I wish Mary Berry was my next door neighbor so I could have her over for Afternoon Tea! I always use a pastry cutter because, I have hot hands. ♥️👍🏼👏🏼👏🏼👏🏼
So interesting to see a completely different approach to cooking and kitchen apparel. No stand mixer, if you don't have a cutter, use a glass, if you don't have a rolling pin use a milk bottle or your hands... I loved watching this, it made me think that we might be overreacting on what our real needs are nowadays :) Oh! And Mary Berry so charismatic :)) Thank you for sharing!
Agreed. It is the same making bread, some people claim to make their own bread and use a breadmaking machine, whereas there is only a set of scales, bowle and a measuring jug really necessary to make bread by hand.
One reason for using less modern appliances and wearing this vintage-type apparel is because this is pretty old; Mary Berry today is a tiny little old lady with many wrinkles and white hair and quite a different voice.
Wow, thank you Mary. It's an absolute joy to watch you cook1 I watched you and Paul Hollywood and I think you are the superstars of cooking. Now I know what it means to rub butter and flour and see for myself the consistency of scone dough. Thank you and God bless you.
8 ounces (one cup) self rising flour, sifted 1 tsp baking powder pinch salt 2 ounces (4 tbsp) margarine or butter, softened rub it in by hand or with a machine after mixing into a crumb like consistency, add 1 tbsp of sugar in a measuring cup, add 1 egg and then add milk until it reaches 5 fluid ounces, slightly over. then add this mixture to the dry ingredients leaving a bit in the measuring cup for glazing. if the dough is too sticky, add more flour. mix with a fork or knife to keep the dough airy and light flour your hands, a rolling pin and the surface you will be working on. dont handle the dough too much, it should be quite soft. roll it out to about half an inch. cut out little scones with a cutter or cup and place them next to each other, touching on a greased pan. glaze them with the egg wash that is left over. bake for 10 minutes at 425 degrees Fahrenheit.
Just watched Paul Hollywood make scones and he actually mixed the egg and all the dough with his hands - no fork in sight! lol I actually think it was the same recipe. 😋
Such a difference watching this when compared to todays cooking shows. These days you would never get "if you don't have, use a" instead they are normally trying to sell you a product and insist you use that product as if there is no other way.
I love how simple Mary made it look and with no fancy gadgets like so many of today's bakers use!Refreshingly simple recipe and still watching this legend now.Thankyou Mary, just a shame we didn't see the end result.
A better way to do it is to grate your cold butter into the flour. Be careful and fluff it quickly or it will try to lump up into a mass again. Quick and effective.
That's when presenters on TV spoke the Queens English. Flashing teeth etc and the more showman style is down to the influence of US style infiltrating television.
@@carolineg1872 I see many UK celebrities have shifted their accent to be more American-ish since the 19th century. Maybe it’s easier to speak or more widely accepted in the global market, idk.
Now, for those who are confused as to what the differences are between American biscuits and English Scones, American biscuits have no eggs, no sugar, about twice as much butter in the dough. They are also baked at 450 degrees, which Mary does 425.... quite hot compared to most scone recipes. The end result is that scones are more crumbly/cakey, while American biscuits are more flaky due to the higher butter content.
Americans, like me, have also made biscuits with lard, or shortening, instead of butter, and use buttermilk. Sometimes we use shortening AND butter. Makes a better crumb. Also? I will make, if I’m really feeling it, homemade buttermilk biscuits and sausage gravy. And bag on it all you want, it’s definitely not chipped beef on toast, or SOS. It’s actually good. I also make homemade biscuits and sausage gravy maybe once a year. Cholesterol is a thing.
I have her book and her scone recipe tells a rounded teaspoon of baking powder. I am like what? then I watched this video and she's just throwing things so casually to make the scones. WOW
I cut them only once into squares. This eliminates the need for rolling it out a second time. I also only use real butter.. Poor Mary, she was so rushed for time, we couldn't see the results :(
I have watched about 5 videos this morning on making scones by different people. What I am amazed at is each one is contradicting the other . I’ve ended up totally confused. Agh.......
You know I’m the same with all the recipes . And one can tell you in 5 minutes and there’s waffle on for 30. Saw one woman making Yorkshire puddings 12 and it needed 8 eggs. Watched another same 12 and she used 2 . I used the 2 and they were lovely . Best of luck 👌
I learnt how to make scones during lockdown! I use a BBC recipe similar to Mary's. Differences: no egg, slightly warm milk and ed Lennon juice, leave scones mixture thicker (4cm) and HEAT the baking try while preparing. Finally, use a straight edge, sharp cutter as it makes scones rise much better.
Sa trăiești Mary o mie de ani, ca mult ești de folos. Îți mulțumesc pt ca am învățat multe de la tine. Un an mult mai bun și sa te vedem în cât mai multe emisiuni. Respect
So good, except what do they look like cooked? So sad to cut it off there. But wow so great to see her from this time. Recently watched Paul Hollywood make scones as well and the recipe and method is very similar! I see he just changed the milk and egg method. Cute to see both.
I make scones for a bakery and have tried all sorts of methods (including 100% trex which was disgusting). Chilled salted butter, or even room temp butter does make a really nice tasting scone but I find it makes too much of a crumbly texture. Soft spread, or margarine makes the perfect soft texture for me.
Thanks for comments. I was going to watch the video but decided to pause it and read the comments instead. Now, I will not watch the video anymore. I would like to see the end product too.
Dear Mary, we were taught in 1950s never to do more than use a knife to cut but to never roll. My mother taught me to add some grated cheese . That made them rise and light. What do you think?
loving the fact there is no metric measurements at all, not one even for the liquids!!!! My we have changed a bit in the UK, I think in both metric and imperial but mostly metric. Grams and Millilitres for me more accurate and scientific too!!!
This is how we all started cooking back then. So easy, use your hands and forget all the fancy accessories there are today. So much more satisfying!
I wish Mary Berry was my next door neighbor so I could have her over for Afternoon Tea! I always use a pastry cutter because, I have hot hands. ♥️👍🏼👏🏼👏🏼👏🏼
So interesting to see a completely different approach to cooking and kitchen apparel. No stand mixer, if you don't have a cutter, use a glass, if you don't have a rolling pin use a milk bottle or your hands... I loved watching this, it made me think that we might be overreacting on what our real needs are nowadays :) Oh! And Mary Berry so charismatic :)) Thank you for sharing!
This is the reason I liked this video. It was down-to-earth, her advice was awesome and practical.
Io
Agreed. It is the same making bread, some people claim to make their own bread and use a breadmaking machine, whereas there is only a set of scales, bowle and a measuring jug really necessary to make bread by hand.
I meant to add to this the great thing about 'getting your hands in' is that you learn to judge the consistency of what you are making.
One reason for using less modern appliances and wearing this vintage-type apparel is because this is pretty old; Mary Berry today is a tiny little old lady with many wrinkles and white hair and quite a different voice.
Good old-fashioned no nonsense baking. No fancy gadgets, just your hands and skills.
Would have loved to see how the scones came out. It looks so quick and easy.
yeah, me too !!
I'm in the US, and when I heard the intro music and Thames picture, my first thought was Benny Hill. Cheers.
God I remember 1979 like it was yesterday!
Wow, thank you Mary. It's an absolute joy to watch you cook1 I watched you and Paul Hollywood and I think you are the superstars of cooking. Now I know what it means to rub butter and flour and see for myself the consistency of scone dough. Thank you and God bless you.
8 ounces (one cup) self rising flour, sifted
1 tsp baking powder pinch salt
2 ounces (4 tbsp) margarine or butter, softened rub it in by hand or with a machine after mixing into a crumb like consistency, add 1 tbsp of sugar
in a measuring cup, add 1 egg
and then add milk until it reaches 5 fluid ounces, slightly over.
then add this mixture to the dry ingredients leaving a bit in the measuring cup for glazing. if the dough is too sticky, add more flour. mix with a fork or knife to keep the dough airy and light
flour your hands, a rolling pin and the surface you will be working on. dont handle the dough too much, it should be quite soft. roll it out to about half an inch.
cut out little scones with a cutter or cup and place them next to each other, touching on a greased pan. glaze them with the egg wash that is left over.
bake for 10 minutes at 425 degrees Fahrenheit.
Thank you!
Thanks for that
Thank you
❤
5 Oz.. equal..ml please?
Back when the world was right.
Now it’s left. ☹️
40 years later and still baking....
Finally someone who doesn't mind getting their hands dirty!
Just watched Paul Hollywood make scones and he actually mixed the egg and all the dough with his hands - no fork in sight! lol I actually think it was the same recipe. 😋
I used a fork like she did and my scones came out right for the first time! I was over mixing. Thanks for posting this!
Whilst it is a shame we didn't get to see the finished product, it was lovely to watch a program made 40 years ago...
True. A Quality ITV daytime programme.
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Jelena Bartels I was wondering about the old fashioned hair but now I recognized it’s an old video 😂
Tune back in the year 2059 for the end result.
🤣🤣🤣
😂😂😂😂😂😂
Such a difference watching this when compared to todays cooking shows. These days you would never get "if you don't have, use a" instead they are normally trying to sell you a product and insist you use that product as if there is no other way.
yes but we'd be able to see closer and also the end result.
I love how simple Mary made it look and with no fancy gadgets like so many of today's bakers use!Refreshingly simple recipe and still watching this legend now.Thankyou Mary, just a shame we didn't see the end result.
0:58 Actually it's better if it is cold, you will get better scone if the butter is cold...
lovely to watch good old days.
Dear Mary, she still as lovely as ever.
From the time I start making them, i am eating one in 25min.
A better way to do it is to grate your cold butter into the flour. Be careful and fluff it quickly or it will try to lump up into a mass again. Quick and effective.
It would have nice to be able to see the end result
Batch just made, perfect results! All Hail Mary, Queen of Scones!
This quick pace, reminds me of my mother.
Me too. It’s the brisk exclamatory style of speaking also!
Make her scones everyday for my tearoom but cut them out much thicker than hers
Yes, I wanted to see the finished items too, then I'll know if I've done it right. A bit dissapointing. Thames T.V. Have you got the finish?
A Class Lady,still wonderful today.
I'd like to see more retro cooking shows
Me too!
Mary is like good wine, she gets better every year. Still like her in this video.
Mary Berry was always amazing!
Mary is like the Queen she sounded posher when she started out and she has lost her clipped tones over the years x 😁
Brahn flahr? *lol*
Such a Tory.
That's when presenters on TV spoke the Queens English.
Flashing teeth etc and the more showman style is down to the influence of US style infiltrating television.
English has changed in forty years.
@@carolineg1872 I see many UK celebrities have shifted their accent to be more American-ish since the 19th century. Maybe it’s easier to speak or more widely accepted in the global market, idk.
Now, for those who are confused as to what the differences are between American biscuits and English Scones, American biscuits have no eggs, no sugar, about twice as much butter in the dough. They are also baked at 450 degrees, which Mary does 425.... quite hot compared to most scone recipes. The end result is that scones are more crumbly/cakey, while American biscuits are more flaky due to the higher butter content.
Americans, like me, have also made biscuits with lard, or shortening, instead of butter, and use buttermilk. Sometimes we use shortening AND butter. Makes a better crumb.
Also? I will make, if I’m really feeling it, homemade buttermilk biscuits and sausage gravy. And bag on it all you want, it’s definitely not chipped beef on toast, or SOS. It’s actually good.
I also make homemade biscuits and sausage gravy maybe once a year. Cholesterol is a thing.
@@katefarr2036 Yes... I have made them with shortening as well.
Anyone, is that milk, cream or buttermilk? She just said "liquid".
I make similar except I use buttermilk or plain yoghurt instead of milk
Perfect everytime😋😋😋
I have done scones in the cafe with buttermilk, it's so much better.
Mary: "brahn flahr"
Me: "brown floweah!" 😅❤
And, no finished scones!
Shout out to whoever it is that saved this recording and uploaded in excellent audiovisual condition 👍
I have her book and her scone recipe tells a rounded teaspoon of baking powder. I am like what? then I watched this video and she's just throwing things so casually to make the scones. WOW
I remember bbc back then. Mary accent doesn’t sound like that now verses 1979 English like finishing school
She sounds the same to me. Very well spoken.
Love English scones... Greetings from Madrid, Spain 🇪🇸🙋🏻
When you finally take them out the oven it will be the end of global warming.
Wow brings back memories
I cut them only once into squares. This eliminates the need for rolling it out a second time. I also only use real butter.. Poor Mary, she was so rushed for time, we couldn't see the results :(
SQUARES ! 😯
So like our cookery teacher taught us.
Would have been nice to see the result!
Catastrophic! (specially the last one)
I wanted to see what they looked like!
Love Mary’s baking. She’s the best.
She isn't the best that's for sure I have seen better pub cooks
Love Mary Berry!! The reason I became a baker
Delia Smith + Mary Berry = MICHAEL JACKSON th-cam.com/video/_VmLIYe_bnk/w-d-xo.html
( •_•)>⌐■-■ (⌐■_■)
Where is the finished product, hmmm?
This is pretty much exactly how I was taught to make scones by the Home Ec teacher in school.
Love Mary Berry. Absolute goddess! I came across Paul Hollywood 's scone recipe today on TH-cam. The algorithm may be telling me to bake?
Love her shes a sweetie 💖🌹
Hey, what happened to the ending? 🌸
It's a cliffhanger, we'll probably never know now.
S'gone 😏
I have watched about 5 videos this morning on making scones by different people. What I am amazed at is each one is contradicting the other . I’ve ended up totally confused. Agh.......
Just try one of them. Keep a light hand - they'll be great!
🤣🤣🤣🤣
You know I’m the same with all the recipes . And one can tell you in 5 minutes and there’s waffle on for 30. Saw one woman making Yorkshire puddings 12 and it needed 8 eggs. Watched another same 12 and she used 2 . I used the 2 and they were lovely . Best of luck 👌
@@shasha5614 No, even in the U.S., scones and biscuits aren't the same thing. A big difference is that biscuits don't contain eggs.
I learnt how to make scones during lockdown! I use a BBC recipe similar to Mary's. Differences: no egg, slightly warm milk and ed Lennon juice, leave scones mixture thicker (4cm) and HEAT the baking try while preparing. Finally, use a straight edge, sharp cutter as it makes scones rise much better.
I’ve been using Mary’s recipe for scones for years. I can assure you they turn out truly scrumptious
I'm the same. You can't beat her recipes! Her jam is a favourite of mine too
@@hannahcusack6141 can you please tell me where her scone recipe is thank you
@@ednasole854 th-cam.com/video/U6mN3ubD1hM/w-d-xo.html
@@ednasole854 that link is the video I follow. Its her visiting a family and making them scones 😊
@@hannahcusack6141 found it many thanks stay safe
Thanks Mary love your cooking vids
What a legend!
Scones are awesome! I love them with butter or clotted cream and strawberry preserves! Nummy!!!
Proper English weights and measures, not your metric crap.
Would anyone know where I can find the complete recipe? Was that cream or milk she used?
My English mother made these and used an ordinary drinking glass to cut them out. If you like you can add raisins or currents.
or choc chips, cinnamon chips, walnuts, blueberries, dried fruit such as strawberries or apricots, the options are endless.
Love them, they turned out beautiful 😋
She used a "dislay" oven............. they're still sitting in there......... but should look good when they get cooked, maybe not now though
40 years later, they're probably fossilised.
😃 no fancy gadgets👌
The adding of Egg in Scones makes them a LOT Tastier and Lighter. Personally she handled the mix far too much and cut them far too thin....
Hang on, we didn't see the end results but I get the impression that oven wasn't switched on.
🤣😂🤣😂
This is 42 years ago; her voice isn’t as “posh” now, and she’s tiny and frail-looking. But still sweet Mary Berry!
I always thought the butter had to be cold
Just made them! Delicious. Light and fluffy with lovely crisp outer! Thx Mary!
Hey!!! WHat happened to the finished product? We've been cheated!!!!
Sa trăiești Mary o mie de ani, ca mult ești de folos. Îți mulțumesc pt ca am învățat multe de la tine. Un an mult mai bun și sa te vedem în cât mai multe emisiuni. Respect
I love 'melting moment' biscuits with either coconut or oatmeal!
I remember Thames
Lovely with peanut butter
So good, except what do they look like cooked? So sad to cut it off there. But wow so great to see her from this time. Recently watched Paul Hollywood make scones as well and the recipe and method is very similar! I see he just changed the milk and egg method. Cute to see both.
Turn them over when you cut them it stops then leaning ...
Leaning scones look the most authentic..
No pretentious, just straight forward baking.
Wow, she looked old back then.
I wonder who decided to install that oven so high up Mary would struggle to reach the controls!
WHERE'S THE FINISHED SCONE!! Best be a part two.
Who cares, apart from me and you. They would look superb!
No soggy bottom on Mary!
The Bohemian it is a must to show the finished product! No matter who cooked them...
She forgot to take them out. They're still in there!
@@oldgeezer1592 if they are they'll be diamonds now!
Damn straight!
Mary now says never roll out scones !
Always heard you need chilled butter and never used margarine
I make scones for a bakery and have tried all sorts of methods (including 100% trex which was disgusting). Chilled salted butter, or even room temp butter does make a really nice tasting scone but I find it makes too much of a crumbly texture. Soft spread, or margarine makes the perfect soft texture for me.
I use margarine that is labeled for baking. They always come out very good
Thanks for comments. I was going to watch the video but decided to pause it and read the comments instead.
Now, I will not watch the video anymore. I would like to see the end product too.
Dear Mary, we were taught in 1950s never to do more than use a knife to cut but to never roll. My mother taught me to add some grated cheese . That made them rise and light. What do you think?
Brill ladey one of the best cooks ever for all she does may she carry on for yrs to come
loving the fact there is no metric measurements at all, not one even for the liquids!!!! My we have changed a bit in the UK, I think in both metric and imperial but mostly metric. Grams and Millilitres for me more accurate and scientific too!!!
Well did they burn or something why did we get to see the end result haha
The recipe I always go back to 💛🤍
Why not show them when finished baking?
I like cheese scones with vegetarian ham and Dijon mustard, or English mustard, delicious.
Love Mary Berry ! 💗 tfs
The finished scone is on my plate! And is very good! I love it
Luz Padilla ))
Typical, stayed till the end to see what they looked like cooked the nothing! I bet they didn’t rise, prob looked more like biscuits.
Love, love , love this lady and her recipes
Do u have to use sugar ,as we are dietabic's
And the supermarkets are still out of flaah.
And braaan flaar.
Cutting before televising the end result, very dissapointing.
I love Mary.....my mother was English but I never knew her so love to listen. My father loved her scones.
Look how high up the oven is?!…,i wouldn’t like to be lifting a turkey out of it🙈