So what do you think, are these scones or are they biscuits? 🤔 If you want to check out some proper British scones in a cheap vs steep battle, take a look at this video: th-cam.com/video/6lcPjFCpAoI/w-d-xo.html
Definitely scones. And the biggest difference between a basic scone and an American biscuit is sugar, far as I can tell. Biscuit in the US isn't sweet.
If you freeze the butter before grating, it won't clump together and you wont have to mix as much. Also, if you grate directly into the bowl, it won't be as soft.
It was partially frozen for a bit, but was a warm kitchen so the clock was ticking! The result was pretty good though considering it didn't get mixed much, not seen that before!
@mrbarrylewis try a marble cutting board next time and bowl of ice water for your hands cold room or fast mixing time. When I was little girl my great Aunt showed me how, I thought my hands would fall off. So worth the time.
Don't know if you have a new editor or photographer but loved this style of vid, feels more professional yet still has the "home video" feel to it, loved it!
Haven't watched the full thing yet, just want to say that I'm happy to see big-man Baz experimenting with flashy editing again. I've been watching for years so I've seen loads of changes from backdrops, editing styles to even just how grown up/camera confident the rest of the Lewis' are now! I'm along for the ride, and I'm always happy to see you grow, big-ups to you and the team ✊🏽❤
Being in the USA 🇺🇸, I had to buy measurements to convert to gram’s because of the difference between that and cups/tsp, love your channel!! I have been to Ireland a few times, and to me there is a difference between biscuits and scones!!
A pastry cutter (along with a cutting board) was one of my 'dream kitchen' things to have. Legit never had a cutting board and learned to chop, slice, dice with the veg/fruit/meat in my hands, getting a cutting board was revolutionary. And finally getting a pastry cutter felt seriously bougie. Tip: refrigerate your biscuit/scone dough for more rise and less warp, and for maximum rise and flakiness use frozen flour and frozen butter to make the dough.
Grate FROZEN butter... Lightly mix with the flour... KEEP CHILLED. Any time the butter feels soft, slap it in the freezer or fridge. They would be much higher and flakier...
Long time viewer! Really enjoyed the filming and editing style in this video! Seems to be a great mix between the old style videos but with a new twist! 👌🏼
American scones are slightly denser then a regular biscuit plus there's more of a butter flavor, at least the various ones I've tried from Starbucks, supermarket varieties, and from local cafes. I've never tried the biscuits from the south so maybe theirs is more dense.
Oooh I LOVE when there’s recipes that I already have all the ingredients for at home! All I needed was blueberries. Woooooo! They’re in my oven right now. Looking forward to trying them after lunch Thanks Barry! Love your nice simple recipes
I freeze the butter before grating. I also freeze flour, and put bowl in freezer that I am making biscuits in. If dough feels warm I put it back in freezer for a few minutes.
Haha I wish my American accent was that good that I could do regional ones! Randomly I made American style biscuits and gravy today and that is a video coming up soon!
I did an experiment, making plain US biscuits and plain English scones to taste the difference. I used the top recipes for each. My family and I tasted them and there are HUGE differences. Taste, texture, and color all different. They may look similar, but are 2 different types of pastry.
Im addicted to the starbucks blueberry scones and coffee cake. I so appreciate this video lol because they only have the vanilla one right now ..not the blueberry so im craving them
Can I just interject something please? Using the pastry cutter isn't a lazy tactic, it's so the heat from the hands doesn't melt the butter & it's also helpful for people with a texture aversion similar to yours. They can also prevent cross contamination if you're making multiple things at once, like if you've been handling garlic even if you wash your hands that taste & smell can be transferred
I have no idea how this thing is called in english but I use this kitchen machine with the blades and changeable grating disks to rub the butter into the flour. I cube the butter, blend it in for maybe 20 seconds and it's perfect. The butter stays cold and you don't get sticky butter fingers :D You can also add the egg and mix it up in the machine. I personally like to add raisins or other stuff by hand.
Paula Deen says to grate butter into dry mix, it works really well I think. They say to freeze the butter for half an hour before grating. I think it helps to grate a little and nix that in and just do little batches so it doesn't melt together as easily.
American hot take, biscuits and scones are not the same thing, 🤷🏻♀️, but we can call them culinary cousins 😂. As for the grated butter, I always freeze my butter before grating it, keeps it from melting and I grate it right into the bowl. Grate about half mix it slightly and then grate the rest.
@@mrbarrylewis sounds great! Don't tell the other Southerners that our traditional biscuits and gravy is mostly just biscuits and bechamel. My husband sent me a meme the other day.... Biscuits and gravy is really just wet flour poured over dry flour 😂
In NZ, I can buy scone mix where you just add water. Makes brilliant scones, even dumplings, both sweet and savoury. Means you dont need to faff around making the dough. They are just as good when cooked as scones made the long way.
So I grate my butter for homemade biscuits (I’m American:)) works a charm. I love scones but oddly I make them round when most make triangles 🤷♀️I just think it is easier and I cut them a bit small so you aren’t overwhelmed and feel obligated to eat a big scone. Of course you can eat 2 lol great video thanks!!!!
One thing I have found about these conversion charts from cup measure to metric is there all different. In fact, I measured out one cup of my all purpose flour put it on my scale to grams and it measured out 153 g all the charts say is supposed to be 120 g to 125 g. And I know if you don’t get the measurements of a recipe right when you’re actually baking a cake or bread it will not turn out right.
Hi Barry I'm a x chef, if grating butter makes you happy look into Scottish shortbread. The recipe I have grates and freezes butter then mix dry ingredients and pour over and slow cook at 115c. Literally that easy
it took me a long time to realize it but american sones and british scones r quite different and biscuits and scones r different its subtle but its there
Barry, I’m American and would use a pastry cutter, and finish with my hands. They really shouldn’t spread like that. I know that Starbucks’ were always on the spread out side. I hate cleaning the grater. But they’d wouldn’t spread and be wet with butter while you’re working on them if you use proper tools. The butter needs to be thoroughly integrated with the flour. But taste is always yummy. No longer on the menu though, Covid made short work of a lot of things in the world.
Barry is correct! That here in the United States our version of biscuits are a generally savory non yeasted bread very similar to a Scone but somewhat more flakey and airy than a dense scone. Leading to my next point... Barry you have to try your hand at Southern US style Biscuits and Gravy they are the absolute definition of "Stonkin".
Our scones are similar to American biscuits. I don't think Americans have scones, but if they do I expect they'd be wildly different to what we traditionally call scones anyway. That's likely the source of the confusion :D These look so good, and cutting them into wedges and baking them as-is is so smart, and they look so much nicer like that!
Hey Barry, love your videos. This comment is for all of us Americans that think you never cook your bacon long enough (me included). Well i just came back from a trip to Scotland and London and what I found out is what you guys call Bacon we call County Ham. Specifically the thinner cut we use for Ham and Biscuits 😮.
Put the butter and dry stuff in a food processor. Then add the wet stuff. That’s how I make 🦅biscuits and pie dough. I hate getting my hands sticky and the butter stays cold.
Never saw butter grated this way, very interesting. You’ ve always been an American to me, with a cool British accent! Just as I feel British with an American accent when I watch Britbox or Taskmaster lol
Need to freeze the butter and chill the dough before cutting and putting in the oven. I've grated my butter for scones for years. Originally from the uk.
I can't for the life of me remember if i've had one in the UK before, like ever lol i'm sure I have, but deffo over the pond for sure! It was nice though and I loved the lazy butter grating!
The shapes etc.. would have been improved by putting the dough back into the fridge for about 1/2 an hour or so before you rolled it out and cut the shapes to allow the butter to firm back up and the shapes would have held better during the baking.. give that a shot next time you make them!
I would love to see a video where you found an American recipe and a European one for the same thing and see if using the different measures makes a huge difference since baking is supposed to be more about precision and weight is more precise. I’ve Always kind of wondered….
America does have its own version of a scone. It's not the same as an American biscuit. They may be similar but anyone who's actually eaten both knows they're vastly different.
Interesting. Every bleeding scone I’ve bought in America were more like cookies coated in coarse sugar. 😩 So disappointing; I’ve stopped trying them when listed on a menu. 😂
So what do you think, are these scones or are they biscuits? 🤔
If you want to check out some proper British scones in a cheap vs steep battle, take a look at this video: th-cam.com/video/6lcPjFCpAoI/w-d-xo.html
They look like scones mate You did a good job
Thanks@@danielsantiagourtado3430
@@mrbarrylewis Always mate, Huge fan
Definitely scones. And the biggest difference between a basic scone and an American biscuit is sugar, far as I can tell. Biscuit in the US isn't sweet.
Yep, buttery too!@@paulherman5822
If you freeze the butter before grating, it won't clump together and you wont have to mix as much. Also, if you grate directly into the bowl, it won't be as soft.
It was partially frozen for a bit, but was a warm kitchen so the clock was ticking! The result was pretty good though considering it didn't get mixed much, not seen that before!
This!
For biscuits, I always cut the butter small into the flour and rub it in with my hands.
Dropped in to say exactly this, been doing this for my biscuits for ages. Doing it bit by bit mixing into the flour as you go helps too 👍👍
@mrbarrylewis try a marble cutting board next time and bowl of ice water for your hands cold room or fast mixing time. When I was little girl my great Aunt showed me how, I thought my hands would fall off. So worth the time.
Don't know if you have a new editor or photographer but loved this style of vid, feels more professional yet still has the "home video" feel to it, loved it!
if you pay attention to the reflections in some shots you can see someone in orange. guess he has found someone.
@@DankerTVTimeCapsule What happend to the last guy? Did he try it on with Mrs B?
@@annother3350 No just couldn’t handle the pressure from comments and handed his notice
@@DankerTVTimeCapsule Oh, what? hateful trolls? Was he doing a bad job?
@@annother3350 No I thought his shots improved over time.
I learnt that if you lay the box grater on its side so it's horizontal, it works better than standing it up.
Good call that. Good for grating chocolate especially
Haven't watched the full thing yet, just want to say that I'm happy to see big-man Baz experimenting with flashy editing again. I've been watching for years so I've seen loads of changes from backdrops, editing styles to even just how grown up/camera confident the rest of the Lewis' are now! I'm along for the ride, and I'm always happy to see you grow, big-ups to you and the team ✊🏽❤
Being in the USA 🇺🇸, I had to buy measurements to convert to gram’s because of the difference between that and cups/tsp, love your channel!! I have been to Ireland a few times, and to me there is a difference between biscuits and scones!!
Next time, just use Google to do the conversions rather than buy special equipment.
4:27 Always happy when Boston joins in with his opinions! We truly appreciate them! ❤❤❤❤❤❤
A pastry cutter (along with a cutting board) was one of my 'dream kitchen' things to have. Legit never had a cutting board and learned to chop, slice, dice with the veg/fruit/meat in my hands, getting a cutting board was revolutionary. And finally getting a pastry cutter felt seriously bougie. Tip: refrigerate your biscuit/scone dough for more rise and less warp, and for maximum rise and flakiness use frozen flour and frozen butter to make the dough.
I have fresh blueberries that need to be used soon, so thank you! These look so delicious and pretty easy too, because I’m no baker
Oh cool, you may like it then! Awesome
Grate FROZEN butter... Lightly mix with the flour... KEEP CHILLED. Any time the butter feels soft, slap it in the freezer or fridge. They would be much higher and flakier...
I freeze the butter first so it grates better and then keep dipping it in the flour when it gets too sticky. Going to try this recipe x
Long time viewer! Really enjoyed the filming and editing style in this video! Seems to be a great mix between the old style videos but with a new twist! 👌🏼
Totally agree! I really enjoyed this one. It’s definitely a good mix of the two styles!
I've been enjoying your more creative endeavors and I love that you used both grams and cups.
American scones are slightly denser then a regular biscuit plus there's more of a butter flavor, at least the various ones I've tried from Starbucks, supermarket varieties, and from local cafes. I've never tried the biscuits from the south so maybe theirs is more dense.
Interesting stuff thanks for the info! Having made some biscuits today they are certainly buttery (before the gravy / roux thing!)
Love the editing style fabulous job xx
Oooh I LOVE when there’s recipes that I already have all the ingredients for at home!
All I needed was blueberries.
Woooooo!
They’re in my oven right now.
Looking forward to trying them after lunch
Thanks Barry! Love your nice simple recipes
You could freeze the blueberries, then they bleed less and won't squash. (I freeze my home grown ones for muffins)
Can you bake with frozen blueberries or do they need to be defrosted first?
Just cook from frozen @@rachelh1720
2:18 actually especially in fine dining and french patisserie eggs are often being weight and the other ingredients are adjusted accordingly
I freeze the butter before grating. I also freeze flour, and put bowl in freezer that I am making biscuits in. If dough feels warm I put it back in freezer for a few minutes.
Barry, I as a Midwest American promise we don't sound like that. 😂😂
Haha I wish my American accent was that good that I could do regional ones! Randomly I made American style biscuits and gravy today and that is a video coming up soon!
Adding white chocolate chucks to the blueberry scone would be a good addition. Yummy.
I made these this week, and wow! They are very good. I put some lemon juice in my icing as well.
If you dust your stick of butter, it's easier to hold on to while you grate the butter.❤
I did an experiment, making plain US biscuits and plain English scones to taste the difference. I used the top recipes for each. My family and I tasted them and there are HUGE differences. Taste, texture, and color all different. They may look similar, but are 2 different types of pastry.
Freeze butter before grating. Grate on smaller holes and keep mix very cold.
Newfoundlander here. I picked 5 gallons of blueberries this year. Yummy!
We'd call these buns...or bickies!
I have hand dexterity problems so always have butter in the freezer and when needed thrown in food processor with grater attachment sheer bliss 🥰
Im addicted to the starbucks blueberry scones and coffee cake. I so appreciate this video lol because they only have the vanilla one right now ..not the blueberry so im craving them
Any chance you could do a video of back to school lunch ideas? Also you're brilliant. Love the channel.
Can I just interject something please? Using the pastry cutter isn't a lazy tactic, it's so the heat from the hands doesn't melt the butter & it's also helpful for people with a texture aversion similar to yours. They can also prevent cross contamination if you're making multiple things at once, like if you've been handling garlic even if you wash your hands that taste & smell can be transferred
I have no idea how this thing is called in english but I use this kitchen machine with the blades and changeable grating disks to rub the butter into the flour. I cube the butter, blend it in for maybe 20 seconds and it's perfect. The butter stays cold and you don't get sticky butter fingers :D You can also add the egg and mix it up in the machine. I personally like to add raisins or other stuff by hand.
Generally you want to keep the butter solid, to do that you may need to put it in the refrigerator to cool of anytime it starts to soften.
Paula Deen says to grate butter into dry mix, it works really well I think. They say to freeze the butter for half an hour before grating. I think it helps to grate a little and nix that in and just do little batches so it doesn't melt together as easily.
American hot take, biscuits and scones are not the same thing, 🤷🏻♀️, but we can call them culinary cousins 😂. As for the grated butter, I always freeze my butter before grating it, keeps it from melting and I grate it right into the bowl. Grate about half mix it slightly and then grate the rest.
ah yep, I made American style biscuits today with gravy - video next week!
@@mrbarrylewis sounds great! Don't tell the other Southerners that our traditional biscuits and gravy is mostly just biscuits and bechamel. My husband sent me a meme the other day.... Biscuits and gravy is really just wet flour poured over dry flour 😂
In NZ, I can buy scone mix where you just add water. Makes brilliant scones, even dumplings, both sweet and savoury. Means you dont need to faff around making the dough. They are just as good when cooked as scones made the long way.
So I grate my butter for homemade biscuits (I’m American:)) works a charm. I love scones but oddly I make them round when most make triangles 🤷♀️I just think it is easier and I cut them a bit small so you aren’t overwhelmed and feel obligated to eat a big scone. Of course you can eat 2 lol great video thanks!!!!
Yes, the whole world has just an egg for measuring, but there are different sizes. In Canada, we typically use large eggs in baking.
Scones in the US would be assumed to always be sweet. Non-sweet and it’s a biscuit.
These look amazing. Thanks Barry, I'm going to try this
I start with frozen butter and grate it in a bowl of ice water to keep it cold. Cold butter is happy butter.
Is this a new editor? This is so much better! The rewind transition is the one thing I’m a bit 😬 about but this is so good
One thing I have found about these conversion charts from cup measure to metric is there all different. In fact, I measured out one cup of my all purpose flour put it on my scale to grams and it measured out 153 g all the charts say is supposed to be 120 g to 125 g. And I know if you don’t get the measurements of a recipe right when you’re actually baking a cake or bread it will not turn out right.
Hi Barry I'm a x chef, if grating butter makes you happy look into Scottish shortbread. The recipe I have grates and freezes butter then mix dry ingredients and pour over and slow cook at 115c. Literally that easy
it took me a long time to realize it but american sones and british scones r quite different and biscuits and scones r different its subtle but its there
If you add the blueberries into the flour they wont squinch so much.
Yeah I think that helps stop them sink too in cupcakes etc
It's always best to toss the fruit (not the lemon) in a tbsp of flour to keep the berry from sinking to the bottom
Barry, I’m American and would use a pastry cutter, and finish with my hands. They really shouldn’t spread like that. I know that Starbucks’ were always on the spread out side. I hate cleaning the grater. But they’d wouldn’t spread and be wet with butter while you’re working on them if you use proper tools. The butter needs to be thoroughly integrated with the flour. But taste is always yummy. No longer on the menu though, Covid made short work of a lot of things in the world.
Barry is correct! That here in the United States our version of biscuits are a generally savory non yeasted bread very similar to a Scone but somewhat more flakey and airy than a dense scone. Leading to my next point... Barry you have to try your hand at Southern US style Biscuits and Gravy they are the absolute definition of "Stonkin".
Those scones looked delicious & thanks Barry 😋👍
Our scones are similar to American biscuits. I don't think Americans have scones, but if they do I expect they'd be wildly different to what we traditionally call scones anyway. That's likely the source of the confusion :D
These look so good, and cutting them into wedges and baking them as-is is so smart, and they look so much nicer like that!
Hey Barry, love your videos.
This comment is for all of us Americans that think you never cook your bacon long enough (me included). Well i just came back from a trip to Scotland and London and what I found out is what you guys call Bacon we call County Ham. Specifically the thinner cut we use for Ham and Biscuits 😮.
Put the butter and dry stuff in a food processor. Then add the wet stuff. That’s how I make 🦅biscuits and pie dough. I hate getting my hands sticky and the butter stays cold.
Never saw butter grated this way, very interesting.
You’ ve always been an American to me, with a cool British accent! Just as I feel British with an American accent when I watch Britbox or Taskmaster lol
Need to freeze the butter and chill the dough before cutting and putting in the oven. I've grated my butter for scones for years. Originally from the uk.
Strange that no scones in UK Starbucks and US Starbucks has scones. Looks wonderful.
May try this recipe.
My mom used a pastry blender since I was a child (67 years) she also used it to break up hamburger for like chili or goulash.
Yeah this scone is American based , I think they got rid of it due to the reduced menu in Covid. Nice clone mate!
I can't for the life of me remember if i've had one in the UK before, like ever lol i'm sure I have, but deffo over the pond for sure! It was nice though and I loved the lazy butter grating!
Could you not have chilled the dough before baking it? That would have firmed up the buttery dough.
I have read that UK eggs are sized differently than US. An American large egg is a medium on the other side of the pond
There are weight charts for American eggs - large is usually about 2 oz or 55-60 grams.
Lol. I grate straight into the bowl of flour, then rub it it. It cuts the rubbing time right down.
If you fridge after cutting shapes and before oven they wont spread as much
Looks like scones to me cause they are triangles! It's a fine line! Lol i keep forgetting your in the UK! Cheers mate!❤
spray the grater on the inside and the outside with cooking oil spray so the butter won't stick!
You can add lemon juice to icing. What temp oven?
Just think,does it go well with gravey,if not it's a scone.
The cake you can't catch, cos it's the fastest cake in the world, s'gone... :P
Ah yes! So you say it like that way?
@@mrbarrylewis Yep, up here in't north, it's s'gone, and the other way is generally considered posh and a bit too southern for us up here... :P
You could have chilled the dough after mixing to firm it up a bit before baking.
Don’t Starbucks scones have big sugar chunks on top or do they not do that anymore?
The shapes etc.. would have been improved by putting the dough back into the fridge for about 1/2 an hour or so before you rolled it out and cut the shapes to allow the butter to firm back up and the shapes would have held better during the baking.. give that a shot next time you make them!
I would love to see a video where you found an American recipe and a European one for the same thing and see if using the different measures makes a huge difference since baking is supposed to be more about precision and weight is more precise. I’ve Always kind of wondered….
Here’s a test for an American food, make a Philly cheesesteak sandwich
I LOVE THOSE THINGS
I like your tee shirt where can i get it
Flour cream lemonade or any fizzy drink of choice boom scones
Was that a holy grail reference??? Legend
You did an awesome job of your scones.
These look SO FRICKIN GOOD
That looks so good.
i think once you add sugar is changes from a biscuit to a scone. i dont think i ever add sugar to biscuits...........?
Loved this thank you!
They look delicious. 😋
😱freeze after light stir keep cold or butter will melt and not rise no more flour work quickly put on blueberry after rolled out press in and bake😅
My partner said when are you going to make the giant vinessie whirl mate
haha yes it is on the to do list!
Should of had you put the butter in the freezer for a little bit and put the blueberries in at the same time as the flour
Nice recipe to try, but watch John at Preppy Kitchen. There he will show you a way around the sticky dough issue.
America does have its own version of a scone. It's not the same as an American biscuit. They may be similar but anyone who's actually eaten both knows they're vastly different.
What next, Barry?! What do you do with the 'double cream' if you don't use it all? ! Is there a lid or something?
grate the butter straight into flour
With the very dark lighting (talk to audience near beginning) and many cuts, do I detect a new photographer and/or editor?
What was dark about the lighting? Hopefully it was brighter ;)
@MrBarryLewis - around 0:54 when you talked scone pronunciation and scone or biscuit.
Oh sorry if it was dark!@@shvat26
Interesting. Every bleeding scone I’ve bought in America were more like cookies coated in coarse sugar. 😩 So disappointing; I’ve stopped trying them when listed on a menu. 😂
How about the recipe. Would like to know the correct portions.
We are the knights who say ni!!
aha yes!
Make some more things from your cookbook
Good idea!
LOVED this video as always barry! Any chance you try to make a giant blubs scone?😂😂😂😂😂🎉🎉🎉🎉😊😊❤❤❤❤❤
Biscuts are fluffier than scones
Have never seen scones in Starbucks and have only been there when desperate for coffee.
Holy massive blueberries batman!
Love the video. hows think barry make gaint blueberry scone😂😂😂😂😂😂😂😂❤❤❤❤❤❤❤
haha that's an easy one, I simply just don't slice it up before baking lol
One very important word... INTO. Grate the butter INTO the dry ingredients.
In America biscuits are soft and fluffy and scones are hard and crunchy.
So he's making blueberry lemon biscuits?