I made these scones and they certainly looked scrumptious, but I found although I weighed it carefully there was too much baking powder in them.They were not over risen but I could taste it.I will make them again but I will use SR flour and one flat tsp BP. 2nd time lucky🙂
Two years post this video but, I just made these scones and they were absolutely divine. Without even chilling the dough or laminating as some scone recipes call for, these rose high and evenly. This will be my go to scone recipe. Thank you so much for sharing it with us.
I hate working the butter, too, so I hand grate the very cold or even frozen butter before adding it to the dry ingredients. This goes very quickly and is so easy.
Currents are an under appreciated dried fruit IMHO. Also, thanks for putting the ingredients in the description. I hate it when channels that don’t do that.
You sir are a true educator. I might be a bit weird but I would top these scones with a slice of aged cheddar and a good dollop of last week's Branston-beating pickle.
Would have helped if you could have shown us the most tricky part of making scones and that's getting the mixture to come together AFTER you added the milk and cream!!!!! I see it jumped right out your bowl into a malleable clump of dough!!!!!
Just made them this morning. I did not change anyting in the recipe other than having to add a little milk. They didn't look as nice as yours (probably because I used a glass to shape them) but they were absolutely delicious! With nothing on them, or with butter or jam, just yummy!
there is something about rubbing butter in flour I seem not to enjoy either. food processor it is. my neighbour got from Lakeland hexagonal scone cutters, can't find them on their website. scones are lovely, butter and jam. Delia Smith did some savoury ones, I found those also interesting. Q&A? why not? well done again.
Thank you for this recipe! I substituted milk and cream with homemade Ayurvedic buttermilk (leftover liquid after making cultured butter) and took out raisins and they turned out amazing! My go to recipe now! Thank you from the heart!
Hello again 😊 I really would love to make this recipe, but I am stuck in the USA right now so I only have heavy cream and whole milk. Heavy cream in the USA only has around 36% butterfat while double cream has around 48% butterfat. Should I use less whole milk and more heavy cream? Is there anyway I can make this recipe or can it not be converted? When it comes to conversions in baking I’m out of my depth truly.
Great scones, ate 2 in a row, 1 with extra old Canadian cheddar for lunch, one with marmalade for dessert. Now going out for a long walk to walk off the calories. P.S. did cut back on the sugar. -Becky
I always enjoy your videos. Straight, informative and without the 'acting goofy' like so many others in food videos. And . not to mention . .. your recipe choices are excellent.
Great here's the perfect recipe for my leftover currents from my mincemeat. Gorgeous as always! A live would definitely be interesting. By the way the loaves made yesterday (2x500g) were delicious! I made your classic sandwich loaf recipe (but with my usual wholemeal flour, the only one I have) and got a stater going for today's loaf.
Greetings, Phillip. Today was baking day! Sourdough bread, English muffins and last but certainly not least scones. They are amazing. I always thought they would be more difficult to make. Please keep the awesome recipes coming. Looking forward to the Q&A. Thank you, Pat (Patricia)
Hi Paul, yes, you'll need to add a bit more liquid. Flour varies in its capability to absorb liquid so it's sometimes necessary to tweak the hydration.
This is my go to scone recipe when we I make clotted cream for my English hubby. I’ve tried other recipes from TH-cam and this one is by far the best and our favorite.
I'd love to be able to eat these... Unfortunately I'm lactose intolerant. Just wondering if that will work with vegetable butter and substitutes of the mil and cream.
Live Q&A sounds great 👍 Good recipe for scones and I'll happily try that soon. I'm working on recipes for rhubarb (I grow my own) and cherries and think scones could be the way forward 😃 Hope you're well? Greetings from sunny (yes, really) Ireland
Haha Graham! Sun? Really? I'm very pleased you've got some rays! I hear summers been a bit of a slow starter in the UK this year? To be honest, it's been a bit slow here too :)
@@CulinaryExploration So slow it was going backwards 🙄 I wore heavier clothes at the end of May than I did at the beginning 😄 On the bright side, I live near Wexford in the sunny South East and strawberry season just started
Why do People put "RASINS" in "EVERYTHING"?? I do think there should be a RASIN PIZZA out there somewhere. How about Scrambled Eggs Mixed with RASINS?? or Meatloaf drenched in RASINS?? And a Glass of Milk, Orange Juice and Even Coffee and Tea or Hot Chocolate with 2 cups of RASINS ADDED?? I think these are "Great" suggestions!! Maybe I will put together a RAISIN COOKBOOK!!
Absolutely! A live would be a great idea! Scones look amazing! Btw I bought the same marmalade a couple of months ago and I didn't like it that much😂. I would suggest that you making your own strawberry jam, especially now strawberries are very sweet in Greece. Difference between homemade and store-bought marmalade is day and night. I will try the scones soon!
Hey Dimitris, yep, the strawberries are bang in season now, so I probably should look at the jam recipe. I'll do my best but I'm also playing around with the live setup. It's all a bit new to me lol. Any plans for summer?
@@CulinaryExploration Hope you will find a solution with the setup. Its always difficult to organize everything for a live. Right now im trying to limit the time I spend on cooking, because examination period is coming in the uni. TH-cam algorithm and you uploading recipes don't help on that haha. After the exams I may go for a few days to my brother in Chania because he studies there and I have been sick of Athens all year. Do you have any plans?
@@Demetreus98 Going down the YT rabbit hole lol. Hope the study has been going well. Chania is lovely, good move! My wife's family has a small apartment in Loutraki so since we are free to move a little now we've been heading there weekends, for sure we'll go for 3 weeks in August. It's been amazing to swim again :)
Here another little hint. When you roll out your dough instead of making a it a round of dough, shape it long with rounded ends, just one biscuit cutter wide. Then cut down it without a bunch of scraps. If you got your chit together, you wont have scraps. Sheesh.
Hi Judy, I'm assuming you mean to cut the scone in a square shape? That would certainly reduce scraps but wouldn't produce a round scone, which is the shape associated with a British scone. Appreciate your thoughts, have a great 2022 and happy baking
@@CulinaryExploration nope. LOL. You pat the dough out long with rounded ends. Then take your round cutter start at the end and cut all the down the long log of dough. One biscuit wide, very little scraps. Like a row of Pac man. Hard to describe.
Hi Sher, I list the ingredients in the description box. I've just launched the new website and as my new content is released the full recipe will be available there. I really hope this helps and appreciate your feedback :)
Hey there! I'm not sure I understand the question properly. I only know this as baking powder, it's a leavening agent, Sorry if I haven't understood correctly
I made a batch of these today and they were excellent, the dough worked out exactly as yours and they baked up perfectly, I personally dont like egg wash on mine and prefer to milk wash them instead, I do crumb by hand though as I dont mind doing that. Also as my currents were pretty hard and dry I lightly soaked them beforehand and then squeezed out every bit of excess, worked a treat to give me juicy Mediterranean like fruit. I am a chap that has been making scones now and then for very many years and have used about the same amount of recipes! some good some not, but these are really super. Thank you as always for a great video and learning curve, its never too late to learn anything. Keep em coming please!
@@CulinaryExploration you don’t need to worry. I watch plenty of food channels but no one is as good at explaining process like you. Your sourdough was a game changer.
@@CulinaryExploration It's 5 tsp with 500g flour and works perfectly imo. I do a mix of buttermilk and whole milk for the wet ingredients, which seems to keep them nice and soft.
He literally says the exact opposite from all the other videos Ive watched about scones: no lumps. Other chefs insist on the dough having uneven lumps.
Isn't 20 grams of baking powder too much for just 3 cups of flour? I mean, that's about 4 teaspoons of baking powder!!
I made these scones and they certainly looked scrumptious, but I found although I weighed it carefully there was too much baking powder in them.They were not over risen but I could taste it.I will make them again but I will use SR flour and one flat tsp BP. 2nd time lucky🙂
Two years post this video but, I just made these scones and they were absolutely divine. Without even chilling the dough or laminating as some scone recipes call for, these rose high and evenly. This will be my go to scone recipe. Thank you so much for sharing it with us.
Who doesnt love a buttered scone with a nice cuppa. My favourite is wholemeal date scones with lots of cinnamon, mmm yumyumyum.
Hey Sarah, I'm loving wholewheat flour at the mo, dates sound like they would work perfectly with the flour. I'll definitely try to give those a go
@@CulinaryExploration Great! if you like cinnamon add that too -- SO good.
@@bearheart2009 Cheers Sarah, appreciated
Any chance of getting the measurements in ounces/cups tsp/Tbsp for nonEuropeans?
I hate working the butter, too, so I hand grate the very cold or even frozen butter before adding it to the dry ingredients. This goes very quickly and is so easy.
Thanks
Currents are an under appreciated dried fruit IMHO. Also, thanks for putting the ingredients in the description. I hate it when channels that don’t do that.
You're welcome Janet :)
You sir are a true educator. I might be a bit weird but I would top these scones with a slice of aged cheddar and a good dollop of last week's Branston-beating pickle.
Nothing weird about that Mr Ploppy! I'd probably go with a savoury scone, or just cut out the sugar. Or maybe a cheddar cheddar scone?
Would have helped if you could have shown us the most tricky part of making scones and that's getting the mixture to come together AFTER you added the milk and cream!!!!! I see it jumped right out your bowl into a malleable clump of dough!!!!!
Thank you , for the nice Video them Scones look so beautiful mmhh yummy.
Greetings from
Germany 🙏 😋⚘️
Just made them this morning. I did not change anyting in the recipe other than having to add a little milk. They didn't look as nice as yours (probably because I used a glass to shape them) but they were absolutely delicious! With nothing on them, or with butter or jam, just yummy!
Love it, looks great Philip! Can't beat a British Scone; especially for the summer and it's getting very hot here in Blighty! All the best, Dom
Pleased the weather is warming up for you over the Dom :)
Fastest food in the west. Blink and its scone!........i'll get my coat.
LOL Moose :)
Soak yout fruit in the milk to soften. Glaze with maple syrup.
there is something about rubbing butter in flour I seem not to enjoy either. food processor it is. my neighbour got from Lakeland hexagonal scone cutters, can't find them on their website. scones are lovely, butter and jam. Delia Smith did some savoury ones, I found those also interesting. Q&A? why not? well done again.
Cheers bud. I love cheese scones too
Thanks so much for sharing an easy method how to make scones. Greetings from San Francisco, California.
Hi , watching from India ❤great recipe
Thank you for this recipe! I substituted milk and cream with homemade Ayurvedic buttermilk (leftover liquid after making cultured butter) and took out raisins and they turned out amazing! My go to recipe now! Thank you from the heart!
Omg i think i have just went to heaven. They look yummy will be trying these out.❤
You'll love it! Give it a whirl and keep me posted :)
I love scons la receta bien explicada saludos desde Argentina
Hello again 😊 I really would love to make this recipe, but I am stuck in the USA right now so I only have heavy cream and whole milk. Heavy cream in the USA only has around 36% butterfat while double cream has around 48% butterfat. Should I use less whole milk and more heavy cream? Is there anyway I can make this recipe or can it not be converted? When it comes to conversions in baking I’m out of my depth truly.
My advice would be to keep the measurements as they are for the first bake. I think the cream will have enough fat :)
I grate in frozen butter and it decreases the rub time with the flour.
Great scones, ate 2 in a row, 1 with extra old Canadian cheddar for lunch, one with marmalade for dessert. Now going out for a long walk to walk off the calories. P.S. did cut back on the sugar. -Becky
Lol I don’t have any social meda! Common man! lol yes something live would be cool
OK Mike, I'm going to spend a couple of weeks playing around with the live setup to make sure its as smooth as possible. I'll keep you guys posted :)
Straight-forward, clear and easy to follow recipes. I'm really liking your channel.
Appreciated Michael, pleased you are following along :)
these look absolutely fantastic! I will definitely try this recipe out. Thank you!
Cheers Niko, hope you enjoy, let me know how you get on
I always enjoy your videos. Straight, informative and without the 'acting goofy' like so many others in food videos. And . not to mention . .. your recipe choices are excellent.
Appreciated Jimmy, thanks, and I'm pleased you are enjoying the vids. Great to have you following along :)
@@CulinaryExploration I do a little baking myself. Check out "jimmy the baker". You've actually helped me a great deal.
@@jtbaker1789 On Instagram?
@@CulinaryExploration jimmy the baker - facebook too. my social media is lacking but you'll get the idea. thanks again.
Great here's the perfect recipe for my leftover currents from my mincemeat. Gorgeous as always! A live would definitely be interesting. By the way the loaves made yesterday (2x500g) were delicious! I made your classic sandwich loaf recipe (but with my usual wholemeal flour, the only one I have) and got a stater going for today's loaf.
I haven't gotten around to mincemeat this year :( - I saw your post on IG, the loaf looked awesome :)
Can you make a traditional English hand held meat pie? Particularly the 4” ones that were sold on the streets of London? Thank you
Do you mean the ones from a traditional pie, mash and liquor shop / stall? What were they like bud?
Thank you!!!! I’m loving your channel and would love to hear Q&A . Thank you 😊
I'm working on that right now Daria, watch this space and stay tuned ;)
Iyi bir aşçısınız.
Yum! No live ones please.
Birdy
Scones are so forgiving to make. I don’t make mine anything like this recipe but they always turn out looking like these and tasting fantastic. 👍
Do please share your recipe!!!
💚💚🤩🤩👍👍
Q&A would be fantastic. I would most certainly tune in
It's coming for sure! Ill keep you posted :)
Thank you nice and easy.
😋
müthiş
I have got to say they look good
Food processor every time - much quicker, more thorough mixing, no warm hands melting the butter into the flour (bad).
Live Q&A? Yes please.
Ill keep you posted Mr P
P is for Patricia but no worries. 😎
@@ptibbetts364 I am very sorry Patricia!
Greetings, Phillip. Today was baking day! Sourdough bread, English muffins and last but certainly not least scones. They are amazing. I always thought they would be more difficult to make. Please keep the awesome recipes coming. Looking forward to the Q&A.
Thank you, Pat (Patricia)
@@ptibbetts364 That's a hell of a baking day, sounds awesome. Really pleased you enjoyed the scones :)
I completely ruined my scones with this recipe. They taste very bitter as the baking powder is too much vs flour quantity
I followed the recipe but found the mixture to be so dry it would not come together. Should I have added more milk/cream? I hope you can advise me.
Hi Paul, yes, you'll need to add a bit more liquid. Flour varies in its capability to absorb liquid so it's sometimes necessary to tweak the hydration.
Thanks
This is my go to scone recipe when we I make clotted cream for my English hubby. I’ve tried other recipes from TH-cam and this one is by far the best and our favorite.
I'd love to be able to eat these... Unfortunately I'm lactose intolerant. Just wondering if that will work with vegetable butter and substitutes of the mil and cream.
Thank you. Very easy. You speak very well. Very professional. Love the kitchen-clean. I will make tomorrow. From down Under Australia.
My grandmother would use sour milk for scones!
Live Q&A sounds great 👍 Good recipe for scones and I'll happily try that soon. I'm working on recipes for rhubarb (I grow my own) and cherries and think scones could be the way forward 😃
Hope you're well? Greetings from sunny (yes, really) Ireland
Haha Graham! Sun? Really? I'm very pleased you've got some rays! I hear summers been a bit of a slow starter in the UK this year? To be honest, it's been a bit slow here too :)
@@CulinaryExploration So slow it was going backwards 🙄 I wore heavier clothes at the end of May than I did at the beginning 😄
On the bright side, I live near Wexford in the sunny South East and strawberry season just started
@@grahamturner5963 Beautiful part of the UK! Here's to strawberry season (you can't beat home grown)
Hi.sir
Why do People put "RASINS" in "EVERYTHING"?? I do think there should be a RASIN PIZZA out there somewhere. How about Scrambled Eggs Mixed with RASINS?? or Meatloaf drenched in RASINS?? And a Glass of Milk, Orange Juice and Even Coffee and Tea or Hot Chocolate with 2 cups of RASINS ADDED?? I think these are "Great" suggestions!! Maybe I will put together a RAISIN COOKBOOK!!
Why do Americans put ranch dressing on everything?
Delious
What’s the difference between a scone and a biscuit?
Do not like live presentations. Great recipe.
Absolutely! A live would be a great idea! Scones look amazing! Btw I bought the same marmalade a couple of months ago and I didn't like it that much😂. I would suggest that you making your own strawberry jam, especially now strawberries are very sweet in Greece. Difference between homemade and store-bought marmalade is day and night. I will try the scones soon!
Hey Dimitris, yep, the strawberries are bang in season now, so I probably should look at the jam recipe. I'll do my best but I'm also playing around with the live setup. It's all a bit new to me lol. Any plans for summer?
@@CulinaryExploration Hope you will find a solution with the setup. Its always difficult to organize everything for a live. Right now im trying to limit the time I spend on cooking, because examination period is coming in the uni. TH-cam algorithm and you uploading recipes don't help on that haha. After the exams I may go for a few days to my brother in Chania because he studies there and I have been sick of Athens all year. Do you have any plans?
@@Demetreus98 Going down the YT rabbit hole lol. Hope the study has been going well. Chania is lovely, good move! My wife's family has a small apartment in Loutraki so since we are free to move a little now we've been heading there weekends, for sure we'll go for 3 weeks in August. It's been amazing to swim again :)
@@CulinaryExploration Thank you! Loytraki is a good move too,peaceful place with crystal clear beaches. Enjoy!
I would like for you to do live Q & A🤗
Thankyou
yeah, live would rock :)
Cheers Tracy, noted!
Here another little hint. When you roll out your dough instead of making a it a round of dough, shape it long with rounded ends, just one biscuit cutter wide. Then cut down it without a bunch of scraps. If you got your chit together, you wont have scraps. Sheesh.
Hi Judy, I'm assuming you mean to cut the scone in a square shape? That would certainly reduce scraps but wouldn't produce a round scone, which is the shape associated with a British scone. Appreciate your thoughts, have a great 2022 and happy baking
@@CulinaryExploration nope. LOL. You pat the dough out long with rounded ends. Then take your round cutter start at the end and cut all the down the long log of dough. One biscuit wide, very little scraps. Like a row of Pac man. Hard to describe.
I like your videos but could you put the ingredients and amounts written at the end so we can write them down please?
Hi Sher, I list the ingredients in the description box. I've just launched the new website and as my new content is released the full recipe will be available there. I really hope this helps and appreciate your feedback :)
@@CulinaryExploration Many thanks!
Your scones look lovely and the perfect size too. Most scone bakers make them so small! What size cutter did you use please? 🙏🏻💕
Hi Ursula, I think it was an 8cm cutter :)
@@CulinaryExploration Ah, thank you so much; I'll be making them tomorrow for my friend 's birthday tea 💕🙏
@@CulinaryExploration thanks Philip; I made them yesterday. They are delicious! 🙏🏻💕
@@cristalwizard So many say they will try the recipe then never comment further. Your report of the actual result is appreciated.
Q&A: Absolutely!
Cheers Patrick, just waiting on some equipment and hone I guess Ill do a few practice runs lol
Bom dia Philip, o "baking Powder" é pó Royal?
Hey there! I'm not sure I understand the question properly. I only know this as baking powder, it's a leavening agent, Sorry if I haven't understood correctly
@@CulinaryExploration banking powder for cakes?
@@americomellagi6839 Yes, baking powder for cakes!
Scones look really good. The Bonne Maman blueberry preserves put a nice finishing touch. Great job!!
One of my favourite preserves, although we are starting to get some really nice Greek jams and marmalades from small producers. Cheers Blair :)
I made a batch of these today and they were excellent, the dough worked out exactly as yours and they baked up perfectly, I personally dont like egg wash on mine and prefer to milk wash them instead, I do crumb by hand though as I dont mind doing that. Also as my currents were pretty hard and dry I lightly soaked them beforehand and then squeezed out every bit of excess, worked a treat to give me juicy Mediterranean like fruit. I am a chap that has been making scones now and then for very many years and have used about the same amount of recipes! some good some not, but these are really super. Thank you as always for a great video and learning curve, its never too late to learn anything. Keep em coming please!
love it yummy
Cheers Roxanne!
not classic at all, where's the egg?
Live? Yes.
I've got to say Anthony, Im a bit on edge about it lol. Just ordered some kit to make it possible so ill have a bit of practice when that arrives.
@@CulinaryExploration you don’t need to worry. I watch plenty of food channels but no one is as good at explaining process like you. Your sourdough was a game changer.
@@anthonyunsworth1288 Cheers Anthony, appreciated
Angelo47 K.K. a British scone specialist always uses aluminum free baking powder.
20 grams baking powder seems generous - i'd go for half of that
Thanks for the video!
My trusty Paul Hollywood scone recipe calls for 5 tsp of b p.
If you drop the baking powder Henry, let me know how you go. How do you find the rise with 5g Sarah?
@@CulinaryExploration It's 5 tsp with 500g flour and works perfectly imo. I do a mix of buttermilk and whole milk for the wet ingredients, which seems to keep them nice and soft.
Incorrect pronunciation.
He literally says the exact opposite from all the other videos Ive watched about scones: no lumps. Other chefs insist on the dough having uneven lumps.