British Style Scones ~ Air Fryer Recipe
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- เผยแพร่เมื่อ 29 ก.ค. 2023
- British Scones are different from the classic southern biscuit in the US, but they are every bit as delicious and I think just a little bit better if truth be told! These are not sweet scones like we have in the US either. If you haven't had a British scone before, try these, and be sure to top them with clotted cream and strawberry jam! One of the best things I've ever tasted! 👇👇👇 CLICK FOR RECIPE & DETAILS 👇👇👇
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You can find the written recipe on The Salted Pepper website: thesaltedpepper.com/air-fryer...
Don't forget to make the clotted cream, here is the recipe: thesaltedpepper.com/how-to-ma...
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Reminds me of my Irish Grandmother who used to make scones for me. She had 5 sons, so she enjoyed having me in the kitchen with her. We would have afternoon tea together w/scones or tea cakes. She crocheted lace onto her handkerchiefs, and mist them w/Evening in Paris. She always wore white gloves when we went to mass or out and about. Thanks for the memories❤
I Love that!
Whatever version, if Louise makes it, it'll be fantastic!😋🥳👍🏻👍🏻🥰
Thank you!
A nice easy recipe there, thank you. I am of the school that puts strawberry jam on first, and cream on top of that. Heaven!
Scones are big in Aus too. But we don't over work the mix, and use ice cold butter. That way you get a lovely light texture. Place them close to each other on oven tray, which helps them rise. Don't aim for a golden brown colour. Lightly coloured is traditional.
I used cold butter and didn't overwork the dough. Thanks for the tip about placing them closer together, someone else told me that too. I do that for rolls that I want to rise higher, but didn't think to do it with the scones. I tried a lower heat, but they looked a bit anemic, I think I prefer the golden brown personally.
Oh my God! i have finally dared to make a recipe of scones - to me it looked all so complicated! but with this recipe, I did it! and they are delicious! Definitely worth trying, guys!
Hi, Sylvia here from GB. I’ve made scones many times but not in an air fryer. I changed the recipe slightly as I’ve never seen them made with cream. I used a little milk instead. The temperature of 200c was a bit high in my air fryer so turned it down a bit. They were delicious, clotted cream readily available here so eaten in the Cornish way, in two halves jam first then cream.
I'm glad you enjoyed them and adjusted for your air fryer!
Having come from Cornish heritage , it’s jam first then cream 😊
I just can't wrap my head around that! 😂
Devon born here…. Home of cream teas….. deffo jam first.
I prefer cream first...fond childhood memories of cream teas in both Devon and Cornwall, very yummy.😊
The cream represents the butter hence it has to be spread on first.
Yes, cream first, lots I'd it, then a little jam. 😊
Scones with raisins are called fruit scones. Scones with cream and jam are Devon or Cornish scones and are not stuck back together. You put the clotted cream and jam on to each half and have the two halves.
My favourite though, are cheese scones. Leave out the sugar and add a cup of grated cheese (cheddar is the norm).
Once baked, open them up and spread butter lavishly on the still warm scone halves - yummmmm
Great info! I don't usually put them back together either, I'm not sure why I did in the video. LOL
OMG -absolutely my favourite-Cheese Scones with Kerrygold Butter.
@@deepayne1930oh yes! Only Kerrygold salted will do!
Wow Amazing they look delish for sure what ever you cook always turns out amazing Louise thanks so very much
I am in awe of your culinary talent!😍 This scones recipe highlights your creativity and expertise in the kitchen.
Well done!🤩
Looking forward to your upcoming recipes 🙏👍
Beautiful 😍 I need to make these too ! I am from England, Uk. I always have clotted cream on the scone first, then add strawberry jam on top. You need to visit Cornwall if you go on holiday to the Uk, for a scone and an ice cream. Xx
Love your recipes and the way you present it💙😘
My favorite is Cinnamon chip scones!
That sounds good!
I make scones all the time (I'm in the UK) please cube the butter into the dry ingredients, grated is wrong on so many levels then rub in. No cream just milk and sometimes egg depending on the recipe you use. If you use an egg, beat it beforehand with the milk, otherwise just add the milk. Use a knife to 'cut' the mixture together, never a fork or a spoon. As it comes together, knead it very lightly on a floured surface (the dough needs to be a bit sticky, yours is too dry) the more kneading you do, the tougher your scones will be. Please no folding!!! You can use a floured glass if you done have a cutter of the right size. You can lightly knead the dough back together to make more, you can't as you did the folding to try and get the pull apart bit (which will happen naturally, but isn't important even if you don't get that, the pull apart bit comes from how you cut them, no twisting when you do the cutting). Brush with milk. Bake as soon as you have made them. The texture should be a cross between bready and a bit cakey. They are best eaten on the day they are made. Please don't sandwich them, they're always cut in half and eaten like that, and always with some sort of jam. I make mine in the airfryer now too. I hope you don't think I'm being over critical, but it's very hard if you have never tasted the original. They look very nice, but i would struggle to say they are authentic.
I love your channel btw, it really helped me when i first got my ninja xl grill, and i like watching now for inspiration, bit i think I'll stick to my way of making scones.❤
Grated is different, but not wrong. I've done it both ways and this way has less chance of people overworking the butter. Keep in mind that our butter in the US is a little different from what you get in the UK. Cream is fine to use, milk is fine to use. Our milk and cream are different from what you get in the UK. Personally, I enjoyed the texture better when I folded the dough over before cutting rather than just cut them, maybe you should try it and see what you think. I'm not sure why I closed the scone into a sandwich on video, I don't usually do that. They were definitely the right texture based on your description of a cross between bready and a bit cakey. I wouldn't claim them to be authentic since they aren't a part of my heritage. I don't take your comments as critical at all. What I will say is that there are many different ways to accomplish the same thing and until you actually make the recipe, you can't really know if my technique, being different from yours, results in a scone that you are used to or something very different. I hope you'll try my recipe at least once and then come back and give your thoughts because I would like to hear them.
I’ve just tried your recipe and they were delicious! ❤ I live in the UK I put jam first then cream 😊 Thank you Louise! x
Thank you and I'm so glad you enjoyed them!
Love this video as English person I have never used cream in my scone mixture I use milk, but I will give it a try next time, my favourite are fruit scones using sultanas, we also never have them like a sandwich lol. The Cornish have them with jam first then cream and in Devon they have the cream first then jam.......I'll have them anyway they come hehe - new subscriber to your channel :)
Great work and clothe cream is amazing! I use Paul Hollywood's method for authentic scones. He has a you tube video on the process. I never used my air fryer to bake themes thanks for the idea.
My favorite is cinnamon scones. Also when I made them I didn’t use a biscuit cutter I just made dollops of the dough on a cookie sheet or oat the dough in a circle and cut into triangles
I love anything with cinnamon and would love your recipe if you're willing to share?
@@LuvsSno I got it off the internet. I just googled cinnamon scones
10:44 love that correction 😂 i am guessing you said biscuit 😂😂 i would do the same thing!
Yes! 🤣🤣🤣 I think I said biscuit about 10 times and my husband had to edit them all. Thankfully, I think that’s the only one really noticeable. 🤣
@@TheSaltedPepper I can't blame ya 🤣
I have never seen a recipe that calls for cream, have you seen Mary Berry’s recipe? She is the doyenne of British baking.
No, I haven't seen her recipe. I enjoy playing around with ingredients and creating my own recipes and that is probably why you have never seen cream in a British scone recipe before. Although I'm sure it has been used before. It's quite a funny thing actually. I planned on using milk, but when I was testing the recipe, I didn't have any and I used cream. They turned out so delicious I decided to keep the cream in the recipe.
As a Brit, I look forward to seeing this video!
I do agree the plain scones aren't sweet here, but I think the favourite type in the UK is scones with sultanas in them. Yum! :P
I did read that it is common to put raisins in them, I decided to leave them out. I probably should have mentioned that in the video, but forgot. It is in the written post. I look forward to hearing what you think! Be nice though, not everyone will be and I'm preparing myself for that! LOL
@@TheSaltedPepper ❤❤❤
Agreed. I have never used cream either
@@nikwright2842 it’s all I had when I tested the recipe the first time and they were so good I didn’t change it! Are you in the US? There are differences in cream and fat content in different countries, it can be very confusing
big juicy sultanas, the best.
This was so interesting to watch. I had to laugh, just a little, because I can remember having scones, when I was really young that were made by a woman from Scotland. She was teaching my mom how to make scones & my mom asked how long she would put them in the oven. She told her that real scones were made on a griddle & not in the oven. My how far we've come now. Right? I doubt that very many people would get out a griddle to make scones nowadays. If I remember correctly, the griddle was a heavy (not cast iron) and round. Similar to a Guardian griddle, but I think I remember it having a metal handle/wire that would have been used to put it on one of the burners on the gas stove. I don't remember them using any kind of biscuit cutter either. I thought that they were all formed by hand, and they weren't as thick. That having been said, it's probably more about the flavor & less about the looks, because many people adapt the looks to what they like. (No criticism here; just a comparison of the 1960s to now.)
A griddle cake sounds more like what most English and Scottish people would recognise as a 'Crumpet' or 'Pikelet', which is a heavily yeasted fast bread. I'm fairly sure that a lot of these terms are interchangeable, especially from 60-70+ years ago when there was less movement around the UK. Most of these fast breads would have been sold locally by local bakers and would have picked up generic names.
Welsh people have their own version of a griddle cake, being a 'Welsh Cake' that has dried fruit in it and sprinkled with sugar (a favorite of mine because an old Welsh girlfriend's mother wouldn't let me leave the house/country without a bag of them for the 'long' 2 hour journey back to London.
Scones are definitely something made in the oven
🎉 Congratulations Louise 🎉, you have taken the U.K. entrance exam , with not only Scones but Clotted Cream as well . Next stage has to be a Yorkshire Pudding and then watch the fireworks fly 😂😂
I have been trying to make Yorkshire Pudding! I wish I could find suet here. That's going to be another tough one since I've never had a true Yorkshire Pudding before. You know I'm going to try though!
@@TheSaltedPepper You don't need Suet to make Yorkshires-just eggs, milk and flour and a really hot fat in a pan/muffin tin to add the batter mixture to. A really easy method is to gather 3 equally sized glasses-then add eggs to one, flour to another and milk to the third-same height/volumes . Whisk it up with some salt & pepper, leave to rest and add to container/s of bubbling hot fat. Test with 2 eggs.
@@TheSaltedPepper Suet = Leaf Lard (minced).
@@deepayne1930 as Dee said , suets not needed for Yorkshire’s , it’s the heating of your oil before you pour in the batter that makes a good pudding
You don’t need suet for Yorkshire pudding! I only use suet when I make dumplings for beef stew.
Thank you for the recipe….well i made some and yet they were amazing….I am not sure but mine turned out more like a biscuit texture than a scone….not sure why 🤔 but ate them in a sec….😂
The texture of a scone is very much like a biscuit, but a tad softer on the inside.
A scone is a small cake in UK. To be a biscuit it needs to have a crispy outer layer and snap in half.
That's interesting that you described it as a small cake because I described as a cupcake, but not sweet and denser. Biscuits in the UK, from what I understand, are more like what we call cookies in the US. Biscuits in the US are more similar to scones, but our layers are different in texture, lighter and fluffier. The scones we find in the US are usually sweet and topped with sugar and cut in wedges. I tried really hard to get this one right and I hope I came as close as possible. I'm looking forward to hearing people's opinions after they make the recipe.
In the UK a scone is a scone, no other description is required, it is not a small cake.
@@lindapayne1595 in order for people in the US to better understand the texture and flavor, different descriptors are helpful. They look so much like an American biscuit, but they don’t have the same texture or flavor exactly. Have you had an American Southern biscuit? I’d love to hear how you would compare the two.
Wow, I'd give you an 9 out of 10, you only lose 1 point for the lack of jam and the fact some are a bit lopsided, haha
No really they look fantastic. Lovely golden colour.
If you make them again definitely try adding some sultanas and/or raisins.
I think the scones over here which are "posh" are made with buttermilk vs regular milk.
You could even try making chantilly cream and using that instead of clotted, it has a similar texture/stiffness to clotted, but has a vanilla flavouring to it, i bet that would be divine!
Thank you! I consider that huge compliment! I'm not sure why some became lopsided, they didn't in my test batches. Something always goes wrong on video! LOL I bet chantilly cream would be divine!
My mum told me it was twisting on the cutter when you press down that makes it lopsided.
@@TheSaltedPepper One thing I do remember about chantilly cream, at least the premade stuff I've bought, is the consistency is the same as clotted cream, but, when you agitate it, by stirring or simply spooning it out, it turns into a very thick liquid, it's weird haha, but it does taste good.
I think the main difference is chantilly is sweeter.
Both are really good on deserts in general. Lovely on a hot Christmas mince pie.
If you ever come across a British section over there, see if they have any Devonshire custard, I bet you'd like that.
It's a traditional desert over here, you can either have it as is, or poured on something like an apple pie, or ice cream etc.
No need to fold the dough at all because it’s not about the layers as in your biscuits and also don’t over knead the mixture as this creates gluten which will make them tough,if anything the dough should be slightly sticky then you just add a bit of flour on top of the worktop and on top of the dough so the pastry cutter doesn’t stick,this will result in making the lightest,well risen fluffy scones.
I’m in the UK and make scones regularly but I’ve never heard of anybody putting cream in the mixture. I use eggs beaten with milk and add to dry ingredients slowly until it reaches the right consistency. Also the less you handle the mixture the better the scones will be.
Usually it is milk, but I didn’t have any when I first made them and loved the way they turned out, so I kept cream in the recipe. Definitely important to limit how much you handle the dough, it’s the same way with American biscuits. 😍
@@TheSaltedPepper sorry my comment came across as curt but it was unintended. I’m sure your scones are delicious and I will try them your way but I wouldn’t call them ‘British’ scones. I brush the top with beaten egg rather than cream which gives a light golden colour. Thanks for all your recipes, I really enjoy them but am envious of your Ninja. I have a very basic air fryer but like to think I make the most of it.
Paul Hollywood approved...or should be! Cheers...
Thanks!
Nothing like a britsh scone.
British.
this sound interesting for a biscuit
They are different from a biscuit for sure! If I made these and handed them to Southerner's around here they would politely tell me that I overworked the dough and my biscuit is too dense. These scones are so different from what I've ever had, but so good! Especially with the clotted cream and jam!
@@TheSaltedPepper saw the clotted cheese video the other day 👍
@@craigbetts1586 I hope you try the clotted cream and the scones! 😁
@@TheSaltedPepper the scones with jam for sure (my mom visited England many times and that was a favorite of hers)
I love scones !!!
Love Louise’s recipes ❤️
We use milk on the top here in uk
I didn't have any, so cream it is! LOL
Hi I am I’m u k and I just use cold full fat milk to ku my scones
Is *heavy cream* different than whipping cream or half-and-half?
I think heavy cream IS whipping cream.
@kshav62 I think there is a difference as I’ve seen ‘whipping cream’ and ‘double cream’ sold separately in Sainsbury’s. I don’t think there’s much between them though. Maybe whipping cream is a little lighter
Interesting. They almost look like an English muffin inside.
It makes me laugh hearing you talk about scones. As I’ve been making them since I was 5!
Louise that was the weirdest recipe I’ve ever known girl!!
You know I’m a huge fan of you. ❤️
But …. What are you doing to English scones!!
People make them slightly different depending where you live in the Uk.
Scot’s make them very differently and arguably made them first. They were made to a different recipe to the English and eaten at any time of day.
My northern Irish friend makes them similar to you.
This is my family’s recipe and we were in the north midlands in the Peak District. … in the countryside.
500g self-raising flour sieved,
175g softened butter, cut into small pieces
3 tbsp caster sugar
150g sultanas
2 eggs, lightly beaten
a splash of milk, plus extra for brushing
It produces a much more wet batter
Clotted cream and strawberry jam on cooked scones.
Cream put on one half & jam put on second half of scone and then assembled together.
But always cream on top of jam!!
If you haven’t got clotted cream then use a heavy or whipped cream.
With a big pot of tea in a tea pot not mug!!
Usually we brought out our posh cups and saucers and other finery for scones and tea. Including linen table cloth and napkins.
It wasn’t something we rushed. It was a special event.
Happy days!
Thank you so much for covering the British scone.
A trip down memory Lane ❤️
Sorry but I use milk not cream dos anyone else use cream I live in Scotland 🏴🏴🏴
Don't be sorry, recipes can vary and milk is more common for sure. However, I rarely have milk on hand and always have cream. So, I used it and it worked great. Milk works too! Enjoy!
Too much talking!