Former Chef To The Queen Dishes On Royalty And Royal-Tea
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- เผยแพร่เมื่อ 26 มี.ค. 2020
- Darren McGrady spent eleven years rattling pans in the Buckingham Palace kitchens and four years as Royal Chef to Princess Diana and Princes William and Harry
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The recipe...
English Tea Scones
Makes about 16
3 ¼ cups all purpose flour (450grams)
1 stick soft butter (113grams)
½ cup plus 1 Tbs granulated sugar
4 tsp baking powder
1 egg
¾ - 1 ¼ cups of milk
1 cup raisins (if making fruit scones)
1 egg yolk for glazing
1) Set the oven to 350 degrees. In a large bowl, add the flour, baking powder and sugar.
Add and rub in the butter until it resembles fine breadcrumbs.
2) Make a well in the center and add the beaten egg and about ¾ cup
of milk. With a metal spoon bring the mixture together making sure you do not over mix it or you will tighten the dough.
3) If the mixture is a little dry add more of the remaining milk gradually
. (You don’t want the mix too dry, or too set that it sticks to the rolling pin.)
4) Lightly dust the table with flour and roll out the dough to about 1 " thick. Then cut
using a 2" round cookie cutter. Place on a baking sheet about 1" apart and brush the tops
with the beaten egg yolk.
5) Bake for about 15 - 20 minutes. When cooked, lift onto a wire rack to cool.
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i would like to give it a rasperry jelly ist and then cream on the top.,.
@Darren McGrady irish mashed potatoes without using cream please.
My method is boiling the potatoes on way too high a heat usually electric five to start once the water turns starchy normally twelve to fourteen minutes and drain the potatoes and then refill with tepid water salted with pink himalayan salt or irish sea salt return to the boil and boil for six mins once potatoes are softening reduce heat to about mark three for a further ten to twelve mins and again drain now reduce once again to mark one and place a tea towel over the saucepan with the lid on a tilt once fairly well steamed then add butter and milk and mash until fluffy with few if any hard lumpiness left and serve
I can't find the quantities 😭 was so excited
Hello chef McGrady
Thank you very much for sharing this recipe.
Is it 350 °F or °C?
I have a question for you SIR how do I make cucumber sandwiches. 🥒
I’m so glad you made your own channel. You deserve your own tv show. Would you ever cook for them again?
Thank you. Would be fun to have a TV show. But love having a TH-cam channel right now.
@De St No that is not a negative it's an avoidance of the question.
He’s spilled the tea, so I doubt he’d be working there again
Well the thing is his coverage is purely positive and he's not spilling any secrets or anything, just general light stuff. Plus instead of profiting from it he donated the proceeds of his book to a royal charity.
So I doubt this stuff would be a big issue.
You are absolutly right! Me too!
The best of the best. I personally have had Darren entertain our executive at my house and he's one of a kind. Darren, looking forward to tasting some of your cooking very soon once again. Patrick Bet-David
Thank you Patrick for your kind words. Looking forward to cooking for you once this mess is all over.
@@Darren_McGrady I can NOT get enough of your videos and stories! Cook for me!!! Oh wait, I'm in the States and could hardly afford you, but I do have all of your cookbooks and doing my best to recreate a little bit of England right here in Nebraska. Thank you for keeping me entertained during this very difficult time.
@@arlieldr1 Where did you get the books? I'll buy them now. This chef is amazing. It is like having your uncle cooking for you and telling you secret while he teaches you.
Jam first and then Cream :)
Darren McGrady 👋 I’m a big fan.. so glad you have a channel.. I subscribed so fast... please prepare a venison meal that would be prepared for the family.. that would be interesting if you would share that.. thank you...
He’d be great for a children’s cookery show. Really friendly, informative and he explains what he’s doing in great detail.
Plus in his later videos he allows for the audience to make it their own!
I bet he must be a younger descendant of Mrs. Crocombe. He got so much witty wisdom!!
I love this guy he makes me happy
Thank you Jordan
@@Darren_McGradyGod and the Queen bless you. Greetings from Mexico.
Love this guy. Such an extraordinary life, yet so very modest. Plus, I learn so much from his cooking demonstrations and little peeps from behind the Royal curtains. :-)
I love the fact that you get to learn history while learning how to cook. This brings a whole new dimension to cooking shows. Great job!
I really love this man's zest for life and food. It's a joy to learn cooking from this gentleman :)
After seeing this, I will be getting your cookbook. Thank you for the scone lesson.
Hope you like it!
Are you jam first or cream first on your scones ?
I’m not sure what cream is
Jam first for me
Cream and then jam!!!
Darren McGrady oh butter or cream!
American here, so we do butter than jam. Clotted cream isn't heard of by many on this side of the pond.
Thank you so much for the work you put into your videos. I live on Whidbey Island in the Puget Sound. I made your scones for my husband and stepson, both of whom are from Dundee, Scotland. My husband told me that your recipe tastes “just like home”. I think that is the best compliment I could receive, and I hope you also consider it a compliment to you! I am grateful for your generosity in sharing your recipes. I’m also grateful that I can rely on your tried and true recipes for bringing my dear husband a taste of his home. Thank you a thousand times over!
I'm from Puget sound area too! I'm always so homesick.
After watching this, I had to walk into a cafe and get myself my first ever scones with strawberry jam and cream. Omg 😱 it’s so good.
I think you are a true gem! Your recipes are divine, your stories delightful and your laughter is contagious! Please never stop what your doing 😊
You are such a lovely man. They were Lucky to have you. Your stories of the family are very respectful and fun to listen to. Good luck with your channel!
"We will start with flowa, sugua, baking powda, and butta"
Love your accent, and love your channel ☺️
Ahhh, British people... *contented sigh* :)
👁️👄👁️🇬🇧✊. 😂🤣😂
We must sound so uncivilized to them 🤣
I appreciate and love that even though your food is meant for royal pallets; It’s still absolutely relatable, unpretentious, and made with the purest intent to please.
Looking good. Jam first .always in Shropshire .
His voice is just so soothing and the recipes are super easy to follow...so glad you have your own channel Darren! Looking forward to more awesome content!
My mother was from London, England and my father was from N.Ireland and they moved to Canada. We had our tea biscuits/ scones with jam first and cream on top. Mom used unsalted butter so salt was added to the recipe.
You’re such a funny, cute, adorable little peach! I fricken love you already!
I love Scones, my MUM used to make them every weekend.. and HER MAJESTY THE QUEEN was RIGHT...
ALWAYS JAM FIRST THEN CREAM 😋😋 my mum's FAVORITE was with DATES...❤
He's so delightful when he cooks! I love his enthusiasm and passion :)
Like most other comments have already stated, I'm so happy you have a channel on your own. Your passion for cooking and respect for The Royal Family are undeniably unrivalled :)
He's 'dishing' on HMTQ and disregarding his NDA. I wouldn't trust him to pour me cornflakes.
You are just jealous. He is not disrepecting our Late Queen Elizabeth the 2nd. He is letting the World Know What the Queen Liked About Food. Like Her Majestys Jam Pennies. Much Appreciated. Love from Scotland.xx
Thank you, thank you, thank you. A plain scone recipe I've been wanting for, for a long time, with real time method - and fit for a queen!
You are so sincere and can feel your passion for food. I can make the scones with my kids during quarantine. Thanks so much for posting this!
Those scones are so tasty great to see a chef like him showing his talent after all those years in cooking .true chef. Thank u for passing ur knowledge .from a chef
I cannot wait to make these! It also must be said, Darren is so likable, charismatic, and a great teacher! 🤗
You’re so genuine and your stories have so much life. You’ve got a new fan here!
You sound so loving when you share your experience, makes it a treat to watch you 😍
I made them this afternoon. They are very nice. I tried to fit my family members’ expectations so I keep some original and then put some raisins or cheese with chilli into some scones. They are delicious. Thank you for your recipe.
I'm in New Zealand, if we were putting cream on, it always went on TOP of the jam, but it tended to be lightly whipped cream as opposed to clotted;.
I had scones every Friday growing up but these are by far the tastiest scones I've ever tried. Such a gorgeous flavour and never dry. Thank you for sharing this recipe!!
I always love a cook that enjoys their own creations and eats without apology. 🤜💙🇺🇸
I was thinking of making lemonade scones the other day, so watching this has made we want to start baking again.. Jam first, definitely
His personality is so sweet. I'm in love with him 😀😊❤❤
Can't wait for more delicious recipes👏
These are absolutely fantastic. Fluffy, buttery and pillowy with a the slightest crispy crust that gives as soon as you bite into it. Sweetness level is spot-on. Made them in 35min. So fast and delicious!
I like how clear and simple (steps) to bake these lovely scones, as compared to other recipes I have. It was a huge success when I baked yesterday! Within minutes, all 16 of them wipe out! I m gg to bake another tray today😉✌
What is the amount of each ingredient for the recipe?
These videos are my favorite way to pass quarantine!
I am an Australian but my grandparents were British. My Dad (whose parents were British) always put butter, jam and cream whereas my Aussie Mum was taught jam and cream. To this day I still eat scones with butter, jam and cream. Love your videos. Thank you so much.
I'm a Cornish chef, it's jam then clotted cream 👍
@@kernow_yid9156 Or in Devon its jam first.. They are eaten so quickly I think it doesn't matter! lol.
@emmsue1053 it does matter ask any Cornish person
I made these for an afternoon tea I hosted and they were a hit! They are so light, fluffy, and delicious. Thank you ❤
I am reminded of my childhood every time I watch you cook. Thank you for sharing your amazing cooking 🧑🍳
Darren. I saw the videos you did on the other foodie channel and I was obsessed with you and the stories you had to tell. I am elated that I've just discovered your TH-cam channel and can't wait to binge the last 3 weeks worth of your content!!
Wow, thank you! Hope you enjoy these Adam
I just made these scones and they were AMAZING. I think the best that I have ever had and the recipe was super easy to follow. I now have found my full proof scone recipe. Thank you for that!!! I definitely do cream first though.
What recipe?? He did not give measured amounts unless I missed it ?
@@boopadoop60 look in the description beneath the video for the full recipe
Omg I need these in my mouth now 🥲 im crying at how scrumptious they look.
Really loving the videos Darren it’s great to hear about the royal families likes and dislikes as well as actually teaching us some of your recipes.... keep them coming 👍
You can actually find this food referrence in "The Crown." The scene when the Queen had the meeting with Mrs. Kennedy at the Windsor Palace.
Can't believe they had her cut a scone with a knife, NO! You're supposed to break it open like chef did here. What a major faux pas 🤦♀️
I just discovered you and your channel today. I have started a bit of a binge watch of your lovely recipes. Oh, and I am definitely a cream first kind of person. It is easier to spread and then dollop on the jam.
My thoughts exactly!!! The jam stays on better!!!
What a great video! You make it seem so easy and very doable with such a calming and reassuring way of teaching. Thank you!
Now the debate is over. Do as the queen always does.
I learned in middle school to put whatever that will work as a moisture barrier first. Butter, cream, mayo, peanut butter, Nutella, cream cheese and so on. The more wet layer goes after. I’ve been doing it like that ever since.
I just subscribed after watching the videos you did for delish and your to videos here. I love your passion for food and the stories you tell during cooking. I'm sorry but I laughed pretty hard when you said you ran away from the queens corgies. I cannot wait to see new videos. Also confession I have never had a scone before...Now I will wait for the comments about that lol.
Awesome! Thank you!
Well, I was actually enraged. Your Majesty! Train those dogs to respect your awesome chef.
so happy you liked our series :)
Love your expertise in cooking. Please, your version of a stuffing for a large bird. A bread stuffing of sorts, please. Thank you.R. Miller
@Cats Eye even with jam and cream on them? I don’t do clotted cream, just a nice airy whipped cream!
Jam first by all means! Thank you!
Jam first! How delectable!
I just did this today. Thank you for this recipe. Couple that with your clotted cream recipe and a nice strawberry jam and I was in heaven. Best damn tea snack I've ever had.
What is the amount of each ingredient for the recipe?
I work at a tearoom here in the US and I love comparing our scone recipe to others. Most American scone recipes are frustratingly involved and p different from ours. This recipe is so similar to the one we use at work! Getting to eat "authentic" English scones when I toured there was so cool for me, though the fact that so many had black pepper on them was gross. Can't believe the Queen is a jam first person, what is she thinking? You have to put the cream on first or else it just slides around on the jam and doesn't stick
Noooooo.... JAM FIRST :)
@@Darren_McGrady LOl well done for upsetting half of Devon.
Cream first, clearly. It takes the place of butter.
btw, I live in the UK and haven't yet come across scones with black pepper on: that does NOT sound good.
@@simonhedges5134 I'm surprised you haven't come across them yet! They were everywhere when I was visiting, I couldn't avoid it. I get the idea behind it, I'm all for a good savory scone, but it was on top like you would see castor sugar on a scone in the states so you got smacked by the black pepper and it was just *blech*
Yeah, Americans make huge, cakelike triangular scones with drizzles of icing on them, presumably to differentiate them from Southern "biscuits."
And definitely cream first. It sticks to the scone better, and you can push a divot into it with the back of your spoon to hold even more jam.
I could listen to this man for hours!!! Amazing stories with a terrific storyteller!
Thanks for watching, please share with your friends :)
The most wholesome chef ever
I love scones! They are my favorite pastry. My favorite is the blue berry scone I get them from Starbucks. Now, with your recipe I CAN BAKE MY OWN BLUE BERRY SCONES! Oh my, I am thrilled! I will try it this week. Xoxo. ❤
Such an adorable person! Love this channel.
Darren, I like them very much. I am sure it was a great experience for you to cook for the Queen et al. The Queen is wonderful, devoted to Great Britain; I admire her a lot. However, I just made the scones today using your recipe. They came out great. Thank you! Gabriella
I’d love to see her whole tea service!!! 😍😍😍 sandwiches and sweets! What would her tea be?! Super fun! Thank you!!
Thank you so much for this recipe. I have always been too intimidated to try making scones, but it looks so easy when you do it, I just may give it a go, maybe with my granddaughter. We will have butter, cream and jam on them.🥰🥰
The best scones I ever made are from your recipe Sir. You are absolutely right, I too can eat the whole bunch as they are coming off the oven. Thank you
I made the scones and they turned out beautifully. Thanks so much for the recipe Darren!
Love your videos, Darren! Keep’em comin!
Cream first! Thank you for showing us how to make scones. I live in Mexico City and it's quite difficult to get someone who knows how to make these British meals like you!
I tried this recipe and it was super easy and delicious. Absolute perfection.
These scones are absolutely marvellous! Thanks Darren 😊
Jam first, then cream. It’s easier to put cream on top of jam than vice versa.
@I M I actually find the consistency of cream heavier than jam. Most scone makers agree that it’s a matter of personal taste. The jam on cream seems to be more of a British thing, here in Australia it’s more cream on jam.
I’ve always been “cream first”, but now that I know Her Majesty does it the other way around I shall amend my scone garnishing protocol. BTW, I’d love to see how you make kedgeree
Don't! The Queen's got it wrong!!!
@@davidtaylor2054 No, no! She's right! She's the Queen!!
@@james-p She's currently Olivia Colman.
Love this man! You are a gem in these trying times.
I love watching you eat. You enjoy it so much!
Just found your channel! Wow those look amazing! I live in New Hampshire USA and I have seen clotted cream in the stores here. Never really knew what I would use it for. Now I have a reason to buy it, yay! I hope it would also go well with orange marmalade. That’s my favorite! Thank you for the recipe. It’s quite close to my biscuit recipe.
he’s so adorable!!! never fails to bring a smile to my depressed self
LONG LIVE THE QUEEEN...!!! Thank you for sharing your talents and expertise with us, Darren...!!!! ;D
I am so looking forward to making these for my birthday cream tea party. I've watched about 10 videos on this and yours looks the best, uncomplicated, regular ingredients. Thank you!!
Loved this recipe and plan on making it soon. Would love to see you do a hearty soup or stew that the royals enjoyed. Best wishes and hope you are doing well.
I would be a cream first type of person. The jam would overwhelm the cream if theres too much of it, and so I want the cream to be the first taste on my tongue when I bite into the scone.
Thanks for this answer. I was going to ask how and if it made a difference in taste, or if it was just personal preference.
What a coincidence finding this channel on Prince Philip's funeral day while looking up scone recipes... You now have a new subscriber Sir as I enjoy the way you teach all the while adding anecdotes of your years as a royal chef.
Jam first always !!! 👑
The British version of milk or cereal first “jam or cream first”
Cereal... How else would you know the correct amount of milk.
How is that even a debate-worthy it's cereal first.
only a psychopath would pour the milk first
It's actually brush your teeth first or go to sleep first! 😂🇬🇧
I mean we eat cereal too lol
Darren, thank you for your interesting and enjoyable videos. Your enthusiasm is wonderful to watch, and the stories of life working for the Queen is educational. As for recipes, would you please share some of the old recipes that have been served for decades? There must be traditional recipes that the Royal Family eats. I will make scones tomorrow. Jam first, then four times as much cream! .Cheers.
Were is the recipe of the scones?
Oh Darren I'm soooo delighted to find your actual youtube channel and love watching you cook, these scones are to die for thanks Paula in Sussex,
I tried this recipe for the 2nd time today. First time I failed as I added too much milk, ended up need to add more flour then over kneaded it. 2nd time is a success I would say, as I reduced the portion by half made it easier to control for newbies like me. The only downside is I used a halogen roaster instead of convection oven. It made the outside darker and harder, but inside still soft. Thanks for this great recipe.
Love you!
Love it
Thank you so much for sharing all your cooking with us all
If The Queen puts jam first, its jam first.
I've had scones a few times when visiting the UK and they are have been DELICIOUS. Now I can make some at home too, yay!
One request: Could you note the temperature units (Fahrenheit) in your recipes? A few metric people might burnt their scones after setting the over to 350 degrees Celsius 😉
@Siva sankar he's currently based in America and I suppose the youtube channel is too
Even American Cooks has started to note both Celsius and Fahrenheit temps in their recipes. This guy is British, that he only told the Fahrenheit temp made my respect for him plummet more than one degree. I do not care where he currently live. He is so British to listen to and watch it almost hurts, and he makes his money on the fact he used to be cooking for the British Royal familie.
350/2 = 175
This tells my why my biscuits are always hard. I am kneading them to much. Thank you Chef.
You are so welcome
Hey Darren,
I don't know if you well ever see this post. But I love this scone recipe. When first started baking I went through so many youtub recipe of scones and yours is the best. I keep coming back to this video over and over again to refresh my memory every time I make scones for my family. The recipe is lovely, you are lovely.
Sincerely from Canada
Alison
Cream first, it makes the jam float and looks more appetizing. You make it look so easy when you mix it all together, what a PRO!!
Yay! I’m so glad you got your own channel! I can’t wait to see more
More to come!
I had no idea you had a TH-cam Channel but I subscribed so fast.
Queen had it right...jam first so it soaks in under the luscious cream!
Love your videos, you're a born entertainer. And a good Chef!
I like my biscuits with honey-butter.
(Note: The only real difference between American Southern Biscuits and British Scones are buttermilk instead of milk, no egg, and way less sugar)
Scones don't even usually have egg, usually it's just a brush of milk over the top.
I think some American biscuits are done to be flaky through rough lamination by treating the butter a bit differently the hydration level is slightly different too, and like you said, acid with the buttermilk.
But I've seen some things Americans call scones which are these weird things with dried fruit & things mixed through & cut into triangles, look more like rock cakes than scones.
@@InnuendoXP Exactly. Unfortunately I, too, have had those dried fruit things...really horrible. As I recall from my youth, for the layered result or at least for the flakeyness, the butter must be cold, cut into the flower and handled very little. Best to use the biscuit cutter with the dough on a cold surface in the summer. I don't remember sugar. Baking powder, yes; or, buttermilk with a little baking soda instead. These look much better than other "scones" I've had.
@@wholeNwon yeah agreed, I think British scones definitely do have a lot more in common with American biscuits than American scones, like yorkshire puddings to popovers.
Scones r so good they’re like rich and buttery and kind of like cake but the crumb is tighter
We use milk and eggs just no sugar
Just one suggestion - cut down the background tune. We come to listen to your richness and the tune doesn't help in anyway.
I agree. ALL background music is annoying, distracting, and muffles the vocal content. If I wanted a music video, I'd go find a good one.
I just turn the volume down.
Unfortunately Darren ... you arnt giving us the “QUANTITIES”.. which makes the WORLD of difference ..
I like the music.
Greetings from Brazil! Loved the video, thanks for sharing this and all the stories about the royalty. This guys is very nice.
What a humble and pleasant person you are..! I do really enjoy watching your videos.Thank you.!!!!
I appreciate that! thank you