I always appreciate Chef John’s “You are of course the x of your y” lines. But the pun that followed this one actually got an audible, physical laugh out of me.
Heads up: read the ingredients on the package of "white" chocolate. A lot of what is available as chips has no cocoa butter in it as the fat has been replaced with palm kernel oil.
If it's labeled as "white chocolate" it legally must contain at least 20% cocoa butter. If it does not contain cocoa butter, but instead has refined fats, like palm kernel oil, then it will be labeled as "white chips", "white melting wafers", "white morsels" or some other identifier not containing the word "chocolate."
Chef John thank you for this idea. I grow delicious but tiny strawberries every year. In the past I've made scones with them fresh, but the berries are so soft that the dough becomes too watery. Drying fruit before adding them to the scones is a brilliant way to use up all my fresh fruit when I get overwhelmed in the summer.
I learned that grated frozen butter trick from a southern chef - you know how they worship biscuits - and he wasn't wrong. The idea of drying the berries is brilliant - I'll give them a try - thank you!
A tip for making more traditional scones: instead of using a rolling pin to roll out the dough flat and then using a cookie cutter, then rolling out what's left over and repeating until all the dough is used runs the risk of over working the dough. What you do (a tip from the bakers I work with) is too roll the dough up as a snake, and cut disks off with a sharp knife to the size you want.
@@yvette.3075 i couldnt really say either way with any real certainty, but as a guess, i cant see why it shouldnt work. It may be a little tricky if the fillings are hard - like choc chips - but softer fillings (like fruit) your knife should cut right through with little difficulty.
@@yvette.3075 You can either roll it up with the filling like you would a cinnamon roll or you can add it in the bowl after you've mixed all the ingredients, it should work. Just don't over work the dough. 🙂
My mother, born way back in 1923, in Minehead, England, and an immigrant to Canada in 1957, and long gone from this earth, now, finally became a great all round cook thanks to galloping Graham Kerr! But she was always a great English baker! And her scones were “the best” (I know, ALL moms are the best!) A favourite childhood memory from the 50’’s and 60s , is her Sunday full “Tea service” at 4:00pm (dinner was at 7:30 on Sunday’s at our house, back then) and her scones were the star of the show! Can’t wait to try chef John’s! Peace
Oh my god, I make scones all the time and one of my big issues is trying to figure out the best way to get a uniform amount of cold butter into the mixture. Freeze and then use a cheese grater is kind of brilliant Im going to do this for my regular scones. I’ll try these raspberry ones sometime too but wow that’s a such a good idea.
@@thizizliz Chef John has done the grated frozen butter trick before; I'm sure of it, but I don't remember for which video. It is a good idea, and much easier than the normal "cutting" you do with that pastry thing he used after he had all the butter grated.
I'm not a big fan of white chocolate on its own, but this recipe sounds DELICIOUS!!! I read about SconeHedge but heard it was such a site that tourists ate it up!
Well the universe must be demanding I make these…I was literally imagining white chocolate raspberry scones yesterday. I was going to try throwing frozen raspberries but this is a much better idea! Can’t wait 🤤
You're so right about raspberry and white chocolate!! I've made a white chocolate cheesecake with an Oreo crust, with a raspberry coulis in the past... so delightful!!!!
Looks so good!!! I usually make mine with dried cranberries and white chopped up chocolate . But I’ll have to try these🥰 I also prefer more darker or coarser ground flour. ground spelt flour would taste wonderful in these 😊 We recently got mixed berries flavored raisins in stores over here . Flavored with natural juices , no sugar added. They taste insanely good!!! Even my daughter who really hates regular raisins, loved them, they taste like soft raspberry flavored winegummies. I’m itching to try them in baking. Scones might be perfect or maybe raisin oatmeal cookies🧐 raisin buns with a light glaze on top might be worth trying out too😜
I have a request. A long time ago I had amazing seafood crepes. They were all or mostly seafood inside, with a creamy, maybe cheesy, sauce. Can't find a recipe and I know all your recipes have worked for me! 😃
⭐⭐New Idea:⭐⭐ I just made caramelize chicken meatballs which I put on a soft but cruncy exterior hoagie roll and topped with a drizzle of darker honey mustard, freshly shredded swiss and parmesan. Baked them together until nice and hot. These turned out amazing. Hope you try making them.😘😘😘
What a grate recipe! I'm tempted to order some straight up cocoa butter now and add it to future scones! (I mean, I love a good white chocolate, I just end up eating them too fast for baking.)
1. I learned 'shaggy dough' a few years back while researching to perfect my Irish Soda Bread. It was an invaluable description. 2. "#SCONEHENGE" *snort*
One must never dismiss the majestic formations at Yellowscone National Park! Always remember Leon Russel's grand 60's hit "Roll Away the Scone!" My family always pronounced it "scohn (rhyming with "John," which gives way for a bunch more silly references!)," They're from England and Australia. I have been told, though, that there are some peoples on the UK who do say it rhyming with "bone," as do most people from the USA. It's hard for me to say it the USA way,, as I have said it the other way all my life. However, if I use it in a bakery in the USA, I am often looked at with perplexity, like, "huhh?" No matter, these look yummy, and yes, I would add a few, not too many white chocolate chips for the satisfaction of name-taste match. Cannot wait to make them! Thank you! I don't feel pressured, just completely free and obligated. (Your dry comments crack me up.)
His joke game leveled up. He did his classic "you are after all the X of your Y" and then came an uppercut of an extra pun! Swear it felt like a bit from YSAC.
I would have to melt some white chocolate and drizzle over the top….along with some sanding sugar. Probably over-the-top,….but, I am, after all, the doer of my drizzle.
These are hubbies favorite. I prefer pumpkin with (mock) Devonshire cream (US pasteurization laws, plus I'm too lazy to make clotted cream myself!) I am SO trying this!
If you can find Mascarpone, that's an excellent sub for Devonshire Cream. It's often sold in the cheese aisle/department, but isn't really cheesy at all.
Well, they'll scone you when you're trying to be so good They'll scone you just like they said they would They'll scone you when you're trying to go home And they'll scone you when you're there all alone But I would not feel so all alone Everybody must get sconed
I always appreciate Chef John’s “You are of course the x of your y” lines. But the pun that followed this one actually got an audible, physical laugh out of me.
Agreed.
It got a big grin followed by a half-ironic, half-unironic sigh
I literally spit Dr Pepper out of my nose all over the monitor.
I work grocery & had a customer bust one of those out which I had to reply "chef John?" starting a whole conversation about food wishes.
@@tresgooch Ouch!!! How long before that stopped burning like hellfire?
Can we take a moment and appreciate the beautiful miniature Sconehenge chef John has shown us here
He wanted to make it in the first scone tutorial 12 years ago, but opted not to. I am glad he finally did it.
The Sconehenge was optional, but also mandatory ;)
Made similar scones using dried cranberries and also added grated lemon zest and they were sofa king good!
Sofa king. Lol
Sofa king. Chef John worthy pun.
Heads up: read the ingredients on the package of "white" chocolate. A lot of what is available as chips has no cocoa butter in it as the fat has been replaced with palm kernel oil.
Thank you for letting us know. I'm not a fan of white"chocolate". I'd like to try this with dark chocolate and the dried raspberries. 🤗🖖
This comment should be pinned
@@rainydaylady6596 Thst would be so good, too.
For anyone who shops at Kroger, their Private Selection brand of white chocolate chips has cocoa butter 👍🏻
If it's labeled as "white chocolate" it legally must contain at least 20% cocoa butter.
If it does not contain cocoa butter, but instead has refined fats, like palm kernel oil, then it will be labeled as "white chips", "white melting wafers", "white morsels" or some other identifier not containing the word "chocolate."
My asthma is bad, your voice relaxes me. Helps me breathe better. That’s why I’m here.
Chef John thank you for this idea. I grow delicious but tiny strawberries every year. In the past I've made scones with them fresh, but the berries are so soft that the dough becomes too watery. Drying fruit before adding them to the scones is a brilliant way to use up all my fresh fruit when I get overwhelmed in the summer.
Will blueberries dry well do you think? 🤔
@@dekkacat8517 I think definitely yes! If raspberries can be dried, then blueberries will have no problem. They're a robust fruit with a strong skin.
@@smartperson1 👍
@@smartperson1 and huckleberries for sure!
I learned that grated frozen butter trick from a southern chef - you know how they worship biscuits - and he wasn't wrong. The idea of drying the berries is brilliant - I'll give them a try - thank you!
A tip for making more traditional scones: instead of using a rolling pin to roll out the dough flat and then using a cookie cutter, then rolling out what's left over and repeating until all the dough is used runs the risk of over working the dough. What you do (a tip from the bakers I work with) is too roll the dough up as a snake, and cut disks off with a sharp knife to the size you want.
Will this work with filling also?
@@yvette.3075 i couldnt really say either way with any real certainty, but as a guess, i cant see why it shouldnt work. It may be a little tricky if the fillings are hard - like choc chips - but softer fillings (like fruit) your knife should cut right through with little difficulty.
very interesting! I love it
@@yvette.3075 You can either roll it up with the filling like you would a cinnamon roll or you can add it in the bowl after you've mixed all the ingredients, it should work. Just don't over work the dough. 🙂
I think the sconehenge joke might just be your best yet...and there have been many great ones!! Those scones look yummy!!
My mother, born way back in 1923, in Minehead, England, and an immigrant to Canada in 1957, and long gone from this earth, now, finally became a great all round cook thanks to galloping Graham Kerr! But she was always a great English baker! And her scones were “the best” (I know, ALL moms are the best!)
A favourite childhood memory from the 50’’s and 60s , is her Sunday full “Tea service” at 4:00pm (dinner was at 7:30 on Sunday’s at our house, back then) and her scones were the star of the show!
Can’t wait to try chef John’s!
Peace
Sweet memory.
No matter what ingredient options you use, it's your technique that I learn from.
Oh my god, I make scones all the time and one of my big issues is trying to figure out the best way to get a uniform amount of cold butter into the mixture. Freeze and then use a cheese grater is kind of brilliant Im going to do this for my regular scones. I’ll try these raspberry ones sometime too but wow that’s a such a good idea.
Great for regular biscuits too. And for cheese when you're making red lobster biscuits.
@@thizizliz Chef John has done the grated frozen butter trick before; I'm sure of it, but I don't remember for which video. It is a good idea, and much easier than the normal "cutting" you do with that pastry thing he used after he had all the butter grated.
@@a2ndopynyn Yup. I got it from Tovia Gartenberg and have used it ever since, but it's cool that Chef John does it too.
I'm not a big fan of white chocolate on its own, but this recipe sounds DELICIOUS!!! I read about SconeHedge but heard it was such a site that tourists ate it up!
I always chuckle at "this is optional but also mandatory!"
Druids and sconehenge. Best Chef Johnism ever.
half of video to set up #sconehenge joke this is the the quality content i need in my life
Chef John is the Sylvester Stallone of these white chocolate raspberry scones.
Well the universe must be demanding I make these…I was literally imagining white chocolate raspberry scones yesterday. I was going to try throwing frozen raspberries but this is a much better idea! Can’t wait 🤤
Probably would work with blueberries.
Why are you throwing raspberries?
You're so right about raspberry and white chocolate!! I've made a white chocolate cheesecake with an Oreo crust, with a raspberry coulis in the past... so delightful!!!!
Oh boy oh boy, I just wish I could reach into the screen and eat one right now.😋🍽
Looks so good!!! I usually make mine with dried cranberries and white chopped up chocolate . But I’ll have to try these🥰
I also prefer more darker or coarser ground flour.
ground spelt flour would taste wonderful in these 😊
We recently got mixed berries flavored raisins in stores over here .
Flavored with natural juices , no sugar added. They taste insanely good!!!
Even my daughter who really hates regular raisins, loved them, they taste like soft raspberry flavored winegummies.
I’m itching to try them in baking.
Scones might be perfect or maybe raisin oatmeal cookies🧐 raisin buns with a light glaze on top might be worth trying out too😜
Chef John actually does have a recipe for spelt flour scones!
I will definitely try this recipe and sconehenge!!
I have a request. A long time ago I had amazing seafood crepes. They were all or mostly seafood inside, with a creamy, maybe cheesy, sauce. Can't find a recipe and I know all your recipes have worked for me! 😃
Sounds very yummy! I just searched his videos and only found one for crepes.ruclips.net/video/C1DgmbMMOgA/видео.html Now I want crepes. 😋
I'll reply here to vote for your wish. Sounds yummy.
⭐⭐New Idea:⭐⭐
I just made caramelize chicken meatballs which I put on a soft but cruncy exterior hoagie roll and topped with a drizzle of darker honey mustard, freshly shredded swiss and parmesan. Baked them together until nice and hot. These turned out amazing. Hope you try making them.😘😘😘
Round of applause for Sconehenge 👏🏻👏🏻
What a grate recipe! I'm tempted to order some straight up cocoa butter now and add it to future scones! (I mean, I love a good white chocolate, I just end up eating them too fast for baking.)
I'm going to try with craisins and another batch with cherries. I have blueberries, too.
Tell us how they come out! 😊
Very precise recipe, I will try it with my morning coffee! ☕🍰
Was just craving clotted cream, and these should go wonderful with that. Thanks, Chef John!
YES! I thought this needed something and that is definitely it.
Thank you Chef John. I thought they were eggless. However can use milk for basting instead of egg wash
Great video as always! The layers are a game changer for me. I figured that out somewhere, & my scones went from ‘ok’ to really good!
This looks so fantastic, I love scones and those look delicious
I’ve only had gas station scones,I’m going to make these very soon,thank you chef!
your head might explode 😳
This is the saddest thing I've read all day.
Mmmm! I love super sweet scones! I will be making some delicious White Rasp Scones! Thank You Chef John💖
In the UK you can find Cranberry, white chocolate and orange scones at Christmas. Will be definitely giving this a go as it sounds delicious 😋
1. I learned 'shaggy dough' a few years back while researching to perfect my Irish Soda Bread. It was an invaluable description.
2. "#SCONEHENGE" *snort*
Thanks for the recipe! I'm going to make these with craisins since i dont have raspberries
One must never dismiss the majestic formations at Yellowscone National Park!
Always remember Leon Russel's grand 60's hit "Roll Away the Scone!"
My family always pronounced it "scohn (rhyming with "John," which gives way for a bunch more silly references!)," They're from England and Australia.
I have been told, though, that there are some peoples on the UK who do say it rhyming with "bone," as do most people from the USA.
It's hard for me to say it the USA way,, as I have said it the other way all my life. However, if I use it in a bakery in the USA, I am often looked at with perplexity, like, "huhh?"
No matter, these look yummy, and yes, I would add a few, not too many white chocolate chips for the satisfaction of name-taste match. Cannot wait to make them! Thank you!
I don't feel pressured, just completely free and obligated. (Your dry comments crack me up.)
His joke game leveled up. He did his classic "you are after all the X of your Y" and then came an uppercut of an extra pun! Swear it felt like a bit from YSAC.
I would have to melt some white chocolate and drizzle over the top….along with some sanding sugar. Probably over-the-top,….but, I am, after all, the doer of my drizzle.
This looks delicious. If I were to modify it I would caramelize some white chocolate chips to add along with the dried raspberries.
It's 3a.m. here cause I can't sleep! Chef John, how soothing!
"Which is optional but also mandatory" 😂
These are hubbies favorite. I prefer pumpkin with (mock) Devonshire cream (US pasteurization laws, plus I'm too lazy to make clotted cream myself!) I am SO trying this!
If you can find Mascarpone, that's an excellent sub for Devonshire Cream. It's often sold in the cheese aisle/department, but isn't really cheesy at all.
@@christopherreed4723 am a huge fan of, and Never thought to use it on scones! Brilliant!
Another Scottish favourite 😀
Sconehenge 🤣 good one!
those look great, i will definitely try them! Thanks!
John you’re the best!
When you said and showed Scone Henge, I became hysterical . Giid one dude.
I've literally been watching all your scone videos the past two days I can't believe you just posted this!
I died at the "sconehenge". That was awesome ^^
I like scone recipes in general and this looks the best recipe ever ❤️😋
Long live the king of food wishes
this might be the first recipe video in the history of youtube that dry ingredients didn't fall out of the bowl while mixing.
OMG So good. I added some extra white chocolate in the middle with the berries. Wow.
I love your videos. You make cooking/baking seem easier. Plus I like your humor. I also bought one of your cookbooks. Thank you.
And as always 🎵🎵 enjoy.
There's actually a SconeHenge in Berkeley/Oakland that I'm now reminded of and really miss. These look good though.
"Which is optional but also mandatory."
🤣🤣🤣
THANKS
Ooooh, you are a little devil tempting us with these 😁😁
Maple oat scones, please!
"Sconehenge"...LMAO! Love it, well done Chef...
If you want to increase the rise on your scones sift the flour several times, at least three and maybe up to seven
Watched on 02/22/2022 consider this made, saved. Wrote most of it out ;) thank you. Next grocery outting here I come!!!
I think this will be part of my weekend cooking this weekend! mmmm
I nearly choked on my toast at the sconehenge joke
SconeHedge, well played. Thanks for sharing.
Just thought about this channel after not seeing it in years!!!
Sconehenge, oh Lord, brilliant!!!!
Alright! The rimshots are back! I missed that.
I've replicated the frozen butter with frozen coconut oil in some of my cooking experiments.
Woo hoo! So excited for this recipe and demonstration!
These look delicious, thank you
Yum !!! Cant wait to try this recipe out !!
Optional but also mandatory. I love it. 😁
You just baked my scone recipe. Of course Chef John is as smarter then me with sneaky the raspberries. Well Done!
Well, they'll scone you when you're trying to be so good
They'll scone you just like they said they would
They'll scone you when you're trying to go home
And they'll scone you when you're there all alone
But I would not feel so all alone
Everybody must get sconed
"Optional but also mandatory" 😂😂😂
Thanks Chef John
I love the 'optional... but also mandatory'...
Sconehenge. This is why we love Chef John.
It only works if you use the posh pronunciation of scone. Families have been broken up over that!
very nice receipe
Sounds DELICIOUS! I am not a fan of white chocolate (false advertising;it is NOT chocolate!) but it does pair perfectly with dried fruit.
Mmm 😋 thanks 🙏
delicious recipe
These Scones look amazing! I'm going to make them for breakfast tomorrow, my grandkids will love ❤️ them. Thanks Chef John.
Actually it was the Neolithic agrarians who built Stonehenge. Speaking as an English person they look very nice.
Looks lovely 😍
Omg, looks delicious!
Chef John, can you please make chocolate short bread cookies? Thanks dear!
You really did build your Sconehenge 😂😂
That's right....
Sconehenge? hahahaha classic! Keep up the good work
How much buttermilk would you use if using that instead of the whole milk with sour cream?
Add together the specified amounts of milk and sour cream and sub 1:1.
Love your sconehenge
Mmmmm...I'm making these tomorrow....Sconehenge....oh brother...🙄lol
I can go for some
I have dried blueberries I'll sub when I make these Sunday.
The dried raspberries are beautiful. Do the seeds still mess with ya?
Sconehenge, the best one yet. 😂
Scone Henge!! :D Brilliant!