How to make the Queen's scones┃Raisin English Scones
ฝัง
- เผยแพร่เมื่อ 1 ต.ค. 2024
- 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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Edit: Final Cut Pro
#EnglishScones #Queen's #Scones
![[Secret recipe] The key is to use a cooking tray/Exquisite scones that melt in your mouth](http://i.ytimg.com/vi/6F3hpa11vYI/mqdefault.jpg)
![[Secret recipe] The key is to use a cooking tray/Exquisite scones that melt in your mouth](/img/tr.png)
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!
When you recognize the BLACKPINK songs in the background...
What is the possible reason why my scones didn't rise as tall as your scones.
Cream first on both halves, then jam and you don’t sandwich them together. West Country (UK) maid here!
Wan to ask
Actually is 1 whole egg + 1 egg yolk
Or just 1 egg York?
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 !
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!
1/ Do u mix 1 egg AND 1 egg yolk into the mixture? Video did not show the 1 egg yolk.
2/ Another egg yolk is used separately for egg wash at the end.
Am I right in the above?
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.
我对泡打粉过敏，有没有其他可以代替泡打粉的材料。谢谢
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 !❤
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 😄
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 🙏
Exc receta,me rda a mí abuela qbls hcia en mí infancia.👏🙋❤️😻💚🏵️🤯💯🇦🇷
(蔓越莓司康)1. 中筋麵粉400克，混入100克無鹽奶油抓勻
2. 60克白砂糖+12克泡打粉混勻，倒入乾麵糰
3. 2顆雞蛋打勻倒入麵糰，再加20克優格80克鮮奶慢攪成塊後包膜，冷藏1小時
4. 取出壓平加20克葡萄乾+40克蔓越莓乾
5. 麵糰切疊數次5cm圓模切13塊，1顆蛋黃刷表面，230度中層烤30~35分
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 ?
Great recipe but this is not how we typically make scones in the UK.
How do you make them in the UK?
Do you have the real transition UK scones' recipe? Thanks 😊
We don't tend to use raisins either, usually sultanas or plain. On the scone it's jam first in Somerset or Cornwall but cream in Devon. And no one uses blueberry jam, usually strawberry or raspberry at a push.
I did not see any mention of salt. I have never seen a recipe that didn't include salt which usually interacts with the baking soda or baking powder. Did I miss something?
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.
English scones do not use eggyolk neither yogurt only milk with allcits cream
Queens scone? No. No way. It’s just a plain English scone. Ancient. Nothing to do with the Queen ffs
Muy buena receta de scons, gracias por compartirlo. Saludos desde ARGENTINA
0:40 Use a cheese grater next time - more convenient, makes later mixing easier.
These look so good! I’ve made scones before but not with this method. I’m gonna give it a try! :)
Scones look delicious and appealing. I'm glad I came across your channel. I've enjoyed watching your baking.
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....
Thank you for the recipe. Beautiful scones.
Scones are beautiful,but, no need for all that faffing about.i make scones regularly,in a matter of 30 to40 minutes they are made ,baked, and cleared up after, and double the quantity.
everyone: talking abt the scones
me: vibing to the music by my fav group
Where can we find the recipe? It doesn’t say ow many egg yolks or how much Baking soda there is . Is there any sugar atall?
Sultanas for me!! Also traditionally a fluted cutter for sweet scones and a plain one for savoury scones. xx
These look lovely. I like your process; for someone like myself, 75 with arthritis, your method is much easier than having to do a lot of kneading. I want to make your recipe. I also have a recipe for corn meal scones with dried, tart cherries. Could I use your folding method for corn meal scones? Thank you for this video!
Sure, you can try~
I'm all for the background music.❤
What is cake flour? Is it same as self raising flour, or superfine flour please?
It's it's own thing, you have to probably Google where to buy
The Queen says S-con - not S-cone. Good enough for her and my Nana - a scon it is!!! :)
Hi，do I need to chill the dough for a while after shaping? Thanks
Doesn't it become a cake when you add sugar and eggs?
Is it baking powder or baking soda? The video and the recipe says different things.
Look so perfectly delicious 😋, thank you for sharing this inspiring scones from your recipe ❤
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.
Where's the tea? Looks delicious!
Tea? You come I treat you 🤗
Baking Soda or Baking Powder, it is different ??
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. 😖
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
I used this recipe including the correct baking powder. They were really good except they did not rise anywhere near as far as in the video. Baking powder and baking soda were both fresh. There needs to be more fruit in them also. The only other comment is the small quantity of ingredients yields too little dough to warrant the effort. I will try once more and double the amounts.
You're so right, because of 6 or 7 tiny scones I wouldn't even heat the oven!
I don't know where you buy cake flour.In Britain we use SR or All purpose( plain ) flour
Finally an excellent scone recipe worthy of my time 👌
This queens scones you made is so delicious thank you for sharing.
Wooow looks delicious . I will try this recipe . Thank you for sharing ☺️
Hello☺️ thank you for this recipe. Please can I use all purpose flour instead ?
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
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.
Put in the freezer before baking. They turn out so light and fluffy in texture.
If you have used self raising flour, you do not need to add baking powder as this will make them taste unpleasantly salty.
Perfect just how they should be made and served
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.
第一次見英式scones要咁樣叠來叠去
5係丫 正宗既都係咁 焗完出黎先會有層次感
I think to fold is enough no need to cut and press. The more to handle the more the gluten got strengthened.
Easy to follow step instructions. I plan to try this informative recipe soon and thank you so very much for a well planned video.
Can self raising flour be used instead of cake flour.
Tried yesterday, dint put yoghurt & it’s a bit hard.🤥
Can put the dough in freezer n keep for a later date? Or must bake immediately? Thanks
Just passing thru: your thumbnail shows two pieces of scone held together with cream and jam. It's too tall to eat it that way. One half at a time is best.
Never eat like a sandwich please!
This is a great recipe. Definitely recommend.
These look wonderful!
Angelo47 K.K. a British scone expert always uses aluminum free baking powder.
サムネの画質がキレイですね、これもZV-1ですか？
I would love to try and make these. Doesn't look too intimidating 😁
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🥰
She's making biscuits not scones, you don't work s ones you just gather cut bake thats a,l.
❤❤❤❤🙏🙏🙏🙏
Shouldn’t twist the cookie cutter otherwise it would not rise nicely and would impair the slit forming.
I thought that but they seemed to come out fine.
Will this recipe work with whole flour and is the flour plain or self-raising? I am assuming plain flour because the 6g baking powder is added. I realise using Wholemeal or even half and half the scones will not be so soft and delicate. However, will they rise even half the amount shown in video?
I tried it, really tasty. thank you.
Wow, thank you so much for sharing your scones recipe. I love it.
perfect scones.. thank you.
In the UK we have Baking Power and Bicarbonate Of Soda, In the US the Bicarbonate Of Soda is Baking Soda so which one are the speaking of? Great Scones.
You must use baking powder, never bicarb in scones. Also the bp & salt should be sifted with the flour when baking, not stirred in after adding the butter
That’s just biscuits with raisins my mother used to make this all the time but great job👍👌✌️
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
Truly the English people do bot use eggyolk obly milk 100
There is no egg in scone mixture, only milk. Raisins should be added to dry ingredients so they are integral to the mix.
Thank you for this comment. I have been trying to figure out whether to add egg to the mixture or not. Mary Berry and Paul Hollywood add an egg in their scone mixture but other bakers do not. Will try both and see which we like better!
A perfect little piece of home art.
Very cozy and soothing.
Thank you.
Thankyou for recipe looks good.😀🤤💖💖💖👍🙏🏻
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?
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❗💓
Muffins and scones are two completely different things. Why the title reads "La ricetta degli scones per muffin inglesi...." non ha senso. Roba da Matti. Ci sono gli scones e ci sono i muffins, sono due cose completamente diversi. Anche gli ingredienti sono sbagliati. Wrong ingredients unless they have invented a new sort of cake/bun, in which case give it its own name, don't sully the name of another thing.
Estamos en España.. Porq el titulo en castellano y... No solo es q no explican la receta sino q escrben los ingredientes en ingles....
Un respeto, digo yo!!!
The after taste off baking powder is kinda of strong
Watching from England and we would never used yoghurt in a scone recipe. 😱❎🇬🇧
What is cake flour ?
maybe its a substitute of buttermilk I guess, because the regular recipe usually calls for buttermilk but here she uses only milk.
Cake flour is the same as self raising flour. Flour that already has baking powder
@@joaniejones5114 flour just flour
That’s why these are better than yours
A quantidade de ovos ele escreveu em japonês
Bad recording
When baking things like this, I always stir the dry ingredients together and stir the wet ingredients together. This way, everything mixes better and easier. Add all dry ingredients and mix. Add chunks of butter and mix. Mix milk, yogurt and egg yolk together. Add to dry/butter mix and stir. Fruit definitely goes in with dry ingredients. Having a little cover of the dry ingredients helps keep the fruit evenly mix so it doesn't stick to each other.
Why Raisins?? They Add Nothing to the Blan Flavor of the Scones and Look Very Unappitizing. Black, Sticky, Shriveled Things Sticking Out of the Biscuit. Some Things Just Don't Belong in Foods and Raisins are One of Them.
Je cuisine beaucoup.
Je trouve la recette mal expliquée.
Les proportions dont toutes indiquées comme les oeufs, combien ?,bref ci c'est la véritable recette et ben alors ::::::.👎
Where is the clotted cream?Mascarpone cheese works well too
i love it! so relaxing
Looks great! My mouth tasted the richness and flavor! I'll definitely try it. Thanks for the demonstration.
Sorry, but as an offspring of a Brit and an Aussie, this methodology is wayyyy tooooo sketchy...much of which is lost in the translation. I grew up with "The Queen's English" spoken in the household, which is rather precise. MoLaLaCook, you absolutely MUST edit your video, ingredient list, and process to be in complete alignment with each other, e.g., baking powder instead of baking soda, reference to the eggs in the video compared to the ingredient list is too bloody confusing! I read where one of your followers used the soda much to her dismay…that’s on you, not her! I’m not trying to beat you up, but that’s just not acceptable! I wanted to try this recipe, but it simply has zero clarity to it, and hence, is really begging to be a fail rather than a positive. I'll come back within thirty days (today is Friday, September 15, 2023), to see if this has been sensibly edited to reflect precise English, else if not, count me out. 😑
Scons los de mi Madrina Veronica Scarsi, que aunque del Piamonte en su casa se tomaba el Té de las 5 con Scons y mermelada....
This is Amazing! These scones are the best things that I baked in such a long time! 😭