How to make the Queen's scones┃Raisin English Scones
ฝัง
- เผยแพร่เมื่อ 30 ก.ย. 2020
- RECIPE
▼ Ingredients
(5cm mold, about 8 pieces)
Cake Flour 200g
Unsalted Butter 50g
Sugar 30g
Baking Powder 6g (wrong in video)
Whole egg 1
Egg Yolk 1
Milk 20g
Yogurt 10g
Raisin 20g
Egg yolk (surface) a small amount
▼Step Instructions
1. Add flour and butter (refrigerated state) to a large bowl, use your fingers to knead the butter into small pieces, add sugar and baking powder, and mix well.
2. Add whole eggs, egg yolks, fresh milk, Yogurt, mix gently to form a dough, refrigerate for 1 hour.
3. Put the dough on the table, add the raisins, cut it in half and fold it 4-5 times, flatten it out about 2cm thick, and use a 5cm cookie mold to press out about 8 small circles.
5. Coat egg yolk on the surface and bake at 170°C for 18-20 minutes
6. Let cool to room temperature, and spread with cream and jam.
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#EnglishScones #Queen's #Scones - แนวปฏิบัติและการใช้ชีวิต
Typo in video. It should be baking powder...
Thanks. But isn’t the baking soda works better with milk and yogurt?
Yea i was just thinking about it. If we use baking soda, there must be some sort of acid to neutralise it so that the scone won't turn out bitter and the reaction creates CO2 gas to expand the scones.
@@andrewwong798don't use bicarb for scones, only baking powder
I tought so because baking soda is much bitter
I didn't read this comment and added baking soda. It was so bitter. What a waste. Indeed I was thinking why baking soda when there is hardly any acid. OP could have edited the vid and save me the heartache.
I subscribed immediately. Your technique is perfection. The cutting, layering, and stacking is the absolute perfect way to handle doughs like this. People always look at me like I have three heads when I try to explain to them how I got that texture in a baked good. Now I can just forward them your video. Beautifully done and concise video. Thank you.
A heads up for everybody. Do not fold the Dough. Do cut it and stack it just like they showed you.
Do you need to preheat the oven? Thanks.
@@helenmak4569 yes
I doubled the amount of all ingredients for a bigger batch. The result was pretty good. I adjusted the oven to 400 for the last 2 minutes to get the tops more golden in color. Thanks for the recipe!
Update: I’ve tried these today and they are truly delicious! They pair wonderfully with clotted cream and jam as you’ve demonstrated. I’m very happy I tried this and will definitely be making them again. Thank you so much!
收音太強了！
These scones look amazing
They look delicious- cutting and placing on top in layers must be the secret of the lightest looking scones I’ve ever seen - thank you, I’m going to try to replicate 👏
These look so good! I’ve made scones before but not with this method. I’m gonna give it a try! :)
Thank you for writing the complete recipe below we appreciate it very much - it makes it more easier to access the recipe otherwise it is sometimes difficult to convert recipes that are not in the USA ratio standard and we end up not interested anymore. We hope you understand 🙏
Looks great! My mouth tasted the richness and flavor! I'll definitely try it. Thanks for the demonstration.
This queens scones you made is so delicious thank you for sharing.
I have baked this scones today the outcomes is so good.Thank you for sharing.
学作过两次了是儿子叫我做的没想到那么简单很好吃只是中间我没有放果酱而已👍我没有用葡萄干我换去蔓越莓干把它切小粒一点也是一样很好吃👍谢谢老师分享的食谱🙏
Look so perfectly delicious 😋, thank you for sharing this inspiring scones from your recipe ❤
Looks yummy thanks for the amazing recipe looks lovely 😀
When you push in the cutter, don't twist it. Vertically down, cut the dough and lift it. Twisting it seals the side and may prevent your scones from rising nicely. I make scones too but I like to cut them random shapes.
Do you have cups and tsps recipe? I don't have a weighing machine.
@@mch4735 1 3/4 cup all purpose flour.
One fifth of a block of 250gm butter which eqs to 50gm.
About 1/2 Cup raisins if you want to make fruit scone.
1 tbsp sugar
1 1/2 tbsp baking powder ( if you are using all purpose flour) or
1/2 tbsp if you are using self rising flour.
approx 150ml milk which is alittle more than 1/2 cup...sometime a little more depends on the flour (I usually use a dash more than 150ml).
If raisin scones, I like to add 1/2 to 2/3 tsp cinnamon powder.
I use the above proportion for plain scones too but reduce baking powder. For plain scones, I omit cinnamon powder but add vanilla essence.
If you like a richer scone, you may add an egg but cut down on milk . Egg plus milk eq to 150ml approx. I prefer mine the British way. Americans like to add egg, turns out cakey...
@@mch4735 take care not to overwork the dough otherwise the gluten will form and your scone will not be fluffy. I like the video's method of cutting the dough and stacking it up. I normally just fold it 3 to 4 times. Take note, she uses cake flour I believe, whereas I use AP flour. Take note, after adding in the liquid, you got to work fast otherwise gluten will form. Cake flour has a lower gluten percentage.
@@mch4735 ok. Then you need to know the following, before you begin, heat oven at 200C. I use a milk wash or you may use an egg wash. Milk wash was fine for me. Finally bake your scone at 200C for 10 to12 minutes middle rack. Depends if you like your scone with a crust or softer , higher temperature shorter time or lower temperature longer time will give you slightly different results.
@@milinlim5211 hi, what will be the result ?
That looks so delicious, keep it up!
I would love to try and make these. Doesn't look too intimidating 😁
Im more and more convinced that these English Scone recipes with little Baking Powder and not too much liquid (drier dough) is what differentiates the scone from the USA biscuit. Cake flour is also important. I leave my cut out scones in the fridge on their baking tray for 30-45 minutes before putting in a slightly hotter oven 9for the rise) than what you recommend. Love the stacking technique.
Scones look delicious and appealing. I'm glad I came across your channel. I've enjoyed watching your baking.
I already try ur recipe. i adjust litte bit. I use butter salt . It work. Taste just nice. Tq for the recipe. My husband love it so much🥰
でも、この作り方は素晴らしいです。
なるほどです。🌷
有り難う❗💓
Okay, followed this and I’m a regular scone baker and simply the finest recipe I hv ever made. My word the Queen deserves these 👏👏👏👏👏
She doesn’t eat cakes or biscuits.
@@Lynnefromlyn Yes she does. A chocolate biscuit cake is one of her favourites.
@@carolineobrien6301 as her biographer this is good to know,. Thank you
今天試做，很成功，又香又好吃，謝謝您的食譜
I’ve been making scones for many years, this is a first for me watching the sultanas being added AFTER bringing together of the dough!
Not sultanas but raisins. Personally, I prefer sultanas. :)
@@susanobrien4380 not the point of her comment.
Cuantos huevos llevan
Made some today and they were very delicious! I omitted yoghurt as I didn’t have any
In the UK we always use soured Milk (milk that has turned, gone off... in a curdly manner ! Or add a few drops of lemon juice, to make it curdle !)
Agree NO Yogurt in Scones. 😖
Muy buena receta de scons, gracias por compartirlo. Saludos desde ARGENTINA
perfect scones.. thank you.
Watching some good recipes during quarantine time. thx God
An interesting way of evenly distributing the raisins. Good idea, thanks, will use this method.
They arr special techniques that make it taste really good =thank you for sharing
Finally an excellent scone recipe worthy of my time 👌
Hi great video! Is your oven temp conventional or fan?
I'm all for the background music.❤
This is Amazing! These scones are the best things that I baked in such a long time! 😭
These scones are awsome. Made today.
What a good idea to cut and stack the scone mixture to stop it being overworked.
Wow this is perfect tea scones..thank you for sharing
Hello Sandy
6 grams equals 2.69 teaspoons of bicarb please take note your scone recipe is divine never eaten such moist and fluffy before. Thanks for sharing lot of love June
Bicarbonate is baking soda. This calls for baking powder. If you’re going to use baking soda you need to add an acid, such as cream of tartar.
I tried it, really tasty. thank you.
These look amazing! I need to run out for cake flour. Thanks for the recipe.
Hello☺️ thank you for this recipe. Please can I use all purpose flour instead ?
Mmmmm English scones. We devour these every time we go to the UK
Oh my goodness I want ones of these beauties right now!!!
Very delicious looking!
Looking yummy😋 will bake on the weekend. Thks for sharing.
yay these are the scones you were showing in your previous video! super excited for this recipe!
Seriously, I would give these a try. They looks so yummy
All makes so much sense. Will try this technique 👏👏👍
謝謝老师分享！🤩
+
看來很美味
Looks delicious
A perfect little piece of home art.
Very cozy and soothing.
Thank you.
Absolutely beautiful
They look amazing
Sultanas for me!! Also traditionally a fluted cutter for sweet scones and a plain one for savoury scones. xx
wowww.... looks amazing and i m sure the taste is supperb dilicious. And i wanted to ask can i frozen this scone and how can if i want to preheat it should used microwave or oven? pls help
Thanks for sharing with us. Looks yummy 🤤
Twisting the cutter results in lopsided scones. To loosen each scone as it's cut, move the cutter slightly sideways on the counter. Cut them all, then lift off the trimmings before picking up the scones.
not found that my scones perfect every time
Those scones look incredible good.
All day, everyday
Look tempting & 😋 Is it ok without yogurt?
好正呀 Scone😋😋😋
Those buns looks yummy. Thankfully sharing.👍❤️🙏
謝謝你的影片,是我看過最清晰,又無太多言語,每個節湊都讓我明白!我成功了!太開心了!!
A pastry cutter does a much better job than using the fingers to cut butter into the flour and it won't melt as much either. I love my pastry cutter and it does a most wonderful job.
Update:
I tried this an found it's a wonderful recipe, but in my opinion, a little bit of salt is missing. However, one of the best scone recipes. 😋
The bests scones I've ever tasted, I ate them at the British Embassy in Buenos Aires. I'll try this recipe and tell you later. Thanks for the recipe and for the video, I've learned a pair of things really important. 💗
If i omit the raisin, do i need ti fold 4-5 times?
Lovely to look at and delicious to eat! I will go to my kitchen now and prepare these delicious scones.... the Queen of England had these every afternoon tea - ❤time....
Hoping to bake this Monday. Looking forward to cherry preserves and tea time
Hi，do I need to chill the dough for a while after shaping? Thanks
Me quedaron deliciosos, los hice con nuez no quise con pasas y quede encantada de su sabor. Muchas gracias y un fuerte abrazo de agradecimiento
Al fin cómo es la medida del polvo de hornear y el azúcar..??
Cuantos huevos llevan
@@gracielaconti7365un huevo y una yema, viene la descripción dale click en dónde dice más
Absolutely love these!! They remind me of a pan dulce from Mexico 🍞🐝🍯💚
Desde Argentina .. espectacular
Riquísimos
Will try to do it.
Looks real good
I love the part when they were on the oven m
Thankyou for recipe looks good.😀🤤💖💖💖👍🙏🏻
Con questa ricetta gli scones saranno perfetti...Grazie 🌹
Eccelent scone I wood love to make them. Thank you.
I have just made these. They are not like "real scones".
But one thing I can say, is that they are melt-in-the mouth delicious!
I made them too thin. Next time, I will double the volume of ingredients and make them nice and thick. Yes, I will make them again, that is how good they taste (plain, no vanilla essence, with salted butter spread on it).
Thank you !
I'm surprised they rose with all that mashing and working the raisins in that way! Also, the twisting of the cutter causes them to rise unevenly and split apart.
didnt though.
And if you have them just touching each other they will rise straight up and not lean over
I tried this morning it's very successful ♥️♥️♥️♥️thank you so much
Really interesting to watch someone else make scones! Very different to my recipe - cold butter, no egg, minimal handling and fruit goes in with dried ingredients.
Yeah, this is very different. Will try.
what mic are you using
I like your beautiful video and music, scones look delicious 😋 Thank you for sharing❤️
Beautiful recipe . I really like the simplicity in this desert 😍
好懷念英女王😔
Why do bakers seem to always apply cookie/biscuit cutters inside the edge of the dough instead of at its edge. I always apply the cutter at the circular edge to maximize the number of items first.
Next time when I will make square scones so that I don’t have to re knead the dough as each kneading makes the scones less light.
@@yopekok5448 scones aren't square 😄
Easy to follow step instructions. I plan to try this informative recipe soon and thank you so very much for a well planned video.
Exelente canal!! Soy nueva suscriptora y me encantó que aunque que sin decir una sola palabra te entiendo perfectamente bien!!! Gracias!!! 🥰
Al fin cómo es la medida del polvo de hornear y el azúcar..??
They look amazing yum ❤️
That’s just biscuits with raisins my mother used to make this all the time but great job👍👌✌️
正喔，我又要整又要學
可唔可以不加籃梅呢
I made this scones twice , I can say that’s the best scone so far. It melts in the mouth, I take my hat off to you Mo la la.
🥈🎖
Wooow looks delicious . I will try this recipe . Thank you for sharing ☺️
excellent recipe..but one small adjustment i'd make..avoid twisting the cutter before pulling it back up, then you will avoid getting the cracking , 'waist' halfway down the scone as it cooks. If the cutter is floured you can just push it down and pull it straight out easily.
Looks so yummy yummy 👍👍👍🌷🌷🌷
All of your recipes are special....! I love this batter! I will bake a birthday cake next week! Thank you so much ! Where can I buy your recipe books !❤
這是藝術品的司康
Yummy recipe 👍👍🤝🤝🥰🥰
Wow, thank you so much for sharing your scones recipe. I love it.
배웁니다~^^
감사해요