An incredible recipe. Took me 25mins to put together and cook. Fluffy, light, cheesey and has a nice light crunch on the outside. I'm having it now with some split pea and ham soup. Yum!
I absolutely love this video (not a lot of distractions). Super simple but delicious looking and that's what I'm all about. Im going to try adding a few dry herbs. Thx so much for sharing! 💕
I thought this recipe wasn't for me when you said "work quickly" but your demonstration changed my mind. I will be trying it out. Thanks for a clear and calming video.
@@theworldseasiestrecipesOMG, where did 4 months go? Also, I've been looking for your video all afternoon and finally got lucky. I haven't tried making them yet but planning to really soon.
Nice recipe. One could add a half teaspoon of dry mustard, and or, substitute a bit of parmesan cheese to boost the cheesy flavour. Thanks for the recipe. Nice to see someone cutting in the liquid the old fashioned way.
Have never been able to bake scones. Watched your video. Went out to the kitchen. Put on the oven. Watched your video again while preparing and now Im sitting on a Friday evening here in Sweden enjoying! They smell and taste absolutely delicious!! Thank you 🙏💕
@@theworldseasiestrecipes so fantastic how we are connected through the ethers and how you just stumble upon the things you need when in a state of flow... ☺ Your video was so simple and soothing . So it made an obstacle easy to overcome (in my case the belief that I would never bake a fluffy scone ever 🙃) Its magical if we apply it to any area in life. Thank you again for the gentle nudge that gave me a kick in the backside 😁 and will in turn ripple out into the lives of others too now that I can bake delicious scones to serve! 😇
Thanks so much for this recipe! I've been looking for awhile to find a recipe similar to my Grandmothers as she did not use eggs or butter. Can't wait to make some of these! I'm sure that they will be very good! Best Wishes! Laara
THEY WERE SO GOOD! I added garlic pepper in mine! My brother is autistic and is an extremely peeky eater and he loved these! He ate 4!! Thank you soooo much!
I love making scones always put extra in like cheese or for fruit scones extra sultanas One favourite for me is cherry and coconut. Your scones look delicious definitely going to try your method. Never thought to heat up the baking sheet. Thank you for sharing 🤗
As a Kiwi myself I’m sure this lady is a New Zealander where cheese scones are very popular. Having made endless batches of scones, for years I’ve added a teaspoon or two of icing sugar to the mix - it is barely discernible but counters the “floury” taste scones often have. Heated tray and warmed milk or buttermilk also help with raising producing a lighter scone. Ensure all liquid is added at once as you can always add extra flour but adding extra liquid will result in a tough doughy scone mix.
@@theworldseasiestrecipes Thanks for being a born teacher to one with special needs re baking .At school in UK my domestic science was awful and terrified me lol....
I made these last week, I tried to do EXACTLY as you showed in the video. For all the reasons you do a you show us these came out of the oven perfect. I forgot the egg wash so as soon as they came out of the oven I put butter on top. Anybody who wants a delicious scone needs to make this recipe. And your accent adds bunches of fun to this video.
Lovely.clear recipe. Gets right to the point.a lot of the videos bore me and waste my time.im trying to learn have no interest in stories or history.thank you for been precise.
Similar to my recipe and glad to see a healthy amount of cheese being added. I hate cheese scones that have just been shown the cheese rather than have it added! But I have a naughty habit of adding single cream instead of milk. It makes for moister, richer scones, but of course the calorie count is off the Richter scale. Optionally I also add chopped chives, and, or, some dried red pepper flakes for a little spiciness!
Just made these for me and my 90-year old mum for afternoon tea. She woofed down 3 of them. This is my first attempt at making scones and I thought, I can do this, as I watched your video. I've avoided over time, many on-line recipes, as too complicated for me eg. Annabelle White, bless her. As a kid, we feasted happily on my mum's cheese scones. She used to keep leftover cream in the fridge that had gone off and never realised that she used it in her cheese scones until my sister told me. Ah, the secrets of good Kiwi home baking. I've subd. Cheerio!
I'm thrilled to hear you and your mum enjoyed the scones. Thanks for sharing your story and thanks for subscribing. I hope you enjoy many more recipes on my channel 🙂
Lol at the dodgy cream. Reminds me of the saying "what the eye doesn’t see, the stomach doesn’t heave over" - obviously misappropriated from a more well known original. I put my cream in the freezer when it's nearing its Use By and haul it out to use for all sorts of things. l also have a small container in the freezer to bung all my 'tired' bits of cheese in - when l have enough, l turn them into a quiche or an omelette and get to feel righteous and smug, rather than wasteful. 😊 I think the next freezer harvest is going to be for scones though.
I will definitely be trying these. I am assuming the oil in the cheese is the reason you don't have to put in any butter. This is a very quick recipe too. Thank you so much for sharing. Have a Blessed day.
I wish you were my cookery teacher at school :( My teacher was horrible and always marked me down. You are so calm and kind. It is like if there e was a mistake, you would kindly say 'awww..its ok, its going to be a unique and very special creation!' I am subscribing and shall make these very soon. 😊
Thank you for your lovely comment. I understand what you're saying about your teacher. I had an male art teacher like her. He'd yell at us and make us do push ups in front of the class if our work wasn't up to scratch. No wonder I can't draw or paint to save myself ha ha!
Hi Linda, love the kiwi accent - I currently live in Rwanda and both your recipe and accent are brilliant. I have an oven with 3 temperatures - cold, a bit warm and a bit warmer yet your scones came out beautifully and were so easily prepared. Many thanks.
Well, first of all thank you for teaching me the proper pronunciation for scones. I have never had them before and will try your method because these look so good I was ready to lick my cell phone.. looks so good and delicious and such a nice video. No loud music, kids yappin, dogs barking. TV blastin. And to top it all a very pleasant tone of voice. Thank you ❤
I started following this channel recently as I have WER Vol 1,2&3 digitally. Hubs wanted the scones I make from another kiwi cook but we forgot to buy yogurt required. I googled & this video came up. I made straight away & using cream with a little top up of almond milk as that's what I had on hand. WOW! I just made the best scones EVER! I ate 3 in a row. Tip to work lightly makes so much sense I never knew. Your books have helped me enjoy cooking with how straight forward & simple everything is. Thank you!
Hello, I usually make a cheese scone with butter, so am very excited to try your ones without butter. Will let you know how we liked them, just turned oven on now to heat, can’t wait ! Thank you for sharing.
It’s best to use extra mature cheddar otherwise the scones won’t taste of cheese at all. I also add a teaspoon of English mustard powder. She is absolutely right about using scone cutters. The sides must be cut in order to rise properly.
I was about to ask what the hell is tasty cheese (and why would you want untasty cheese?). A Google search suggests it is unpasteurized cheddar cheese. Good to know that more mature is better; I think that translates to extra sharp stateside.
Yes, various countries have different names for types of Cheddar cheese. Here in England, the description changes depending on how long the cheddar has been maturing. Most cheddar is pasturised here. If it’s a young cheddar, it has a mild flavour and is called Mild Cheddar. If it’s a little older and the flavour has become a bit stronger, it’s called Mature Cheddar. When it’s been matured for even longer, the flavour becomes much stronger and is known as Extra Mature Cheddar. I hope that makes things clearer for you.
I'm a 75 year young gent from the States. I'll pop some of these into my Omnia stove-top oven aboard our trawler in the San Juan Islands. Yum, as we look out over the placid waters!
Looks delicious. I'll be making them soon. OK - 22 hours later I'm making them NOW. Cheers These are easy, quick, and ever so delicious. Just got them out of the oven. It took literally 5 minutes to prep and put into the oven.
I can't stand it when a cook talks about a cup of, a table spoon of, a tea spoon of, a pinch of. There are so many different sizes. For instance that cup of milk is huge. I would call it a mug. Just mention the weight in grams, volume in liters and so on. That's clear for everyone.
Greetings from the Lake District in the UK. This recipe is amazing and will be mt “go to” cheese scone recipe forever. Thanks for sharing your knowledge ❤️
Ohhh my goodness!! 🤯 Your Cheese Biscuits look absolutely STUNNING!! They are the fluffliest I've ever seen & so effortless to make! The beautiful golden color is spot on!!😁👍🏻❤️ 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
Scones are... pretty much, what we Americans call biscuits. But, of course, the British, New Zealanders, Australians etc. say scones - and "biscuits" are what Americans call cookies. Lorry - or truck - same vehicle. 😉❤️
That's awesome. I always add cold butter onto the flour & rub them. Your recipe doesn't call for butter but just grated cheese. This is on my to do list. Tks for sharing.
Excellent video - I love the clear explanation for each step or ingredient. When I cook I like to know why I am using or doing each step - I do no like to just blindly follow a recipe. Thank you for sharing!
I use a 250ml size cup. Flour is 150g per cup, 250ml milk. A little tip - flours differ, some are drier than others so it's not an exact science with the measurements in scones. You may need a little more milk or a little less. Good luck and let me know if you have any questions
And they look absolutely delicious my mother made the best scones and I have her recipe but I’m definitely going to try these so thank you for sharing and ignore the haters they don’t know what they’re missing!!
Lovely. But the scones I ate in Scotland burnt my mouth because of the overwhelming use of baking powder. Would you really need 3 teaspoons of Baking Powder for these scones? The scones look delicious.😊
Thanks for your comment. That's a shame you burnt your mouth with baking powder. I would suggest cutting back, say 1-2 tsps. They won't be as light but they'll still be delicious :-)
This looks exactly like Southern cheese biscuits here in the USA. I think I can do this, especially since there is no kneading (I hate kneading). So glad I found this.✔⬆👍🏁
Looks good, must admit never made cheese scones without butter ! You weigh in cups ,Id like to know what the weights are on scales I only have tea cups .thankyou
Hi Diane. I use a 250ml measuring cup. Flour per cup is 150g and milk is 250ml. Grated cheese is approx. 110g per cup. With scones the amount of liquid will always need adjusting slightly. Some flours absorb the liquid more than others and even the temperature of your kitchen can have an impact. I do hope this helps and if you do make them I hope you enjoy them
Thank you. My mother was a great home cook but, her scones, pikelets and shortbread were outstanding. Sadly, although l inherited her baking tins and even have her bone handled knife and even though l make most things well, l did not inherit her 'hand' and have pretty much given up trying with scones and pikelets. Tragic cos, IMO, hot buttery scones (and/or pikelets) are unbeatable. You've inspired me to try again though, mostly because your method, measurements and equipment are pretty much identical to what l remember of how my mum made hers - sadly dementia took her before it even occurred to me to write down her recipes, which, like most cooks of her generation she knew off by heart. Most recipes l've found since seem to rely on enormous quantities of baking powder and as l seem to be particularly sensitive to the taste l find them inedible. I would love to know where you got your brilliant oven tray too please - judging by your accent, you're a fellow kiwi and although l've seen those trays overseas, l've never seen them for sale here in Aotearoa. I'd really appreciate a heads up, if anyone knows where they're from.
Delicious recipe. I was dubious but they turned out perfect. I used vintage cheese, and added 1.5 teaspoon of mustard powder, a pinch of onion salt and some fine chopped English ham. I did a milk wash on top with a little extra grated cheese. The family loved them. Thank you.
Thanks very much for the great video no nonsense and straight to the point. Just made these and turned out perfect. Just one question, if i add bacon would you cook it slightly first. Thanks Johnny.
These scones look absolutely delicious. However, could you please state what the weight of the ingredients is, and how much liquid is your one cup of milk, as I do not have any "cups" that are used for baking, so have no idea of what weight I should be using. Thank you!
Hi Sheila. I use a 250ml measuring cup. Flour per cup is 150g and milk is 250ml. Grated cheese is approx. 110g per cup. With scones the amount of liquid will always need adjusting slightly. Some flours absorb the liquid more than others and even the temperature of your kitchen can have an impact. I do hope this helps and if you do make them I hope you enjoy them
Thank you so much for this recipe. Here in Germany, scones area rather rare thing but I like making them - and eating them, of course. Your recipe is wonderful, they look so delicious and all this goodness without butter. Gonna make some of these goodies for tomorrow's tea. Best wishes from the Bavarian Alpine region 🙋🏻♀️
Good afternoon Cook. If your measuring Teaspoons etc, can we have Imperial Ounces / Metric too, don't get the quantity re "Cups" et al mixed up? Measure in the same Standard: 0zs, tsps,tblsps etc... OR Grams, Mls, Litres etc... OR US Cup sized eg "Large " or "mini" [Sorry dont know what these Cups actually measure ?) If your Videos are world wide do : Oven Temps in Celsius and Fahrenheit / or Gas Oven marked " Nos" etc. Please add these Ounces / Grams / Cup %'s in your Description List. Cheers. 👍 Here in Scotland 🏴 the land of Scone creation, we make them thicker in the Dough roll out. Also cut that Cutter straight down (not down and twist !) Lift the 'surrounding dough' away from Cut Scones ! Then add Scones to your hot Tray. [Less handling means better risen results.] 😉 Also by adding 'old milk' (turned rather than Sour) and adding a few drops of Lemon Juice : Really gets the Baking Powder (or Bicarb of Soda and Cream of Tartar) really active, plus, Yes that instant oomph of Heat ! (Think US do Buttermilk...) Add a Strong Hard Cheddar into the Mix, and Grate more on top. I too like a dash of Mustard powder in my Flour. Not sure if your an Aussie Down Under. You once had a Queenslander Politicians' wife become really famous : making 'Pumpkin Scones' back in the mid 1980's ! 🙃 Savoury Pumpkin and Cheese is Scrummy as well. I also make Sweetened Scone mix, then add : Glacé Cherry, Dried Apple or Pear. Savoury alternatives can included : Sweet Potatoe and Sage. Dried Tomatoes (Oil) with Dried garden Thyme (Mill all dried Gerbs fine first ! Stop those Twig bits !) And finally Dried Rosemary and Oily Olives (no stones!) This Scone Dough also works well over Meat and Vegable Stews. Or Vegetarian types too. Cut with 'Biscuit' Cutter, place into a Stew with good volumes of Gravy (liquid pre baking it.) That way you get a Meal to go further re the added 'Cobbler'. Some call these Scone additions 'Dumplings' (not the Chinese steamed parcel type however !) Cobbler can be a pudding when you have a glut of Autumn Fruit : Apples, Pears, Cherries, Apricots, Scottish wild Brambles (Blackberry,) Rhubarb. Or use Frozen Forest Fruit Berry Mixes. 🤗
I quit using a biscuit cutter years ago. I form my dough similar to your rectangle, then use a bench scrapper to cut them into squares or rectangles. Cut straight down, don’t saw. All of them are first cuts, and I’ve never had anyone ask why they aren’t circles. I will be trying your recipe. Thanks.
I've always made scones with butter, my Gran's recipe from Scotland. I'm going to have a try with your recipe. Also, thank you for saying 'scones' properly!!
Looks like I will try your recipe. I'm jus questioning your 220 degree oven. If this is celcius, then it would mean like a 425 iveb ub Fahrenheit. Please let me know before I ruin a perfectly good recipe. Thank you
look for straight forward recipe for scones and found your video, which i love, i just have 2 questions, 1 why no butter and the other is I love your background music, who is the group playing please
Calm, gentle and speaking to the point. No drama, just perfectly explained and shown by a classy lady. Thank you!
Thank you for your kind comments :-)
Right, you put it the way I was thinking about describing the video. I can't wait to make those scones!
And no hideous jangly music!
An incredible recipe. Took me 25mins to put together and cook. Fluffy, light, cheesey and has a nice light crunch on the outside. I'm having it now with some split pea and ham soup. Yum!
That's fantastic to hear. Thank you so much for your comment :-)
omg, luv split pea soup.
I'm working night shift and read your comment. Can't wait to get home and get the baking bowl out!.
m
Hi, mind sharing your split pea and ham soup recipe please 🙏🇿🇦
I absolutely love this video (not a lot of distractions). Super simple but delicious looking and that's what I'm all about. Im going to try adding a few dry herbs. Thx so much for sharing! 💕
Thank you so much for your comment. I appreciate your lovely feedback. I hope you enjoy them 😋
How does this channel not have more views? This video was great and so is your other stuff
Thank you so much Steven. I'm glad you're enjoying my channel. Thanks for subscribing and commenting. It all helps :-)
I thought this recipe wasn't for me when you said "work quickly" but your demonstration changed my mind. I will be trying it out. Thanks for a clear and calming video.
You're most welcome. I hope you enjoy making them
@@theworldseasiestrecipesOMG, where did 4 months go? Also, I've been looking for your video all afternoon and finally got lucky. I haven't tried making them yet but planning to really soon.
I made these today with a friend, we added chives and they were amazing. Very happy I found the recipe.
Nice recipe. One could add a half teaspoon of dry mustard, and or, substitute a bit of parmesan cheese to boost the cheesy flavour. Thanks for the recipe. Nice to see someone cutting in the liquid the old fashioned way.
Great tips here thanks
Have never been able to bake scones. Watched your video. Went out to the kitchen. Put on the oven. Watched your video again while preparing and now Im sitting on a Friday evening here in Sweden enjoying! They smell and taste absolutely delicious!! Thank you 🙏💕
I am thrilled to hear this. Thanks so much for your comment
@@theworldseasiestrecipes so fantastic how we are connected through the ethers and how you just stumble upon the things you need when in a state of flow... ☺ Your video was so simple and soothing . So it made an obstacle easy to overcome (in my case the belief that I would never bake a fluffy scone ever 🙃) Its magical if we apply it to any area in life. Thank you again for the gentle nudge that gave me a kick in the backside 😁 and will in turn ripple out into the lives of others too now that I can bake delicious scones to serve! 😇
congratulations from Australia!
This gonna b me soon, I cud neva make a scone, I am so looking forward to this
I could make scones…but they were hard as rocks. This recipe works. Also look for a recipe for lemonade or soda scones if you want something sweet.
Look delicious! My mum would sprinkle grated cheese on top before baking too.
Thanks so much for this recipe! I've been looking for awhile to find a recipe similar to my Grandmothers as she did not use eggs or butter. Can't wait to make some of these! I'm sure that they will be very good! Best Wishes! Laara
Thanks Laara. I hope you enjoy them 🙂
THEY WERE SO GOOD! I added garlic pepper in mine! My brother is autistic and is an extremely peeky eater and he loved these! He ate 4!! Thank you soooo much!
That is awesome to hear thanks Emily. I'm glad they went down a treat :-)
This "is" the recipe I've been searching for! Thanks Linda. Those hot scones look great! 😋
That's great to hear! I hope you enjoy them if you make them :-)
@@theworldseasiestrecipes I made them yesterday for lunch with pumpkin soup. I used self-raising & onion. Worked fine. Yummy! 😋
I love making scones always put extra in like cheese or for fruit scones extra sultanas One favourite for me is cherry and coconut. Your scones look delicious definitely going to try your method. Never thought to heat up the baking sheet. Thank you for sharing 🤗
Thanks for your comment and suggestions. Great ideas here :-)
I cannot taste your yummy scones already!
As a Kiwi myself I’m sure this lady is a New Zealander where cheese scones are very popular. Having made endless batches of scones, for years I’ve added a teaspoon or two of icing sugar to the mix - it is barely discernible but counters the “floury” taste scones often have. Heated tray and warmed milk or buttermilk also help with raising producing a lighter scone. Ensure all liquid is added at once as you can always add extra flour but adding extra liquid will result in a tough doughy scone mix.
Great tips thank you @meerkat783 :-)
.
Wonderful .Your verbal presentation is superb and a must for one who has failed at baking .These look amazing .Thank you :).👏🏻👍
Thank you for your kind comment :-)
@@theworldseasiestrecipes Thanks for being a born teacher to one with special needs re baking .At school in UK my domestic science was awful and terrified me lol....
I made these last week, I tried to do EXACTLY as you showed in the video. For all the reasons you do a you show us these came out of the oven perfect. I forgot the egg wash so as soon as they came out of the oven I put butter on top. Anybody who wants a delicious scone needs to make this recipe.
And your accent adds bunches of fun to this video.
Wonderful! I'm glad they were a hit in your household :-)
Lovely.clear recipe. Gets right to the point.a lot of the videos bore me and waste my time.im trying to learn have no interest in stories or history.thank you for been precise.
@@angelaratzay9034 thank you for your comment. I am pleased to hear you're enjoying my videos
Similar to my recipe and glad to see a healthy amount of cheese being added. I hate cheese scones that have just been shown the cheese rather than have it added! But I have a naughty habit of adding single cream instead of milk. It makes for moister, richer scones, but of course the calorie count is off the Richter scale. Optionally I also add chopped chives, and, or, some dried red pepper flakes for a little spiciness!
Great suggestions thanks Miss Merrily! I love the idea of using cream instead of milk. Thanks for your comment :-)
Just made these for me and my 90-year old mum for afternoon tea. She woofed down 3 of them. This is my first attempt at making scones and I thought, I can do this, as I watched your video. I've avoided over time, many on-line recipes, as too complicated for me eg. Annabelle White, bless her. As a kid, we feasted happily on my mum's cheese scones. She used to keep leftover cream in the fridge that had gone off and never realised that she used it in her cheese scones until my sister told me. Ah, the secrets of good Kiwi home baking. I've subd. Cheerio!
I'm thrilled to hear you and your mum enjoyed the scones. Thanks for sharing your story and thanks for subscribing. I hope you enjoy many more recipes on my channel 🙂
Lol at the dodgy cream. Reminds me of the saying "what the eye doesn’t see, the stomach doesn’t heave over" - obviously misappropriated from a more well known original. I put my cream in the freezer when it's nearing its Use By and haul it out to use for all sorts of things. l also have a small container in the freezer to bung all my 'tired' bits of cheese in - when l have enough, l turn them into a quiche or an omelette and get to feel righteous and smug, rather than wasteful. 😊 I think the next freezer harvest is going to be for scones though.
I will definitely be trying these. I am assuming the oil in the cheese is the reason you don't have to put in any butter. This is a very quick recipe too. Thank you so much for sharing. Have a Blessed day.
Yes that's correct. There's enough fat in the cheese to omit using butter
I love that you DONT roll the dough! I discoveted myself that THATS the secret to soft, fluffy scons
Yes it certainly helps not rolling the dough :-)
As a UK resident, could you possibly tell me what the “cup” measurements of dry and wet ingredients convert to, in grammes and millilitres please?
1c = 250ml
1c flour = 125gms
Thank you for explaining the purpose of some things, like preheating the tray and for adding sugar, etc. You answered several of my questions 😀
A heaped teaspoon of Colmans Mustard powder is amazing with cheese !!! Also put it with Cheese Straws it makes the cheese taste 100% better.
I wish you were my cookery teacher at school :(
My teacher was horrible and always marked me down.
You are so calm and kind.
It is like if there e
was a mistake, you would kindly say 'awww..its ok, its going to be a unique and very special creation!'
I am subscribing and shall make these very soon. 😊
Thank you for your lovely comment. I understand what you're saying about your teacher. I had an male art teacher like her. He'd yell at us and make us do push ups in front of the class if our work wasn't up to scratch. No wonder I can't draw or paint to save myself ha ha!
Hi Linda, love the kiwi accent - I currently live in Rwanda and both your recipe and accent are brilliant. I have an oven with 3 temperatures - cold, a bit warm and a bit warmer yet your scones came out beautifully and were so easily prepared. Many thanks.
Hi from NZ Isabella. Glad the scones turned out so well in your oven :-)
🤣
They look fabulous! Thank you for the recipe
Well, first of all thank you for teaching me the proper pronunciation for scones. I have never had them before and will try your method because these look so good I was ready to lick my cell phone.. looks so good and delicious and such a nice video. No loud music, kids yappin, dogs barking. TV blastin. And to top it all a very pleasant tone of voice. Thank you ❤
Thank you so much for your kind feedback. I really appreciate you taking the time to comment.
That’s how we say it New Zealand … in England people in some areas do call them scohnes with the long ‘o’.
I started following this channel recently as I have WER Vol 1,2&3 digitally. Hubs wanted the scones I make from another kiwi cook but we forgot to buy yogurt required. I googled & this video came up. I made straight away & using cream with a little top up of almond milk as that's what I had on hand. WOW! I just made the best scones EVER! I ate 3 in a row. Tip to work lightly makes so much sense I never knew. Your books have helped me enjoy cooking with how straight forward & simple everything is. Thank you!
This looks super yummy, I cannot wait to make it.Thank you for sharing❤
Hope you enjoy
Wow. They look absolutely delish
Hello, I usually make a cheese scone with butter, so am very excited to try your ones without butter. Will let you know how we liked them, just turned oven on now to heat, can’t wait !
Thank you for sharing.
There's enough fat in the cheese so no need for butter. I use soured milk in mine
Yummie, they look lovely 😋😋😋😋❤❤
It’s best to use extra mature cheddar otherwise the scones won’t taste of cheese at all. I also add a teaspoon of English mustard powder. She is absolutely right about using scone cutters. The sides must be cut in order to rise properly.
I was about to ask what the hell is tasty cheese (and why would you want untasty cheese?). A Google search suggests it is unpasteurized cheddar cheese. Good to know that more mature is better; I think that translates to extra sharp stateside.
@@richardwallace6313 yes that's correct. In NZ tasty cheese is mature cheddar cheese
@@theworldseasiestrecipes still wondering why anyone wants non-tasty cheese :)
Ha ha we’re a little weird down here in NZ. We call sharp cheese tasty cheese
Yes, various countries have different names for types of Cheddar cheese. Here in England, the description changes depending on how long the cheddar has been maturing. Most cheddar is pasturised here. If it’s a young cheddar, it has a mild flavour and is called Mild Cheddar. If it’s a little older and the flavour has become a bit stronger, it’s called Mature Cheddar. When it’s been matured for even longer, the flavour becomes much stronger and is known as Extra Mature Cheddar. I hope that makes things clearer for you.
Nicely explained instructions - great for beginners as well!
Yummy, I like a tsp of english mustard in mine. Also cheese and marmite or vegiemite are pretty good.
Oh yes! Perfect!
I'm a 75 year young gent from the States. I'll pop some of these into my Omnia stove-top oven aboard our trawler in the San Juan Islands. Yum, as we look out over the placid waters!
Sounds amazing. I hope you enjoy them 🙂
They look great.😅
❤❤❤❤
Wishing for both right now..Scones and San Juan Islands! 😉👍😋🍹
Lovely to watch. Darned useful recipe got to try it. And how refreshing to hear a NZ soft accent. I could listen all day!
Looks delicious. I'll be making them soon.
OK - 22 hours later I'm making them NOW. Cheers
These are easy, quick, and ever so delicious. Just got them out of the oven. It took literally 5 minutes to prep and put into the oven.
Fantastic to hear thanks Donna!
you could add cayenne pepper to bring out the taste of the cheese instead of sugar it works in my recopies
Yes definitely!
I can't stand it when a cook talks about a cup of, a table spoon of, a tea spoon of, a pinch of.
There are so many different sizes. For instance that cup of milk is huge. I would call it a mug.
Just mention the weight in grams, volume in liters and so on.
That's clear for everyone.
I love it! Quick and easy and seems delicious. I will try these! Thanks!
Kiwis are great bakers!
Greetings from the Lake District in the UK. This recipe is amazing and will be mt “go to” cheese scone recipe forever. Thanks for sharing your knowledge ❤️
So glad to hear you enjoyed this recipe. Thanks for your comment :-)
These look amazing, can't wait to make some!🙂
Ohhh my goodness!! 🤯 Your Cheese Biscuits look absolutely STUNNING!! They are the fluffliest I've ever seen & so effortless to make! The beautiful golden color is spot on!!😁👍🏻❤️ 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
I think the secret might lie in heating the pan beforehand. I
*Scone
Scones are... pretty much, what we Americans call biscuits.
But, of course, the British, New Zealanders, Australians etc. say scones - and "biscuits" are what Americans call cookies. Lorry - or truck - same vehicle. 😉❤️
Barbarian American... They are SCONES!
Oh my gosh, I have to try this scones, looks absolutely amazing
I love your New Zealand accent!! (Am i right?)
Yes I'm a kiwi girl! :-)
I've never made scones without butter but am now going to try it. I think I'm gonna put some grated cheese on the top as well 😋
That's awesome. I always add cold butter onto the flour & rub them. Your recipe doesn't call for butter but just grated cheese. This is on my to do list. Tks for sharing.
Thanks for the comment Grace. You're very welcome. Yes butter can be a great addition too.
@@theworldseasiestrecipesis it warm or cold milk
Excellent video - I love the clear explanation for each step or ingredient. When I cook I like to know why I am using or doing each step - I do no like to just blindly follow a recipe. Thank you for sharing!
Thanks so much for your comment :-)
Is it full milk or semmi skimmed they look delish ❤
I was surprised there was no butter, but these look great!
There is enough fat in the cheese so no butter necessary. Thanks for your comment :-)
Hi any chance we could have measurements in gram’s please
I use a 250ml size cup. Flour is 150g per cup, 250ml milk. A little tip - flours differ, some are drier than others so it's not an exact science with the measurements in scones. You may need a little more milk or a little less. Good luck and let me know if you have any questions
Thankyou for your reply ,will give these a go sometime this week and let you know my result 🙋♀️
I will definitely try this recipe. They look delicious. Thanks for sharing.
A cup? Is how much exactly? what size cup? confused.
And they look absolutely delicious my mother made the best scones and I have her recipe but I’m definitely going to try these so thank you for sharing and ignore the haters they don’t know what they’re missing!!
Thank you so much for your kind comment. And if you make the scones I hope you really enjoy them 😋
Lovely. But the scones I ate in Scotland burnt my mouth because of the overwhelming use of baking powder. Would you really need 3 teaspoons of Baking Powder for these scones? The scones look delicious.😊
I hate baking powder so I know what you mean, it leaves a horrible after taste imo. I'd try it with one spoon (if any).
Thanks for your comment. That's a shame you burnt your mouth with baking powder. I would suggest cutting back, say 1-2 tsps. They won't be as light but they'll still be delicious :-)
Thank you so much for your response. Yes, I think cutting back on the baking powder would suit me just fine
This looks exactly like Southern cheese biscuits here in the USA. I think I can do this, especially since there is no kneading (I hate kneading). So glad I found this.✔⬆👍🏁
I hope you enjoy the scones if you decide to make them. Thanks for your comment :-)
We make them like this in South Africa as well. They're a firm favourite !
I'd really like for you to publish this recipe with weights instead of volume measurements.
Looks good, must admit never made cheese scones without butter ! You weigh in cups ,Id like to know what the weights are on scales I only have tea cups .thankyou
Hi Diane. I use a 250ml measuring cup. Flour per cup is 150g and milk is 250ml. Grated cheese is approx. 110g per cup. With scones the amount of liquid will always need adjusting slightly. Some flours absorb the liquid more than others and even the temperature of your kitchen can have an impact. I do hope this helps and if you do make them I hope you enjoy them
Love your recipe, your gentle voice and perfect presentation. Thanks. I will certainly be using your recipe
En la descripción de la receta faltó indicar, barnizar con huevo. !
Gracias los prepararé ❤❤❤
What a lovely channel I just discovered, I am in. Thank you for your calm lovely presentation, PS I love NZ, but I live in Austria
Thank you so much for your kind feedback. Hello from NZ
Thank you!
Love that o butter rubbing and no cream.
Will you be making a pumpkin scone anytime soon? Or can give tips how to adjust this to pumpkin?
One more tip, never wash the sides of the scones, it stops the scones from rising.
Yes that's something I forgot to say in the video. Thanks for commenting 🙂
Excellent, used to make rubbing butter into flour, etc but arthritis a problem now. This works , scones again.thanks for sharing.
You are welcome! Glad you enjoyed them :-)
Thank you. My mother was a great home cook but, her scones, pikelets and shortbread were outstanding. Sadly, although l inherited her baking tins and even have her bone handled knife and even though l make most things well, l did not inherit her 'hand' and have pretty much given up trying with scones and pikelets. Tragic cos, IMO, hot buttery scones (and/or pikelets) are unbeatable. You've inspired me to try again though, mostly because your method, measurements and equipment are pretty much identical to what l remember of how my mum made hers - sadly dementia took her before it even occurred to me to write down her recipes, which, like most cooks of her generation she knew off by heart. Most recipes l've found since seem to rely on enormous quantities of baking powder and as l seem to be particularly sensitive to the taste l find them inedible. I would love to know where you got your brilliant oven tray too please - judging by your accent, you're a fellow kiwi and although l've seen those trays overseas, l've never seen them for sale here in Aotearoa. I'd really appreciate a heads up, if anyone knows where they're from.
😅Thank you ,your PRESENTATION was very easy to follow .😂
Delicious recipe. I was dubious but they turned out perfect. I used vintage cheese, and added 1.5 teaspoon of mustard powder, a pinch of onion salt and some fine chopped English ham. I did a milk wash on top with a little extra grated cheese. The family loved them. Thank you.
Great additions there thanks Lana 🙂
Where is the recipe?????
@@olgadebruyn968 recipe is in the video you have to watch the video very easy and simple to do
Beautifully done and explained!! These look so delicious and pretty easy (I hope) lol!! Thank you for sharing your recipe!
❤
“That last one’s for the cook.” ❤️👍☺️
These look absolutely amazing! I'm going to try them soon.. maybe even tonight!
I hope you enjoy them :-)
Thanks very much for the great video no nonsense and straight to the point.
Just made these and turned out perfect.
Just one question, if i add bacon would you cook it slightly first. Thanks Johnny.
Scone mix from Binn Inn, cheese, water. Also makes good dumplings.
These scones look absolutely delicious. However, could you please state what the weight of the ingredients is, and how much liquid is your one cup of milk, as I do not have any "cups" that are used for baking, so have no idea of what weight I should be using. Thank you!
Hi Sheila. I use a 250ml measuring cup. Flour per cup is 150g and milk is 250ml. Grated cheese is approx. 110g per cup. With scones the amount of liquid will always need adjusting slightly. Some flours absorb the liquid more than others and even the temperature of your kitchen can have an impact. I do hope this helps and if you do make them I hope you enjoy them
@@theworldseasiestrecipes thank you for replying, I truly appreciate it.
We call this biscuit in the USA
Yes it can get confusing. And our biscuits are your cookies :-)
Not sure what I did wrong, but mine came out like tough bread. Help?
Thank you so much for this recipe. Here in Germany, scones area rather rare thing but I like making them - and eating them, of course. Your recipe is wonderful, they look so delicious and all this goodness without butter. Gonna make some of these goodies for tomorrow's tea. Best wishes from the Bavarian Alpine region 🙋🏻♀️
Hello from New Zealand. Glad you're enjoying the recipes :-)
@@theworldseasiestrecipes ❤
Easy to ecipe I'll make for breakfast Thank you dear
Good afternoon Cook.
If your measuring Teaspoons etc, can we have Imperial Ounces / Metric too, don't get the quantity re "Cups" et al mixed up?
Measure in the same Standard: 0zs, tsps,tblsps etc...
OR Grams, Mls, Litres etc...
OR US Cup sized eg "Large " or "mini" [Sorry dont know what these Cups actually measure ?)
If your Videos are world wide do : Oven Temps in Celsius and Fahrenheit / or Gas Oven marked " Nos" etc.
Please add these Ounces / Grams / Cup %'s in your Description List.
Cheers. 👍
Here in Scotland 🏴 the land of Scone creation, we make them thicker in the Dough roll out. Also cut that Cutter straight down (not down and twist !)
Lift the 'surrounding dough' away from Cut Scones ! Then add Scones to your hot Tray. [Less handling means better risen results.] 😉
Also by adding 'old milk' (turned rather than Sour) and adding a few drops of Lemon Juice : Really gets the Baking Powder (or Bicarb of Soda and Cream of Tartar) really active, plus, Yes that instant oomph of Heat !
(Think US do Buttermilk...)
Add a Strong Hard Cheddar into the Mix, and Grate more on top.
I too like a dash of Mustard powder in my Flour.
Not sure if your an Aussie Down Under. You once had a Queenslander Politicians' wife become really famous : making 'Pumpkin Scones' back in the mid 1980's ! 🙃
Savoury Pumpkin and Cheese is Scrummy as well.
I also make Sweetened Scone mix, then add : Glacé Cherry, Dried Apple or Pear. Savoury alternatives can included :
Sweet Potatoe and Sage. Dried Tomatoes (Oil) with Dried garden Thyme (Mill all dried Gerbs fine first ! Stop those Twig bits !) And finally Dried Rosemary and Oily Olives (no stones!)
This Scone Dough also works well over Meat and Vegable Stews. Or Vegetarian types too.
Cut with 'Biscuit' Cutter, place into a Stew with good volumes of Gravy (liquid pre baking it.)
That way you get a Meal to go further re the added 'Cobbler'.
Some call these Scone additions 'Dumplings' (not the Chinese steamed parcel type however !)
Cobbler can be a pudding when you have a glut of Autumn Fruit : Apples, Pears, Cherries, Apricots, Scottish wild Brambles (Blackberry,) Rhubarb. Or use Frozen Forest Fruit Berry Mixes. 🤗
The video poster is from New Zealand.
A must try recipe. Looks simple and I'm sure its delicious.
Those were seriously the easiest to make, and most yummy scones. Thank you for sharing.
I'm so glad you enjoyed them :-)
Thanks for sharing I'm gonna try this
Look great!Simple and easy.👍
I quit using a biscuit cutter years ago. I form my dough similar to your rectangle, then use a bench scrapper to cut them into squares or rectangles. Cut straight down, don’t saw. All of them are first cuts, and I’ve never had anyone ask why they aren’t circles. I will be trying your recipe. Thanks.
Great ideas thank you 🙂
I've always made scones with butter, my Gran's recipe from Scotland. I'm going to have a try with your recipe. Also, thank you for saying 'scones' properly!!
There is enough fat in the cheese so it's not necessary to add butter. I hope you enjoy them if you decide to make them :-)
Thank you so much for this beautiful recipe. It’s Mother’s Day in UK 19 March 2023, and I think I’m going to treat myself for making this recipe.
Wonderful!
0:04 through 5:54 That video served with camembert cheese spread
Hello Linda, would you put your home made bread on here at all, 😂
Yes I will do that at some stage :-)
If you twist the cutter very gently it prevents the sides from sealing and allows them to rise.
Looks like I will try your recipe. I'm jus questioning your 220 degree oven. If this is celcius, then it would mean like a 425 iveb ub Fahrenheit. Please let me know before I ruin a perfectly good recipe. Thank you
Hi Monique. The temp is 220 degrees celcius
I just made this. So delicious. Best recipe.❤
Can I have. Printedrecipe please? Lookup so yummy thanks viewing from New Zealand,
Hi Pat. Here is the link to the recipe. If you scroll down to the bottom you will see a little print icon.
Good easy recipe. Will definitely try it. Looks delicious. Thank u for the recipe.
Hope you enjoy
Thank you mam. And thank you for not smacking your lips which most idiots do.. I'll follow you cos you are so humble and beautiful..
Thanks for your kind words. I hope you enjoy many of the recipes on my channel :-)
I just need to know what is that China pattern!!??😮🎉❤
look for straight forward recipe for scones and found your video, which i love, i just have 2 questions, 1 why no butter and the other is I love your background music, who is the group playing please
Hi Robert. This recipe does not need butter as there is enough fat in the cheese. The music is from Foggy Sunday :-)
Very nice , I'm gonna make it tomorrow as I have some greaed cheese
Adding a teaspoon of dried mustard powder adds more taste than adding sugar...
Thank you! They look so tasty!! X
Actually they aren't the easiest in the world.