If you enjoyed this video, check out my other delicious clotted cream recipes here, Affogato's, Truffles and so much more: ruclips.net/video/62f9xo9eLUQ/видео.html
The reason us in Cornwall put the jam first then the clotted cream is because scones are meant to be served warm, if the cream was put on first it would melt and not be very nice. As every Cornish man woman and child knows we serve cream teas correctly (waiting for some flack from across the Tamar) LOL!!!!
Your Scones have risen beautifully ..But I would add just one more Tip. When you cut out your scones DO NOT give them a twist! That stretches the Glutens on the sides and inhibits the rise. I know it's tempting to do...The Twist... BUT simply press and lift, then press out of the mould with the back of a spoon. You'll get even more of a rise. Trust me. I'm British ;)
A wee suggestion. To avoid lopsided scones, do not twist your cutter, just flour it in between each cut and push down firmly, then arrange scones so they are almost touching on the baking tray. They will support each other and they will all rise equally. Also make sure no egg wash drips down the sides.
Made these scones yesterday. Put on them the fresh orange pineapple marmalade I made last week. And of course the clotted cream I made using your recipe. DELICIOUS!
No matter how many times I watch this video, I enjoy it as much as I did the first time I watched it. I make this recipe now and is one of my very favorites. When I am out of lemon, I have substituted with buttermilk and when out of buttermilk and lemon, have substituted a squeeze of lemon juice with a bit of vinegar in milk. We prefer the squeeze if lemon juice. Thank you! 🍴
Just watched from Vancouver Canada. Totally got the metric! Turned out great, as did the clotted cream. Going to save tons of $$ making my own instead of driving to Abbotsford for the afternoon Clotted Cream & Jam Tea....thanks so much!!
Hi Susazeu, have you ever heard of a British Cream Tea? :D Which parts of England have you been too? Did you like it here? Have you seen my other cooking videos too? :D
I made the clotted cream (I TURNED THE OVEN OFF!!) and it is wonderful! Now I have to make the scones today!! Need to use up the liquid from from the bottom of the clotted cream. I sense some wonderful tasting calories.
I will ck out the jam recipe asap! After trying the clotted cream recipe, I told a friend who I'm helping with an 'English Tea, on the Rocks' event in the park where we winter. I almost got roped into making it. For 320 ladies. Nope, I'm too busy already here. By the way, On the Rocks means iced tea. On the menu though are, English scones with clotted cream and jam. She's making the cream. Thank goodness!! It's a Downton Abbey affair!😄Should be a blast!
I've never had clotted cream, since it sin't in the stores where I live. Ever. Clearly though, the jam layer goes down first, with the cream on top! It's just intuitive. :)
Delicious ! Perfectly turned out ! Even though i'm lacking a proper biscuit cutter and my rolling pin is somewhere in the Grand daughters' toy box . Thank you.
Yes , very nice flavor. Sweet enough just plain. Clotted Cream ; i'm told ; is like : "if jello and whipped cream had a love child" ... i will try it soon.
So I'm teaching American middle school students how to be civilized, with an etiquette class. Our "final exam" is "proper afternoon tea". I used this recipe for scones (and your Clotted Cream recipe also). My scones turned out so-so, I believe because I tried to substitute All Purpose flour instead of Self-rising. Even with the appropriate additions to make it "self-rising", it didn't seem to work as well. One pan was with chocolate chips, one was dried blueberry, one was blueberry/white chocolate. Also, mine didn't seem to be finished in 8-10 min. My American oven was set to 400F. My second batch turned out the best (texture), but they still didn't rise as beautifully as yours, but they opened nicely and were light and fluffy inside. I will keep working toward perfection... Love your videos!!
Hi Lisa, that's so good! I'm honoured you chose to use the recipes from me, that's really nice to hear. The scones won't turn out the same if the recipe or method is changed sadly. We don't typically have anything but a small amount of dried fruit ( raisins or sultana's - 50g max) in scones here. Chocolate will often take the edge off any rise, it's dense, it melts and requires energy that should go to the rise that goes into melting the chocolate chips. That said..... Experimenting with food is what makes cooking and learning so much fun and what you mentioned sounds delicious! By the way, when your preheating your oven do you preheat the heavy pan you put the scones in? What are you using to cut them with? Thanks so much for all your kind words and feel free to ask me any questions.
I'm so excited to get a response from you!! :) Good to know about the chocolate! Since one batch contained only dried blueberries, I'm thinking there is a more common issue among the three batches, on my end. I'm going to get some fresh baking powder (mine has been in the cupboard a while... lol) and the fresh self-rising flour. I love the way your baking powder comes in a little fresh packet. I haven't seen that here in the states. I'm going to experiment next weekend and see if I can improve. My afternoon tea with the children was cancelled as we had a freak snowstorm...go figure! I did preheat the pan, but with three rounds in the oven they may not have had the same effect. I will preheat two pans from the start next time and just do the blueberry or raisin. My cutter was just a plastic cylinder that looked about the right size. Not complaining at all, as the flavor was wonderful and with the clotted cream... oh my goodness! I'm hooked!! I have to side with the "cream first" folks... lol! Your clotted cream method is so easy, by the way. Love it! You are a gem! So glad I found your videos! Ok, so I'll give it another go and let you know how it turns out next weekend...
Really? I try to respond to everything, although it's getting harder as I get more and more comments/subscribers, plus all the normal day to day stuff we have to do in life. Ah I see, you can buy baking powder in the little stay fresh sachets or in bigger tubs here, I always tend to use sachets now and seem to get better results with them. Sorry it was cancelled, hopefully it will happen again. Glad you enjoyed the taste :D Keep in touch.
Ok good news! lol! I gave it another try today, using the fresh baking powder and fresh self-rising flour. I used only the dried blueberry. They rose nicely and started rising almost immediately in the oven. Yay! Monday we will have another go at afternoon tea with my students. They will get to experience some authentic British recipes and traditions, and hopefully will continue to use their best manners when the event is over. lol! Again, thank you for the advice and the wonderful videos! :)
Hi Lisa! Brilliant, so pleased to hear that! I'm doing a video on how to do a British Cream Tea and it's traditions in a few weeks. I'm really happy the scones rose a bit better for you this time. Sorry it's taken me a couple of days to reply! How did it go on Monday?
These were the easiest, lightest and tastiest scones we've ever tasted. Having moved to France from the West Country, we were missing our Devon cream teas a lot. France doesn't do scones and we don't like the factory made ones. Due to the Covid 19 virus, we are unable to buy self raising flour, so I added an extra 5gr packet of baking powder into the flour mix. They are perfect and the addition of the vanilla really makes them so tasty. Can't buy double cream here either, but there's a French cream called Creme D'Isigny which is equally as good and so we were able to enjoy our cream tea with raspberry jam for the first time in some years. Thanks for sharing.
Oh my! Those are the best looking Scones ever! Next time I make some I'm using your recipe and method. I'm also going to try making the clotted cream to go with them. Thank you so much for sharing your recipes and your talent. From a new fan from across the pond.
Hi! Wow, thank you so much! This is the sort of comment that makes filming and editing it all worth it. It really does make huge scones! The clotted cream recipe does go really well with it, it's also traditionally how it would be served too. So pleased to have you as a new fan, please ask me anything, looking forward to speaking to you again soon.
Central Oregon, USA😀 Was born in Oakland California. Lived awhile in Galesburg Illinois and 10 yrs in Tampa Florida. So I've had the chance to eat many foods, so many more to go
They look yummy! Not much different from our " country biscuits". Instead of lemon in the milk, we just use buttermilk. I can't wait to try and make these. And , by the way, sweetie...your flour explosion is no where close to mine lol. You had a black shirt on...still black. My skill in flinging flour all over my work area, as well as myself is legendary :)
Hi Terry, sorry just seen this comment, thank you very much! The way I explain it to people is like this. Making scones and making biscuits are similar, but like making Pizza Dough and making a loaf of bread - not the same. But sort of similar. Give this a go :) It made me laugh reading what you said about the flour, thank you so much for checking out my how to make scones recipe.
I just wanted to let you know that I made your scones. We're they ever good. I haven't made the jam but will make this soon. Thank you for a great recipe. Will try other delicious recipes of yours. Hope to see more videos. Thanks!
Looks very similar to the Pennsylvania Dutch version of Strawberry Shortcake. The scones are almost identical in the recipe to the sweetened biscuit the Amish and Menonites make. But yours are higher and fluffier. I think I want to have yours! LOL
If you don't have a lemon, you can use a bit of vinegar for acidity. My mom used to do it, and it works great. Great video. Makes me want to make some right now.
I’m a serial scone maker and always eat them the same way as my favourite county - Cornwall of course. And I pronounce ‘scone’ to rhyme with ‘own’, as you do in the vid. Anyway, I’m always looking for new tips and variations on the recipe even though my friends and family love my scones already. Thanks for your tips here, I’m going to try them out next batch - I’ve never warmed the liquid before, but I have soured my milk (or use buttermilk instead if I’ve just made some butter with ageing cream). I’m also going to try the hot tin method too. Re your video, I do wonder if newbies to scones will notice the thickness you flatten to before cutting - I don’t think you actually say and the upper camera angle makes it less clear. I cut mine when about 1” thick - are yours similar? Love your videos by the way: I was an early subscriber so I think I’ve seen them all. Even though I’m a fellow British cook, it’s always good to find out new tips and approaches. Thanks for sharing our rather fabulous British home recipes to show the rest of the world that we do produce secret culinary fabulousness in British kitchens.
Hi Eli C, First thank you so much for your comment and for being a subscriber from the start, it's really appreciated. I'm really pleased that like me your always looking to learn more about cooking. I mean you can never have too many scones right? ;) Great point about the video, at the moment you will notice my videos take place in different locations and with different camera angles. I'm still trying to figure out what works best for the viewer and myself. I completely agree I did not make it clear ( possibly because I almost make them on auto pilot) about the depth. I would say as you did 1 inch, about 2.5cm deep or use a cake tin to put the dough in to make it a uniform depth of scone. Thank you so much for all your kind words, be assured it means a lot to me to get feedback and to know these hot to cook videos may be of some use to people. I am really passionate about Cornish food, Cornwall and of course it goes without saying the delicious food and recipes we have here in Britain, I want to share as much of it as I can with the world. I think British cooking is sometimes overlooked, but the flavours and combinations that come from both Classic and Contemporary British Cooking are amazing. Please keep in touch and leave me another comment soon. Thanks. British Cook.
I have used my Nan's scone recipe for years but i do like to research different recipes to try and improve. My recipe uses one egg per 8oz (227g) SR flour and i also now use buttermilk instead of regular milk as it is acidic and works in conjunction with the baking powder for a better rise. I might just have to use a drop of lemon juice to up the acid content! I don't use vanilla extract in mine as i don't feel it brings anything to the party :-) I do like the idea of warming the baking pan and the milk and will be trying that next time I bake. Thanks for your videos!
This is a really good recipe. Thank you for your time in making it. I've subscribed and looking forward to watching some of your other recipes. Also, I like that vintage-looking refrigerator in your kitchen. Very cool.
BritishCook I haven't had a chance to look at that video yet been busy I will be watching in a few minutes, I always wanted to know how to make clotted cream :)
I'm new here. Just watched ur clotted cream recipe. I think it's so funny that you introduced this video for scones with a promo for ur 'weight loss Wednesday' videos!
I did indeed, but I also do Feast out Fridays occasionally :P But I get asked about the clotted cream a lot, so it was a natural thing to make :D Pleased to have you here Wendy :D
Instead of using a cutter and having leftover dough that gets tough, can you roll it out and cut them into squares? No leftover dough and none will be hard and tough. Just wondering. Thank you and I LOVE your posts!
Cari D I’ve often seen scones cut in triangles. That’s probably why - you can cut squares, then cut those into 2 triangles each. I sometimes make (U.S.) biscuits in squares for the same reason, but I really like circles better. Don’t know why!
new sub here! Hello, Ashamed?? Why? No you shouldn't be. Your kitchen is lovely and so are your scones! Thanks for the great tips on how to do them the right way!
Hi Evelyn, Biscuits and Scones come out quite differently, its like making bread - a french stick isn't the same as a pitta bread, but they have similar ingredients. A biscuit, when I have tried them in America has been a squat short heavy thing thats flaky and savory. A scone is light fluffy, tall and sweet. I think I may do a quick video with both one day to clear it up for people. Have you tried making scones with clotted cream?
Good sir, I’m a new (and certainly obsessed with all things Cornish) subscriber to channel. My great grandmother who I never got to know and all her family and her husbands - waaaaaaaay back are from Cornwall. I have been studying cooking, baking, etc for a short while now but I love your videos and being able to see what exactly I should be doing and what things look like! Your scone looks like my “crack biscuit” I should introduce you two sometime! I’m hopeful the world and finances cooperate so I can visit my family land and what not, in the meantime, I’m cooking my pants off. Can you settle one thing for me. Is there Hevva cake or Heavy cake? I’ve heard it both ways and one lady is super fussy about it and insists it’s “heavy” but the more I research it seems it’s “hevva” as it’s what the women would yell to their fisherman husbands as they were coming in... anyway, thank you so much for you videos! ♥️
Just found you! Love this and scones and clotted cream. We have a little tea room in our humble city of Winston Salem, NC. She serves real clotted cream, but I’ll make these myself.
BritishCook , yes, I saw you make the clotted cream and cannot wait to make it myself. Also loved how you gave the American measures along with the metrics. I’m going to do a tea for some friends when the weather turns brighter and use your recipes.
Hello I am in the USA (originally from Manchester UK) and tried your brilliant clotted cream recipe. The scone recipe doesn’t mention how much salt😊 did I miss it somewhere? Also in a convention oven even 10 minutes didn’t appear to be enough. Otherwise great job keep up the good work.
Great easy to follow recipe thanks I've watched so many and all are different, but yours I'm going to try. Just one question I noticed you didn't out an egg in! Is there a reason for that please,
Hi Opal, thanks for watching my How To Make Scones Recipe, yes buttermilk will work, it wont rise as much but it will be very tasty! Try using the tip I mention in the video for the milk with Buttermilk, warm.
thanks very much for this great video! Just a couple of questions, not having selfraising flower - how much bakingpowder should I add? And what would be double creme in Ger-Schmand? Thx in advance, and keep up the good work,God bless ! CC
Hi Cornelia! You are very welcome, I'm so pleased you enjoyed it! I am sorry it's taken a few days for me to see this. I would add 7 grams. I am not sure where you mean? What measurements do you work in normally?
Can u put written recepie in the discription box below.and also the recepie in ur clotted cream video written recepie helps as when u demonstrate it is difficult to keep up with ingredients and method cause u busy consentrating on watching the video 😁thanks in advance dear Godbless u 😘🙏
I was totally with you until you pulled out the 5 centimeter fluted cutter and didn't give us Americans the metric conversion. Now I've got scones the size of pool floats.
Extreme Food Reviews - Now that I have watched the video, I don't understand why you cannot figure out that his 5 cm flute cutter is about like the size of an 'on the rocks' cocktail glass or a short squat morning juice glass, or a coffee cup or a teacup-- All are good for cutting out biscuits or what I call sweet biscuits which is what they call scones.
It's clotted cream sour? It seems it would taste really good in the base of a creamy chicken or seafood soup/stew/chowder or in a pot pie (I guess you might call it a pasty in a pan -it's got crust top and bottom).
Hey there! " ) I think that we are talking about two different videos. The first comment that I sent was on the "Scones for Clotted Cream Recipe." That's the recipe you should watch. I don't really care for meat in my scones. " )..........or pepper?
Not to criticize dear, because it's so kind that you convert your measurements to our backwards system here in the States, but I thought I should tell you that American ovens are not designed for the literal conversions you would get from an online automatic converter of temperature. They go in increments of 25. Here's a great chart I found if you want to keep converting: www.inspiredtaste.net/23326/oven-temperature-conversion/ I will be watching more of your videos!
Here’s another country’s oven heat tip: I currently live in the Middle East and when I see recipes that call for 180 y simple set my oven to 400 F and as soon as I put my dish in the oven, I lower the temperature to 375 - it’s the perfect baking heat - your food cooks perfectly from the inside out, anything lower will just increase your cooking time and anything higher will cook your food first from the outside and uneven in the inside. As for time, being so hot and humid, I set the time to the suggested recipe oven time and increment the time in sets of 2’s. For smaller bites of, let’s say: Pretzels, i repeat my process but i increment the time by 1’s. Apparently ovens bake faster on the side of where the oven light 💡 is located so I have to swirl my pan half way. As for liquids, that is always a guessing game but I learned something slowly and painfully; all wet ingredients go first and all your dry ingredients will go last. You can control how much flour your recipe needs by doing this. As for conversions I use an app called Kitchen Boy and I love it!! FYI - the salt is only 1/4 tsp, right? Thank you for sharing your tips and recipes.
It's always hard to explain this to my American friends that have not tried scones, but they are quite different in terms of taste and texture. I've had biscuits and gravy a fair few times myself in the USA. It's nothing like that, although both are very tasty :)
BritishCook Hi. Yes I saw it a while ago. I intend on making it but as I live on my own, I’d have to eat it all on my own along with your scones!! Lol. Can you freeze the cream? I love watching the way you cook. Thanks for all the tips but please mention if things can be frozen for all of us “forced” to eat it all at once. Lol.
Ok, the clotetd cream lasts for a at least a week or two in a decent fridge. You can freeze it ( maybe a good idea in small portions for you). The scones freeze really well too, this recipe should make about 8 and they can be frozen and then reheated easily.
I’m not cooking this or anything else (I’m Italian and can’t cook... don’t even drink wine... yeah, I know...), but I love watching others cook. Envy? 🤔
+Your Brand Strategist Thank you so much for your comment. Are you suuuuure you are actually Italian lol?!?!? Just asking? Great you love seeing people cook, I'd love to be able to entice you into cooking something. What's your favourite type of food?
BritishCook I’m not that sure indeed... an Irish friend of mine says I appear to be Irish (blue eyes, freaking pale and beer... a lot of beer...), but I feel Japanese. Most of the things they do make a lot of sense to me, plus I looooooove raw fish and meat.
Hi, Thanks for watching, ah you must have missed it :P ...... In the video I use a tablespoon measure of Salt and a tablespoon of course ground black pepper, that gives it some taste, if you fancy a bit more then give the meat and veg mix an extra grind or two before you crimp the pasty.
In your clotted cream video you say you can use the leftover I guess it would be buttermilk that's on the bottom of the pan to make scones if I use that instead of regular milk do I have to change any of the measurements for any of the ingredients?
Thanks Nita! Ah I'm always a bit messy when I cook, but that's REAL cooking right! Truth be told, I normally use clingfilm under for a quick clear up, but I forgot to this time. Nevermind the Scones were so Easy and quick to make, so tasty too!
Hi British Cook, My friends and I are having a cream tea next weekend and I've been recipe testing your scones to make for the occasion (with clotted cream of course! ) but I'm having a couple problems and was hoping you could help. First, some of my guests are gluten free so I was going to make some gluten free scones - do you have any recommendations for what type of gluten free flour to use? I have a gluten free 1:1 flour in the house but am open to recommendations. Second and this is the issue I've really been struggling with is my regular scones. I followed all your tricks (although I used non self rising flour and just added the appropriate amount of baking powder) but they just won't rise for me. I even purchased new baking powder to be sure that wasn't the issue. I used 2 tsp baking powder per cup of flour. Would you recommend using more? I'd so appreciate any help you could offer. Thanks so much! ETA - using non self rising flour because I can't find the self rising gluten free flour and figured if I can figure out the ratio on regular I can use the same ratio for gluten free.
@@britishcook5468 So I used half fresh cream and half bubbly water for the scones ((and made raspberry-cranberry jam) , and the leftover clotted cream liquid for potato soup instead . That was pretty good too. :) It snowed almost 2 feet here on top of the 10 inches we already had. My dad had to shovel, and creamy potato soup, and fresh scones were pretty much perfect after being out in the cold for him. Thanks for the recipes and demos!
Do you mean can you substitute mascarpone with clotted cream? You could but it would be extremely rich and you wouldn't want too much. Great idea though ;)
Hey :) Thanks for asking! No, not for this recipe, the whole idea is to get everything warm or hot, the milk, the pan, the oven. Then KABOOOM :D Big fluffy light Scones. HUGE :D
BritishCook Thanks for the reply, makes perfect sense. I tried your clotted cream recipe, turned out really nice. Every one loved it! Yours was the only RUclips recipe I found that said to turn off the oven after you put the pan in. Enjoying authentic British scones and clotted cream in Canada! I do the Jam first, then cream.
It will work well, for a lovely taste, but they won't rise quite as much. Remember to heat it up a little before using it and to use the top tips I mention in the Scone recipe.
It's a local Raspberry Jam - Must have been big Raspberries :D Very tasty. I forget often abroad most of your jams don't have any seeds in, is that right?
Brilliant, I just know a lot of stuff is really processed in other parts of the world. Like they have to filter whiskey for export so when you put ice in it ( a no no for me anyway) it does not go cloudy like it would naturally. Which part of the world are you from?
I Love Scones, but they will newer rise when i try to make them, i don´t know why, i can´t find self rising floor where i live so i try to mix in baking soda.
I Live in Sweden Thank You wery much! I will take a look next time i travel to the city here and see if i can find some. I would love to see that recepie! I suspect i put in to much floor and i should put in some more liquid after i wathed this episode. And Thank You for publishing that recepie of clotted cream! I want to do the recepies the traditional way and i just found Your channel and must say that i am in love with Your food! Who ever said British cooking was bad was terrible wrong at that point! ha ha! (Sorry for my terrible English...)
Your English is great, much better than my Swedish ;) Ok, no problem, I will find that for you and post it laterunder this comment :) Thank you for your kind words :D British Cooking is very tasty.
mstinasugar Heavy Whipping Cream. And everything I’ve read says don’t use ultra pasteurized, though one gal on RUclips did, and it seemed to work fine.
If you enjoyed this video, check out my other delicious clotted cream recipes here, Affogato's, Truffles and so much more: ruclips.net/video/62f9xo9eLUQ/видео.html
Sorry, but I just watched the video again.......when do you add the salt and......... pepper?
Your kidding me? :P You must be skipping bits lol ;) The salt and pepper are added when I mix the meat and veg together in the bowl.
The reason us in Cornwall put the jam first then the clotted cream is because scones are meant to be served warm, if the cream was put on first it would melt and not be very nice.
As every Cornish man woman and child knows we serve cream teas correctly (waiting for some flack from across the Tamar) LOL!!!!
Wise words :D I have a new video up so pop back and say hello :D
Really appreciate your conversions for us non metric yanks
No problem, I try to do it as best I can so anyone can make these. They are so light and fluffy!
Your Scones have risen beautifully ..But I would add just one more Tip. When you cut out your scones DO NOT give them a twist! That stretches the Glutens on the sides and inhibits the rise. I know it's tempting to do...The Twist... BUT simply press and lift, then press out of the mould with the back of a spoon. You'll get even more of a rise. Trust me. I'm British ;)
+Graham D Thank you very much buddy
Love scones! Nice to meet you here in Clubhouse!
Thank you for showing the conversions without the snarky remarks the commenters like to dig at.
No worries at all. Very welcome :)
A wee suggestion. To avoid lopsided scones, do not twist your cutter, just flour it in between each cut and push down firmly, then arrange scones so they are almost touching on the baking tray. They will support each other and they will all rise equally. Also make sure no egg wash drips down the sides.
Thanks, but I'm not much good at the perfect scones. I just make them huge and tasty ❤
Fine job, as always. You prove the Julia Child principle: first and foremost a cooking show is about charm.
THANKS MARK
Made these scones yesterday. Put on them the fresh orange pineapple marmalade I made last week. And of course the clotted cream I made using your recipe. DELICIOUS!
No matter how many times I watch this video, I enjoy it as much as I did the first time I watched it. I make this recipe now and is one of my very favorites. When I am out of lemon, I have substituted with buttermilk and when out of buttermilk and lemon, have substituted a squeeze of lemon juice with a bit of vinegar in milk. We prefer the squeeze if lemon juice.
Thank you! 🍴
Hey Penny! Awwww! Thank you so much :D I really appreciate it. I've got a few more videos uploaded now, so check them out :D Speak soon :D
Just watched from Vancouver Canada. Totally got the metric! Turned out great, as did the clotted cream. Going to save tons of $$ making my own instead of driving to Abbotsford for the afternoon Clotted Cream & Jam Tea....thanks so much!!
Fantastic, really pleased to hear that! You are very welcome Susan!
I'm from Argentina and had never heard of the clotted cream, and I've been to England too many times! Will do! Great video, thanks!
Hi Susazeu, have you ever heard of a British Cream Tea? :D Which parts of England have you been too? Did you like it here? Have you seen my other cooking videos too? :D
Love this recipe and tips 🙂
It doesn’t matter how many times I make these scones they are perfect every time .
Thanks 😊 x
Hi Kath, so pleased to hear this, means a lot to me that I can help people get it right every time.
I made the clotted cream (I TURNED THE OVEN OFF!!) and it is wonderful! Now I have to make the scones today!! Need to use up the liquid from from the bottom of the clotted cream. I sense some wonderful tasting calories.
Hey Pam! So pleased to hear that! Did you check out my video on how to make jam?
I will ck out the jam recipe asap! After trying the clotted cream recipe, I told a friend who I'm helping with an 'English Tea, on the Rocks' event in the park where we winter. I almost got roped into making it. For 320 ladies. Nope, I'm too busy already here. By the way, On the Rocks means iced tea. On the menu though are, English scones with clotted cream and jam. She's making the cream. Thank goodness!! It's a Downton Abbey affair!😄Should be a blast!
I've never had clotted cream, since it sin't in the stores where I live. Ever. Clearly though, the jam layer goes down first, with the cream on top! It's just intuitive. :)
Best way Dale :D Give making it a try!
Delicious ! Perfectly turned out ! Even though i'm lacking a proper biscuit cutter and my rolling pin is somewhere in the Grand daughters' toy box . Thank you.
Wow! Thank you! Did you try making this scone recipe then? Have you seen the clotted cream recipe? :D
Yes , very nice flavor. Sweet enough just plain. Clotted Cream ; i'm told ; is like : "if jello and whipped cream had a love child" ... i will try it soon.
Fantastic! And Clotted cream is much better than that ;)
Can't wait to make these. They look so good.
So I'm teaching American middle school students how to be civilized, with an etiquette class. Our "final exam" is "proper afternoon tea". I used this recipe for scones (and your Clotted Cream recipe also). My scones turned out so-so, I believe because I tried to substitute All Purpose flour instead of Self-rising. Even with the appropriate additions to make it "self-rising", it didn't seem to work as well. One pan was with chocolate chips, one was dried blueberry, one was blueberry/white chocolate. Also, mine didn't seem to be finished in 8-10 min. My American oven was set to 400F. My second batch turned out the best (texture), but they still didn't rise as beautifully as yours, but they opened nicely and were light and fluffy inside. I will keep working toward perfection... Love your videos!!
Hi Lisa, that's so good! I'm honoured you chose to use the recipes from me, that's really nice to hear. The scones won't turn out the same if the recipe or method is changed sadly. We don't typically have anything but a small amount of dried fruit ( raisins or sultana's - 50g max) in scones here. Chocolate will often take the edge off any rise, it's dense, it melts and requires energy that should go to the rise that goes into melting the chocolate chips. That said..... Experimenting with food is what makes cooking and learning so much fun and what you mentioned sounds delicious! By the way, when your preheating your oven do you preheat the heavy pan you put the scones in? What are you using to cut them with? Thanks so much for all your kind words and feel free to ask me any questions.
I'm so excited to get a response from you!! :) Good to know about the chocolate! Since one batch contained only dried blueberries, I'm thinking there is a more common issue among the three batches, on my end. I'm going to get some fresh baking powder (mine has been in the cupboard a while... lol) and the fresh self-rising flour. I love the way your baking powder comes in a little fresh packet. I haven't seen that here in the states. I'm going to experiment next weekend and see if I can improve. My afternoon tea with the children was cancelled as we had a freak snowstorm...go figure! I did preheat the pan, but with three rounds in the oven they may not have had the same effect. I will preheat two pans from the start next time and just do the blueberry or raisin. My cutter was just a plastic cylinder that looked about the right size. Not complaining at all, as the flavor was wonderful and with the clotted cream... oh my goodness! I'm hooked!! I have to side with the "cream first" folks... lol! Your clotted cream method is so easy, by the way. Love it! You are a gem! So glad I found your videos! Ok, so I'll give it another go and let you know how it turns out next weekend...
Really? I try to respond to everything, although it's getting harder as I get more and more comments/subscribers, plus all the normal day to day stuff we have to do in life. Ah I see, you can buy baking powder in the little stay fresh sachets or in bigger tubs here, I always tend to use sachets now and seem to get better results with them. Sorry it was cancelled, hopefully it will happen again. Glad you enjoyed the taste :D Keep in touch.
Ok good news! lol! I gave it another try today, using the fresh baking powder and fresh self-rising flour. I used only the dried blueberry. They rose nicely and started rising almost immediately in the oven. Yay! Monday we will have another go at afternoon tea with my students. They will get to experience some authentic British recipes and traditions, and hopefully will continue to use their best manners when the event is over. lol! Again, thank you for the advice and the wonderful videos! :)
Hi Lisa! Brilliant, so pleased to hear that! I'm doing a video on how to do a British Cream Tea and it's traditions in a few weeks. I'm really happy the scones rose a bit better for you this time. Sorry it's taken me a couple of days to reply! How did it go on Monday?
These were the easiest, lightest and tastiest scones we've ever tasted. Having moved to France from the West Country, we were missing our Devon cream teas a lot. France doesn't do scones and we don't like the factory made ones. Due to the Covid 19 virus, we are unable to buy self raising flour, so I added an extra 5gr packet of baking powder into the flour mix. They are perfect and the addition of the vanilla really makes them so tasty. Can't buy double cream here either, but there's a French cream called Creme D'Isigny which is equally as good and so we were able to enjoy our cream tea with raspberry jam for the first time in some years. Thanks for sharing.
mouth so much watering, jam on bottom and clottred on top,,it dont get much better than this!!!!!!!!!
So true buddy!
Oh my! Those are the best looking Scones ever! Next time I make some I'm using your recipe and method.
I'm also going to try making the clotted cream to go with them. Thank you so much for sharing your recipes and your talent.
From a new fan from across the pond.
Hi! Wow, thank you so much! This is the sort of comment that makes filming and editing it all worth it. It really does make huge scones! The clotted cream recipe does go really well with it, it's also traditionally how it would be served too. So pleased to have you as a new fan, please ask me anything, looking forward to speaking to you again soon.
Central Oregon, USA😀 Was born in Oakland California. Lived awhile in Galesburg Illinois and 10 yrs in Tampa Florida. So I've had the chance to eat many foods, so many more to go
Hi Cynthia! Sorry I've been off for a few days! Ah lovely, sounds great. I've only ever been in VA :D
I had to watch this 3 times to get the ingredients written down. PLEASE slow down for us!!! I want the recipe to give it a try!!! Thank you!
They look yummy! Not much different from our " country biscuits". Instead of lemon in the milk, we just use buttermilk. I can't wait to try and make these. And , by the way, sweetie...your flour explosion is no where close to mine lol. You had a black shirt on...still black. My skill in flinging flour all over my work area, as well as myself is legendary :)
Hi Terry, sorry just seen this comment, thank you very much! The way I explain it to people is like this. Making scones and making biscuits are similar, but like making Pizza Dough and making a loaf of bread - not the same. But sort of similar. Give this a go :) It made me laugh reading what you said about the flour, thank you so much for checking out my how to make scones recipe.
Lemon or vinegar in fresh milk is a substitute for buttermilk.
It can be used yes.
i just made some. They are the best I have ever made, and I am 57 years old!
I love you for showing us how to make these expensive recipes. Thank you.
That's a really kind thing to say, which part of the world are you from?
BritishCook ARIZONA. Where the Sun always shines. But I bet England is beautiful!
Oh wow! Not a lot of green scenery then , sounds good! Hot and dry?
Love your scones recipes. You are an excellent chef!
Thank you so much, means a lot to me. Have you tried making the jam recipe I did yet?
I just wanted to let you know that I made your scones. We're they ever good. I haven't made the jam but will make this soon. Thank you for a great recipe. Will try other delicious recipes of yours. Hope to see more videos. Thanks!
That's awesome! New videos up now :D
I tried it the Cornish way, and I thought it was better. Thanks for your recipe on clotted cream. I know now what I did wrong.
Hey Marcia! Pleased to hear it!
Looks very similar to the Pennsylvania Dutch version of Strawberry Shortcake. The scones are almost identical in the recipe to the sweetened biscuit the Amish and Menonites make. But yours are higher and fluffier. I think I want to have yours! LOL
Cream tea Saturday and weight loss Wednesday! I like your thinking! lol
If you don't have a lemon, you can use a bit of vinegar for acidity. My mom used to do it, and it works great.
Great video. Makes me want to make some right now.
+bittersweetua Thanks, that's a great top to share. Please let me know if you do make this recipe. Have you tried making the clotted cream recipe yet?
Haven't tried clotted cream yet. Maybe closer to valentines day i will try it. lol Can't eat cream every day, i won't fit in the door. lol
of course you can ;)
Hi I love scones. Also add raisins.
Sometimes have it with just butter. Can even do cheese scones.
Thank you take care lots of love from South Africa.
I’m a serial scone maker and always eat them the same way as my favourite county - Cornwall of course. And I pronounce ‘scone’ to rhyme with ‘own’, as you do in the vid. Anyway, I’m always looking for new tips and variations on the recipe even though my friends and family love my scones already. Thanks for your tips here, I’m going to try them out next batch - I’ve never warmed the liquid before, but I have soured my milk (or use buttermilk instead if I’ve just made some butter with ageing cream). I’m also going to try the hot tin method too.
Re your video, I do wonder if newbies to scones will notice the thickness you flatten to before cutting - I don’t think you actually say and the upper camera angle makes it less clear. I cut mine when about 1” thick - are yours similar?
Love your videos by the way: I was an early subscriber so I think I’ve seen them all. Even though I’m a fellow British cook, it’s always good to find out new tips and approaches. Thanks for sharing our rather fabulous British home recipes to show the rest of the world that we do produce secret culinary fabulousness in British kitchens.
Hi Eli C, First thank you so much for your comment and for being a subscriber from the start, it's really appreciated. I'm really pleased that like me your always looking to learn more about cooking. I mean you can never have too many scones right? ;)
Great point about the video, at the moment you will notice my videos take place in different locations and with different camera angles. I'm still trying to figure out what works best for the viewer and myself. I completely agree I did not make it clear ( possibly because I almost make them on auto pilot) about the depth. I would say as you did 1 inch, about 2.5cm deep or use a cake tin to put the dough in to make it a uniform depth of scone.
Thank you so much for all your kind words, be assured it means a lot to me to get feedback and to know these hot to cook videos may be of some use to people.
I am really passionate about Cornish food, Cornwall and of course it goes without saying the delicious food and recipes we have here in Britain, I want to share as much of it as I can with the world. I think British cooking is sometimes overlooked, but the flavours and combinations that come from both Classic and Contemporary British Cooking are amazing.
Please keep in touch and leave me another comment soon. Thanks. British Cook.
I have never made my own scones. I will try these!
Give them a try :D I've got a new video posted this week :)
I’m here from Brian G. Johnson’s live stream. You’re now one more subscriber closer to your 1000 goal 👍🏼👍🏼👍🏼
Hey Hey! Thanks, did you see anything that made you hungry? What's your favourite type of food?
I have used my Nan's scone recipe for years but i do like to research different recipes to try and improve. My recipe uses one egg per 8oz (227g) SR flour and i also now use buttermilk instead of regular milk as it is acidic and works in conjunction with the baking powder for a better rise. I might just have to use a drop of lemon juice to up the acid content! I don't use vanilla extract in mine as i don't feel it brings anything to the party :-) I do like the idea of warming the baking pan and the milk and will be trying that next time I bake. Thanks for your videos!
I don't know an English cook who uses egg in a scone......wrong texture......
I use an egg to baste sometimes, like an egg wash.
This is a really good recipe. Thank you for your time in making it. I've subscribed and looking forward to watching some of your other recipes. Also, I like that vintage-looking refrigerator in your kitchen. Very cool.
My fav are Tea Rich scones, made with Cream. Also Buttermilk, whole not reduced fat. Add Nuts, Raisins or cranberries.
Sounds good to me!
Will try scones along with clotted fream, royal treat🏆
Lovely!!
Hey Nubia! Thank you very much! Have you tried my Scone recipe?
That looks so easy to make I've been wanting to make scones I love mine with clotted cream and jam delish!
Hi Melanie :)Thanks so much, did you see my how to make clotted cream recipe video? It's really easy to do at home :)
BritishCook I haven't had a chance to look at that video yet been busy I will be watching in a few minutes, I always wanted to know how to make clotted cream :)
BritishCook Hi there! Yes I finally had a chance to see your clotted cream video I will be making this soon I will buy some heavy cream :)
Awesome, make sure it's not UHT!
BritishCook Don't worry I will make sure that doesn't happen lol
I'm new here. Just watched ur clotted cream recipe. I think it's so funny that you introduced this video for scones with a promo for ur 'weight loss Wednesday' videos!
I did indeed, but I also do Feast out Fridays occasionally :P But I get asked about the clotted cream a lot, so it was a natural thing to make :D Pleased to have you here Wendy :D
Instead of using a cutter and having leftover dough that gets tough, can you roll it out and cut them into squares? No leftover dough and none will be hard and tough. Just wondering. Thank you and I LOVE your posts!
I use all of it :) Always.
Cari D I’ve often seen scones cut in triangles. That’s probably why - you can cut squares, then cut those into 2 triangles each. I sometimes make (U.S.) biscuits in squares for the same reason, but I really like circles better. Don’t know why!
Absolutely awesome 👏
great tip with the lemon :) "the flour explosion" lol. good one . They look great !
Thank you :D
So glad you said Scone after calling them scones haha good job nicely animated !
+Vinnie Camilleri lol! It is a regional thing. I need to know do you put your clotted cream on the top or bottom? :D
Cream then jam on top ?
:D
Thanks so much for this very informative video, I have no doubt my scones will be much better going forward! :)
new sub here! Hello, Ashamed?? Why? No you shouldn't be. Your kitchen is lovely and so are your scones! Thanks for the great tips on how to do them the right way!
Hey Sharon, thank you very much :D I hope you gave these a try, did you watch any more of my baking videos?
Yes, I have!! New subbie. :)
Awesome
We make American biscuits exactly the same way except will use buttermilk for the acid unless we don't have any then we use the lemon juice
Hi Evelyn, Biscuits and Scones come out quite differently, its like making bread - a french stick isn't the same as a pitta bread, but they have similar ingredients. A biscuit, when I have tried them in America has been a squat short heavy thing thats flaky and savory. A scone is light fluffy, tall and sweet. I think I may do a quick video with both one day to clear it up for people. Have you tried making scones with clotted cream?
Looks delicious! I used Annabell White’s tip of using buttermilk but your scones seems to have a better rise.
oh..I've missed this one..I've been so busy...great tips wow
It's not been up long :D Have you tried making scones before? Thank you.
Scone power!!!!!! Great job!!!
+Dad of Three Thank you so much
Oh man, they look so good!
Thank you, yep being honest this is like the ultimate scone recipe! :D
Good sir, I’m a new (and certainly obsessed with all things Cornish) subscriber to channel. My great grandmother who I never got to know and all her family and her husbands - waaaaaaaay back are from Cornwall. I have been studying cooking, baking, etc for a short while now but I love your videos and being able to see what exactly I should be doing and what things look like! Your scone looks like my “crack biscuit” I should introduce you two sometime! I’m hopeful the world and finances cooperate so I can visit my family land and what not, in the meantime, I’m cooking my pants off. Can you settle one thing for me. Is there Hevva cake or Heavy cake? I’ve heard it both ways and one lady is super fussy about it and insists it’s “heavy” but the more I research it seems it’s “hevva” as it’s what the women would yell to their fisherman husbands as they were coming in... anyway, thank you so much for you videos! ♥️
They came out nice
+Pam Duthie Thanks Pam!
No cutter, use a glass or jar,. I'm for straight push down no twist for an even bake.
Wow, so yummy looking...guess what I’m making for breakfast this weekend?
Scones ? :D Sounds good Mike! Great to see you on the livestream.
Looks so good -- I'll definitely have to make these the Devon way
That's the beauty of it, make them however you want, thanks so much for taking a look :)
They look good
+Creator Fundamentals British Cook approves this message ;).... P. S tastes good too :D Give it a try, is this recipe something you'd like to try?
Lovely recipe. I just subbed too. Looking forward to watching more recipe videos 😊
That's brilliant, thanks
This looks delicious!
Thank you! The scones recipe is so easy to do, and really tasty, give it a go :D
I save my self a clean up mess by turning dough out onto parchment paper
That's a great idea.
Just found you! Love this and scones and clotted cream. We have a little tea room in our humble city of Winston Salem, NC. She serves real clotted cream, but I’ll make these myself.
Hi Bobbie :D Brilliant! Did you see my how to make clotted cream recipe too? Sounds like you live in a lovely place? Great name :D
BritishCook , yes, I saw you make the clotted cream and cannot wait to make it myself. Also loved how you gave the American measures along with the metrics. I’m going to do a tea for some friends when the weather turns brighter and use your recipes.
Brilliant! Keep in touch and let me know how it goes! I'm doing a strawberry jam recipe very soon ;)
YUMMY!!!
Hey :D Welcome! Thanks so much, i'm really happy that you enjoyed my how to make scones recipe, will you be giving it a try?
I think I will give the scone recipe a try - looks really easy! Thank you for the recipe. Also are so lucky to live in such a beautiful location!
Brilliant, that's fantastic! Let me know how it goes! Which part of the world are you in?
Hello I am in the USA (originally from Manchester UK) and tried your brilliant clotted cream recipe.
The scone recipe doesn’t mention how much salt😊 did I miss it somewhere?
Also in a convention oven even 10 minutes didn’t appear to be enough.
Otherwise great job keep up the good work.
Great easy to follow recipe thanks I've watched so many and all are different, but yours I'm going to try.
Just one question I noticed you didn't out an egg in! Is there a reason for that please,
It works better without egg x
I'll definitely give this a try. Will Buttermilk work as well?. Great show.
Hi Opal, thanks for watching my How To Make Scones Recipe, yes buttermilk will work, it wont rise as much but it will be very tasty! Try using the tip I mention in the video for the milk with Buttermilk, warm.
Thanks!
+Opal Preston Shirley No problem, great to hear from you, ask me anything any time!
thanks very much for this great video! Just a couple of questions, not having selfraising flower - how much bakingpowder should
I add? And what would be double creme in Ger-Schmand? Thx in advance, and keep up the good work,God bless ! CC
Hi Cornelia! You are very welcome, I'm so pleased you enjoyed it! I am sorry it's taken a few days for me to see this. I would add 7 grams. I am not sure where you mean? What measurements do you work in normally?
Can u put written recepie in the discription box below.and also the recepie in ur clotted cream video written recepie helps as when u demonstrate it is difficult to keep up with ingredients and method cause u busy consentrating on watching the video 😁thanks in advance dear Godbless u 😘🙏
I like my scones in wedge shape. Heathen that I am.😊
Quite popular in some parts of Cornwall and Scotland I think?
I’m a Californian😎I might have a little Scots in me.
I was totally with you until you pulled out the 5 centimeter fluted cutter and didn't give us Americans the metric conversion. Now I've got scones the size of pool floats.
That sounds delicious! I'll be over in 5 minutes :P
You can use one to float across the pond
LOL
Extreme Food Reviews Google it
Extreme Food Reviews - Now that I have watched the video, I don't understand why you cannot figure out that his 5 cm flute cutter is about like the size of an 'on the rocks' cocktail glass or a short squat morning juice glass, or a coffee cup or a teacup-- All are good for cutting out biscuits or what I call sweet biscuits which is what they call scones.
It's clotted cream sour? It seems it would taste really good in the base of a creamy chicken or seafood soup/stew/chowder or in a pot pie (I guess you might call it a pasty in a pan -it's got crust top and bottom).
Hey karen, no not at all sour, very easy to make, give it a go ;)
Hey there! " ) I think that we are talking about two different videos. The first comment that I sent was on the "Scones for Clotted Cream Recipe." That's the recipe you should watch. I don't really care for meat in my scones. " )..........or pepper?
I just click reply in the box below the comment. Possible there may have been a glitch in the matrix ;) Best avoid pepper in Scones lol.
Wow 3.1k plus me. Please come to Canada and make these for me!
Hi Sally, no problem be there in 5 mins ;)
Not to criticize dear, because it's so kind that you convert your measurements to our backwards system here in the States, but I thought I should tell you that American ovens are not designed for the literal conversions you would get from an online automatic converter of temperature. They go in increments of 25. Here's a great chart I found if you want to keep converting: www.inspiredtaste.net/23326/oven-temperature-conversion/ I will be watching more of your videos!
THANK YOU SO MUCH! I had no idea....
Depends on the oven. The one in my kitchen is calibrated in increments of 10. Go figure.
Raven Lancaster yeah, I would prob'ly bake these at 350 °or 375° maybe 400°
Here’s another country’s oven heat tip: I currently live in the Middle East and when I see recipes that call for 180 y simple set my oven to 400 F and as soon as I put my dish in the oven, I lower the temperature to 375 - it’s the perfect baking heat - your food cooks perfectly from the inside out, anything lower will just increase your cooking time and anything higher will cook your food first from the outside and uneven in the inside. As for time, being so hot and humid, I set the time to the suggested recipe oven time and increment the time in sets of 2’s. For smaller bites of, let’s say: Pretzels, i repeat my process but i increment the time by 1’s. Apparently ovens bake faster on the side of where the oven light 💡 is located so I have to swirl my pan half way. As for liquids, that is always a guessing game but I learned something slowly and painfully; all wet ingredients go first and all your dry ingredients will go last. You can control how much flour your recipe needs by doing this. As for conversions I use an app called Kitchen Boy and I love it!! FYI - the salt is only 1/4 tsp, right? Thank you for sharing your tips and recipes.
This is a southern buttermilk biscuit.
It's always hard to explain this to my American friends that have not tried scones, but they are quite different in terms of taste and texture. I've had biscuits and gravy a fair few times myself in the USA. It's nothing like that, although both are very tasty :)
Excellent. Thank you.
Hi Kate :) I hope you enjoy making these scones :) Have you seen my How to make clotted cream video?
BritishCook Hi. Yes I saw it a while ago. I intend on making it but as I live on my own, I’d have to eat it all on my own along with your scones!! Lol. Can you freeze the cream? I love watching the way you cook. Thanks for all the tips but please mention if things can be frozen for all of us “forced” to eat it all at once. Lol.
Ok, the clotetd cream lasts for a at least a week or two in a decent fridge. You can freeze it ( maybe a good idea in small portions for you). The scones freeze really well too, this recipe should make about 8 and they can be frozen and then reheated easily.
BritishCook Great. Thanks.
Hey Kate, did you try making of of it?
I’m not cooking this or anything else (I’m Italian and can’t cook... don’t even drink wine... yeah, I know...), but I love watching others cook. Envy? 🤔
+Your Brand Strategist Thank you so much for your comment. Are you suuuuure you are actually Italian lol?!?!? Just asking? Great you love seeing people cook, I'd love to be able to entice you into cooking something. What's your favourite type of food?
BritishCook I’m not that sure indeed... an Irish friend of mine says I appear to be Irish (blue eyes, freaking pale and beer... a lot of beer...), but I feel Japanese. Most of the things they do make a lot of sense to me, plus I looooooove raw fish and meat.
But you like the idea of scones and cream right? :D
BritishCook Sure I do!
:D
Did you end up using salt?
Yes, just a teaspoon :D I've got lots of new videos up, so it'd be really nice to see you back here
Hi there! Nice recipe, but I don't think that you ever added the " little bit o' salt " that you spoke about.........how much, please and thank you?
Hi, Thanks for watching, ah you must have missed it :P ...... In the video I use a tablespoon measure of Salt and a tablespoon of course ground black pepper, that gives it some taste, if you fancy a bit more then give the meat and veg mix an extra grind or two before you crimp the pasty.
I believe the salt question was in regards to the scone recipe.
Both ways are good but don’t know if I’m from Devon or Cornwall
Yep, both taste good but for me it's always #jamfirst, have you looked at my other cooking videos?
What's the extract added at 3:29 please?
Vanilla extract
In your clotted cream video you say you can use the leftover I guess it would be buttermilk that's on the bottom of the pan to make scones if I use that instead of regular milk do I have to change any of the measurements for any of the ingredients?
Hi, no use the same amount of liquid, just be aware with the liquid from the clotted cream they won't rise so much.
@@britishcook5468 thank you I'm going to try both recipes this weekend
Hi, we do not have self raising flour - could you elaborate? What could be used instead?
Where do you live?
Mona I was thinking the same :) vanlig mel og gjær?
So, caster sugar is icing sugar right?
Caster sugar is fine sugar but not icing sugar which is a powder.
This looks yummy. Don't flour shame yourself do you boo lol
Thanks Nita! Ah I'm always a bit messy when I cook, but that's REAL cooking right! Truth be told, I normally use clingfilm under for a quick clear up, but I forgot to this time. Nevermind the Scones were so Easy and quick to make, so tasty too!
So you used self rising flour plus baking powder?
Yes. It goes up like a rocket then
Hi British Cook,
My friends and I are having a cream tea next weekend and I've been recipe testing your scones to make for the occasion (with clotted cream of course! ) but I'm having a couple problems and was hoping you could help. First, some of my guests are gluten free so I was going to make some gluten free scones - do you have any recommendations for what type of gluten free flour to use? I have a gluten free 1:1 flour in the house but am open to recommendations. Second and this is the issue I've really been struggling with is my regular scones. I followed all your tricks (although I used non self rising flour and just added the appropriate amount of baking powder) but they just won't rise for me. I even purchased new baking powder to be sure that wasn't the issue. I used 2 tsp baking powder per cup of flour. Would you recommend using more? I'd so appreciate any help you could offer. Thanks so much!
ETA - using non self rising flour because I can't find the self rising gluten free flour and figured if I can figure out the ratio on regular I can use the same ratio for gluten free.
I'm so sorry Jennifer. Having never tried to make it GF I don't know the answer :(
Can you use the liwuid from the clotted cream instead of milk?
Yes! It's delicious but they don't rise so much!
That was miner with your flour explosion mine are a lot bigger😃 it seems that your vanilla is thicker then in the USA
LOL! Oh Rosie! Yes it may well be! Have you seen my new videos? Lot's uploaded, check them out!
Where can we find a print version of this recipe?
Hey, sorry I've only got this as a video at the moment but I'm hoping to put recipes out soon.
You look like Mr Clean!!!
Hilarious, almost lost my coffee laughing :D Thank you ( I think) Mr Clean has muscles LOL. Did you try the scone recipe? :D
He looks cute
Can you use the leftover liquid from the clotted cream instead of milk for this?
Hi Mimi! Yes you can, it may not rise as much but it will taste great!
@@britishcook5468 So I used half fresh cream and half bubbly water for the scones ((and made raspberry-cranberry jam) , and the leftover clotted cream liquid for potato soup instead . That was pretty good too. :)
It snowed almost 2 feet here on top of the 10 inches we already had. My dad had to shovel, and creamy potato soup, and fresh scones were pretty much perfect after being out in the cold for him. Thanks for the recipes and demos!
Can you use substitute clotted cream for mascarpone, like for tiramisu?
Do you mean can you substitute mascarpone with clotted cream? You could but it would be extremely rich and you wouldn't want too much. Great idea though ;)
XD! Thanks.
No problem at all, ask me anything anytime ( about food lol)
Will it be even better if you put the pastry in the fridge for 30 min before you bake ?
Hey :) Thanks for asking! No, not for this recipe, the whole idea is to get everything warm or hot, the milk, the pan, the oven. Then KABOOOM :D Big fluffy light Scones. HUGE :D
BritishCook Thanks for the reply, makes perfect sense. I tried your clotted cream recipe, turned out really nice. Every one loved it! Yours was the only RUclips recipe I found that said to turn off the oven after you put the pan in. Enjoying authentic British scones and clotted cream in Canada! I do the Jam first, then cream.
Brilliant, so glad to hear it, this is exactly how I've been making it for years. Which part of Canada ( roughly) are you in?
BritishCook Manitoba, It's freezing cold here all the time, tea and scones to get through the winter!
Wow that's really cold! Yea I bet hot tea helps! What sort of teas can you get there? Do you have a favourite?
Would you be able to use the leftover cream from your clotted cream recipe in place of milk in this recipe?
It will work well, for a lovely taste, but they won't rise quite as much. Remember to heat it up a little before using it and to use the top tips I mention in the Scone recipe.
BritishCook thanks!
No problem, make sure you come back and let me know what you used it in :)
BritishCook if you do that would you still add the lemon?
What kind of jam, seeds look very large?
It's a local Raspberry Jam - Must have been big Raspberries :D Very tasty. I forget often abroad most of your jams don't have any seeds in, is that right?
Actually, raspberry jam usually retains the seeds :)
Brilliant, I just know a lot of stuff is really processed in other parts of the world. Like they have to filter whiskey for export so when you put ice in it ( a no no for me anyway) it does not go cloudy like it would naturally. Which part of the world are you from?
I Love Scones, but they will newer rise when i try to make them, i don´t know why, i can´t find self rising floor where i live so i try to mix in baking soda.
What was that brown liquid You put in the milk?
Where is it you live? Country? I have a recipe to make your own good self raising flour if you want it?
Vanilla Extract :)
I Live in Sweden
Thank You wery much! I will take a look next time i travel to the city here and see if i can find some.
I would love to see that recepie! I suspect i put in to much floor and i should put in some more liquid after i wathed this episode.
And Thank You for publishing that recepie of clotted cream!
I want to do the recepies the traditional way and i just found Your channel and must say that i am in love with Your food! Who ever said British cooking was bad was terrible wrong at that point! ha ha!
(Sorry for my terrible English...)
Your English is great, much better than my Swedish ;) Ok, no problem, I will find that for you and post it laterunder this comment :) Thank you for your kind words :D British Cooking is very tasty.
I tried to make clotted cream and mine did not turn out beautiful like yours lol mines like... chunky idk what i did wrong 😩
Hey, Chunky doesn't sound to far wrong? It could be the type of cream you used? What sort of cream did you use? Can you remember?
British Cook i used organic heavy whipping cream (i think it was the ultra pasteurized kind), i don’t know where i could find double cream in the US
mstinasugar Heavy Whipping Cream. And everything I’ve read says don’t use ultra pasteurized, though one gal on RUclips did, and it seemed to work fine.
My ex used to put a small amount of vinegar in his pie crust...it made them flaky