AMERICANS Try to Make Traditional British SCONES! *it’s a biscuit*
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- Опубликовано: 22 апр 2024
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Slice them in half and put the butter and jam in the middle or eat them in two halves. 😀
Horizontally, not vertically. Just in case they get confused 😂
There's a picture on the front of the book 😂😂.
na you got to use clotted cream not butter, but i dont think you can buy that over there
@@WeAreThePeople1690 Yep, then you can really load that jam & cream in there, not forgetting the Butter of course 😜😜
Ive heard its near impossible to get clotted cream in America so butter is a good substitute in this occasion @nitebones1
All over the UK people are shouting "That's NOT how you eat them".
Guessing that National Trust book doesn't tell you to slice them?
Also, once you've cut out the scones from the dough mix, we would bring the remaining mix together and roll out to make more on repeat until all the dough is used up - I'd be disappointed if I didn't make 12-15 scones per batch.
Though, I've been known to do that in a hurry, but with far more butter and jam lobbed and balanced on the top.
Chad's falt
They forgot to glaze the fruit scones too.
As a cook you make a good car mechanic !
@@bear6845 you eat them with clotted cream and jam they are a desert not breakfast🙈
The butter goes inside, split the scone and butter each half. Everyone in the UK would be screaming NO when you put butter on top.
It all goes down the same hole.
I couldn't believe it either, I left them a comment on it.
@@JamesLMasonbut it would make it so dry lol
I am not even from the UK, but I agree! 👍
Definitely butter both halves
Raisins are dried red grapes. Sultanas are dried white grapes.
which is ironic because i hate sultanas but love grapes...i don't know what it is i think it is just the after taste of a sultana...i like raisins though.
Sultanas is a specific dried oval seedless grape variety called the sultanina. You can have green, black, brown, purple, blue, and yellow raisins. A Sultana is basically a type of raisin which is more plump and sweeter.
@@mediavideos2176 That's why I prefer sultanas - because the are plumper and softer.
I never knew this.. I don’t know what I thought the difference was but this wasn’t it.. learn something new
Team Sultanas ❤
Hey guys! You did a wonderful job on baking your first scones. I’m a 68 year old Welsh woman, I have made more scones than I care to recall…. Little tip for you on the fruit scones, leave them in oven slightly longer so they are golden brown, split across the middle and put jam and clotted cream in the middle ( to die for) cheese scones looked perfect 👌 well done both x
They would have to make the clotted cream it isn't sold in the usa even in the fufu shops. They can't even get single cream. The nearest to single cream is half and half (which is half cream half milk) I can tell you from experience it is not it. I'm lucky when I go over there I know people with milk cows, that will let me come milk a cow out and do what I want with the raw milk. It makes my English heart cry with how food is treated in the usa.
As a 63-year-old Welsh bloke I agree with all that Linda says with regard to the cooking of scones.
If you can't get clotted cream in the States, you could whip ordinary cream into a thick frenzy and use that.
Strawberry jam is a must though - accept no substitute.
Sandwhich the butter and jam in between the scone , tastes a lot better .
anyone else in the uk shouting 'SULTANAS!' at the screen right now? (in banter ofc)
I believe they say raisins and we say sultanas or we have sultanas and raisins. They’re both dried shrivelled grapes.
you forgot the clotted cream
Ingredients
4 cups heavy cream (not ultra-pasteurized)
Directions
Preheat the oven to 175 to 180 degrees F (80 degrees C).
Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
Bake in the preheated oven for 12 hours. Do not stir. Carefully remove from the oven and let cool to room temperature.
Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
Push aside a corner of the top layer of thickened cream; carefully pour liquid into a container for baking.
Pack thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate for up to 5 days.
This was discussed in the live stream, he didn't want to faff on too much making clotted cream 😅 hopefully they will experience clotted cream some time though 🤞🏽♥️
What a lot of nonsense, clotted cream is just heavily wisked thick cream, I'm sure of it, absolutely no need for an oven and how long, are you nuts?
Got to have clotted cream. Obviously not with cheese scones though 😂
I didn’t know you could make it from scratch. So thank you for that. 🤩👍🏼
Bigger bowl to enable all mixture comes together in the bowl. Don't knead the mixture, you knock all the air out and they won't rise. Should be twice as thick and fluffy, then split in half for ,jam and clotted cream. Sure they tasted good though.
Yes I agree. And the sieve helps to get more air in aswell....I'm a 53 year old guy and still remember sieving, then rubbing butter into the flour , lift it up through your fingers to create 'breadcrumbs'.....early 80's home economics class in the UK
yes you need to get air in the mixture. Lift the sieve high above the bowl to get air in the dough. Use your fingertips to mix the dough and lift your hands up a little to allow air in.
I’ve made them before and you’re also supposed to have cold hands as you knead the butter (which is hard sometimes). Apparently it’s easier in a stand-mixer, but I don’t have one.
You split them in half with a knife, then add the butter/clotted cream then jam on top of the sweet ones. With the cheese ones, you can add a little bit of paprika or English mustard to the mix to enhance the flavour. You could also chop some ham into the cheese scone mix.
Or crushed well cooked bacon and fried onions (not too many)
Jam then clotted cream on top 😊
@@foghornleghornish I'm having a Cheese Scone phase and have wondered about Bacon.
@@nealgrimes4382smoked bacon is best - very well cooked and scrunched up. You can buy it in most major supermarkets.
CHEESE AND RICE!!!, you two need to read the comments and take note.....slice the scones in half horizontally before buttering both halves to enjoy properly 😂
It’s sultanas (sul-tarn-ers). You need to use a bigger mixing bowl, so you can lift the flour whist mixing it, to get more air into the mixture.
Sul-tan-as. There isn't an R or an ER. Why would you pronounce them?
Sul-taa-nuz is the correct East Midlands pronunciation.
@hendryde-lux4287 Do they spell differently as well in deepest darkest Cornwall? It is spelt Sultanas. Do you see an "r" or an "er" in it??
@@WeAreThePeople1690 I’d imagine in a Cornish accent it would be pronounced with several R’s that aren’t in the spelling of the word 🤣
@@gilbertsprojects2954 Folks are complaining about extra R sounds in the word "Sultana" when the majority of England (including folks on children's tv shows, "Timmy from East Anglia sent us this lovely drawring of a cat" ) pronounces "Draw" as a homophone of "Drawer"? There's no ER. Why would you pronounce it? But I agree the word in question is "Sul Tah Nah"
you normally split them in half, butter the two halves then add a dollop of Jam and clotted cream
We are the sultans, the sultans of scones
Sultanas 😂
Yeah, I thought that was amusing too.
yep I picked up on the Sultan which just made me chuckle 😅
Hey JT and Anna, so glad you enjoyed them but you can so take the whole experience to the next level. Cook the fruit ones for a few minutes more so they are golden. Let them cool a little and then slice them in half. Then butter them using a KNIFE - more butter than you added. Then add jam - LOTs more than you added - don't be scared. Finally, if you can get hold of clotted cream add that on top and absolutely eat with a cup of tea. Then you are pretty much looking at perfection. With the cheese scones try adding a little mustard to the dough and sprinkle them with a little paprika once you cut them in half and finally spread them with more butter than you did and use a knife. I think you will really appreciate the difference. Finally, up your cutting game JT - you had WAY too much dough left over. Cut right to the edges and when done make a new ball with the rest, roll out and recut.
Absolutely agree with you above Lixmage. Just to add my two cents (gotta) the butter must resemble plastering a wall. Nice and thick. Your arteries must shout NO!!!! Jt and Anna you still managed to make the scones and my mouth was watering. Well done. Baby steps, baby steps. Rome wasn't build in a day. Life is an adventure
When putting jam on, actually put jam on. You put barely any jam on them, don't be afraid to smother the scones in jam and to taste even better, warm them up and eat with a cup of tea.
lol you buttered the top…..sooo American I loved it
Slice in half and pile the butter, jam and CLOTTED CREAM on your fruit scones. With the cheese scones, slice in half and plaster thickly with butter or cheese spread for that extra cheesiness.!! I hope you didn't waste the dough you had left after cutting your scones.? There was enough for another 4 scones there.!!
Jt and Anna when your making British food your probably better off watching a quick video to see how they supposed to look at the end 🤣😂🤣😂 10/10 effort ❤😂
"god dang it" you two are so good at cooking together got to be the best cooking couple on youtube and it warms my heart to see, please give us more cooking videos ❤
After you’ve made them, let them go cold. Then slice them in half horizontally (place it on its side and slice in half). Then, traditionally you’d add clotted cream (made in Cornwall I believe), and strawberry jam. You could use any jam these days, you can also use Mascapone or double cream instead of clotted cream if you can’t get any. Maybe try looking at the foreign foods section of your supermarket. We can get some American things over here in our supermarkets in the foreign foods section. Clotted cream has a layer of (I think it’s fat, or something) on the top, I always scrape that layer off and there’s this delicious creamy well, cream underneath. It’s so good.
Also: if you halve them and put cream and jam on both sides, it’s like eating two in one 😋
Couple baking is so cute 😂 This was a nice, friendly, relaxing cooking show….more cooking please 😂🥰
For first time baking scones you guys did a great job 👏🏻. Well done Anna and JT.
You wanna try the scones cut in half and put some clotted cream and jam in them.
The cheese scones are the best cut open and butter it's making me hungry
Toasted with proper butter
Thank you both for learning how to bake properly and not using "cups". "Cups" are for measuring bras not for baking! Your scones looked delicious! 10/10 all round!
Guys, they taste good because A} you made them and B} no E-numbers, enhancers, colourings, preservatives and so on. In other words, you know what you are eating! Good job guys!
you can squidg and re-roll the dough until all the mix is scones. we put clotted cream on the sweet scones (plain, fruit, cherry or apricot are the ones i have generally seen, i like to match apricot or cherry jam with those scones), we also slice them in half across ways. we are experts in comfort foods, its all the rain we find joy in food
_Raisins are typically made from green or black seedless grapes and have a darker color, while sultanas, also known as golden raisins, are made from seedless white grapes and have a lighter, golden color_
The reason it says sift the flour into the bowl is to put air into the self raising flour which helps the scone rise in the oven.😉
You guys putting butter on the top had me chuckling so much. You are meant to cut them in half and butter each bit 😂
Scones came out great. As most other comments have already mentioned, definitely should try slicing in half, then add the butter and jam to each half. Can see the next unboxing being like the scales video but containing a selection of bigger mixing bowls instead haha
Someone shoulda sent a mixing bowl! 🤣
they will end up with 85 now🤣
@@pdashs5810
🤣
With the fruit scones you are supposed to slice them in half horizontally after cooking, spread butter, jam on one side and clotted cream on the other before putting them together.
Well for once you two can tell most of the people who are replying that they're wrong, traditionally you are never meant to cut a scone in half, a scone should always be prised into two halves with a fork, you push the fork in half way and twist and a well baked scone will magically break into two perfect halves. You did so much better this time, well done! Now all you have to do is tweak a few things to perfect them, your scones didn't rise, they stayed flat, and leave them in the oven until the top is a little golden, you may need to use butter to serve them but we'd use clotted cream instead, I'd never use butter and clotted cream, and you can't replace clotted cream with heavy cream as they're not the same thing, so for you guys I'd just stick to butter and jam, inside the scones after you've split them in two. To get them to rise you simply need to work on your technique, when making the dough you need to be fast and direct and have your hands in contact with the dough as little as possible, a lot of good bakers don't even bother incorporating all the ingredients properly, so you'll still see lumps of butter in the dough, and some chill the dough after handling it and before baking, basically the cooler you can keep the dough the more it will rise in the over, they should rise like to around double their height or so, but this is a HUGE improvement on the last effort, just a few minor tweaks and you'll get there!
A traditional cake (sandwich style) over here in UK is a Victoria Sponge! It's a cake you cut into slices, not individual, traditionally anyway, vanilla sponge cake, sliced into 2 halves, (from the side, not from top to counter), with usually a raspberry or strawberry jam and butter cream stuff inside, (like a sandwich)! Was the first 'big' cake I was taught to bake. Hope that makes sense!
Your scones look fantastic! Much improvement from last time! I won't repeat other comments, just let you read them 😅 great work guys! Glad that book is coming in useful 😁 the flavours are exactly why they are the most popular 😊❤
I tried making soda/beer bread the other day, first attempt, and it kinda worked.
one thing I learned. 6 mugs of SR flour = 1 bottle of newcastle brown ale.
I think the chat meant slice them and put butter in it 🤣🤣 awesome work guys
Sultans are rulers of certain foreign countries
Sultanas (like banana but with sult at the beginning less the b) are seedless raisins.
Sultana is also the name for the wife of a Sultan.
I totally didn't expect them to be eaten like that 😂
Also (after cutting them in half) you can pop them into the toaster to warm up before putting butter and jam on them.
just a pinch of english mustard powder in the cheese scone mix makes a big difference , only about 1/4 of a tsp tho! It doesnt add heat or even flavour, it more enhances the cheese
Have you ever seen/read/heard the arguments about how you should build a jam and cream scone? - It's a more divisive topic that politics! - clotted cream AND THEN jam, or jam AND THEN clotted cream....
I dunno but I prefer butter, jam then clotted cream. It’s about the thickness of the cream to be lighter than the jam.
The topic isn’t divisive, it’s the barbarians who put cream on first that are the problem 😂
@@ShaneH42Fighting talk 😂. I don't, but it's traditional in the county I come from (Devon) to put cream on first. I prefer to put the jam on first so I can put lots of cream on it.
Best wishes
This is why the proposed Devon/Cornwall music festival never happened. They couldn't decide if The Jam went on last, or Cream...
@@HuwBass a very underrated comment. Reminds me of a band called 'Prevention' - who just wanted to see if they were better than 'The Cure'....
Some tips.
The fruit ones slice in half and put clotted cream and strawberry jam on them.
The cheese ones add half a teaspoon of must powder into the flour it adds a slight tangy taste to them. Also cook them a bit longer so they are golden brown. Take them straight from the over slice them in half and butter the inside of both halfs.....soooooo good.
Slice the scones through the middle so you have two halves, then add your butter, jam and the some clotted cream on the fruit scones, cup of tea.....sublime!!!! You both did an amazing job making these. Well done guys. Brilliant video.
We in the UK can buy either currents, raisins or sultanas. Currents are dried black grape varieties, raisins are dried red grape varieties and sultanas are dried green (also referred to as white grapes) grape varieties.
Next, you have to do Welshcakes, in my opinion, the best cake/biscuit you can ever have.
Clotted cream and jam on the fruit or plain ones
A wide and heavy mixing bowl would be a hell of a lot easier!
Scone is pronounced "skon" in Scotland, the land of scones. See the wonderful BBC television show "Still Game" set in Glasgow. In Series 1 episode 6 entitled "Scones", the character Tam has won a caption writing competition, using the catchword "S'gone" on a poster showing a plate with leftover crumbs of scones, which implies that a particular brand of delicious scones was quickly devoured.
Hey, love that you’re trying British foods. This was a pretty good attempt at making scones, although like most people, I was slightly horrified that you put the butter and jam on top of the fruit scones, rather than inside. With any scone, you slice them in half first, then add the filling. Also, you don’t have to eat them as soon as they come out of the oven. Scones are usually eaten when they’ve cooled down. Finally, it’s important to have a hot cup of tea when you eat a scone, simply because they are on the dry side. If you’d like to have a go at another British treat, might I suggest Bread Pudding? It’s made with bread (obviously), but also includes sultanas and mixed spice. Very easy to make and very, very tasty. It’s actually very special to me, because my mom used to make it and when she was diagnosed with Alzheimer’s, I shot a video of her making one so that I would always know how to. She passed away earlier this year, and I’m so glad I did. It’s here on RUclips, along with various other versions of bread pudding made by other people, but hers was and is the very best. I have a cousin in West Virginia and his wife wanted the recipe, but unfortunately, mixed spice isn’t easily available in the U.S. apparently, so she makes it with cinnamon instead. Not quite the same taste, but, if that’s all you can get.
Cheese scones are the best ☺ experiment with different hard cheeses to your hearts content.
I like parmesan and vintage cheddar in mine
Little tip for removing pieces of eggshell. Use another piece of shell to scoop it out. Acts a little like a magnet instead of chasing the eggshell around the bowl.
You're supposed to cut them in half 🤣🤣🤣
Much more butter…INSIDE with the jam..and eat each half separately! Some folk cut and some pull apart! In Cornwall after butter, then jam they add a pile of real, fresh, clotted cream! Again split the cheese ones and butter each half using a knife! Some dried herbs are nice too in the mixture!
Plain scone, clotted cream and jam,mug of tea on the side.
Also, sifting the flour really does make a difference guys.
Was surprised not to see any baking powder go in, the book must of missed that ingredient.
The lack of comments shows that we approve of this video.
You’re supposed to cut the scones in half.
Yup best to check a picture of what you are aiming first with serving suggestions but scones look really good
@@djs98blue what! Cut in half between bottom and top.
Anna and JT, try making Shortbread biscuits, once you make them, brew either tea or coffee to eat them with. There should be a recipe in the same Cookbook you used for the Scones. Very well done on your scones, for a first effort, they turned out great.
When you held up the lump of dough and said you could make just one big scone - you absolutely can, like an Irish soda bread but with fruit in it. Form a dome, cut it across in an X and bake. I do it quite often as a breakfast bread :)
A pinch of mustard powder in the cheese scones, takes them to another level
Fact
Cut them in half, but also make em a bit thicker... so this kind of balances out.
Butter both sides of the scone, THICC layer of jam and twice as much clotted cream.
For the cheese... use it like a muffin for eggs benedict.
cheese scones are so nice when you roll the dough around a ball of cheese then put them in the oven..lovely cheese feast
Please slice them (horizontally) and add butter to the cheese ones and jam and butter (or swap the butter for thick cream) you will love them. You did amazing x
It's pronounced SCONE.... as in GONE !!
You are supposed to cut them in half before you spread butter and jam on them. Same goes for the cheese ones. Minus the jam of course !
I say it like "scowne"
That's how I say it but both are used in the UK so you can't really pull dome yanks for which they choose.
It doesnt matter weather its scone as in cone or scone as in gone it doesnt matter weather its the Devon way cream first then jam or the Cornish way jam first then cream what matters is they are wonderful😋😋😋😋
There is the word "cone" in the word Scone, all they have to do is put the "s" sound before it. And they would get the right sound.
Haha nope - "scoan" as in "moan" 😂
Make a Victoria sandwich cake next - it's a classic. I am so glad that you enjoyed the scones; yes we halve them but you enjoyed them and made them really well so just go with whatever works for you. I love your enthusiasm and joy.
Fresh and warm from the oven is best but a good scone doesn't need to be eaten warm, they will last for a few days in an airtight container.
Split or cut into top and bottom halves and spread the cut sides of each half with softened/room temperature butter, before adding the jam, or try with thick clotted cream and jam(no need for butter).
Warm cheese scones, thickly buttered so the butter melts into them, with some ham/bacon and/or some sort of fruit chutney/pickle on them. Or swap out the biscuits in a US style biscuits and gravy, with fresh cheese scones instead.
Don't add the butter like a prit stick cut then spread with a knife.
I never put eggs, but I use buttermilk or sour milk or cream and baking soda. Raisins are large seeded dried grapes, sultanas are seedless grapes, and currants are very small dried grapes. I prefer to use dried mixed fruit, which has a mix of all three plus dried candied citrus peel. You can also make them plain. The cheese scones go well with stewed meat.
Cheese scones contain strong dried cheese such as parmesan, and topped with grated cheddar on top to distinguish them from the plain. It's probably not a good idea to use all-butter because butter dries the product out. Scone dough should be mildly sticky, and the raw scones need to be rested for 20 minutes. Sultanas are also known as golden raisins. A 1 inch thickness is ideal...
This brings me so much joy! Make these (amongst other things) for a living. Cut them in half horizontally next time, and try with clotted cream!
I love a cheese scone to go with a tomato soup (as you would a grilled cheese sandwich). I also think one of the joys of scones - both sweet and savoury - is that they freeze beautifully, and then you can just warm them up in the oven.
My favourite is cheese scones. Homemade scones are always great. As everyone says, for the fruit scones, slice them in half (preferably when they are still warm from the oven) & put lots of clotted cream & jam in the middle, very generously. With cheese scones, I tend to either eat them as they are, or cut them in half, add a slice of cheese, microwave to melt the cheese, and have them like that.
Sultanas are dried white grapes and raisin/ currents are dried red/black grapes
I made scones last week. Now it is almost winter here in Country NSW Australia 🇦🇺 warm comfort food ❤
There are so many ways to make them.
My favourite recipe is a no butter rub method.
Always eat them with your choice of Jam and fresh whipped cream. Jam on scone then cream on top yummy 😋
Weigh/sift ingredients,grate ice cold butter,pop pop in fridge for 1 hour and freeze two metal forks,mix ingredients fast and use frozen forks to mash up most of butter,make sure no milk/eggwash drops down the sides of scone 😉
Cut in half horizontally, butter and jam
Well done you two! A simple little trick to help with rubbing in the butter, is put the butter in the freezer and then grate it into the flour. They look like they could do with another 5 mins in the oven, but a great first attempt. Looks like Kentucky has a new Betty Crocker!
You do know that when you eat it slice the scone in half then you can put real butter on if you want to but thick cream and jam are the traditional things to put on. There’s a bit of an argument between Cornwall and Somerset as to do you put cream on first then the jam on top of the cream or put jam on first slop a dollop of cream on top. You choose.
Brilliant job kids well done with the scones look delicious. I’m sure your Moms will love the scones and delicate finger sandwiches for high tea (around 3 - 4 pm). They’ll love it.
Finger sandwiches are two slices of bread with your choice of filling cut, the crusts off then cut them in half and then cut the halves in half so they are more delicate than a fist full. Make some more cakes or maybe a Pecan pie and slice them delicate as well.
All this is usually served in a three cake plate tower in the middle of the table or as much as you need to make, then warm the scones up to put the cream and jam on. That’s a “good luck with that “ situation for the moms. This high tea is served at all the big posh hotel restaurants all over the Uk and around the commonwealth around the world.
Cheers both!
I make the mixture more moist so it’s hard to handle when cutting into rounds. They are soooo moist when baked never dry
To enhance the flavour of the cheese scones use a sharp cheddar and half a teaspoon of mustard powder. when done cut in half and put a bit of butter on each half.
Hot Cheese scones are great with a bowl of soup on a cold day. Or just by themselves halved and maybe slightly toasted under the grill spread with butter and maybe some extra grated cheese, maybe we with some chutney or pickle (I love caramelised red onion chutney) with a cup of tea.
Never heard of sultana before? It's still a grape. Well, actually a dried green grape.
Raisins are from red grapes and currents are small dried berries.
My grandma Dorothy could bake / make anything. She was amazing xx
OMG they looked lush. When I make them we cut them in half and spread them with butter. We either eat them in 2 halves or put them back together. With the fruit ones you again cut them in half and put jam on with some whipped cream instead of butter. Depending on which part of the south (Cornwall or Devon) you either put the jam on first or the cream!! (I find it easier to put the jam on first!)
JT and Anna, what we do after cooking the scones, is cut the scones, through the middle and put the butter on the bottom half and the jam on the top half, turning it into a sandwich scone. Then with the cheese the some with the cheese but yours is ok to. You could also put jam on bottom and whipped cream on top of jam, make sandwich. Good Luck Suzi from Scotland
Scones are a wonderful thing. If you ever try the fruit ones again; try a bit of mixed peel / candied peel with the sultanas. It doesn't make a huge difference but you might prefer a slightly citrus flavour.
Top tips for making scones, don't overwork the mixture, don't roll to thin (about 3cm) and do not twist the cutter,. The scones should have a natural break line when they come out of the oven, so no need to cut.
Should have a cup of tea or coffee with them!! You both done a great job xx
Hilarious rubbing the butter on the top😅😅😅😅😅😅
You need to use a bigger bowl. You must seive the flour and use the remaining dough to make additional scones, but you did well for your first attempt. You both enjoyed them so thats whats important x
Didn't you reroll the scone dough leftover from the first cutting and make more scones with what was left. You didn't throw out the leftover did you 🤔. That's a few scones short of a full load 😅. My mum showed me how to make scones before I had started school. I was 4 and it was 1969 in Scotland. A few years back . Licking the mixing bowl clean after use and before actual proper hot water cleaning was a treat. Long before computers and a whole lot more.
I pray they did, if not… JT and Anna you’re monsters 😂😮
@@jodizenzele6392 Thank You for making me giggle. Nice to have a happy feeling at anytime.
A little either English, French or whole grain mustard (or any mustard other than US ones, which have little flavour) in the cheese scones is great. Then once cooked slice them horizontally, butter them and top them with cheese, tomato and chives or spring onions.
Fruit or plain scones, you can top with jams, whipped/clotted cream, fresh fruit…or even just butter but you always split a scone open horizontally before adding your topping of choice…just as you would a US biscuit to top it with gravy.
Like mentioned you need to split the scones in half for best effect. They don’t get dry for a few days if kept in and air tight container. I know you don’t have clotted cream over there but if you can get any try half a scone with cream then jam and taste a little taste of heaven.
Keep up the good work, know doubt one of the best couples on the web.
The best scones to eat are Cream Scones, basically cut plain scones in half put on on half with jam then fresh cream ( and I mean REAL cream) on the orher half then put them together and there you will have the best scones ever. 😋😋😋
Round 3 - cook as you've done this time with the addition of the glazing on the fruit scones, then, cut in half across the middle. For the fruit scones - got to be clotted cream and jam - I prefer the Devon way - cream first, but the Cornish way is jam first. A pot of tea is obligatory for scone consumption.
Have a look at cream teas on RUclips - it's a very big thing.
Yep, you need tea to go with those but they made me want some - I would slice butter, add the jam and cream. This will set the pasties off, but the best scones are found in Ireland.
You could chop up the off cuts of the cheese scones and cook them for a couple of minutes to make doggy treats (Assuming your dogs are not lactose intollerent).
The Cheese scones can make a great bacon sarnie... add a slice of tomato (no lettuce, too healthy) ... yum yum!
What flour are you using. Even with self-raising you add a some baking powder. Much less handling of the dough and press the cutter down without twisting. You'll get a higher rise. Half the scone, add jam as well as clotted or whipped fresh cream. Could have halved the mixture and then added raisins to one half and cheese to the other
Clotted cream and jam is great for fruity, butter and chutney for cheesy.
Hey guys good attempt don't over work the pastry SULTANAS SUL TAN AS.i recommend you wait 30minutes to cool slightly cut scones in two simliar to a breadcake add butter jam & clotted cream wash down with copious amounts of Yorkshire tea enjoy your welcome.
You are supposed to eat them cold, and slice them in half, The fruit ones put whipped cream and jam on, cheesy ones slice in half butter the halves
Forget scales and measuring cups it is clear they need some big mixing bowls