Thomas you are a wonderful teacher, and these look amazing. How about an episode on sugar: different types like Demerara, Sanding, Caster, Palm, etc. What are they used for, when can one type be substituted for another, how best to store them.
Just made this recipe this morning for brunch. They were without a doubt the best scones that I have ever had! This recipe went into my personal cookbook. Thank you!!
Scones just aren't the same without a slather of clotted cream with the strawberry jam. I've been making the same scone recipe for years from a book called: "Taking Tea at the Savoy". The author appeared on the original Martha Stewart show back in the 90's and shared his recipe. They also contain currants. They're gorgeous! :)
My Grandmother made scones this way during the first depression using the dough cutter, passed the skill to my mom and I had these, usually on Sundays, when I was a kid. Serve 'em up still warm with a bit of real whipped cream and strawberries and you'd think it was heaven!! It's been so long I'd forgotten about it, so thanks for the recipe, breakfast tomorrow!!
So my sister wanted A Tea Party for her birthday today, beyond grateful to find this last night as she was able to wake up to these beauties with Jam and Cream and her Favorite Tea. Cheers and thank you for the fantastic share. *This recipe made my big sister/Baker Very Happy and ask me how much I would charger to make them 😂 👍🏽🥳
i 💖 kitchen conundrums it's not just a recipe he shows how to avoid all the mistakes that happen and ways to correct problems it's like cooking class and i don't even have to get dressed or leave the house awesome.
making these scones today for my siblings, the recipe was so easy to follow and I am just waiting for them to finish baking. Got my clotted cream and lemon curd ready and brewing hot water for tea.
Oh my lord these are unbelievable I just made them 😍 I made your pumpkin pie too last year and followed the blind baking technique for the crust and just wow.. I'll never use anyone else's recipes!
I made no sugar added chocolate chip scones. Used buttermilk in my recipe. They turned out delicious. Will make them for the “church” chicken dinners where they want sugar free or low sugar desserts.
These look really good! Could we possibly get the measurements in the metric system, though? I am from Europe and we don't have a cup measure at home. The butter comes in 250 g packages, not sure what that would be in 'sticks' of butter. And what is 'cake flour'? We have different types of flour here, but they're just divided in 'types' with numbers... I really want to try those, though. So far the best scones I've had here were made with buttermilk, so I am curious how this recipe is going to measure up :D
hi. may I know to make sure that a no bake blueberry cheese is firm. I try to make one and it's still liquid no matter how long I put in refrigerator. (I used this receipi for the cheese cake: cheese butter,whipping cream,lemon juice,vanilla essence &sugar). thank you.
Could you put the weighted amounts in the video or the recipe? Not all cup measures are the same across the world and using grams is much more accurate and easier than that whole scoop, pour, tap and scrape thing you have to do with cup measures. Also I have no idea how much a "stick" of butter is, here in Australia butter comes in 250 and 500g blocks
1 stick is 113g or so, 8 tbsp. and you see, the U.S. is dumb and doesn't speak metric, so instead we have all this cup and spoon nonsense :( not everyone will have a kitchen scale here, they re much more likely to have measuring cups. Honestly the mass/volume thing is only important for things that pack easily, like flour...which...is a very common ingredient 😅 At least for the cup I used, the scoop and even method for 1 cup is about 75-80g...?
The American cup is 8 liquid ounces (roughly 227 grams). BUT--when measuring dry ingredients like flour you should shoot for 5 ounces (roughly 142 grams) per cup. Did you also know that the Australian tablespoon is larger than the American tablespoon? Australian= 4 teaspoons. US = 3 teaspoons. It can make a big difference when measuring some ingredients.
Hi Thomas! I love your videos they are so well explained, but my wife was wondering if you can explain or compare the difference between Scones and Biscuits. Thanks and keep up the wonderful job!
I love your videos! Keep them coming please! I am actually beginning to feel confident in the kitchen. :) Now to get started on making some lovely scones!
Great demonstration as usual. I have a conundrum that I cannot seem to figure out how to resolve; I love making challah bread. Sometimes I make a plain challah or a sweeter version with raisins or even orange and cranberry. The breads always taste great and the crumb is good. The problem is that after I braid (3-strands) baking they flatten out. I have tried making the braid tighter, the ropes longer, nothing seems to work. Help.
Dear Mr. Joseph thank you very much for the recipe, tastes fantastic. I wanna bake scones for a party that is coming up in 2 days but i'm not sure if i can store the dough in the fridge without loosing the texture, taste, etc.? I hope you can answer my question very soon. Johanna
Clotted cream isn't difficult to make. It's just raw cream that's baked for a while at a low temperature. The problem is finding the proper cream. You can't use the heavy cream that's sold in U.S. supermarkets -- it contains additives that prevent the very separation of the fat from the whey on which the making of clotted cream depends.
Hi!! i have a question what if I am doing a sweet scone like a blueberry when it will be the right time to add the sugar and blueberry? #kitchenconundrums
Thomas I am a big fan... I just made your chewy cookies and wow I loved the result, I have been trying to bake chewy cookies for over a year now and with your very detailed recipe was a success... so thank you for that :) Now I'm having problems with the vanilla cupcakes... are just not fluffy enough, always I get a very not tasty result, could you help me with that?? Thanks ..
Anonymously Anonymous it's kinda the opposite actually. Biscuits tend to be flaky and light while scones are supposed to be dense and have a tighter crumb. But maybe you're from a different part of a America than I am so your point could be totally valid!
I'm from New Zealand, and what you Americans call "cookies" we call biscuits, and the scones in this video are similar to the scones we make here. We generally use PLAIN flour, cold, grated butter, milk a flavoring such as cheese and bacon, cheese, dates or just plain. We NEVER add vanilla extract!
Hey Thomas, im a 14 y old kid from singapore. I really like baking and cooking and i would say most of the things I make are successful. However I face a problem in which i cannot or do not know how to vary the texture of bread. Is it the flour ratio? or types of flour? pls reply! Thanks!
I have a friend that went to England and told me to make her some scones, but ive never tried one before, Is this recipe close to the authentic one? It looks great tough
The recipe will make scones. However, because the way the dough is handled, something more like "American" biscuits were produced. British scone dough is lightly mixed with enough milk added to make it slightly sticky. Form it into a ball, gently flatten it to 1½-2 inches in depth. As said cut without twisting so as not to suppress upwards expansion. Also be careful not to let any milk/egg wash run down the sides, this also hinders expansion. Check some of the British or Irish videos.
Dear Thomas, In Fifteen Spatulas there’s another video for English scones, is the technique she’s using there wrong? Just they look even more fluffy, although her butter was fully mixed with the flour mixture
I've been wanting to use more herbs and spices in the food I make but I'm not entirely sure what herbs and spices to use exactly. I hope you can make a video clearing that out. 😅
Kitchen Conundrum wish list: Can you show us how to make different types of fruit liquor/liquer? Or can we just follow the steps in making vanilla extract (distill 8oz alcohol + 3-5 vanilla beans then infuse for 2 months). I'm interested to know how to make coffee, chocolate, yam (root crop), mango, etc. "extract" and was wondering if I can just follow that basic formula. Thank you in advance.
I'm proud of you Thomas! You finally took a bite!
Thomas you are a wonderful teacher, and these look amazing.
How about an episode on sugar: different types like Demerara, Sanding, Caster, Palm, etc. What are they used for, when can one type be substituted for another, how best to store them.
That would definately be an episode I'd like to see.
Me too!
I'm right behind you Lisa
Just made this recipe this morning for brunch. They were without a doubt the best scones that I have ever had! This recipe went into my personal cookbook. Thank you!!
Scones just aren't the same without a slather of clotted cream with the strawberry jam. I've been making the same scone recipe for years from a book called: "Taking Tea at the Savoy". The author appeared on the original Martha Stewart show back in the 90's and shared his recipe. They also contain currants. They're gorgeous! :)
My Grandmother made scones this way during the first depression using the dough cutter, passed the skill to my mom and I had these, usually on Sundays, when I was a kid. Serve 'em up still warm with a bit of real whipped cream and strawberries and you'd think it was heaven!! It's been so long I'd forgotten about it, so thanks for the recipe, breakfast tomorrow!!
So my sister wanted A Tea Party for her birthday today, beyond grateful to find this last night as she was able to wake up to these beauties with Jam and Cream and her Favorite Tea. Cheers and thank you for the fantastic share.
*This recipe made my big sister/Baker Very Happy and ask me how much I would charger to make them 😂 👍🏽🥳
@Thomas Joseph, ur the best chef and an awesome teacher
I just want to quickly thank you for these videos and the quality of them :3
I always come back to this video whenever I make scone! Thank you, Thomas :)
I just took them out of the oven they look amazing and taste..(no words)
Thank you very much for sharing the recipe
Thanks for explaining why we need to mix the ingredients. That helps a lot.
Loving the kitchen conundrum series!!!
I always learn something watching your videos! Thank you!
Really excellent, clearly described process! All your videos are great, you're an amazing instructor.
The best scone. Great tips to make the perfect scone. Ty
i 💖 kitchen conundrums it's not just a recipe he shows how to avoid all the mistakes that happen and ways to correct problems it's like cooking class and i don't even have to get dressed or leave the house awesome.
making these scones today for my siblings, the recipe was so easy to follow and I am just waiting for them to finish baking. Got my clotted cream and lemon curd ready and brewing hot water for tea.
You are the god of cooking! Thank You!
Wow. The part about not twisting the biscuit cutter explains a lot. I've been doing it wrong!
Awesome 👍 super helpful tips along the way
Just made some for my wife.
⭐️⭐️⭐️⭐️⭐️
Tested and true
I just made these and enjoying it with a cup of coffee. Yumms!
Oh my lord these are unbelievable I just made them 😍 I made your pumpkin pie too last year and followed the blind baking technique for the crust and just wow.. I'll never use anyone else's recipes!
Beautiful light 😍 and pretty much 😊 golden colour cream 👌 scoons yummy 😋 yummmm 👍
Baking with a scale is so much easier and much more precise ...
Your the best Thomas Joseph!
Im new to baking so im really enjoying this free lessons. Im taking notes 💕
Hi Sir, u made a lovely scone n vy good teacher too. Tq
Hi Thomas, your scone recipe was really fun to watch. I also enjoyed the way how You were able to explain each step on how to make them along the way.
This video is so relaxing
Mmmm... lovely little scones!
Thanks Thomas, you just answered one of my biggest problems. Plus you made me hungry 😁
Can you cut these and freeze them until you're ready to bake them? I'd like to make these ahead of time for a tea party.
I made no sugar added chocolate chip scones. Used buttermilk in my recipe. They turned out delicious. Will make them for the “church” chicken dinners where they want sugar free or low sugar desserts.
Can you please show how to melt white chocolate well or what kind of white chocolate should be used for melting?
Appreciate your tips
This is the best scone recipe I’ve found.
Very good job
I make mine with buttermilk! soo good
This is the most extra baking video I've ever seen haha I love it
I made these. Delicious.
These look really good! Could we possibly get the measurements in the metric system, though? I am from Europe and we don't have a cup measure at home. The butter comes in 250 g packages, not sure what that would be in 'sticks' of butter. And what is 'cake flour'? We have different types of flour here, but they're just divided in 'types' with numbers... I really want to try those, though. So far the best scones I've had here were made with buttermilk, so I am curious how this recipe is going to measure up :D
cake flour is our 00
hi. may I know to make sure that a no bake blueberry cheese is firm. I try to make one and it's still liquid no matter how long I put in refrigerator. (I used this receipi for the cheese cake: cheese butter,whipping cream,lemon juice,vanilla essence &sugar). thank you.
Could you put the weighted amounts in the video or the recipe? Not all cup measures are the same across the world and using grams is much more accurate and easier than that whole scoop, pour, tap and scrape thing you have to do with cup measures. Also I have no idea how much a "stick" of butter is, here in Australia butter comes in 250 and 500g blocks
1 stick is 113g or so, 8 tbsp. and you see, the U.S. is dumb and doesn't speak metric, so instead we have all this cup and spoon nonsense :( not everyone will have a kitchen scale here, they re much more likely to have measuring cups. Honestly the mass/volume thing is only important for things that pack easily, like flour...which...is a very common ingredient 😅
At least for the cup I used, the scoop and even method for 1 cup is about 75-80g...?
The American cup is 8 liquid ounces (roughly 227 grams). BUT--when measuring dry ingredients like flour you should shoot for 5 ounces (roughly 142 grams) per cup.
Did you also know that the Australian tablespoon is larger than the American tablespoon? Australian= 4 teaspoons. US = 3 teaspoons. It can make a big difference when measuring some ingredients.
OH REALLY SHOOT
WHY IS THE WORLD SO INCONSISTENT
RD M Also the Australian or metric cup is 250ml whereas the US cup is closer to 200ml if im not mistaken
Aussie cup is 20ml (1Tbs) more than USA cup.
Hi Thomas! I love your videos they are so well explained, but my wife was wondering if you can explain or compare the difference between Scones and Biscuits. Thanks and keep up the wonderful job!
Hello, I would like to add apricot Stilton to these. Would this recipe work for those? Or have any suggestions?
Thanks 🙂
how do you bake a rich moist butter cake? Can demonstrate please? thank you so much!
Hi Thomas can you please show us how to make petit fours
can you do a video about honey crystallizing and how to reverse the crystallization before using?
Do you have a blackberry scone recipe with clotted cream?
Can I add dried fruits into this? When and how much for the same incredients ?
Hello! thanks for the recipe. I don't have any heavy cream here, what substitution I should get?
I love your videos! Keep them coming please! I am actually beginning to feel confident in the kitchen. :)
Now to get started on making some lovely scones!
Great demonstration as usual. I have a conundrum that I cannot seem to figure out how to resolve; I love making challah bread. Sometimes I make a plain challah or a sweeter version with raisins or even orange and cranberry. The breads always taste great and the crumb is good. The problem is that after I braid (3-strands) baking they flatten out. I have tried making the braid tighter, the ropes longer, nothing seems to work. Help.
Tomas, please show us how to make clotted cream.
Dear Mr. Joseph thank you very much for the recipe, tastes fantastic.
I wanna bake scones for a party that is coming up in 2 days but i'm not sure if i can store the dough in the fridge without loosing the texture, taste, etc.?
I hope you can answer my question very soon.
Johanna
Such a good teacher. I like scones to be triangles.
These scones look very tasty!
Devonshire/Clotted Cream recipe 👍🏻👍🏻👍🏻please???? I'll need it to go with these amazing scones! ☺️
Yeees please 🙏🏼🙏🏼🙏🏼🙏🏼
Clotted cream isn't difficult to make. It's just raw cream that's baked for a while at a low temperature. The problem is finding the proper cream. You can't use the heavy cream that's sold in U.S. supermarkets -- it contains additives that prevent the very separation of the fat from the whey on which the making of clotted cream depends.
th-cam.com/video/LDyyAb6lB48/w-d-xo.html Tried this one. Food Wishes also has a great strawberry jam recipe
Love his explanations!
Thomas, you're great!!
what is the white spatula your using to level the powder ?
These are perfect looking. Scones are tricky for most cooks.
thoams you are amazing! can you solved me a problem and make shortbread?
Can I make it all up the day before, then cut & bake in the morning, to go with the fig jam I made today?!
Hi!! i have a question what if I am doing a sweet scone like a blueberry when it will be the right time to add the sugar and blueberry? #kitchenconundrums
Thomas I am a big fan... I just made your chewy cookies and wow I loved the result, I have been trying to bake chewy cookies for over a year now and with your very detailed recipe was a success... so thank you for that :) Now I'm having problems with the vanilla cupcakes... are just not fluffy enough, always I get a very not tasty result, could you help me with that??
Thanks ..
What 's the difference between biscuit and scone? Thanks
Anonymously Anonymous it's kinda the opposite actually. Biscuits tend to be flaky and light while scones are supposed to be dense and have a tighter crumb. But maybe you're from a different part of a America than I am so your point could be totally valid!
I'm from New Zealand, and what you Americans call "cookies" we call biscuits, and the scones in this video are similar to the scones we make here. We generally use PLAIN flour, cold, grated butter, milk a flavoring such as cheese and bacon, cheese, dates or just plain. We NEVER add vanilla extract!
Hey Thomas, im a 14 y old kid from singapore. I really like baking and cooking and i would say most of the things I make are successful. However I face a problem in which i cannot or do not know how to vary the texture of bread. Is it the flour ratio? or types of flour? pls reply! Thanks!
Where can i buy those big glass jars for flour???
Can you teach us how to make puff pastry?
That's not a conundrum, that's a project. So much butter, so much time, so many fussy things to do along the way.
Can you do a video on how to do puff pastry please, it's hard not to cross it with short crust pastry. I really enjoy your videos. Thanks.
Thomas your Scone recipe rocks...new sub here!
I have a friend that went to England and told me to make her some scones, but ive never tried one before, Is this recipe close to the authentic one? It looks great tough
The recipe will make scones. However, because the way the dough is handled, something more like "American" biscuits were produced. British scone dough is lightly mixed with enough milk added to make it slightly sticky. Form it into a ball, gently flatten it to 1½-2 inches in depth. As said cut without twisting so as not to suppress upwards expansion. Also be careful not to let any milk/egg wash run down the sides, this also hinders expansion.
Check some of the British or Irish videos.
Dear Thomas,
In Fifteen Spatulas there’s another video for English scones, is the technique she’s using there wrong? Just they look even more fluffy, although her butter was fully mixed with the flour mixture
Is it 1 1/2 cups or 1 1/2 sticks of butter? thanks
I really love you Thomas.
I would like to know the measuring cup size is 250ml?
Any idea for a mascarpone frosting please? (no butter at all!)
Delicious! Those look fabulous I love this, thank you
very nice. Thanks
when would you add fresh fruit and is there a fruit to avoid
If I want to add some fruit to the batter (like blueberries) , which is the right time to do so?
Erika Vanessa Espinosa Fernández before you add in any wet ingredients
can the heavy cream be substituted for half and half???
I've been wanting to use more herbs and spices in the food I make but I'm not entirely sure what herbs and spices to use exactly. I hope you can make a video clearing that out. 😅
Can i jus use all purpose flour and no cake flour?
Can I freeze these for future use?
Kitchen Conundrum wish list: Can you show us how to make different types of fruit liquor/liquer? Or can we just follow the steps in making vanilla extract (distill 8oz alcohol + 3-5 vanilla beans then infuse for 2 months).
I'm interested to know how to make coffee, chocolate, yam (root crop), mango, etc. "extract" and was wondering if I can just follow that basic formula.
Thank you in advance.
I would love to know how to make a more stable cream cheese icing, as my results are always less stable. Thank you.
love your tips as usual.
Scones looks great, wow... no eggs?, can I use milk 2%.🌼
Best scone video on TH-cam! Thank you!
Is there any good recipes for bread pudding? ive made it before and sometimes it turns out to egg tasting. or not That pudding texture.
Delicious!
Hey please share the recipe for making creamcheese at home
How do you make Devonshire cream and creme fraiche?
Can you make Toaster Strudels?
Thomas Joseph is a boss.
Love your videos Thomas!! In case I am out of cake flour, what do you suggest I do?
Great channel 👍👍