuits are a thing in the US,scones are always sweet as far as I have seen,but maybe not everywhere.Never tried it but I bet cheese biscuits would be great for sausage and egg biscuit sandwiches for breakfast.Good biscuits aren't usually folded,makes them too tough.All looked very tasty though.
These are indeed just like American southern-style biscuits, which should not be kneaded at all if you want a tender biscuit. I've done both ways like you, depending on what I want to use them for. BTW, it's easier if you use a bench scraper for the folding and the lifting of the second type of scones. I've also done a third type of biscuit called a drop biscuit which is more of a batter as it uses more liquid. Then it's scooped out of the bowl and dropped onto the cookie sheet for baking. It's chewier and less tender than a cut biscuit, but it's super easy for someone just starting out.
Do you have strawberries in sugar on top of scones with whipped cream in the UK? In the US biscuits with drippy wet mancerated strawberries (some people like them really mushy, some like them chunky) and whipped cream (usually also lightly sweetened) is very popular in the summer. We tend to make plain biscuits so they can so sweet (with honey & butter) or savory (with sausage gravy).
I'm so jealous of the clotted cream. We need to get that here in our stores in the US!
I've seen cream tea menus where macerated fruits and whipped cream were options
@@AtomicShrimp aah, we probably stole it from you guys!
Would be a great video to share with children to help them get interested in cooking. Just like the cookery lessons in school. (I mean that in a good way).
I have seen many channels suggesting making your own clotted cream from baking double cream in the oven for 12 hours! 🤣 With the energy prices in U.K. I would suggest just paying the extra money for the clotted cream.
I wonder if discussing other regional variations of meals (i.e. like the cream tea) might make a good future episode?
this looks delicious loaded with lots of cream and jam
cream tea is a good name i think the alternative was pudding
You're killing me.🤤 OMG, so beautiful.
Myself and my girlfriend had a savoury cream tea in bishops lydeard on the outskirts of Taunton, highly recommend it if you are that way!
Thanks for the explanation on the different textures of scones (or as you said, I might call biscuits). I’ve made them many times, but never thought to just barely bake them like you did with the first batch. It looked marvelous and I think I’d like to try it that way!
Clotted Cream! I have never seen that before in the store (US-West), that looks interesting, and I will need to search for that.
I use orange zest in my scones.
Any yes, biscuits here pretty close to your second recipe, generally I see the difference is sweet versus savory.
To be fair it’s only around 30 years ago it became available all over the UK. When I was a child in the late 70’s/ early 80’s, it was the highlight of my annual holiday visiting my grandmothers family in Somerset, and such a speciality of the South West (Cornwall, Devon, Dorset and Somerset) that many a grocery store down there offered a service to send it by post to other parts of the country where it was otherwise unheard of (my Grandmother - who had relocated to the East Midlands town of Nottingham having fallen for my Grandfather just as he was moving on up here for work, would sometimes receive it as a gift for her birthday, in a metal canister insulated in a thick polystyrene block to keep it cool). It was around my early 20’s I think that I first found it for sale in Nottingham itself, in fairly well known national department store with a grocery department that tends to specialise in more upmarket and novel foods, and now thirty years on, it’s available all over the country in pretty much every supermarket, not to mention most cafes.
The only way I've ever seen clotted cream in the US is in a shelf stable jar for stupid amounts of money. You can make your own if you can get ahold of single pasteurized heavy cream (not the ultra pasteurized), and even better if it's the kind without stabilizers in it. You can do it in a crock pot or instant pot. The closest thing that's easily available is mascarpone in my opinion. Not the same at all but similar lol.
I put jam first because it’s easier to spread on the scone (rather than on the cream) then cream on top because it is easy to spread the soft cream on the jam
Cream first for me 😍 they look really good 👍
And now for my absolute favourite, cheese scones and for me I add crispy bacon bits
in Australia its very popular to make pumpkin seed scones. i like my cheese scones with chopped onion inside 😊
Blue cheese, good choice. Personally I love fresh butter with black pepper.
I wonder if there is a version with the scone going on the top. I see only a slight problem with how to hold it though, hmm.
That was really interesting, because I favour the jam first and then cream for almost the exact reason you give for preferring cream then jam- to me the jam is a more spreadable commodity, structurally it is easier for me to spread a thin layer of jam then plop a dollop of cream on, I don't like jam dolloped, it needs to be spread, and if you spread jam over cream it would just mix the two. I'm going on a trip to Devon this summer, and I'm going to be going for cream tea on that trip, so I will be following the custom of the region and doing cream first, but I definitely think it makes more sense the other way around. This video let me see far more clearly how subjective that is, though.
Agreed 🙂.
Scones aren't really a thing in Germany, but that's how I would I would do it and for the same reason.
And now excuse me, while I'll work on making scones a thing in Germany 😅
@@raraavis7782 they're very tasty, so I'm sure it would be achievable to make them popular over there
I was so with you until you put blue cheese in that cheese scone 😄
Only messing, but I've personally never seen the point, for example, of eating cheese flavoured crackers with cheese.
Love the idea of a savoury cream tea though. I think I'd use an onion/chilli jam, or perhaps a pickle, like you, but maybe use sour cream or a milder topping to let the cheese flavour in the scone shine through.
Cheese scone with a roast dinner is better than Yorkshire pudding in my humble hypothesis.
Have you ever tried a dessert pasty? (Yes - sigh - I suppose it is just a handheld pie. Feels different eating one though, I assure you) There's a shop in Looe that makes apple pasties with a streusel topping 😍🍏👌 pasty for crib and for pudding.
I've made ones with pork mince, swede, onion, tater on one side, and apple sauce, the other before. 😋
Also, I recently made chipotle and raspberry jam chicken legs for tacos. 🎶 Music in the mouth, they were.
Here's the cheese scones recipe:
cheese scones - atomic style
350g self raising flour + 1tsp of baking powder + 1 tsp of salt
2 tsp of english mustard powder
mix dry ingredients together in a bowl
then add:
85g of cold butter (break into cubes/chunks)
rub together
Then grate in:
75g red Leicester/double Gloucester cheese
mix in
then add more cheese - 125g total
mix gently
then add:
175ml of room temp/warmed in microwave milk
bring the dough together in the bowel
well floured pastry surface
empty bowl and do not kneed, just gently work the dough
squeeze together until coherent
roll,
then, fold the the middle from each side to make laminated dough
turn and continue
3.5cm thick approx., then cut out the scones
onto baking tray,
add dried chilli flakes as desired
then egg wash (add a pinch of salt before mixing)
add extra cheese to top
180c fan oven
bake for 15-18 mins approx.
will make four large scones + an extra 2
Thank you!
I always make my own batches of clotted cream. Super cheap. Just pour double cream into a dish to about 2cm depth, or ramakins, bake at 60 in a static oven for 10 hours and then straight in the fridge overnight. The best part is, you can put flavourings like Baileys into it as well. Super special summer treat or Christmas hamper present. Lovely crusty, chewy yummy cream. As milk is only one chromosome different to blood (apparently Rastafarians call milk White Blood), it clots together hence the name.
I wonder if it can be made in a slow cooker
BTW 'milk is only one chromosome different to blood' is not a sentence that makes any sense.
I've done it in a slow cooker, but with my particular device I hade to really monitor the temperature like switch back and forth between low and warm etc. But it worked out!
@@sarahdughi2779 I'm wondering if it can be done in my electric dehydrator. It's thermostatically controlled
@@AtomicShrimp hmmmm I've never seen a recipe using a dehydrator, but it stands to reason its possible unless you need the moist environment from the slow cooker . I've seen slow cooker, instant pot, oven, and stove top recipes/methods and most of those take about 12hrs. I'd be curious to see if a dehydrator would work!
I love that your house is like turning back time to the 1980s
If you wanted to make a savory cream tea, you could likely either employ a smoked tea, or a loose tea blended with peppercorns... or maybe even both! A lot of the teas that I personally prefer are light and fruity, but there's been a time or two where I've been impressed with some of the less common varieties out there. Would be a fun experiment to try and devise a personal savory blend specifically for cream tea! Though to be fair, soup is already a savory tea to begin with, so... cream soup could do as well.
Beef tea. Just saying.
St Dalfour jams are great - nil sugar naturally sweetened. love their Marmalade
Natural sugar is still sugar, let's not kid ourselves about that, but sugar in the form of condensed fruit juice does make for a very delicious and luscious jam
I'd put the cream on the right, and the jam on the left. Or swirl jam into the cream.
It doesn't really matter, as I'm not really keen on clotted cream. I ate far too much of it once, and felt very ill afterwards. I tend to use fresh cream cheese, nowadays - and not much of it.
I imagine chilli jam would go well with those scones!
River city pepper jelly is sold at local farmers markets. It really highlights the fruity notes of hot peppers, and they have fruit fusion versions, like peach jalapeño, or pineapple habenero.Yum!
They ALL look good enough to eat , yes please !
In the US, when we make cheddar biscuits, we typically add sage and thyme. Thoughts?
Sounds very good. Maybe topped with some crispy onions?
For me it's a good slab of Butter first then jam and cream. Mmmmmmmmm that's the way I've always done it lol. At the end of the day who cares how these delightful scones are eaten once in the mouth they all get mixed together regardless of what order they are put in lol
When are we going to see Mr. Shrimp on the Great British Bakeoff ? I'm sure he would do brilliantly !
I love that Eva did the countdown for the timelaps X'D