How to make perfect English Scones | Cupcake Jemma
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Scones. ‘Sconns’. ‘Scoanes’. How ever you like to pronounce it (to rhyme with ‘cons’ is my personal preference), scones rule! They are quintessentially English, so that’s a good start, but they also taste amazing, particularly when smothered with jam and clotted cream.
*Baking time: 190c/375F for 15-20mins*
500g plain flour (plus extra for dusting)
2 rounded tsp baking powder
2 heaped tbsp of caster sugar
1 tsp salt
110g chopped cold unsalted butter
300ml whole milk
1 egg
Optional extras
Clotted Creeeeeeeam
Jammmmmm!
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If you don’t want to use a food processor but don’t have “cold hands”, grate your butter into the flour mix instead. Just make sure your butter is really cold and hard. Learnt this tip from Chef John over at Food Wishes and it works great not just for scones but also pastry doughs and crumbles...any time cold butter is added to a dry flour mix :)
in order not to waste any of the dough roll it out into a sausage and cut slices out of it! hate wasting food
peter meilak that's so smart. i don't have a scone cutter/ stencil thing
Smart or blatantly obvious? lol
Yupp, that's what I also do with short bread. It's way quicker and easier and you avoid kneeding the air out of the dough.
pete
Brilliant idea
My grandma always insists to never cut scones with a knife, always break it apart by hand ;-) she's so sweet!
How scary:")
AngelH91 Yes, that seems to be the correct way!
She must b professional not like us😋
Wtf
My old gran said get the dishes. I heard go fare.. Nice
Great recipe, they taste delicious. A tip that might be useful: Spread the dough in between plastic wrap. Doing it that way you won't need extra flour and therefore your leftovers will be in perfect condition to be used again with no problem.
where do i get cold hands from?
mine have warm blood flowing in them.
+DrChitta Wash your hands with really cold water and dry well
try using ur fingertips👍
Oh that's simple!
Just invite him for a sleepover, and I'm sure he'll help you.
Though it might take him a while to get to your place from beyond the Wall!
my hands are naturally cold so I wouldn't have that problem...I've got poor circulation in my hands :P
BunnaySango
Cold butter
I have tried making these today. They turned out perfect!
I have never baked anything before, so you know how easy they are to bake :D
I halved everything to make a smaller quantity. Took me only 30mjns to do everything.
Used my hands instead of a food processor, tin foil instead of parchment paper( 170c for 20 mins), a knife instead of cookie cutter :D
Bake them now! Nothing to worry about!!
Thanks so much I was wondering how long to do it for 😅
Mins* XD thanks for this i was thinking about making them so now i will try
What about the egg? Did u put half of it? Or just put one egg?
@@sda-k34-7-aribaayuwardani3 Splitting hairs much!
I'm so glad i read this! I was really wondering how to cut the dough without a round cutter. Cheers!
HII JEMMA I JUST FINISHED MY SCOONES OMG THEY ARE PERFECT THANK YOU FOR THE RECIPE ,,,, LOVE YOUR VIDEOS
How many did you get?
A perfect recipe, turned out really delicious and smells amazing. I also added few drops of vanilla extract inside the milk before mixing it into the dough.
Mine are just out the oven and are now cooling. Whole house smells like scones now :-D
Lol 😀
Nice recipe but the tattoos on your arms are distracting....not nice.
Yes, ( sigh) this tatoo crazyness all over the world is really ugly..
Why us humans love to see people make delicious food and than enjoy watching them eat it when we can taste or smell it? Does it make a difference?
- About 4 cups flour (extra for dusting)
- 2 ROUNDED tsp baking powder
- 2 heaped tbsp caster sugar
-1/2 cup butter (usually unsalted butterstick)
- about 1 1/4 cups milk
AND
- 1 egg for eggwash
I don't own a weight measure thingy in the kitchen...yet. So, hopefully this helps someone out there. Thanks Jemma for sharing this recipe❣❣
Flatmate A: cream first
Me: jam first
Flatmate B: butter
Flatmate C: *marmite*
MARMIIIIIITE! Heck yeah!
heathens
Kick flatmate C out
No offense intended, but, marmite? Dude, you should move ASAP! I’m seriously afraid for you! 🤣🤣
Peanut butter! Orange marmalade! Cream cheese and honey (cream cheese first, then hpney)
Rather than cut out the "round" scones you can cut them "square" edge to edge with zero waste and no worry about having to re-roll, just saying :)
But clotted cream is thicker than jam, so surely it makes more sense to spread that on first then top with jam? If you put jam on first and try to spread the clotted cream on top you're going to end up with a big mess haha
Hayley D. That’s the whole discussion
yeah, but doesn't the jam roll right off the cream?
Not at all. It mixes together to form a really lovely blend of flavors.
No, the jam comes off the cream. If you can't put the cream on top without making a mess, you're just incompetent
Jam first, cream after.
Alleviate the argument between Cornwall and Devon by putting jam on one side, cream on the other, put both sides together and eat it sideways in one mouthful!
Christ no, can’t let them bleddy devoners have there way. jam first 👍🏼
@@mop0014 jam first 👍🏻
You should be a peace ambacador in the UN!!
@@mop0014 but if you put jam first then the cream it'll be all messy
Ah! But is it jam on the left and cream on the right or the other way around?. You may have started a whole new argument there 🤣🤣
I just subscribed, LITERALLY because your kitchen is normal. Thank you!!
Hi Jemma can I ask you about the baking powder your colleague put up a recipe for scones a few weeks ago with 5 tsb of baking powder and you are two tsb im confused about the scones now with quantities thanks
If you don't want to make sweet scones swap the sugar for grated cheese and swap the milk for cream frece
that sounds delicious 😂
Don't add cream but put pepper and mustard powder in.
Genius
What type of cheese would work?
@@Doc30jj cheddar
Did I miss something? What temperature in the oven and how LONG to bake them?
Did you not check the description?
I was looking for it too! 😆 375 degrees for 15-20 min. But my American convection oven took almost 30 min to not be doughy....
I did them yesterday and they were Perfect. My wife and I had Scones for breakfast, lunch and dinner. Thanks from Argentina!!!
Grrrrrrr you stole our islands
Jemma , the quantity of baking powder shown on vdo it looks more than 2 tsp.may be 2 tbsp.
How long and at what temperature will these lovelies bake at?
I baked them at 175
@@alfiewojnar5583 Celsius?
375 F for 15-20 min
What setting for the oven, are they cooked in the middle of oven, how long to cook? 🤔
Back here again for the second day because I ate all my scones yesterday... I'm about to make more.
i like to roll the dough into a rectangle or square and cut the scones into squares or even triangles so there's minimal waste or texture compromise...
Nice idea! 👍
Marios Gregoriou that's what I'm doing now. Big circle of dough cut into edges instead of small rounds. No waste of anything at all.
good idea, also try cutting smaller circles out of the left over bits (without reworking it, always comes out tough the second time around)
and the extra freeze easily both uncooked and cooked as scones are only really good for the day
Marios Gregoriou brilliant
I love scones with clotted cream and jam!! Thank you so much for this, now I can make them myself. I like to go Devon, that is, cream first and jam on top :)
What’s clotted cream by the way..?😀
Love the blue+white tiles of your splashback! Are they Portuguese? And love that they tone with your blue cooker-oven. What a lovely little kitchen.
Are you sure about the 2 teaspoons of baking powder? That looked a lot like 2 tablespoons....
Rafi Lewin I also thought it looked like more of a measure.
Rafi Lewin From the comments I read, maybe people are using the wrong amount of baking powder, maybe, idk.
Agree! It looked more than the 2 tablespoons of sugar!
Two teaspoons of baking powder.
Rafi Lewin for
You pronounce words like bones and cones like boanes and coanes not bons and cons so why would u pronounce scones as sconns not scoanes lol
It’s like some people say for I won, I one not I wun but u pronounce son like sun not sohn so I don’t get some ppl like look at how u pronounce other words with similar sounds uno, anyways I’m joking u do u haha but this is my personal logic I don’t mind hearing other people pronouncing it their way honestly
Anyone else agree with my logic tho I’m curious 🤨
And how do u guys say tongue, tong or tung?
"Just add 300ml of milk right into that hole,
And once it's all come together, but not combined, get rid of your fork and get your hands in there."
Thanks for sharing, I did make your recipe although I was using a stone oven here in the mountains on Crete, I had to use local fresh sheep milk to make the clotted cream which would make another video in itself but all the shepherds I made it for loved it, thanks Jemma.!!
Hans Baumbach this is the best comment ever! I’m in the USA and feel like I just traveled to an exotic locale!
0:32 add 2 rounded TEAspoons of baking powder (little bowl almost full). And then in same size bowl 2 heaped TABLEspoons of caster sugar. See the difference / amounts?!?! I don't. Something smells 'fishy' here....
Just wanted to let you know I still use your recipe till this day whenever I'm in the need for scones and I absolutely love it very glad Ur vid is still up ❤️😊 thank you again 7 years later (2021)
What’s the temperature electric oven and how long. Didn’t hear any info
I like this women. I'm gonna sub.
I just baked these scones and they came out great! I just reduced the sugar to one tablespoon, because the scone recipes I know gets no sugar. Also I brushed them with a bit of milk instead of egg. Works just as well.
Thanks for this great recipe and video!
Your recipe calls for 2 teaspoons (tsp) of Baking Soda but it looks like much more in your video. Should it be 2 Tablespoons? It looks like the 2 tablespoons of Sugar are about the same as the baking soda
That looks like way more than 2 tsp of baking powder. Did you mean 2 tbsp of baking powder ? most recipes i've found call for 5 tsp baking powder
I agree with what you are saying too. Definitely looks like far more than 2 tea spoons to me too. Why hasn’t she replied though?
It is rounded, which means it is more than 2tsp.
It's rounded, not level. So probably closer to 3 or 3.5 tsp
I followed your instruction to the letter. Only difference is I used my hands (cold) to break up and mix in the butter. But the dough was very sticky and wet. I had to add quite a lot of flour to bring it to how you had yours. In all honesty they came out bloody aweful and binned them all. Dont know how or where I went wrong, but will be giving it another go and *fingers crossed* for next time.
they turned out great....ate 3 whilst still hot....better start the diet! thanks xx
fergie1234 I can never resist them either when they come out of the oven. x
+CupcakeJemma
You're scones are the best needed to make scones for a year 6 project. Everyone loved it! Thanks SOOOOOO much : D
I've made this recipe twice now, and both times they came out exceptionally well. The second time, I divided the dough into two discs, and sandwiched them together to form a natural separation between the top and bottom halves. It worked marvelously, and they pulled apart perrfectly!
just how they should be...from a brit
Except the cream and jam the other way round.
After having struggled for years to make a good scone finally succes 🙃 Thanks so much for the recipe and instructions!
How many does the recipe approximately make? Thanks in advance!
@@isabelledebie1591 it depends on the size of your cutter. If I remember it well I think I got 10 to 12 scones using a 9 cm cutter.
you're amazing, hey what about the Mexican flag on your fridge, have a history?
My flatmate is from Mexico City :)
wow! cool, hey Jemma let me tell you I love your work you are very talented and beautiful too, but mostly I love your recipes! greetings from Mexico :)
How long should i bake it and at what temperature?
No oven temp or time in oven stated,!!!!
Mary Berry bakes hers at 220/200 fan Celcius
Time is 10-15 minutes
its in the description
Degrees and timing in the oven?
Will we be getting a video on clotted cream?
I don't think you can make clotted cream yourself..
Yes you can! There are plenty of recipes on the internet on how to make clotted cream yourself. But you do need fresh milk straight from the farm so.....
You really don't =D We're making clotted cream with pasteurized heavy cream and it always works. I've read, that it doesn't work with ultra-pasteurized cream, but I've never tried it.
Iri Antler well since I live on a dairy farm, I know that cream comes floating on top of the milk, it takes a while but you can get quite a bit of cream from a full bucket of milk. For your your information I made my own clotted cream last week, letting the whole milk simmer on a very low fire for hours and hours. You must make sure that the cream that comes floating on top of the milk doesn’t break etc. etc. Look it up on the internet. I promise you it is worth your while.
Your two teaspoons of baking powder looks like alot more than that. Is it supposed to be tablespoons?
I think it should be cream and then jam unless the clotted cream is warm :)
Thank you I agree! but do not ask the Cornish what they think they are wrong about scones, and if you research about scones (Devon v Cornwall) you will understand where I'm from
Why does the two teaspoons of baking powder look like about 4 tablespoons? The 2tsp of baking powder was about double the amount of the 2tbsp of sugar you put in lol
To keep from tossing dough, I like cutting my scones into little triangles. Roll the dough into a circle, and then cut it like a pizza pie! Not traditional, but still yummy :)
I make them all the time now and they are brilliant. But, I add 180 grand of butter and put flavouring like rum, butterscotch etc to add a difference and they come out fluffy and tasty indeed. So thanks Gemma. Great work indeed. 😄
this is the first video of yours that I've seen and I already love you and ur videos omg
Never use a knife to cut your scones. If you do, you'll get smacked on the face by Miss Emma Thompson 😂😂🤣
Plain flour? Will have to try this I've always been taught with self raising..
What is "plain" flour? I tried this with unbleached all-purpose flour (not self-rising,) and with pastry flour. Although delicious, neither time did it rise and fluff like I expected. Hmmm?
Thank you for this, but a question - why use unsalted butter then add a teaspoon of salt? It makes no sense. 🤔
It’s because unsalted butter can often be higher quality. Also, the amount of salt can vary between different brands. Being honest, I’ve used both types, and couldn’t tell any difference. 👍
The way I know of shaping and traying scones was to shape the whole dough into a rectangle, cut it up into squares and lay them in a large rectangular cake tin. They end up square, you have to brake them apart, and it solves the question of having to deal with leftover dough, as you are not cutting rounds,
That's a great idea. I hate waste and fiddling around with a cutter
I noticed you just slather that egg wash all over the scone. NOTE TO ANYONE MAKING THIS RECIPE: If you allow the egg wash run down the sides of the scone it acts like a glue and your scone will rise lopsided. It should only go on the very top to get your nice shiny brown top
After the end of every video I can't wait for next weeks that I feel so compelled to watch a few of your previous videos! They're all so amazing! Please post more than once a week if you can :)
hmm. my dough came out very sticky. i had to add more flour and rework it so of course that ruined it. the only thing i did differently was not sift the flour...was that why?
The scones look great! And thank you, now I know how to pronounce them correctly ;-)
One question though. What exactly is clotted cream? Can you make it yourself or do you have to buy it at a store? I don't know it here in Germany.
Clotted cream is milk without the cream removed and it's heating on a very low temperature to cause the cream to separate and 'set' on top. You can make it yourself but it takes a looooong time.
Clotted cream is milk without the cream removed and it's heating on a very low temperature to cause the cream to separate and 'set' on top. You can make it yourself but it takes a looooong time.
Hi, if you live in Munich then you can buy it in British Allsorts near KarlsPreisPlatz Ubahn. It is also available in the Karstadt in Karlsplatzstachus and if you live elsewhere in Germany than the Karstadt is perhaps a place to look.
Nigella Lawsons recipe to make your own clotted cream 3 pints milk
½ pint cream
Mix the milk and cream together and pour into a wide saucepan. Cover to keep out the dust and leave to stand in a cool place (NOT the fridge) for several hours until the cream has risen to the top.
Lift the pan carefully onto the stove so that the risen layer of cream is not disturbed or broken up. Warm through on the lowest possible heat, on an asbestos mat if you like.
Keep at this low heat for 40-50 mins until the top of the cream is crinkled and golden yellow.
Remove the pan from the stove, cover and leave to stand for several hours or overnight in a cool place...but NOT the fridge!
Then, using a slotted spoon, skim off the cream into a dish, allowing the milk to drain back into the pan. The milk can be used for pancakes or scones.
It is ok
If I wanted to make savory scones, can I just eliminate the sugar? Or does the recipe need something in its place? If so, what do you recommend?
Someone wrote in a comment to use grated cheese instead of sugar and cream fresh (can’t spell it haha) instead of milk
Fine, just omit the sugar. Cheese in the mix is good, also brush the tops and sprinkle a bit more grated cheese.
These turned out incredible. I added juuuust a few dried, chopped dates Had it with clotted cream and gooseberry jam!
These are very similar to the American biscuits my grandmother used to make.
I'm so glad you brought this up. I've been making American scones for years (yummy!) and recently invited some neighbors over who had lived in England. The discussion was all about English scones. I figured I'd try them.
I didn't use this video, but a very similar recipe and they did seem a lot like American biscuits (much better than the premix, though.) Both my boys also commented on them being a lot like biscuits.
Does anyone know if there is actually a difference?
we call them biscuits, all ya need is self rising flour, hog lard or crisco lard, and buttermilk....thats it......old time great depression food
@@Couchlover47 best gravy made was after frying chicken in a cast iron skillet....chicken bits in gravy was the best for me
Who the hell put jam first? That is like putting on your underwear over your pants.
Rainbow Rose
When we are talking whipped cream the jam should go to the bottom position.
With clotted cream and butter the jam goes up top.
+OriginalMindTrick who puts jam on after so its easier to spredd
cameron mcmillan
How can you even ask such a question?!
Western civilization is dying and you dare to be indifferent about putting jam at the bottom? People like you disgust me! ;)
Trousers, not pants. Pants are underwear! God damn yankees!
Didn't expect someone in this comment section to come out as a crossdresser wearing panties.
2 tsp baking powder looked like. 4tablespoon worth of baking powder ..... Meaning your 2teaspoon of bpowder looked lots ... 😯😳
You remind me of one of the girls from Land Girls
Heat time in oven please you missed it out ??
When I baked mine, they came out somewhat flat and not risen, they didn't have a brown surface even though I added the egg wash, and they didn't have the Crispy edges . They were pale, Plump and flat, and soft and had no texture :/ what did I do wrong?
Maria Persson Sounds like your oven isn't hot enough. Try increasing the temperature a little bit
thanks I'll try that!
+Maria Persson sorry for chiming in late, but it also sounds like you might have mixed it too much. The trick to making fluffy scones is to mix them as little as possible to keep the air in the mixture. If not, they'll come out more like biscuits.
Also, as Jemma said, your oven temp may vary. Depending on your altitude, the higher up you are, the longer it'll take because there's less air pressure. If you're using baking powder/soda, it'll expand more quickly leaving your food a bit fluffier than usual, causing it to dry out or even be too soggy.
+CupcakeJemma Jemma? can I make these without the food processor
Shannon young it'd be better off if you didn't - you'd mix all the air pockets out
hey Jemma. By far the best recipe for scones.. after several abortive attempts recently I made loads yesterday according to your instructions. The only thing you failed to mention was the oven settings? I did mine at 200 degrees C on fan for 13 minutes and they were fantastic!
I've just got addicted to the scones! one of the most wonderful pastry ever!
Raquel MCubero yes! These real kinds not the over-sweet dry bricks with icing found at many US bakeries or Starbucks!
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食したい…6年前によく行ってたティールームが閉店してからこっち、まともにスコーンを食せていない…
I was just looking for scone recipes yesterday to make at the weekend! Perfect timing for some fruit scones!! I'd say the jam goes first as well, just for ease of application! Love your channel Jemma, all your videos are fabulous and so easy to watch and follow along!! :)
it said 2 tsp od baking powder, however it looks as though 2 tbsp have been added? I followed the 2 tsp and mine hardly rose at all?!
I just made this recipe and oh my gosh!
Some of the best scones I've had in ages. They're so soft on the inside and crunchy and golden on the outside. This was my first time baking scones and it won't be last time I use this recipe. Love it!!!😊
Hi Jemma, Can you explain to this thicko why it's better to use plain flour and baking powder rather than just use self-raising flour? Apologies if it's a stupid question! Thanks for your advice, Peter A
Erm you forgot to mention oven temp and cooking time
+cocobandit ORRR you could read the description maybe
+Winnie Fan - True, but if you are making a video on how to make scones, wouldn't it not make more sense to actually saythe time and temp on the video?
Why don't you use self raising flour??
Probably it's hard to find in the area she lives in? At least that's the case in where I lived in
I'm so glad she uses normal flour, at least in Finland self raising flour isn't a thing
Or maybe she is trying to make the recipe suitable for those who can't seem to find self raising flour
@@kittenmimi5326 I didn't realise self raising flour is difficult to purchase,it's as common as milk here in Australia.
5:43 Best Quote of the Yearrr ahahaha I'm dying ahha
Why not just cut them into squares and use all the dough?
Because scones are traditionally round.
you have got some really amazing looking tattoos!
what I never see mentioned is the fact that British flour is quite different, their regular milk is also very rich and different, and their butter is very buttery and much richer than ours in the US. Our ingredients are not made the same, making scones difficult to make. I've been trying to make good scones for my family for years, but the recipes always disappoint me.
You could clarify the butter, cool it in the fridge and then use it, it is much richer than normal butter.
The flour you could try in an indian shop they have various types of flour for their chapatis, they call the flour Ata..
I'm not gonna lie, I had a bit of a difficult time focusing on what you were doing...
Chris Jones I don't understand why she can't reroll and why it would be harder to form scones after...
Sorry, what?
You can roll again...What Jemma meant is that the scones that you make with the rerolled dough create a tougher or denser scone, because the more you knead the dough, the more the gluten in the flour is activated.
i think im with you @Chris Jones
me too =)
So, how long in the oven and at what temperature or did I miss that bit? 🤷♂️
Ok just found it in the description. My bad 😂
I thought the same thing haha
How to make clotted cream??
The only difference between this and biscuits made in the southern US is: you add an egg. (And, sometimes we use buttermilk instead of whole milk).
Alan Peterson - Interesting. My “scone” recipe adds an egg but the American “biscuit” recipe is more like her scones but uses buttermilk.
This is a GREAT recipe!! I use it all the time now😂
Don't you add some of the egg with the milk while keeping a bit back for glazing?
Clotted cream is aged and tempered cream originating from Devon/Cornwall it has a higher fat percentage than whipped cream and is sweeter if you live in the uk it will be easily bought from a local supermarket however it is very hard to get overseas as it has eu location protection status alternatives would be whipped double cream sweetened with sugar
OMG, Jemma! You didn't tell me you have a BOOK WITH JAMIE OLIVIER!! :D I have it, I was so shocked to see you in there!!!
I've make these today anf they are PERFECT!! But I just have 14 scones
So this would be like biscuits in the US?
corn bread kinda deal, sans corn bread
Noooooooo
Yes.. very generally speaking.
Followed the recipe but I found it was still doughy in middle and not as sweet as I thought it would be
They aren't English - they are Scottish (Scone is a name of a town in Scotland)*
The original scone was round and flat, usually as large as a medium-sized plate. It was made with unleavened oats and baked on a griddle (or girdle, in Scots), then cut into triangular sections for serving. Today, many would call the large round cake a bannock, and call the triangles scones. In Scotland, the words are often used interchangeably.[4]
When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today.[5] Modern scones are widely available in British and Irish bakeries, grocery stores, and supermarkets. A 2005 market report estimated the UK scone market to be worth £64m, showing a 9% increase over the previous five years. The increase is partly due to an increasing consumer preference for impulse and convenience foods.[citation needed]
Scones sold commercially are usually round, although some brands are hexagonal as this shape may be tessellated for space efficiency. When prepared at home, they may take various shapes including triangles, rounds and squares.[6] Baking scones at home is often closely tied to heritage baking. They tend to be made using family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.[7]
Wow. You can copy and paste from Wikipedia. Congratulations.
she's referring to English version.
Ugh no one gives a shiz congrats siri on being annoying
The Scottish "Scone" doesn't rhyme with "stone" or "gone". It rhymes with "goon". The Stone of Scone is pronounced "Stone of Scoon".
So you described something completely different. Doesn't matter if they have the same name.
Just made them, I halved the the recipe and the dough was abit too sticky and didn’t stay form so I just scooped and plopped on baking tray, still delicious though
I think I can count on one hand the recipies I haven't made. I just made these yesterday and I have a question: is it ok to keep the scones overnight in the fridge and bake them the next day? I want to prepare them at home and bake them at work the next day. When should I brush the egg over them? Thank you :)
Have you tried it? Does it still work?
I made these just now and my god.... They are perfect! I didn't have a round thingie so I used a christmas Bell :-)). With a Cream of mascarpone-crème fraiche and strawberry jam. One down, 11 to go!
Finally! A recipe that really does make perfect scones!
Gemma you have MANY American fans. We dearly love your recipes. Would you please do us a favor? In America, and Much of Canada, the cooks bake with recipes using VOLUME and not weight. Would you please give VOLUME equivalents for things like 500 grams of flour?