I keep coming back to this video, so here's the recipe in text format: 1 kg self raising flour 250g butter Half teaspoon salt 15g baking powder Mix until breadcrumb texture sultanas Mix 375ml milk with 1 egg, 175g sugar & cap of vanilla extract Add most of wet mix to dry ingredients (reserve some) Mix until just cohesive, don't overmix Knead until dough doesn't stick to hands Roll out 1 inch thick Cut out scones with 2inch/70mm cutter (yields 16-18) Let rest for a few minutes Glaze top with reserved egg mixture Bake in prewarmed 180° oven for 17 min total
Thank you for jotting down the recipe! Here is a conversion for Americans: 8 Cups Self raising flour 9 oz Butter 1/2 tsp Salt 1/2 oz. Baking powder Mix until breadcrumb texture Sultanas or raisins 13 oz. Milk with 1 egg, 6 oz Sugar & cap of vanilla extract Add most of wet mix to dry ingredients (reserve some) Mix until just cohesive, don't overmix Knead until dough doesn't stick to hands Roll out 1 inch thick Cut out scones with 2inch/70mm cutter (yields 16-18) Let rest for a few minutes Glaze top with reserved egg mixture Bake in prewarmed 350°F oven for 8 1/2 minutes, turn baking sheet, cook another 8 1/2 minutes for even cooking.
Well done to this man 😀😀 who is willing to share his award winning scone recipe and technique I always have admired people who are happy to share knowledge
A quick note for any Americans watching this: self-rising flour in the U.K. contains ONLY baking powder and flour. However, self-rising flower in the U.S. contains baking powder, flour and salt. If you are concerned about the additional salt throwing off your recipe, U.K.-style self-rising flower (it's actually where baking powder was invented, so it's really the original and every other type is a variation) can be replicated at home. All you have to do is add about 5% baking powder to your flour by weight. In this case, it would be 48g of baking powder and 952g of all-purpose flour. Do keep in mind that you will have to add the additional 15g of baking powder on top of the 48g used to replicate the self-rising flour, for a total of 63g. If you must use U.S. volume measurements, one cup of all-purpose flour is roughly 120g. This is assuming that you fluff the flour first, sprinkle onto your measuring cup until it is overfilled, and scrape the cup level with a straight edge. One level tsp. baking powder is roughly 4g. On a final note (if anyone actually reads this), scones freeze wonderfully. I make them up until the point that you cut and eggwash the scones, then freeze them in one layer on a baking tray until frozen solid. Afterward, wrap and store them in the freezer however you like. The scones can then be taken out individually, or in batches and baked directly from frozen--no need to thaw. Use the same temperature indicated (180c/356f) and maybe add another couple of minutes to total baking time...just keep an eye on them. I like to make a bunch for my mom at once so she always has a supply of fresh scones at hand to cheer her up--they're also lovely for unexpected company.
Blimey, talk about making a dead simple thing overly-complicated. Folks, just add one tsp of baking powder per cup of flour if you aren't using self-raising flour. There, that wasn't so hard was it?
@@insertclevernamehere2506 Thank you for your thoughts! While I agree that my answer is a bit lengthy, I stand by it. Measurements by mass will always give more consistent results in baking. Also, if you want it simplified, 1.5 tsp. per cup will get you closer to the original recipe.
Don't halve the recipe, either make the dough and freeze half and use it later. Or make all the scones and freeze half after they have cooled down from baking. Scones freeze really well and let them thaw and then add your jam and cream. I make a batch and freeze the baked scones, then I always have some ready. Simply take out of the freezer in the morning and they're ready for afternoon tea.
You can cut them and freeze them raw, or bake them and freeze them that way. You can also just microwave the frozen ones for 40s then put in the toaster oven, if you don't plan your days such that you know in the morning that you'll want them in the afternoon.
I tried this recipe today and I can honestly say that these were the best scones I have ever had. I followed the recipe exactly to the letter and I think the trick was to put it them in a preheated oven. I also stored them in the fridge while the oven was preheating. They were absolutely delicious 😋. Well done to the chef! 🧑🍳
Set oven to 180 degrees Celsius. Ingredients (and some of the instructions because this is helping me in the kitchen): 1000 g self raising flour 250 g butter 1/2 tsp salt 15 g baking powder Work these together for about 10 minutes with your fingers into a consistency like soft fine bread crumbs. 175 g sultanas (not for me thanks, I hate these) 375 ml full fat milk 175 g caster sugar 1 egg 1 cap vanilla extract Mix this in the jug. Pour almost all this into the first bowl. Don't over work them and don't let them get too wet. Sticky but not sticking to your hands. This gets you to about 05:00 in the video.
American conversion: 8 cups all-purpose flour (not the same as self-rising, other ingr were adjusted to compensate) 2 sticks + 2 Tblsp butter 5 Tblsp + 1 tspn baking powder 2 1/2 tspn table salt 1 1/4 cups golden raisins 1 1/2 cups milk 3/4 cup + 2 Tblsp extra-fine sugar (regular table sugar works too; measure out 1 cup & remove 2 Tblsp to save time) 1 whole egg 1 tspn vanilla extract 17 mins. @ 356 degrees F (I did 18 mins at 350 & they came out great)
@@rjvilla-lobos5020 No problem. I've converted so many of my grandmother's recipes (she was French) for my mom that I've memorized several weights like flour, butter, and sugar. I actually prefer using a scale, but no one should have to miss out on these. They are delicious!
I’ve always been a total numpty at making scones. They could be used as ammunition. But this recipe is incredible! I’ve got gorgeous, risen, tasty scones for the first time ever. Thank you!
Not adding flour at the rolling stage seemed so weird with all I've been watching lately (made a batch last Saturday night - midnight or so to be more precise). Then I've also made 2 others on Tuesday this week. This wetter dough mixture without adding flour seems really to work nicely here. They look more like dough for biscuits/cookies! I think it's the extra amount of butter used since this is 1/4 of the flour at 250 grammes, whereas I've heard use of 80 grammes a lot for 500 grammes of flour - so essentially at least 'round another 50% more butter overall/in the end!
I am 70 and a decent cook but I have NEVER mastered scones until today! I followed it to the letter and my scones have risen and taste delicious. I can see why they are award winners. Thank you Kevin😊
Made me a fan of this man the second he scraped out every single ingredient of every holding bowl! You take the time to measure out every single ingredient, use it all! My philosophy, and he evidently agrees. Love the ‘music’ from the birds in the background also. Many thanks. (Love the sultanas added.).
I love RUclips for content like that. 😊 I'm from Germany and without leaving the country I can learn how to make scones from a great baker. Thank you very much!
As I am from North America (Canada) I found it so disappointing to read the comments from my American neighbour that unless you do the conversion from metric to OZ’s etc. She could not be bothered to do the conversion herself. The reality is metric measurement is by far the most common form of measurement and if this lady cannot be bothered to do the conversion than she doesn’t deserve the rewards. Time to get with the rest of the WORLD. Thank you for sharing your recipe .
I am looking forward to making these scones. I live in the US. Most recipes I find stress the importance of keeping the butter and milk very cold. Some even advise to refrigerate the scones for at least 20 minutes before baking. Your recipe looks much easier. I like your care free approach! Thank you for sharing your recipe.
I made these scones for the second time today. The first time round I had no butter so used margarine and they were way better than my modified Mrs Beaton's recipe. Today I had butter, what a difference it makes! I got ten out of the 500 gram mix but wished I'd used a smaller cutter to give me more scones. Very nice texture with no bicarb/baking powder dry mouth. Unless something better comes along this is my recipe of choice. I also baked teacakes today following John Kirkwood's recipe and they are also very good , then baked a cheese bacon flan/quiche for dinner. A scone with strawberry jam for dessert fantastic!!!
Took a batch out of my oven not long ago. I followed the recipe to the letter. They have risen beautifully. I think they are without a doubt the best scones i have ever made. I will continue to follow this basic recipe in future and swap the fruit for maybe cherries or coconut. I will play around with it. Very very nice. Thanks for sharing Kevin x
Nicola Bowden Ditto. Just done a batch (50% quantities). Just had some, 20mins out from the oven, with home-made strawberry jam & cream (alas not clotted this time). Lovely. Slightly moist. I’ve transferred the recipe to a Word doc and it’s now editable and in my recipes book.
I would follow it but when these English people make scones or any other recipe, they need to take in consideration of Americans who don't use grams or kilos, they need to tell us what it converts to. If I have to look up all the measurements, I just discard the receipt no matter how good, I won't make it.
Well done Kevin... an Artisan at work! Also (oh, the grief I’m going to get here, saying this...) as a lady born & bred in Cullompton, DEVON... it’s great to (finally !) see the cream & the jam on the top, the CORRECT WAY AROUND!! Thank you 😋
Thanks so much for sharing. Made these for Sunday pudding, halved the recipe. Served with butter, clotted cream and jam, best recipe I have used, they were demolished😂
No waves in Dartmouth Town where this eatery is situated that's sounds of cars driving through rain. Dartmouth is a beautifull town on side of Dart river.
I’ve tried countless recipes and never got mine as I wanted them…….this time I’ve struck gold! I think the milk to egg ratio is the secret I’ve been missing. Business must be booming selling those little beauties, thanks for sharing👍🏻
Superb job. I'm a many times failed scone maker, as I really enjoy a good scone and mine don't come up to scratch. I'm certainly going to give these a try as the best scones I have tried were in Dartmouth! In defence of dear Mary B, she warns not to egg wash the SIDES of the scone but just the top as you have done. She explained it prevents the scones from rising properly as the egg "seizes" the dough in the oven. All hail to the British scone!
Made this today and they tasted so amazing. I've always used plain flour to make scones and it never came out like this. Thank you so much for this recipe. Scones were so fluffy and melted like clouds inside my mouth. They were so soft and tasty. I did reduce the sugar a bit and they were still so yummy and sweet taste on point. Will keep this recipe forever.
I have never been successful in baking scones so followed your recipe to the letter these came out absolutely perfect thank you! P.s Love the sounds of the seagulls!
@@kathygrant3147 You can take it from the video @Teijo Rei posted the amounts in the comments: 1 kg self raising flour 250g butter 1/2 tsp salt 15g baking powder 175g sultanas 375ml milk 175g caster sugar 1 egg A capful of vanilla extract 180C, 17 min, turn halfway
I've never seen scone dough worked together as much as Kevin is doing - but maybe everyone else is wrong, after all, they are award wining and just look at them! ❤️❤️
Thank you Kevin! I made these yesterday for my family in lockdown and they were amazing! So simple and clear instructions. It's the first time my scones aren't like biscuits! I'm definitely going to make these again!
Just made a batch of these and they were fabulous! In case anyone else has trouble with the baking time, though, I'd like to note that I needed to bake mine for 30 minutes (turning halfway). I made them in Hong Kong, which has very similar altitude and humidity to Dartmouth, so I really can't explain why they took so much longer. At any rate, they still turned out great. Thanks for sharing this recipe!
I couldn't tell for sure, but if he's using a convection oven, that shortens baking time by approximately one-third. That might account for the difference if your oven is standard (no fan).
Me too!! And the reply I got was- try again and follow the instructions! I have made scones before, but never baked for such a short time. It absolutely needed much more time in my oven- which usually runs a little hotter. I live In Massachusetts.
The milk egg wash helps them rise higher because it takes the heat of the oven longer to set them (the liquid has to dry up first). So they keep rising until the dough cooks.
Anne Marie Yes, Anne Marie, I used the metric. Use a little less salt if you are the self rising flour in America, because it does have some salt in it already.
Hi from Larnaca, Cyprus...Followed & tried your scones..The best ever, Shop bought can’t touch the light & delicious scones..will be a favourite for sure..Thanks for sharing.
I used to make brilliant scones but my recipe notebook disappeared when I moved house and I couldn’t remember how much of what I needed. And then, this!! You use exactly the same ingredients (apart from the vanilla extract, which I will try) so a mega THANK YOU!
I follow this video to the T and it always comes out so amazing! Also, I need to have your video play while I bake every time to remind me to not get the dough too wet or over knead it. Thank you for sharing your recipe☺️🙏🏻
Today we are in Dartmouth. Unfortunately, the deli is closed. I would have loved to taste a scone made by the master himself. I always backe scones with like he does in this film. They are the best!
Thank you CAMERAMAN and Thank you Kevin from Dart to Mouth. I loved the scones. Followed the recipe exactly as shown here and the scones ended up being out of this world☆☆☆☆☆. THANK YOU!!!
You are my last hope! I have spent much of lockdown trying to make scones that rise well and have a clear split in them half way so they can be pulled apart. Many of the recipes say use cold butter whereas you have said the opposite. Also you didnt need to flour the work surface which is interesting. I have probably baked about 150 scones during lockdown which have tasted good but few of which have come out well risen and with that clear mid-line. So I am going to follow this recipe exactly (the egg could be the difference) later today when I have visitors for afternoon tea! Thanks for sharing this....so good of you.
I made these yesterday for an afternoon tea suprise for my mum and oh my goodness they were the best scones I've ever made - Mine have never quite turned out right before but I cannot tell you how unbelievably light they were. I followed along exactly, the only part I didn't include was the fruit as I wanted mine plain. Fantastic! I've been asked for the recipe from others so have shared your video ^_^
Wow . I watched a few videos about how to make scones. I noticed yours were the best as I like the tip of not being too mean with the mixture you put on top of scones. They look absolutely delicious.
The first time I ever had a "Devonshire Tea" was in Melbourne in 1987, introduced to the treat by my cousin Gabriella. Fantastic! We don't have clotted cream as a regular item you'd buy at a grocery store here in Canada, so it was all new to me back then. Your scones look HUGE but delicious, I will definitely have to try your recipe. Thanks for your video! ~Diana from Toronto
I made your Scones again one afternoon last week...they were gone before midnight!!! We couldn't stop eating them. Your cafe seems to be so romantic and beautiful by the seaside. Thank you so much.
I am from New Hampshire, USA. I just made this recipe and it is EXCELLENT! For someone who would love to experience an English afternoon tea, this is such a treat. I really appreciate the recipe and tutorial on making them. Thank you!
I love this recipe and have used it multiple times... the tip to add vanilla is great... thank you very much! I always bake just half the amount of ingredients which means I only need half an egg... so I scoop out the yolk and set it aside to be used for brushing over the top of the scones... because the egg yolk is pretty thick so it does not run down the sides of the scones at all if I am careful... after baking, the scones smelled so nice and the top is a nice golden yellow and shiny from the egg yolk. Looks and taste delicious too!
Watched this, made them, ate them. Saw Kev on a programme ages ago and sourced his recipe which I still use because it's so easy and his scones are great.
I made these scones 2 weeks ago but without the sultanas. I halved the ingredients but used up the one egg. It was the best scones I have ever tasted...so far :) My husband and son loved it as well. Will surely gonna bake these again. Oh, we ate with jam & butter cos I cldn't get clotted cream here :(
Best scones everrr! Hands down... Love this recipe and my half brit husband also approved of it and said it's the best he ever had. Thank you for sharing this recipe ❤
Thank you mate I am a Spanish already back in Spain since a few years already but still missing UK in so many ways, I am going to try to make them here in this period of confinement, God bless you. The sound of the seagulls remain me of Whitby where I used to live.
Thank you very much, Kevin! I live in the USA and was able to make and enjoy your very delicious scones here. Best ones I ever had! Again, THANK YOU for this great video and for sharing your precious recipe!
To reduce the time rubbing the butter in take the butter from the fridge and immediately grate it into the flour directly. Be sure to mix all dry ingredients well together before doing this and no need to add salt if using salted butter. Milk should also be chilled.
try this. put milk in freezer and get very cold. melt butter and let cool. take milk out and pour in butter it will automatically break apart in tiny drops. pour in to mixer and mix.
Halcyon Before I start assembling my ingredients, I take my butter out of the refrigerator and cut it into smaller squares, put it on a plate and stick it in the freezer (smaller pieces freeze faster). I use my food processor to incorporate the butter, it keeps it cold and I don’t have to worry about the heat from my hands or the heat from oven making it soft.
I found your wonderful video today during the pandemic. Great job with the tutorial to making your award winning scones! I'm now adding to my bucket list a trip to your shop in Dartmouth the next time I visit the UK from California.
Been trying to make decent scones for years. Made a half scale batch with your guidance and joy at long last! Slight hiccup when I mistook the hours for minutes on my timer, so first batch in my mini oven had crunchy tops (quite nice) Many thanks.
Just tried this recipe and they came out perfect. I used semi-sweet chips and spread homemade strawberry jelly over them, yum! Thank you for the video!
I just made these. They are to die for. Best scones I've ever tasted. Thank you so much! Can't find many places selling scones here in The Netherlands.
This is my 4th video of scone making and in each one there's a difference, either in the recipe or method. They all resulted in decent looking scones so I imagine it's all about personal preference.My preference is for a savoury scone i.e. cheese rather than fruit. One thing, I almost snorted my cup of tea over my keyboard when you said that Mary Berry's advice to not over glaze the top of your scones, who dares to call her advice 'nonsense', hahahaha. She WILL track you down and give you a damn good glazing,lol. Seriously, though, your scones do look worthy of an award.
LOL Her advice is actually not to let the egg mix spill down the sides, as it can result in lopsided scones, just the same as twisting the cutter. It interferes with the rising process if you damage the side lamination.
I have had something of an obsession of late in locating the perfect scone recipe. Some were OK, some quite good, but this is by far the best I've used to date. I halved the ingredients and I could see from the mix that they were going to look just like yours, the texture just perfect. Many thanks
This really is RUclips at it's best - simple, natural presentation and we all learn something - well done. .....and they taste wonderful. Thanks for sharing this little secret !
Thank you so much for sharing this recipe with us ! I made it exactly as you said, and they were sooooo good ! All the family liked them, I will definitely do your scones again and again.
Made me a fan and subscriber the minute I saw him scraping every ingredient out of the holding bowls. If you take the time to measure your ingredients, don’t leave any of it in the holding bowls! It’s my philosophy and so pleased someone else does it! Thank you so very much, from a new subscriber and fan.
Thank you just found this we come from Worcester down to Devon and have a cream tea with you every year will deffo be trying out your recipe and hope to return once this terrible virus has retreated stay safe all the best 😍
I keep coming back to this video, so here's the recipe in text format:
1 kg self raising flour
250g butter
Half teaspoon salt
15g baking powder
Mix until breadcrumb texture
sultanas
Mix 375ml milk with 1 egg, 175g sugar & cap of vanilla extract
Add most of wet mix to dry ingredients (reserve some)
Mix until just cohesive, don't overmix
Knead until dough doesn't stick to hands
Roll out 1 inch thick
Cut out scones with 2inch/70mm cutter (yields 16-18)
Let rest for a few minutes
Glaze top with reserved egg mixture
Bake in prewarmed 180° oven for 17 min total
Thank you for jotting down the recipe!
Here is a conversion for Americans:
8 Cups Self raising flour
9 oz Butter
1/2 tsp Salt
1/2 oz. Baking powder
Mix until breadcrumb texture
Sultanas or raisins
13 oz. Milk with 1 egg, 6 oz Sugar & cap of vanilla extract
Add most of wet mix to dry ingredients (reserve some)
Mix until just cohesive, don't overmix
Knead until dough doesn't stick to hands
Roll out 1 inch thick
Cut out scones with 2inch/70mm cutter (yields 16-18)
Let rest for a few minutes
Glaze top with reserved egg mixture
Bake in prewarmed 350°F oven for 8 1/2 minutes, turn baking sheet, cook another 8 1/2 minutes for even cooking.
@@flintwick186 thank you very much
What about American measurements?
Aren’t you mixing it too much?
I don’t like metric..
Well done to this man 😀😀 who is willing to share his award winning scone recipe and technique I always have admired people who are happy to share knowledge
Clearly he learned his technique from Mary Berry.
...tip I learned was ...do not twist scone cutter ... up and down motion best you can ... helps scones raise ...
Same recipe as BBC good food, I make them same way.my missus dont cook anything.
@@True-trini
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A quick note for any Americans watching this: self-rising flour in the U.K. contains ONLY baking powder and flour. However, self-rising flower in the U.S. contains baking powder, flour and salt.
If you are concerned about the additional salt throwing off your recipe, U.K.-style self-rising flower (it's actually where baking powder was invented, so it's really the original and every other type is a variation) can be replicated at home. All you have to do is add about 5% baking powder to your flour by weight. In this case, it would be 48g of baking powder and 952g of all-purpose flour. Do keep in mind that you will have to add the additional 15g of baking powder on top of the 48g used to replicate the self-rising flour, for a total of 63g.
If you must use U.S. volume measurements, one cup of all-purpose flour is roughly 120g. This is assuming that you fluff the flour first, sprinkle onto your measuring cup until it is overfilled, and scrape the cup level with a straight edge. One level tsp. baking powder is roughly 4g.
On a final note (if anyone actually reads this), scones freeze wonderfully. I make them up until the point that you cut and eggwash the scones, then freeze them in one layer on a baking tray until frozen solid. Afterward, wrap and store them in the freezer however you like. The scones can then be taken out individually, or in batches and baked directly from frozen--no need to thaw. Use the same temperature indicated (180c/356f) and maybe add another couple of minutes to total baking time...just keep an eye on them. I like to make a bunch for my mom at once so she always has a supply of fresh scones at hand to cheer her up--they're also lovely for unexpected company.
Zamboni thank you for the tip
Zamboni Thanks!!
Blimey, talk about making a dead simple thing overly-complicated.
Folks, just add one tsp of baking powder per cup of flour if you aren't using self-raising flour.
There, that wasn't so hard was it?
I will try
@@insertclevernamehere2506 Thank you for your thoughts! While I agree that my answer is a bit lengthy, I stand by it.
Measurements by mass will always give more consistent results in baking.
Also, if you want it simplified, 1.5 tsp. per cup will get you closer to the original recipe.
Don't halve the recipe, either make the dough and freeze half and use it later. Or make all the scones and freeze half after they have cooled down from baking. Scones freeze really well and let them thaw and then add your jam and cream. I make a batch and freeze the baked scones, then I always have some ready. Simply take out of the freezer in the morning and they're ready for afternoon tea.
Thanks! 💞 Helpful. :)
Thanks, that's a great advice as I was just about to halve.
You can cut them and freeze them raw, or bake them and freeze them that way. You can also just microwave the frozen ones for 40s then put in the toaster oven, if you don't plan your days such that you know in the morning that you'll want them in the afternoon.
@@lqr824Thank I was trying to find someone to tell me this Helen Greece❤❤❤❤
I tried this recipe today and I can honestly say that these were the best scones I have ever had. I followed the recipe exactly to the letter and I think the trick was to put it them in a preheated oven. I also stored them in the fridge while the oven was preheating. They were absolutely delicious 😋. Well done to the chef! 🧑🍳
Thank you, Kevin will be pleased.
1 kg self raising flour
250g butter
1/2 tsp salt
15g baking powder
175g sultanas
375ml milk
175g caster sugar
1 egg
A capful of vanilla extract
180C, 17 min, turn halfway
Thank you!
Thanks
Teijo Rei z
Thank you soo much....
Teijo Rei what temp are we using in USA? 400?
Kevin, you won my admiration when you said, "Mary Berry says not to do that but that's nonsense." They look delicious!
Set oven to 180 degrees Celsius.
Ingredients (and some of the instructions because this is helping me in the kitchen):
1000 g self raising flour
250 g butter
1/2 tsp salt
15 g baking powder
Work these together for about 10 minutes with your fingers into a consistency like soft fine bread crumbs.
175 g sultanas (not for me thanks, I hate these)
375 ml full fat milk
175 g caster sugar
1 egg
1 cap vanilla extract
Mix this in the jug. Pour almost all this into the first bowl. Don't over work them and don't let them get too wet. Sticky but not sticking to your hands. This gets you to about 05:00 in the video.
Awesome thanks. Definitely helps
Thanksss!!
American conversion:
8 cups all-purpose flour (not the same as self-rising, other ingr were adjusted to compensate)
2 sticks + 2 Tblsp butter
5 Tblsp + 1 tspn baking powder
2 1/2 tspn table salt
1 1/4 cups golden raisins
1 1/2 cups milk
3/4 cup + 2 Tblsp extra-fine sugar (regular table sugar works too; measure out 1 cup & remove 2 Tblsp to save time)
1 whole egg
1 tspn vanilla extract
17 mins. @ 356 degrees F (I did 18 mins at 350 & they came out great)
Marcus Harrison Mr. Harrison, thank you , thank you. I was dreading having to convert. I’m going to try this recipe tomorrow. 😀😀
@@rjvilla-lobos5020 No problem. I've converted so many of my grandmother's recipes (she was French) for my mom that I've memorized several weights like flour, butter, and sugar. I actually prefer using a scale, but no one should have to miss out on these. They are delicious!
Thanks a baking lot...
Marcus Harrison p
Thank you SO much!! I am from Southern California and was about to go online to convert the measurements!! You are the best for posting this! 🌺💕🌺
I’ve always been a total numpty at making scones. They could be used as ammunition. But this recipe is incredible! I’ve got gorgeous, risen, tasty scones for the first time ever. Thank you!
Why does he not use his mixer, this is so slow for a commercial operation
Not adding flour at the rolling stage seemed so weird with all I've been watching lately (made a batch last Saturday night - midnight or so to be more precise). Then I've also made 2 others on Tuesday this week. This wetter dough mixture without adding flour seems really to work nicely here. They look more like dough for biscuits/cookies! I think it's the extra amount of butter used since this is 1/4 of the flour at 250 grammes, whereas I've heard use of 80 grammes a lot for 500 grammes of flour - so essentially at least 'round another 50% more butter overall/in the end!
I am 70 and a decent cook but I have NEVER mastered scones until today! I followed it to the letter and my scones have risen and taste delicious. I can see why they are award winners. Thank you Kevin😊
Made me a fan of this man the second he scraped out every single ingredient of every holding bowl! You take the time to measure out every single ingredient, use it all! My philosophy, and he evidently agrees.
Love the ‘music’ from the birds in the background also. Many thanks. (Love the sultanas added.).
My thoughts exactly!!😂
I love RUclips for content like that. 😊
I'm from Germany and without leaving the country I can learn how to make scones from a great baker. Thank you very much!
As I am from North America (Canada) I found it so disappointing to read the comments from my American neighbour that unless you do the conversion from metric to OZ’s etc. She could not be bothered to do the conversion herself. The reality is metric measurement is by far the most common form of measurement and if this lady cannot be bothered to do the conversion than she doesn’t deserve the rewards. Time to get with the rest of the WORLD. Thank you for sharing your recipe .
I am looking forward to making these scones. I live in the US. Most recipes I find stress the importance of keeping the butter and milk very cold. Some even advise to refrigerate the scones for at least 20 minutes before baking. Your recipe looks much easier. I like your care free approach! Thank you for sharing your recipe.
I made these scones for the second time today. The first time round I had no butter so used margarine and they were way better than my modified Mrs Beaton's recipe. Today I had butter, what a difference it makes! I got ten out of the 500 gram mix but wished I'd used a smaller cutter to give me more scones. Very nice texture with no bicarb/baking powder dry mouth. Unless something better comes along this is my recipe of choice. I also baked teacakes today following John Kirkwood's recipe and they are also very good , then baked a cheese bacon flan/quiche for dinner. A scone with strawberry jam for dessert fantastic!!!
I love the Sea Gull noises in the background!
Me too. Makes me want to go there
Pooping all over his car while he's making scones
@@pauljohnson7733 lol!
Thanks for being generous enough to share your recipe, and thanks to top cameraman for bringing us these real life gems. Continued success to you all!
I do admire how he manages quite decently to produce the best scones ever in such a small place!
Took a batch out of my oven not long ago. I followed the recipe to the letter. They have risen beautifully. I think they are without a doubt the best scones i have ever made. I will continue to follow this basic recipe in future and swap the fruit for maybe cherries or coconut. I will play around with it. Very very nice. Thanks for sharing Kevin x
Currants.
Are they moist Nicola
I love cheddar cheese and bacon.
Nicola Bowden Ditto. Just done a batch (50% quantities). Just had some, 20mins out from the oven, with home-made strawberry jam & cream (alas not clotted this time). Lovely. Slightly moist. I’ve transferred the recipe to a Word doc and it’s now editable and in my recipes book.
I would follow it but when these English people make scones or any other recipe, they need to take in consideration of Americans who don't use grams or kilos, they need to tell us what it converts to. If I have to look up all the measurements, I just discard the receipt no matter how good, I won't make it.
I loved watching Kevin making his scones. Very old school and made just how we made them at school approx. 60 years ago!
Well done Kevin... an Artisan at work! Also (oh, the grief I’m going to get here, saying this...) as a lady born & bred in Cullompton, DEVON... it’s great to (finally !) see the cream & the jam on the top, the CORRECT WAY AROUND!! Thank you 😋
Hahaha I totally agree....(I'm a devon lass)
Thanks so much for sharing. Made these for Sunday pudding, halved the recipe. Served with butter, clotted cream and jam, best recipe I have used, they were demolished😂
Wonderful!
The sound of the seagulls in the back is fabulous! Great instructions thank you!
Agree it made my day
Thanks so much for this. Your 'secret' of egg, sugar, milk and vanilla essence makes all the difference.
You are so welcome!
I love scones but I'm more in love with the location. That waves and seagulls sounds in the back were mesmerizing. Lucky lucky lucky
U made these scones and my family said they were the best.better than mary berrys scones .
No waves in Dartmouth Town where this eatery is situated that's sounds of cars driving through rain. Dartmouth is a beautifull town on side of Dart river.
Not lucky lucky!!! Seagulls are vultures!!! I live on the coast and they will attack you for food. Vermin in the sky!!
Made these today even though I failed “0” level cookery & they turned out great. What a good teacher
Well done I finaly made scones because of your recipe and I'm 70 thank you u.k
I’ve tried countless recipes and never got mine as I wanted them…….this time I’ve struck gold! I think the milk to egg ratio is the secret I’ve been missing. Business must be booming selling those little beauties, thanks for sharing👍🏻
Superb job. I'm a many times failed scone maker, as I really enjoy a good scone and mine don't come up to scratch. I'm certainly going to give these a try as the best scones I have tried were in Dartmouth! In defence of dear Mary B, she warns not to egg wash the SIDES of the scone but just the top as you have done. She explained it prevents the scones from rising properly as the egg "seizes" the dough in the oven. All hail to the British scone!
Made this today and they tasted so amazing. I've always used plain flour to make scones and it never came out like this. Thank you so much for this recipe. Scones were so fluffy and melted like clouds inside my mouth. They were so soft and tasty. I did reduce the sugar a bit and they were still so yummy and sweet taste on point. Will keep this recipe forever.
How cool is that... someone sharing an award winning recipe ❤️
I have never been successful in baking scones so followed your recipe to the letter these came out absolutely perfect thank you!
P.s Love the sounds of the seagulls!
Massive ditto!
Julie Gerrard where is the recipe, please?
@@kathygrant3147 You can take it from the video
@Teijo Rei posted the amounts in the comments:
1 kg self raising flour
250g butter
1/2 tsp salt
15g baking powder
175g sultanas
375ml milk
175g caster sugar
1 egg
A capful of vanilla extract
180C, 17 min, turn halfway
I've never seen scone dough worked together as much as Kevin is doing - but maybe everyone else is wrong, after all, they are award wining and just look at them! ❤️❤️
His recipe uses more butter, thus he can work his dough a bit more than other recipes instead.
Thank you Kevin! I made these yesterday for my family in lockdown and they were amazing! So simple and clear instructions. It's the first time my scones aren't like biscuits! I'm definitely going to make these again!
I was born and bred in Devon, so I have high standards for scones. This is my go-to recipe. Some day we will have to visit the deli itself.
Just made a batch of these and they were fabulous! In case anyone else has trouble with the baking time, though, I'd like to note that I needed to bake mine for 30 minutes (turning halfway). I made them in Hong Kong, which has very similar altitude and humidity to Dartmouth, so I really can't explain why they took so much longer. At any rate, they still turned out great. Thanks for sharing this recipe!
I couldn't tell for sure, but if he's using a convection oven, that shortens baking time by approximately one-third. That might account for the difference if your oven is standard (no fan).
Me too!! And the reply I got was- try again and follow the instructions! I have made scones before, but never baked for such a short time. It absolutely needed much more time in my oven- which usually runs a little hotter. I live In Massachusetts.
I turned my oven on to convection when it wasn’t browning for the amount of time in the recipe
The milk egg wash helps them rise higher because it takes the heat of the oven longer to set them (the liquid has to dry up first). So they keep rising until the dough cooks.
It’s not the egg wash that makes them rise higher, but the extra baking powder in combination with selfrising flour.
@@smurfiennes Yes that's obvious. However adding milk to the tops allows them to rise even longer. 🙂
I used this recipe today and were really, absolutely delicious ones. Congrats and thanks for shared it with us.
Watched the post this morning. Ate the first batch an hour later. Absolutely 11/10. Many thanks YOU HERO.
So happy to of found you lovely scones 🎉
Welcome!!
US girl here, I made these for my British husband, and I thought he was going melt into the floor. LOVED THEM!!!
Deborah Simmons how sweet 🤗🤗
Did you use the metric measurements? I find these don't always translate well into cups measurements.
Anne Marie Yes, Anne Marie, I used the metric. Use a little less salt if you are the self rising flour in America, because it does have some salt in it already.
@@deborahsimmons2414 Where are you from if I may ask?
Hands down the BEST scones I have ever made. Even better than the ones my Mum used to make and that's saying something!!
Hi from Larnaca, Cyprus...Followed & tried your scones..The best ever, Shop bought can’t touch the light & delicious scones..will be a favourite for sure..Thanks for sharing.
1kg self-raising flour
250g unsalted butter
1/2 teaspoon salt
15g baking powder
375ml full fat milk
175g caster sugar
1 egg
1 capful of vanilla extract
Thank you
... and sultanas!
@@lindahughes7078 you corrected him but not with the amount.
@@MYERZ08 175gms of sultanas, or other dried fruit!
@@lindahughes7078 yer'a'know 😆
I used to make brilliant scones but my recipe notebook disappeared when I moved house and I couldn’t remember how much of what I needed. And then, this!! You use exactly the same ingredients (apart from the vanilla extract, which I will try) so a mega THANK YOU!
We made these at college similar recipe I will tfyvyiurs ,thanks for sharing, these look amazing thank you
I follow this video to the T and it always comes out so amazing! Also, I need to have your video play while I bake every time to remind me to not get the dough too wet or over knead it. Thank you for sharing your recipe☺️🙏🏻
Today we are in Dartmouth. Unfortunately, the deli is closed. I would have loved to taste a scone made by the master himself. I always backe scones with like he does in this film. They are the best!
Thank you CAMERAMAN and Thank you Kevin from Dart to Mouth. I loved the scones. Followed the recipe exactly as shown here and the scones ended up being out of this world☆☆☆☆☆. THANK YOU!!!
You are my last hope! I have spent much of lockdown trying to make scones that rise well and have a clear split in them half way so they can be pulled apart. Many of the recipes say use cold butter whereas you have said the opposite. Also you didnt need to flour the work surface which is interesting. I have probably baked about 150 scones during lockdown which have tasted good but few of which have come out well risen and with that clear mid-line. So I am going to follow this recipe exactly (the egg could be the difference) later today when I have visitors for afternoon tea! Thanks for sharing this....so good of you.
And they were fantastic. Well risen and easy to pull apart. Thanks!
I made these yesterday for an afternoon tea suprise for my mum and oh my goodness they were the best scones I've ever made - Mine have never quite turned out right before but I cannot tell you how unbelievably light they were. I followed along exactly, the only part I didn't include was the fruit as I wanted mine plain. Fantastic! I've been asked for the recipe from others so have shared your video ^_^
1000g self raising flour
250 local butter
1/2 tea spoon salt
Half tea spoon baking powder
375ml milk
150 caster sugar
1egg
Cap full of vanilla extra
Wow . I watched a few videos about how to make scones. I noticed yours were the best as I like the tip of not being too mean with the mixture you put on top of scones. They look absolutely delicious.
Hello how are you doing hope you're safe👋👋😊
Made these recently and they were perfect. My whole family loved them. Thank you so much for sharing this with us.
The first time I ever had a "Devonshire Tea" was in Melbourne in 1987, introduced to the treat by my cousin Gabriella. Fantastic! We don't have clotted cream as a regular item you'd buy at a grocery store here in Canada, so it was all new to me back then. Your scones look HUGE but delicious, I will definitely have to try your recipe. Thanks for your video!
~Diana from Toronto
Diana from Toronto...You can find Clotted Cream at any Loblaws stores in the Toronto area. It's in a small bottle in the milk dept.
Also if you feel inclined you can make your own clotted cream ,there are videos of how on you tube
I made your Scones again one afternoon last week...they were gone before midnight!!! We couldn't stop eating them. Your cafe seems to be so romantic and beautiful by the seaside. Thank you so much.
I am from New Hampshire, USA. I just made this recipe and it is EXCELLENT! For someone who would love to experience an English afternoon tea, this is such a treat. I really appreciate the recipe and tutorial on making them. Thank you!
Wonderful!
I love this recipe and have used it multiple times... the tip to add vanilla is great... thank you very much!
I always bake just half the amount of ingredients which means I only need half an egg... so I scoop out the yolk and set it aside to be used for brushing over the top of the scones... because the egg yolk is pretty thick so it does not run down the sides of the scones at all if I am careful... after baking, the scones smelled so nice and the top is a nice golden yellow and shiny from the egg yolk. Looks and taste delicious too!
Halved the recipe and made these scones this morning turned out perfect.
Did you halve the egg?
@@nafalhasimon - east to halve an egg, just beat the egg, measure the weight, and use half! :)
Watched this, made them, ate them. Saw Kev on a programme ages ago and sourced his recipe which I still use because it's so easy and his scones are great.
Glad you like them!
the seagulls in the background is so relaxing, i wish i lived by the sea
I made these scones 2 weeks ago but without the sultanas. I halved the ingredients but used up the one egg. It was the best scones I have ever tasted...so far :) My husband and son loved it as well. Will surely gonna bake these again. Oh, we ate with jam & butter cos I cldn't get clotted cream here :(
Best scones everrr! Hands down... Love this recipe and my half brit husband also approved of it and said it's the best he ever had. Thank you for sharing this recipe ❤
What is the other half of your husband? Just wondering
@@carmenmmont american
Thank you mate I am a Spanish already back in Spain since a few years already but still missing UK in so many ways, I am going to try to make them here in this period of confinement, God bless you.
The sound of the seagulls remain me of Whitby where I used to live.
hello from Whitby. Xx
Thank you very much, Kevin! I live in the USA and was able to make and enjoy your very delicious scones here. Best ones I ever had! Again, THANK YOU for this great video and for sharing your precious recipe!
To reduce the time rubbing the butter in take the butter from the fridge and immediately grate it into the flour directly. Be sure to mix all dry ingredients well together before doing this and no need to add salt if using salted butter. Milk should also be chilled.
try this. put milk in freezer and get very cold. melt butter and let cool. take milk out and pour in butter it will automatically break apart in tiny drops. pour in to mixer and mix.
@@mcgee227 using a mixer could harden the dough.
No need for a mixer.
Halcyon
Before I start assembling my ingredients, I take my butter out of the refrigerator and cut it into smaller squares, put it on a plate and stick it in the freezer (smaller pieces freeze faster). I use my food processor to incorporate the butter, it keeps it cold and I don’t have to worry about the heat from my hands or the heat from oven making it soft.
@@mcgee227: Sounds like a good idea.
So generous of you to share your award winning recipe. Thanks
I found your wonderful video today during the pandemic. Great job with the tutorial to making your award winning scones! I'm now adding to my bucket list a trip to your shop in Dartmouth the next time I visit the UK from California.
Lovely recipe, thank you, and I love the seagulls in the background!
What a relaxing video to watch, I like the birds in the background.
Been trying to make decent scones for years. Made a half scale batch with your guidance and joy at long last! Slight hiccup when I mistook the hours for minutes on my timer, so first batch in my mini oven had crunchy tops (quite nice) Many thanks.
I made these today as I watched the video, thank you and also thanks to the person who took the recipe down. They're delicious 😊
Kevin can make my scones any day! 😍 handsome and a great baker. 🤣
Just tried this recipe and they came out perfect. I used semi-sweet chips and spread homemade strawberry jelly over them, yum! Thank you for the video!
I just made these. They are to die for. Best scones I've ever tasted. Thank you so much! Can't find many places selling scones here in The Netherlands.
Scrumptious, l love a gorgeous scone like that. Thank you for sharing your lovely video. 😊😊😊😊🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧
This is my 4th video of scone making and in each one there's a difference, either in the recipe or method. They all resulted in decent looking scones so I imagine it's all about personal preference.My preference is for a savoury scone i.e. cheese rather than fruit. One thing, I almost snorted my cup of tea over my keyboard when you said that Mary Berry's advice to not over glaze the top of your scones, who dares to call her advice 'nonsense', hahahaha. She WILL track you down and give you a damn good glazing,lol. Seriously, though, your scones do look worthy of an award.
Wedding cakes
WEDDINGCAKES WED ING CAKES
LOL Her advice is actually not to let the egg mix spill down the sides, as it can result in lopsided scones, just the same as twisting the cutter. It interferes with the rising process if you damage the side lamination.
The most perfect scones recipe ever! I've done this a countless times and everyone loves it. Thank you for sharing!❤
Thank you for sharing your recipe best wishes from Ireland
Hello how are you doing hope you're safe?
Thank you so much. I have tried endless recipes in my 69 years and only create bricks. Have never seen recipe with eggs included. Will give it a try.
This guy should be on tv!
I have had something of an obsession of late in locating the perfect scone recipe. Some were OK, some quite good, but this is by far the best I've used to date. I halved the ingredients and I could see from the mix that they were going to look just like yours, the texture just perfect. Many thanks
Hi. Did you whip the egg and use only half of it? I also want to halve the recipe and just a bit nervous about it going wrong!
So kind of you to share your award winning scones recipe 🥰
This really is RUclips at it's best - simple, natural presentation and we all learn something - well done. .....and they taste wonderful. Thanks for sharing this little secret !
I've used your recipe ad my husband just loves it. Now it is one of our "special" recipies. Very easy and a great enjoyment!!!!.
Interesting; the scone that wasn't brushed with egg wash (...he missed one.) actually rose *_less_* than the ones with the egg wash applied.
These have to be the best scones iv ever made thank you Kevin for sharing 😍
Hello how are you doing hope you're safe👋👋👋
When i first watched you making your scons, i gave them a go OMG thay were perfect thay tasted so good, thank you for sharing your recipe ❤😊
Thank you so much for sharing this recipe with us ! I made it exactly as you said, and they were sooooo good ! All the family liked them, I will definitely do your scones again and again.
Excellent teaching by an obvious expert! Thank you. So pleasurable to watch. :)
Made me a fan and subscriber the minute I saw him scraping every ingredient out of the holding bowls. If you take the time to measure your ingredients, don’t leave any of it in the holding bowls! It’s my philosophy and so pleased someone else does it! Thank you so very much, from a new subscriber and fan.
This receptie went with me all over the world and people love it always! Always succes! Thanks a lot!
I made these for my English husband, he was sooo happy and absolutely loved them..thank you very much, they came out PERFECT ♥
Thank you just found this we come from Worcester down to Devon and have a cream tea with you every year will deffo be trying out your recipe and hope to return once this terrible virus has retreated stay safe all the best 😍
I've made a few batches of scones using various recipes, this is by far the best. So much lighter and fluffier inside than the others. Thanks!
Hooray! I finally found the right recipe for scones, I made them, all the ingredients are in perfect proportions. Thank you
You are so welcome!
Going to have a go at making these, they look fab, thank you for explaining how to make them so well.
Best scones i've ever made, absolutely delicious.
I’ve made these twice now and they are amazing, thank you so much for sharing mate 🐨👍🏼
Thank you for posting our scones recipe. I was looking for a good scones recipe and yours the best. Anna
Hello how are you doing hope you're safe over there👋👋👋
Thanks a lot Chef
To share the good n delicious recipe 👍😊