Cheap VS Expensive English Scones
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- Опубликовано: 15 окт 2024
- Cheap vs Expensive recipe challenge. What happens if you make the same recipe with different ingredients on the budget scale. More cheap vs expensive recipes on this playlist • Cheap VS Expensive Cho...
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Ingredients list:
350g Good quality Self-raising flour, plus more for dusting
1 tsp baking powder
90g butter, chilled & cut into cubes
3 tbsp caster sugar
180ml milk
1tsp vanilla extract
1tsp fresh lemon juice
1 egg, beaten
To serve
Clotted cream
Strawberry jam
Recipe method barrylewis.net...
#barrylewis #cheapvssteep #recipe
For more cheap vs steep attempts to date including chocolate brownies, BLT sandwich and a chicken curry compared check out this playlist ruclips.net/video/5awtkLiSXHY/видео.html
Recipe method used in the video barrylewis.net/recipe/english-scones-cheap-vs-steep/
Hey Barry thanks for the vids I was litteraly just about to go to the shops to get scones hell no I’m making them now
@@GreenscapeUK are you going to make cheap or steep scones?
@@GreenscapeUK Love that! Get some good flour :)
@@Chimp8088 Um, both! But the result is that budget ingredients with high quality flour worked a charm
@@mrbarrylewis don’t you worry I got my premium milled flour in my scones that are currently in the oven
I keep hoping you will do a blind taste test at the end so you can go truly by taste and not have a prejudice in your minds knowing if something is cheaper or more expensive while you are eating it. Could bring a little more suspense to the end of the video to see what each of you pick without knowing. Just a suggestion from a nobody in the internet lol 😁👍
Ooh nice idea!
@@mrbarrylewis yeah, just a suggestion 😜
I was actually going to comment the same thing 😂 I 100% agree with you
@@moonpanda7927 Yeah I was hoping he would see it one day, I've been putting it on a few of his videos lol
They should be fed by Chloe, I'm sure nothing cheeky will happen!
Neilson Massey is the vanilla used by many pastry chefs and chef schools. It really is a "get what you pay for" situation. Nielsen Massey also makes vanilla bean paste which I highly recommend. The flavor difference is huge.
What I would like in this series, perhaps as a after credit scene, to have Barry make the combo of the cheap/steep.
Putting whatever he feels makes the difference together. - Don't just say it, actually make it. - to make the best price/quality one.
We have that fancy vanilla extract here in the US too.. Pretty sure its REAL vanilla, and the 59p ones you're talking about are vanilla extract substitute, and are made of vanillin. Not sure if it makes a worthwhile difference or not, but just some thoughts.
Awesome, yeah didn't really make a difference in the final recipe taste but deffo could see it in the mix, really nice colour!
From what I hear, real vanilla tends to have more complexity because it includes the other flavor compounds that you can find in vanilla pods, whereas "fake" vanilla is just straight up vanillin flavor. Doubt most people would be able to tell a difference in this sort of context though.
@@fhey7903 Yeah, it’s only really worth paying the extra money for things that showcase the vanilla, like custard and vanilla ice cream. Most other things have other flavour compounds that sit alongside the vanilla, so any differences are mostly masked.
In scones, it may make very little difference, but something like a cake or homemade ice cream or custard, where that flavor is super important, would really benefit from real vanilla. I know I always prefer it and buy the good stuff when I can afford to do so. Vanilla paste is also amazing, or using a whole vanilla bean and then put the scraped bean into a jar of sugar to sit for a few weeks. Then you'll have vanilla sugar. Delicious!
Edited to fix all the autocorrect mistakes my kindle made. Good lord....
We do too in Australia, well actually it’s vanilla bean paste in a tube and it’s $16 😳 compared to $2 for vanilla essence or extract
For even fluffier biscuits/scones don't twist the cutter, then the edges are loose for rising 💜
Soon as I saw them do that I came to the comments to see if anyone had already said this.
@@Claire-zz9pj i did too and I didn't see it so I said it 😆
Glen (glen and friends cooking) tested that, and it didn't make any difference iirc
Would advise using the same techniques for both. The pastry cutter mixing the flour and butter would cause a lighter and more flakey texture. Using hands will cause the butter to melt, causing a denser texture.
I’ve been in immense pain all day (despite fentanyl and morphine) and your video Barry is the only thing that’s distracted me all day. Thanks for the brief pain reprieve
Thanks Alex, hope you feel better soon
Barry you need to use Bonne Maman strawberry jam, it's the best! Would be a perfect middle ground. Also that expensive vanilla is totally worth it in my book - especially if the vanilla flavour is important like for a sponge cake - but vanilla bean paste is the real good stuff!
Do you live in the UK ?
Because in France, Bonne maman is not considered one of the best brand. The best jams are usually the ones you find at the farmers market made by hand, not the supermarket ones…
@@anaelledubourg1671 in other European countries Bonne Maman is a more middle ground jam; where I live it's not as expensive as some other brands but still quite a bit more expensive than the discount cheap brands.
The vanilla used makes all the difference in the cook. It will lift the most basic of ingredients. Incidentally, after you brush the tops with egg, sprinkle with granulated sugar - nommm gives a whole new direction in taste and texture. Learnt this from a baker in Falmouth.
Would love to see a budget eats series:) (including cooking method costs) - healthy eats & naughty treats!
Cheers
A collab with Atomic shrimp
I always forget that ms B is Barry's wife so it's nice that he reminds me at the start of these videos.
Reminding myself 'aghh who the heck is that' etc
Normandy butter is renowned in the whole of France but as it’s expensive, we only usually use it to taste, not bake (so, on top of toast, or baguette toasted with jam).
Love the cheap vs steep, work and shop at aldi so it's amazing to see how close they turn out!
That's awesome
Little fun clotted cream fact from a cornish piskie. A family member worked at that particualrly well known (and featured) clotted cream place and most if not all of the higher end "taste the difference" style creams (if they have the cornish protection icon) are actually the same product just packaged differently!
As a Cornish gal, I didn't know this.
This was fun to watch. The chewiness tends to do with how the dough is handled. Too much working the dough can make the scones tougher, or chewier.
That neilson massey vanilla is Devine and you can definitely tell the difference in buttercream. Def worth it
Scone rhymes with gone! Or was it cone? Maybe done?
The one “luxury” product I consistently use is organic dairy, particularly liquid dairy. But that’s because it’s ultra-pasteurized, meaning that *all* bacteria are completely killed, so it stays fresh three times as long as standard dairy. Since I’m single, it’s difficult for me to use up milk or cottage cheese before they turn, so even though I’m paying more initially I actually end up saving money and reduce food waste with organic dairy.
Love the expensive vanilla and last a long time and has a superior flavour as well and I love using sponge flour too and use it all the time. I love some of the products from Waitrose only buy from them when we have a good month.
Yeah I think it's nice to get a balance, the sponge flour was a huge difference!
@@mrbarrylewis Mcdiugalls do one but I do use home brqnds as well as Aldi and Ludl as well as Amazon Morrisons as well coop delivery
It all depends on what you use it for. The expensive vanilla will probably make a huge difference in a vanilla sauce or a dessert like panna cotta.
We love watching these as a family - my daughter suggests cheap vs steep French toast with berry compote :)
I enjoyed this cheap vs steep recipe because I love scones and make them often. Where I live in Canada the prices for the ingredients are more expensive than your steep prices. I can't believe how cheap you can get some of your products. Thanks and cheers from Ontario, Canada
Maybe try the vanilla in something simple like custard or cream
Don't over work scones, just bring them together. Makes them much more fluffy.
Yes , no kneading at all , cut together with a butter knife , doesn't even matter if some flower still present , press out with hand to one inch thick and cut out to bake.👍
English scone = American Biscuits and American scones = English "?" (No idea) Lot's of times scones here in the U.S. are like hard old biscuit shaped as a triangle wedge with some sort of dried fruit. I'm not a fan. I prefer muffins which are light fluffy less sweet then cupcakes, and have no icing. Loved the video. I will hopefully find some kind of flour like your steep flour. There are posh English teas with the English treats in fine dining high end hotels, and a few Tea house establishments in the largest cities. Most people here don't go to those because of the cost. I prefer to make homemade, and I haven't seen clotted cream in the food stores here. Would have to use cream cheese room temperature mixed in some cool whip to make my own clotted cream. I love your channel Lewis Family! Thanks for the video!
Scones made properly are quite light and not tough. Scones are a traditional English recipe taken over to the States by settlers and re-named. I believe in the South a lot of recipes have their roots in traditional English recipes. You might also be surprised that the Apple pie is also English and eaten here for many centuries. The 1st written recipe dates back to the 14th century in an ancient cookbook: ‘The Forme of Curry’ and the recipe taken over by the early settlers, along with appleseeds to grown apples. Cheddar cheese was born in Cheddar gorge in England and the knowledge on making it also taken to the States. There are many more.
I would of loved to see you mix it up at end and after trying both and use cheap jam on steep scone.
Nice sunburn too there Barry- matches the jam! The length you go to for your art! Lol
I use the Nielson and Massey vanilla exclusively in my bakes because there is so much more depth of flavor than a cheap vanilla extract. It's just so good! Would be interesting to try a cheap vs steep vanilla pudding so you can try the difference more head to head
What Bout a cheap vs steep ice cream? The options for that could be varied and drastic. Love the playlist!
Both looked yummy 🤤 Cream or Jam first 🤔 ? Thanks Barry n Mrs B 😋👍
I made your steep scones today and got so many great reviews from people who didnt know i made them. Thank you!!!
Listening to you say how to say scones, reminded me of The Goodies episode "Bunfight at the O.K Tea Rooms "..
It would have been interesting if you'd remade the scones with cheap everything, except the flour, to see if it really was *only* the flour the made the difference. But amazing video! Always fun to see how it turns out!
I use cake flour for a lot of things. It's so much easier to use... I even bread fish in it. Cake flour is the best!
Oh geez, I haven't had scones in such a long time. Maybe we should make some this week.
I like making lemonade scones .
Sugar free fizzy drink
Cream
Self raising flour
Delicious
The expensive supermarket does an organic strawberry jam. (Duchy) Also does an organic blackcurrant jam and an organic marmalade.
I don’t know if it would make a difference. I live in the Deep South of USA and when I make biscuits I always sift my flour. You might try sifting next time you make scones, see if it makes a difference. Btw I love your channel. You and your wife are so cute together. Your girls are beautiful. Have a Blessed day.
Fantastic video.
Thankyou
I recently switched to a different flour and my oncologist encouraged me to switch to Organic which is naturally more expensive. So the stuff I use on a normal basis are things like eggs, butter and 1/2 & 1/2. I feel like when it comes to better flour, it's definitely milled finer. And I'm not sure if this was just a figment of my imagination, or if I just got better with practice. But I thought that working with the more expensive flour made my job easier. For instance, I felt like it took less time and was easier to make pie dough.
Here in the states, I notice a pretty obvious taste when it comes to dairy products. So when I'm making something like creme brulee. I go for the more expensive heavy cream. It's has a different color, different flavor. I also noticed the difference in consistency. It's much thicker than the cheaper stuff. Same with butter milk and 1/2 & 1/2.
Enjoying this video and I’d like to thank you for pronouncing ‘scones’. Properly.
You wouldn’t believe the arguments I’ve had over this.
Love cheap v steep wonder if turn it in to a game see who wins
I wish you guys would go back and remake it following the "frankenstein" recipes and see if the guess about the flour is actually correct. Because we're guessing that it's just the flour that makes the difference, but baking is chemistry. Maybe you can't taste the difference, but the "boost" is stillt there?
Always love your videos, but your content became a serious aid in lifting my spirits during covid. Thanks a billion for what you do and I hope you and your lovely family are doing well.
@Barry Lewis, please can you film a video for the chocolate scones. They sound divine!
13:01 so THAT's what a scone is! looks nearly identical to 'biscuits' here in the Southern US
The big difference is milk (in the scone) and buttermilk (in a biscuit).
Scones are a British invention, taken over to the US by settlers, who then overtime, re-named them biscuits.
@@dee2251 Wait. Scones are BRITISH? Well, shiver me timbers! I had no idea! /s
@@auntlynnie I thought you didn’t, as you thought they were called biscuits. 🤔 After all, wouldn’t re-name the traditional Italian pizza.
@@dee2251 Except they're not the same. Even OP said that they *LOOK* nearly identical (which is true). Every American biscuit recipe I've seen uses buttermilk but no sugar. Biscuits are more of a bread. Biscuits can be served with any kind of dish (stews, fried chicken, eggs, sausage gravy)... and are sometimes served with butter and/or jam -- but in my experience, the biscuit itself isn't sweet at all regardless of how it'll be served. I'm pretty sure that doesn't describe a scone.
Don't get me wrong -- I love scones -- they're just not the same thing as an American biscuit.
I'm in agreement with most of this, but try it with your own homemade jam. It's pretty cheap, quick, and easy to do and much better than store-bought in my opinion
Agreed love homemade jam, could be a next level, completely homemade everything like a peanut butter jam sandwich all from scratch inc the bread
I stopped buying store bought jam a very long time ago. I had some a little while back and it was sickly. Thee first 3 ingredients was sugst on one shape or form..I make my scones withe budget flour sugar and milk don't use vanilla. Wash with milk. And sprinkle with a little sugar I serve with clted cream and home made jam. If cream is o boffer I buy it and churn into butter using the liquid in the scone topped up with milk. Use butter made in the scone and for spreading. Never had a complaint yet
Getting Vanilla extract in a steep is 100% worth it. You can also make your own and it's amazing.
it just takes a lot of patience; a good 9 months to a year
Oh chocolate muffins would be such a good one to do! Have you done lasagna yet? I can’t remember …
Superb love the comparison videos between cheap and steep .
Love the vid Mr b the only thing id say is for the steep you used a pastry blender while the cheap was done by hand
I bake wedding cakes and use double strength Madasgcar vanilla that is $97.58 for 8 ounces compared to the standard non-special vanilla you might find in a budget store. That's the only extraordinary ingredient I use and people always comment that there's something special about my cakes and frostings that stand out. I'm sure it's the vanilla. I never use the cheap brand anymore.
That’s so interesting! It makes me want to splurge on the $16 tube of vanilla bean paste here in Australia, I always just use the cheap liquid extract/essence
I hate it when people say I'm basic because vanilla ice cream is my favorite flavor. I'm like...you are aware that vanilla is second most expensive spice in the world, right? Only saffron costs more.
Homemade scones taste so much better than shop bought ones.
yep yep
Cheap vs steep Yorkshire puddings 🤯 especially with Christmas coming!!! Pleaseeeeeeeee xxx
Not an idea about food, but have you ever compared cheap vs steep equipment? For example a classic spice cake made with the equipment and utensils from Poundland or similar store versus the same cake recipe with equipment and utensils of a pretty recognizable brand like Oxo as an example. Also perhaps a new challenge rustic versus modern, where one would use as old fashioned utensils and equipment as possible while the other makes the same recipe with as modern utensils and equipment as possible.
Tough scones is usually the result of over-working, rather than the flour, but I didn't taste them so I don't really know!
There's also the difference in gluten content. The steep was cake flour, and the cheap was all-purpose. I'd like to know how it would have been had they used cake (or sponge) flour for both. And not over-worked it :-D
@@Ketutar I've used bread flour for scones in the past and it's turned out as good as any other time I've made them :)
We don't really have cake flour or AP in the UK. We only have plain, self raising or bread flour. I'd be interested to know what the 'sponge' flour that Waitrose is peddling actually is in comparison to standard flours
Not saying they're not available just not something that everyone would have access to.
Barry, please create a one-off video revisiting this with only the steep flour and butter, with the rest of the ingredients being cheap. I wonder if the sugar (despite cannot tell by taste) and vanilla (that couldn't be tasted) did a lot in terms of texture, even if not taste. I am sure most of it is the finest of the flour. Vanilla Extract can change a lot depending on the water and ethanol ratios. Some cheap vanilla extract are produced without giving enough time for the proper extraction also. So this probably has more of a change than you think.
Some clarification from an American:
Our biscuits, while being texturally similar to a scone, are more often a small, buttery bread leavened with baking soda or baking powder. They're often a vehicle for savory toppings like a sausage gravy, beef stew, chili con carne, and I once saw them ladled over with a crab bisque. We also dress them with butter, jam, or honey as a side with a meal. The most basic recipe is just flour, soda, salt, and water. They go way back to the pioneer days, and are cherished staples in some households, especially in the South.
This differs from the British scone in that the scone is more of a lightly sweet bread that is often either baked with fruit or stuffed with fruit & cream - something I've never seen done with an American biscuit.
I have two words for you: Chocolate gravy.
@@limalicious Better known as ganache. Or chocolate sauce.
Always enjoy a Mrs. Barry appearance!
Thank you so much, I was thrilled to see another C vs S!! This was great, so cool to see how much of a difference the flour made. I love strawberry Jam on a scone, but also a homemade lemon curd, so you can use your left over lemons for that if you like.
While they look a lot like scones American biscuits are quite a bit different in texture and flavor. They are a type of quick bread and tend to be savory and are mostly used as a vehicle for other things (butter, sauces, gravy, jams). They are actually named after a "Ships Biscuit" that were often found on naval ships during the 1700s, they became popular in the U.S. during the westward migration during the later 1700 early 1800s when covered wagons trains would stretch for miles and for breakfast a quick meal of Biscuits and Sausage Gravy would be all the travelers would expect for an actual meal until the train shut down for the night many hours later. Often extra biscuits would be made in the morning to be snacked on throughout the day, hence their comparison to the Ships Biscuit mentioned earlier which were a stable food that lasted through most of the journey.
yes scones are not biscuits! I cannot agree more. I have made scones and eaten real biscuits. Not the same. Cousins maybe!
My thought is that you should take the chosen items from both recipes and make the recipe at the end. This way you can compare that version to see if it really the ultimate. I also agree that a blind taste test is called for in these videos.
Yay! Feels like ages since I’ve sat down to watch a cheap v steep video. :)
Guys I would love it if you did a video cheap vs steep but tasting ingredients. You did the milk, but the difference of taste between a cheap butter a a really good one is CRAZY (French girl speaking !!)
Things like jam, peanut butter, dark chocolate etc.
Just plain ingredients tasting !
Barry you need to make vanilla extract and test it against shop ones xx
I think there's a good difference between quality and sourcing when you are looking at cheaper and more expensive ingredients, but sometimes it can just be markup over a brand name. I personally won't go for cheaper vanilla, but I get my vanilla from someone who makes it personally and so I can ensure quality and whatnot. Otherwise...I go with the cheaper staples because I haven't noticed a difference.
This is exactly the tutorial for which I have been waiting 😃
Every year at Christmas (I'm American) I make scones with currants in them and homemade clotted cream and homemade jams and jellies and give it out to friends and family. American biscuits don't have any sugar in them and are not as light or sweet as English scones. Interesting to see the difference in the costs. I would suggest steep vs cheap meatloaf.
I love Cheap versus Steep, it my favourite theme you do. 😊 I wish you could do them a bit more 🤞I agree with all the comments about blind tasting. !!
Nothing wrong with Aldi clotted cream.Also jam then cream on top definitely.😋
yeah the cream was good, I think they had better jam than that that was a little more expensive, it was very sugary that one but doesn't really matter when shoved together
You should do a 3rd version of these with what you think would be the ultimate price per preformance... Like if you think the flour and some other part is gunna be the biggest difference.
American biscuits are different, the base is about the same, but are different. Having a British grandmother and a Southern grandmother I learned the difference early on.
Could you please elaborate a little for us?
That’s interesting to know, could you explain the difference?
This is definitely my favourite series of yours! Since I'm a brit too, I can pop to Aldi or Waitrose and get those igredients and I know where to splash out and where to splash out. Thank you Mr and Mrs B!
On a slightly unrelated point of curiosity, I feel silly asking but does B stand for Barry? Your surname is Lewis, right? aha. So I've always been assuming you've being referring to your wife as Mrs Barry, unless B stands for something else, like a nickname of sorts? I was wondering if I am mistaken, although as I'm typing this out I'm thinking "Did he actually call her 'Mrs Barry' in some of his videos?" If that is the case. I guess I answered my own question. 🤣
I’m having such a bad day then this notification came up 🥰
Me too- may both our days improve!
Thanks for watching hope the video helps in some way thanks for the support
considering scones originated here in scotland,they don't get better anywhere else ❤️🏴❤️🏴❤️🏴
I'm wondering about the self rising sponge flour, isn't that a form of cake flour? If so it's not a fair comparison
Totally love this play list glad it's back love you 2 together xx
Hey one more clip to watch later tonight cheers
I’d like to see you compare cheap and steep beefburgers
The best strawberry jam IMO, is the Streamline strawberry jam. It’s lower in sugar, so you really taste the fruit. It also has whole strawberries in it. Aldi do an extra special jam which IMO is also good jam. Both perfect for scones. McDougals I think, also do a fine sponge flour.
Atlanta Rhythm Section had an album 'Champagne Jam' in 1978!
Yes! I love a s'gone!
You should try Lemonade 3 Ingredients Scones, crazy good
About the bags, just bring your own bags of cloath or even a back pack instead, more enviromentaly friendly too.
You should try ALDI's strawberry conserve instead (which would be very similar to the waitrose 'jam'). It's well priced and is actually made of mainly strawberries, which the 'essentials' jam is not. :)
I've never had clotted cream. I'm not sure where you'd get it in America. I always use cheap flour for my scones and the main thing that makes them fluffy is mixing them as little as possible and using lots of baking powder. There isn't a lot of variation in flours in our supermarket.
Those are like our tea biscuits where I live in Canada. I don't really like them because they are so dry. LOL I have only had plain one, raisin ones and ham and cheese ones. LOL
My son has requested that you do choc chip cookies 🍪 please ☺️
Wait, is it common in the UK eat scones with the top on? Here in Australia we just eat them in halves, like you ended up doing
When you cut out your scones.....don't twist the cutter. Just straight down and then back up. Try it against a twist action scone
Cheap vs. Steep sausage roll! Or one of my favorite things in America by the way but meatloaf lol.
Video idea: Barry and Mrs Barry go head to head to make something without a recipe and the kids judge who made it the best. Maybe a points system on flavor, textures, looks, etc!
cool idea
@@mrbarrylewis could be an awesome new series! 😁😁
biscuits in america are much different than scones. Biscuits are fluffier & have more moisture. If similar to scones then they are dried out & over baked. Biscuits also only have shortening, plain flour. baking powder, salt, & milk. if using buttermilk also has baking soda.
Would it help if you ran your flour through the food processor for a second or two? Or maybe whiz all the dry ingredients together for a second or two.
Our closest Waitrose is around 50 miles away. We don't even get a chance to shop there ! (NE England)
First thing I do when I land in Great Britain is get a scone. I do love a roddas brand of cream. I found it at tesco so no need to head to waitrose. By the way I always throw my flour in the blender or food processor to give it an extra fine structure so try that with your cheap flour and see how the scones turn out. But hey I’m American what do I know about scones? 😂
I did noticed that Mrs B was kneeding the dough and Barry was not, kneeding makes the good tough.
Does the steep flour have less protein? If not you could probably get the cheap flour to be more like the steep flour by sifting it a few times.
Can you try doing cheap vs steep French onion soup?
You should do a steep vs homemade challenge and then cheap vs homemade challenge as well. Where everything is homemade, like you can make jam, butter and clotted cream yourself. Or with pasta .
I don't eat eggs very much so would probably do a milk wash rather than egg wash. I'd probably go with cheap for everything (though I always buy free range eggs if I do get them) except the jam which is going to make a big difference.
love the content