FYI the reason scones are triangle shaped is because typically the whole batch is formed into a disc and then cut into wedges 😂 But y’all just making them triangles for the heck of it was fun lol. I love how you guys aren’t afraid to just go in and do stuff. I hope it’s inspiring other people to try things out and learn through hands on experience. Especially with cooking! The loss of a messed up recipe is usually so minimal and unless things got burnt to a crisp, it’s usually still edible, too! Just get in there and try sh*t!
@@OctavianDynamite now that’s a crossover I would like to see! The Try Guys can come partner with Kevin and Jacques and they can teach them how to build some sort of community garden project or something 😏
I had a Nutrimill in the 70's when I was raising my kids. I grew some Silver Queen corn and dried it and made cornbread and that was the best cornbread imaginable! I loved being able to grind my own wheat and make bread with it it. Your "scones" look really good. Great video. Keep up the good work!
Two ways to increase possible flake next time: 1) try working the butter into your dry ingredient with your fingers before adding the liquids. What this does is reduces gluten formation by coating the grains in an oil hence blocking water which would cause gluten formation. Gluten formation = more bread-like, the opposite of flaky. 2) next time do roll out the dough and use some sort of cookie cutter or just cut shapes with a sharp knife. By shaping with your hands you seal it around the edges which impedes rise/ flakiness. I've gone back after shaping with my hands and trimmed off the edges with a knife and that can also work. Love your videos. So glad you two have found each other. Your friendship makes the videos alot of fun.
Hi! I dig your video. The NutriMill Harvest looks so amazing! I learned the tips from my previous employer (bakery). 1) Just mix with your wooden spoon or chopsticks. Don't knead at all. Your hands can unnecessarily melt butter. Kneading or shaping too much would create gluten. The scones are destined to be flaky and crumbly, not bready or cakey. 1) Place the entire dough in a non-stick springform pan like some deep cheesecake pan. How deep is your choice. You may press the cheese topping on the top of the dough, but the cheese is optional if you want. Same for the chocolate chips. Actually, any topping is your choice! 2) Chill the unbaked dough at least 4 hours. If it's stored in a freezer, it just needs at least 30 minutes. 3) Remove the dough from the springform pan and then slice the dough like a pizza. In conclusion, you would be able to have freshly baked uniform triangle shaped taller thick scones like bakeries do. I hope those tips help!
I love it when you bake together, and I am so proud of both of you! Those are the prettiest Christmas cornbread biscuits anyone has ever made, LOL! 🤣🤣🤣🤣
you guys are so fun to watch. You are great alone (I've learned a ton from both of your individual videos) but when you guys are together there is a magic that just happens naturally and makes it so entertaining for us watching! Some one said Laurel and Hardy...... keep it up! Always look forward to your next videos. You guys inspire me to do more with my space. Thanks for making it fun
Great job boys! 😂 Seriously though- A++ for effort! Not many people can say they make homemade baked goods from grains and veggies they grew- and the eggs too! These are valuable life skills you impart to the masses that we should all lean more on, and you deliver them with passion and great humor. (And the sound effects your editor puts in takes it next level!)😂😂
This was a delight to watch. I enjoy this sort of easy, on the fly cooking. It’s nice when it looks beautiful but most importantly tastes great. Seems like you achieved good flavor even if they didn’t come out like scones. Nice cameo from the crew.
Lol. That looked like a lot of fun and the result made everyone happy, so win win. I love, love cooking from the garden. When I make egg salad, I always go outside and cut chives or whatever other greens I want to add in. I love putting my kitchen scraps in the garden to feed more food. Everyone needs to have a garden, even if it is just a pot of herbs like basil, thyme, green onions, chives, etc.
This was a really fun one to watch 😆 Honestly, making scones from homegrown ancient grains is really ambitious, and it seems like they turned out tasty, even if not scone like. So yes, you get a "proud of my two little boys" 🤣
I adore that they shaped it like triangles instead of youknow...cutting it afterward, but it doesn't matter, there was no way that wouldn't taste delicious.
This combination is pure magic. I literally started laughing at the thumbnail-because I know what the two of you bring to a video. Your camaraderie and friendship is fun to watch. It’s sunshine on this rainy day up north. ♥️👌🏼☀️
😂😂😂😂 One of my most favorite of your videos. I was laughing the whole time. I’m actually going to watch it over again. Oh by the way….”Prairie biscuits”
This was epic! 😆 Please do more cooking ones!! I've always wondered if I could grow my own grains and now here is the proof with that awesome mill system!! Just so cool!!
Kev and Jacques, the Keystone Cops of gardening, put three different types of jalapeno in the batter and are surprised when their scones are hot. I tried to warn you. ~ Lisa
Here I am, supposed to be doing some research an “oh! The guys have a new video! I can study in a bit.” Thanks for the fun distraction boys, you’re my favorite.
Yeah, you have to thresh them let the grain dry completely before doing much of anything, lol. The reason to roll out and cut the scones is that it allows the leavening to lift the mixture and keep it light. It is what contributes to the flakiness. I also have a NutriMill, (but not the stone version)
My new favorite cooking show 😂 Combining my two favs gardening and cooking ❤ BTW to get the shape of a scone, Pat the dough into a round circle about one inch high, then score it with a knife into triangles (like cutting a pizza) but don’t cut down all the way through. They’ll bake together and easily pull apart after cooled down. 😊
I really love the cooking videos! They make me so happy and I love that the videos are just about learning, experimenting, measuring with the heart and having fun. I love watching this channel. Keep up the good work
"So proud of you two boys!" I was waiting for the whole debate on the "correct" pronunciation of SCONE -- skown or skaaaan. Hilarious video. I am so impressed that you can grow enough amaranth and millet in a backyard garden to actually make something!
Love the video, it's always great watching you guys, you both are very entertaining, and educational. I had a laugh at the beginning, because I heard you say "time to bake Jacque" 👨🏽🌾🥮 Lol you guys are awesome
Laura @gardenanswer recently milled the wheat she grew and experimented baking with it. She discovered that adding 1/4 cup MORE fresh milled grain made a HUGE difference.
So proud of your kindergartener creation. 🤣 the dough definitely got overworked. I don't grate the butter. 1/2 inch cubes, finger smashed/flattened into sheets in the dough. Hand toss the batter once the sets go in until it looks shaggy and mostly together, I form & freeze before baking.
Thank you for doing what you do. I've had the attention span of a squirrel lately and managed to actually sit this in one viewing. The giggles and head shakes were obviously involved.
FYI the less you mix and handle them the more flaky. Nothing wrong with bisquits!!! Now, for your future child you would show oooooo and aweeeee and tell them how very proud you are of them and by the time they become your age they will be 20 times better at baking than you ever were!!!! Later you'll let them know how your "scones" looked at this adult age. 😉😉😉😊😊😊💙😎
Great job on this project It does look like it could use a big old smile or butter. I’m from the south everything taste better with butter. Thanks for the great video.
Ya should’ve made it into a big disc and then used a cookie cutter or a biscuit cutter so you get sharper edges. Use remaining dough to freestyle your design. 9/10 for effort! Proud of you both.
the reason the scones didn't end up flaky isn't because of the flour (though im sure that accounts for the corn texture) but because you ended up not mixing them correctly/ over mixing them a bit. Scones are like a biscuit, where you want to incorporate the butter into the flour gently but thoroughly, with either a pastry cutter/fork or by rubbing the mixture gently between your hands. in the end, all of the four should have small chunks of butter dispersed (no bigger than a pea) and clump up if you press it. only after that do you add the liquids, and mix it just barley enough for it to come together. After that when forming, you press it down then cut it bc that also helps with the flakiness and gives it that signature scone crumble. either way this was fun to watch, and im curious how the little tomatoes tasted- it would be interesting to grow those.
Kevin and Jacques cooking the weirdest food then laughing at it brings me so much joy, it's very wholesome
I go into it HOPING what comes out is bad because the banter when things dont go perfectly is so funny to me
FYI the reason scones are triangle shaped is because typically the whole batch is formed into a disc and then cut into wedges 😂 But y’all just making them triangles for the heck of it was fun lol.
I love how you guys aren’t afraid to just go in and do stuff. I hope it’s inspiring other people to try things out and learn through hands on experience. Especially with cooking! The loss of a messed up recipe is usually so minimal and unless things got burnt to a crisp, it’s usually still edible, too! Just get in there and try sh*t!
try guys of gardening?
🤣
@@OctavianDynamite now that’s a crossover I would like to see! The Try Guys can come partner with Kevin and Jacques and they can teach them how to build some sort of community garden project or something 😏
I had a Nutrimill in the 70's when I was raising my kids. I grew some Silver Queen corn and dried it and made cornbread and that was the best cornbread imaginable! I loved being able to grind my own wheat and make bread with it it. Your "scones" look really good. Great video. Keep up the good work!
Watching you two cook is hilarious but I absolutely love that you’re not afraid to make mistakes and learn from them, in baking and gardening😂
Two ways to increase possible flake next time:
1) try working the butter into your dry ingredient with your fingers before adding the liquids. What this does is reduces gluten formation by coating the grains in an oil hence blocking water which would cause gluten formation. Gluten formation = more bread-like, the opposite of flaky.
2) next time do roll out the dough and use some sort of cookie cutter or just cut shapes with a sharp knife. By shaping with your hands you seal it around the edges which impedes rise/ flakiness. I've gone back after shaping with my hands and trimmed off the edges with a knife and that can also work.
Love your videos. So glad you two have found each other. Your friendship makes the videos alot of fun.
The “before” legit looks like the homemade playdough Christmas ornaments my pre-school had us make when I was tiny…proud of y’all 🥴
You guys have waaaaaaaay too much fun, but I love it. I'm so proud of you two.
You know what, after all is said and done, I am so proud of you boys.
Scone? Cornbread? You two invented Scornbread! So proud!!!!
You two are becoming the new Laurel and Hardy of the gardening world 😂 Keep up the good work!
This is a fine mess you've garden us into.
It's 5:30am here in New Zealand and I'm having a quiet coffee in my tiny house before the kids get up and it's so hard not to snort with laughter 🤣
Forgot to add, so proud of you 😅
So proud of you both. And you honestly had me laughing out loud!
Hi! I dig your video. The NutriMill Harvest looks so amazing! I learned the tips from my previous employer (bakery). 1) Just mix with your wooden spoon or chopsticks. Don't knead at all. Your hands can unnecessarily melt butter. Kneading or shaping too much would create gluten. The scones are destined to be flaky and crumbly, not bready or cakey. 1) Place the entire dough in a non-stick springform pan like some deep cheesecake pan. How deep is your choice. You may press the cheese topping on the top of the dough, but the cheese is optional if you want. Same for the chocolate chips. Actually, any topping is your choice! 2) Chill the unbaked dough at least 4 hours. If it's stored in a freezer, it just needs at least 30 minutes. 3) Remove the dough from the springform pan and then slice the dough like a pizza. In conclusion, you would be able to have freshly baked uniform triangle shaped taller thick scones like bakeries do. I hope those tips help!
Pro! Thank you
I cannot tell you how much I enjoy your videos with Jacques. The intro laughter gets me so happy 😃 thank you for your videos.🎉
You guys are hilarious. I’m very proud of you both!😂
From laughing in Kev's Kitchen to literally getting sponsored to cook 😂😮 #growth so proud of you two!
I love it when you bake together, and I am so proud of both of you! Those are the prettiest Christmas cornbread biscuits anyone has ever made, LOL! 🤣🤣🤣🤣
Best scone technique: mix dry ingredients and grated butter with your hands. It partially melts the shreds...don't overwork though.
you guys are so fun to watch. You are great alone (I've learned a ton from both of your individual videos) but when you guys are together there is a magic that just happens naturally and makes it so entertaining for us watching! Some one said Laurel and Hardy...... keep it up! Always look forward to your next videos. You guys inspire me to do more with my space. Thanks for making it fun
Great job boys! 😂
Seriously though- A++ for effort! Not many people can say they make homemade baked goods from grains and veggies they grew- and the eggs too!
These are valuable life skills you impart to the masses that we should all lean more on, and you deliver them with passion and great humor.
(And the sound effects your editor puts in takes it next level!)😂😂
This was a delight to watch. I enjoy this sort of easy, on the fly cooking. It’s nice when it looks beautiful but most importantly tastes great. Seems like you achieved good flavor even if they didn’t come out like scones. Nice cameo from the crew.
I LOVE your humor. You guys are great. Keep on experimenting.
Lol. That looked like a lot of fun and the result made everyone happy, so win win.
I love, love cooking from the garden. When I make egg salad, I always go outside and cut chives or whatever other greens I want to add in. I love putting my kitchen scraps in the garden to feed more food. Everyone needs to have a garden, even if it is just a pot of herbs like basil, thyme, green onions, chives, etc.
As we say in the south: bless your heart!
Look at you making a baked like item!
😂 "baked like"
I’m glad u make videos like this because sometimes I just don’t know what to do with the cool stuff you could grow in a garden.
Kevin treating the recipe as a list of suggestions is so funny to me 😂😂😂
❤ these cooking,baking videos, more please.
Yes, please!!!!
This was a really fun one to watch 😆
Honestly, making scones from homegrown ancient grains is really ambitious, and it seems like they turned out tasty, even if not scone like. So yes, you get a "proud of my two little boys" 🤣
Have enjoyed you guys greatly over the years. I'm so glad your channel has grown so much!
Keept it up!❤ We love you!!
12:42 wow guys that looks amazing
so proud
Jacques' giggle just cracks me up.
I adore that they shaped it like triangles instead of youknow...cutting it afterward, but it doesn't matter, there was no way that wouldn't taste delicious.
This combination is pure magic. I literally started laughing at the thumbnail-because I know what the two of you bring to a video. Your camaraderie and friendship is fun to watch. It’s sunshine on this rainy day up north. ♥️👌🏼☀️
We're all proud of you! We're especially proud of your editor 😆
I love the two giant sunflowers standing tall in the video 😊
😂😂😂😂 One of my most favorite of your videos. I was laughing the whole time. I’m actually going to watch it over again. Oh by the way….”Prairie biscuits”
the scones look like christmas scones with red and green decorations. very cute.
Please make more videos like this....I laughed and loved your success!
Proud of my two little scone bois
the rolling and laminating is what gives scones the flakiness and layers. they do look go though!
Love Jacques laugh. 😂Contagious ❤
Like seeing some of the “behind the scene” staff too👍🏼
This was epic! 😆 Please do more cooking ones!! I've always wondered if I could grow my own grains and now here is the proof with that awesome mill system!! Just so cool!!
Jacques is laughing so hard in this video 😂😂😂😂 i love it. Also, im proud of you boys, and I mean it.
"I lost sense of what we are making." 🤣😂🤣 You guys are great!!
Kev and Jacques, the Keystone Cops of gardening, put three different types of jalapeno in the batter and are surprised when their scones are hot. I tried to warn you. ~ Lisa
I'm so proud of you two!
Proud of you 2 boys baking.... wish i can getvmy hands onnthat mill
Here I am, supposed to be doing some research an “oh! The guys have a new video! I can study in a bit.” Thanks for the fun distraction boys, you’re my favorite.
I bet that batter might be good as a griddle cake. If you come out with a cookbook the recipe can be your Pimped Out Ancient Grain Griddle Cakes!
I just love the crew tasting at the end.
Yeah, you have to thresh them let the grain dry completely before doing much of anything, lol. The reason to roll out and cut the scones is that it allows the leavening to lift the mixture and keep it light. It is what contributes to the flakiness. I also have a NutriMill, (but not the stone version)
🎉🎉🎉 the editing on this is 👩🍳 💋 Kevin and Jacques in the “kitchen” is always good, but holy crow. The video editing just takes it OVER THE TOP 💯
My new favorite cooking show 😂 Combining my two favs gardening and cooking ❤ BTW to get the shape of a scone, Pat the dough into a round circle about one inch high, then score it with a knife into triangles (like cutting a pizza) but don’t cut down all the way through. They’ll bake together and easily pull apart after cooled down. 😊
So glad you talked about how they are when they are broody... one of my girls does that too and now I understand her weirdness is normal...lol
I really love the cooking videos! They make me so happy and I love that the videos are just about learning, experimenting, measuring with the heart and having fun. I love watching this channel. Keep up the good work
"Some cold buttermilk" LOL Kevin that took me by surprise
I’m so proud of my boys! Now get on that Oregon Trail and watch out for Terry! 😂
We purchased the bamboo Nutrimill a few years back for grinding our whole grain berries (which store much better than flours). We love it, too!
"So proud of you two boys!"
I was waiting for the whole debate on the "correct" pronunciation of SCONE -- skown or skaaaan.
Hilarious video. I am so impressed that you can grow enough amaranth and millet in a backyard garden to actually make something!
An ancient cheddar bay biscuit 🤣🤣🤣 *wiping tears from my eyes*
What a perfect video! Chill mood, keep mistakes in so we all learn, experiment. Great stuff.
I love these grain videos they make me laugh every time 😂
I love watching you cook from the garden! That's awesome. Way to go guys!! Good job! Lol
Oh my you're so much fun together..Love you guys
@Epic Homesteading,Kevin& Jacque-love the green Gourds in the background,are they going be used for something later on some special project/recipe?.
Success! It really is pretty cool that you can make it with stuff from the garden. It actually looks pretty good.
Kevin and Jacques make the best videos! The scones look like Christmas cookies.
Love it! It's much like a baked corn fritter. Spicy is awesome!
I am cracking up at you two!!! 😂😂 Loving your cooking segments of your channel! ❤
“This is a hot cake!” I’m laughing so hard, you guys are hilarious.
Kevin Jane from New Zealand here, use a butter knife when cutting/working your scones they come out lighter
Your adapted recipe sounds quite delicious and looks delicious. You just got to remember to use dry grains.
Love the video, it's always great watching you guys, you both are very entertaining, and educational. I had a laugh at the beginning, because I heard you say "time to bake Jacque" 👨🏽🌾🥮
Lol you guys are awesome
We're proud of our favorite boys!!!!!!
So proud of you two! Love it!
I’d put that with potato soup imo
Those cookies look delicious! Good job guys 👌
Cookies lol
They do look like cookies lol 🍪
Sooo proud of these two boys 😂😂. You’re scones look stupendous! 😋. 10/10 wholesome video.
Laura @gardenanswer recently milled the wheat she grew and experimented baking with it. She discovered that adding 1/4 cup MORE fresh milled grain made a HUGE difference.
Good tip!
So proud of your kindergartener creation. 🤣 the dough definitely got overworked. I don't grate the butter. 1/2 inch cubes, finger smashed/flattened into sheets in the dough. Hand toss the batter once the sets go in until it looks shaggy and mostly together, I form & freeze before baking.
Great tip!
Sometimes i wonder, are these guys high? LOL 🤣🤣🎉🎉😂😂
We wonder the same. High on the garden
The most hilarious cooking show I've ever watched! 🤣 I bet that would taste good with butter spread on them while their hot.
Thank you for doing what you do. I've had the attention span of a squirrel lately and managed to actually sit this in one viewing. The giggles and head shakes were obviously involved.
So proud of you two
Looks delicious. I'm not sure I would have done triple peno but I'm proud of you!
I just put in some birdhouse gourd seed (SE Australia). Super keen to see the video you do!
Great video! Proud of you boys! Cooking is all about discovering something new! :) Looks good!
Love this! Love making scones from freshly milled flour, too! I feel validated😁
FYI the less you mix and handle them the more flaky. Nothing wrong with bisquits!!! Now, for your future child you would show oooooo and aweeeee and tell them how very proud you are of them and by the time they become your age they will be 20 times better at baking than you ever were!!!! Later you'll let them know how your "scones" looked at this adult age. 😉😉😉😊😊😊💙😎
The scones look Christmas-themed 🎄 haha. Great laugh!
By far your most hilarious cooking video 😂
I think the kind of quick bread that you two made is called a Bannock. Lol. It looks like its gonna be spicy with all those peppers.
This episode was classic! Thanks for the laugh 😂
Takes me we wayyyyy back to those old Jack LaLanne Juicer infomercials.
Love how much you guys have fun doing this stuff! Keep it up!
Great job on this project It does look like it could use a big old smile or butter. I’m from the south everything taste better with butter. Thanks for the great video.
Ya should’ve made it into a big disc and then used a cookie cutter or a biscuit cutter so you get sharper edges. Use remaining dough to freestyle your design. 9/10 for effort! Proud of you both.
Classic! So Proud!
Total chaos but sooo much fun to watch! The NutriMill looks awesome 😅
the reason the scones didn't end up flaky isn't because of the flour (though im sure that accounts for the corn texture) but because you ended up not mixing them correctly/ over mixing them a bit. Scones are like a biscuit, where you want to incorporate the butter into the flour gently but thoroughly, with either a pastry cutter/fork or by rubbing the mixture gently between your hands. in the end, all of the four should have small chunks of butter dispersed (no bigger than a pea) and clump up if you press it. only after that do you add the liquids, and mix it just barley enough for it to come together. After that when forming, you press it down then cut it bc that also helps with the flakiness and gives it that signature scone crumble.
either way this was fun to watch, and im curious how the little tomatoes tasted- it would be interesting to grow those.
I think the butter melted a bit outside too