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.
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 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!
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.
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!
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 🙏
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....
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 !
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.
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. 💗
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 👏
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.
@@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.
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
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.
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 !❤
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.
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.
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.
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. 😖
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.
Look scrumptious! Definitely going to try these but with some plant-based milk and butter and Just Egg as I have a family history of Cancer and need to avoid the estrogen in dairy and Choline in eggs--thanks for posting
200g cake floor 50g unsalted butter 30g sugar 20g baking powder 1 egg yolk 10g yoghurt 20g Milk 20g Raising Follow the instructions and you should have a perfect biscuit or Q.Scorn
Wow, beautiful. I made an almost identical recipe from the _Mandy Lee_ channel. The videography on your video is stunning and the scones look mouthwateringly good. I’d recommend Mandy’s video to supplement this one because it explains the reasons behind many of the choices and pitfalls when making scones.
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.
This looks perfect. I have all the ingredients at home, expect cake flour (I will try it with all purpose flour), and since scones are a staple in my country (they are salty instead of sweet though) I'm curious about this version.
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!
Dough ends up a very rich looking colour, more yellow than usual. I personally prefer more fruit in my fruited scones and always add some vanilla essence. Was a pleasure to watch and inspiring. I expect by layering it imparts some extra air like you do with flaky pastry.
Scones don't have Vanilla Essence in them ! Not English ones... unless it's a USA thing... always adding Vanilla Essence. Yuck! .... Keep it for Cakes !
The sour of the yogurt make as bsking powder. They are my favorites when I was in England. .in canada they made to big.from Peru my grandgrand mother was English
![[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 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!
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
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!
A perfect little piece of home art.
Very cozy and soothing.
Thank you.
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 🙏
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....
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 !
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.
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
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!!
Thank you for the recipe. Beautiful scones.
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🥰
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?
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
That’s just biscuits with raisins my mother used to make this all the time but great job👍👌✌️
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🙏
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 👏
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 ?
Easy to follow step instructions. I plan to try this informative recipe soon and thank you so very much for a well planned video.
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.
(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
Wow, thank you so much for sharing your scones recipe. I love it.
This is Amazing! These scones are the best things that I baked in such a long time! 😭
Scones look delicious and appealing. I'm glad I came across your channel. I've enjoyed watching your baking.
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.
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.
🥈🎖
What a good idea to cut and stack the scone mixture to stop it being overworked.
Those scones look incredible good.
All day, everyday
Perfect just how they should be made and served
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 !❤
Sultanas for me!! Also traditionally a fluted cutter for sweet scones and a plain one for savoury scones. xx
This is a great recipe. Definitely recommend.
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.
Look so perfectly delicious 😋, thank you for sharing this inspiring scones from your recipe ❤
These look wonderful!
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
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.
This queens scones you made is so delicious thank you for sharing.
everyone: talking abt the scones
me: vibing to the music by my fav group
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. 😖
Finally an excellent scone recipe worthy of my time 👌
I'm all for the background music.❤
Mmmmm English scones. We devour these every time we go to the UK
I have baked this scones today the outcomes is so good.Thank you for sharing.
這個方法是我唯一做成功的～美味好吃
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.
Looks nice golden brown, end delicious.
Thank u so much Malala
❤️ they’re mouthwatering
Muy buena receta de scons, gracias por compartirlo. Saludos desde ARGENTINA
Looks great! My mouth tasted the richness and flavor! I'll definitely try it. Thanks for the demonstration.
Thanks for the complete recipe ! Will try ！
Beautiful recipe . I really like the simplicity in this desert 😍
These look amazing! I need to run out for cake flour. Thanks for the recipe.
Look scrumptious! Definitely going to try these but with some plant-based milk and butter and Just Egg as I have a family history of Cancer and need to avoid the estrogen in dairy and Choline in eggs--thanks for posting
These look so good! I’ve made scones before but not with this method. I’m gonna give it a try! :)
I made two times, they are delicious, but they did not rise up and open like your. Thank you so much anyway.❤❤
200g cake floor
50g unsalted butter
30g sugar
20g baking powder
1 egg yolk
10g yoghurt
20g Milk
20g Raising
Follow the instructions and you should have a perfect biscuit or Q.Scorn
I would love to try and make these. Doesn't look too intimidating 😁
Wow, beautiful. I made an almost identical recipe from the _Mandy Lee_ channel. The videography on your video is stunning and the scones look mouthwateringly good. I’d recommend Mandy’s video to supplement this one because it explains the reasons behind many of the choices and pitfalls when making scones.
so cute! and you are so careful with each steps! thank you for the video!
好懷念英女王😔
Hi❤today I bake this recipe 😊taste good 😊 thank you 😊 ❤
Cream first on both halves, then jam and you don’t sandwich them together. West Country (UK) maid here!
Seriously, I would give these a try. They looks so yummy
yay these are the scones you were showing in your previous video! super excited for this recipe!
Oh so peaceful and inspiring 😌
Thank you for this video. It was really helpful!!! I love scones.
Con questa ricetta gli scones saranno perfetti...Grazie 🌹
Amazing recipe 👏 ❤ good sharing ❤ 😋 👌 love from Pakistan 🇵🇰
They arr special techniques that make it taste really good =thank you for sharing
I like your beautiful video and music, scones look delicious 😋 Thank you for sharing❤️
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 double the recipe and use a ring cutter that's two sizes larger.
This looks perfect. I have all the ingredients at home, expect cake flour (I will try it with all purpose flour), and since scones are a staple in my country (they are salty instead of sweet though) I'm curious about this version.
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~
Dough ends up a very rich looking colour, more yellow than usual. I personally prefer more fruit in my fruited scones and always add some vanilla essence. Was a pleasure to watch and inspiring. I expect by layering it imparts some extra air like you do with flaky pastry.
Scones don't have Vanilla Essence in them ! Not English ones... unless it's a USA thing... always adding Vanilla Essence. Yuck! .... Keep it for Cakes !
The video makes it look so easy.
Beautiful. I have to make these. Thank you
It looks delicious and doable for me so I will try soon.
All makes so much sense. Will try this technique 👏👏👍
The sour of the yogurt make as bsking powder. They are my favorites when I was in England. .in canada they made to big.from Peru my grandgrand mother was English
Those buns looks yummy. Thankfully sharing.👍❤️🙏
第一次就成功，好好的整作，效果好好味！多謝
Good for you.
Can't wait to make them. They look delicious! Thank you!
I tried it, really tasty. thank you.
That looks so delicious, keep it up!
Tq..slowly but surely yummy🥰...i ❤❤
0:40 Use a cheese grater next time - more convenient, makes later mixing easier.
Thanks for this video 😊.
These scones are awsome. Made today.
MoLala，今日因為想處理掉一包低筋麵粉，見到你嘅muffin, 再睇多2段片，你👍，加油呀！香港人😊
Looks yummy thanks for the amazing recipe looks lovely 😀
Thank you for sharing this recipe
我做成功 真好吃
謝謝分享
Loving the bg music
Satisfying to watch 😌😌😌
i love it! so relaxing
I tried this morning it's very successful ♥️♥️♥️♥️thank you so much