I would buy your scones because you understand how bad most of them can be. Thank you for using plenty of fruit. I usually need more lemon glaze or chocolate on top and something to drink with it. They can be thick, dry, gut bombs that need fruit jam, chocolate, or cream injected into the center. The crumbs will end up stuck to your lip gloss or chapstick. Just order something else: a cookie, donut, croissant, flaky biscuit, or slice of pound cake. Briana spoke the truth: dry on dry is a scone crime.
Alison in this blouse is serving Gaga's little House of Gucci sister in town for the weekend. She's ready to cook and offer sisterly advice on where to take the brand next.
Firstly, you're baking in Gucci - this is seriously iconic! This is how I'd imagine Fran Dresner would be making scones, hahaha! Secondly, your editor is on fire! This episode of Sconehood has been fucking hilarious. Also, the saxophone was serving serious Gert von Schlanger vibes. We will test your scones as we consider ourselves scones aficionados (I am in the SW of UK, which is scone country), will report back!
Be careful not to overcook the cake like I did. :( I kept it in the oven to achieve the brown top like the pic, but it ended up overcooking and becoming too dry.
Why do I not only want to make BOTH versions of these scones but also want to now re-watch Snakes on a Plane😂mad props to your editor on the reads and reactions added into the video!
Now these are scones! The crunchy crackly top and the rise and juicy berries - wow! Those savory scones look amazing as well, and I love the editing on this video. You always make my day!
It's giving Virgo House of Gucci Bingbong slightly manic-three-expresso-shots energy, and I'm living. Also, adding sour cream to most things takes them from a 4 to a solid 8
Been living in Scotland long enough to know that here scones are king, [not Charles, but scones] claimed by the Scots as their very own invention [along with haggis, blood pudding, gravadlax, and neeps and tatties]. Meanwhile the best scone in my life came from Reay's Market in Tucson, Arizona, about 20 years ago. I do not lie. Not round, squatty things akin to a hockey puck -- but beautiful, high, moist triangles with browned edges and a sprinkle of sugar. Years go by and -- what to my wondering eyes should appear -- but the VERY THING. Once again, Alison reads my mind. Goddess of the kitchen. Buy the book!
I had neither sour cream nor heavy cream so I used plain yogurt and half and half, I was out of granulated sugar so I used brown sugar, the substitutes worked and they turned out delicious. (I used blue berries)
Alison my friend and I loved seeing you speak at the Sydney Opera House last night, thank you for coming!! Just two virgos listening to two virgos :) As an Australian, I believe the best scone is one made by pouring in cream and lemonade simultaneously. So good, I recommend trying!
WOW! Thank you for ALL of your recipes! I have followed many recipes in the past and I have spent time and energy on them and have never been impressed with the result. I have now made your scampi shrimp, short ribs, chicken pot pie, one pot chicken with lemon, roasted chicken, both scones, chickpea stew, carbonara and dilly bean stew. I have made many of these recipes more than once already and I have just discovered you from the Arm Chair podcast... I am so thrilled. I am so happy to put some effort into cooking when the result is crazy delicious. THANK YOU and my family thanks you too.
Can we talk about how you are serving looks these days (in plus of amazing dishes)?! :) Wow! I would NEVER dare cook in a Gucci blouse, hahaha, it would be ruined! Also, I looooooove your Mejuri gold jewelry, it looks so good on you and, I must add, I'm so glad you're choosing a Canadian company! :-))) Amazing! I will bake these scones right away now! Thanks for all the videos! :)
You guys are hilarious. I feel like Allison and David are soulmates….of some kind. But this is just based on generalized intuition and maybe only watching like 8 -10 videos. For me your show relaxing.😊❤
about dry vs wet debate for me practically speaking if I'm able to shave it off the top of a dry measuring cup then it's dry in my book. btw your videos are perfect for watching in the weekend mornings for some reason
made the sweet ones with red mills 1-1 gluten free flour (celiac girlie) and dairy free sour cream and they were amazing, dough came out just like your video and they grew super tall using a convection oven 😊
I trust you with my life, but I've been scorned by scones before... I TRUST YOU! Also I watched you on Toni and Ryan and hope you have the best time in Aus! KICK ASS BABE
The best scone for me is when the bottom (i think it’s slightly all over but more on the bottom) is very buttery its like is fried but also flaky not sure if its a technique that I don’t know about but it’s definitely a scone and i’d love to replicate it someday 😋
I just made the sweet version with blueberries and I sprinkled cinnamon sugar on top because cinnamon is great with blueberries. I think they came out good but not great. That assessment is purely based on my baking skills. The dough was wetter than Alison’s. For some reason I always struggle with bread, pies and biscuits. My cakes and cookies are usually great.
Not Alison and the Home Movies team shot contents for our viewing pleasure while Alison is still in Australia doing the iconic book tour (and a sold out show at Sydney Opera House? That’s MOTHER! She is mothering!) shoutout to you and the whole entire team for consistent upload while being busy! We love you! And of course i’m still waiting for the book to hit the shelves in my country lmao being not a US citizen is hard honestly
Jam, yes. Lemon curd is available in jars at some specialty food stores, but commercial lemon curd can be iffy. (The taste of homemade curd is always brighter and zippier.) As for authentic clotted cream, it's fantastic, but rarely seen on these shores except as an import, and few stores carry it. Americans would love clotted cream, but few of us have ever had it. We're mostly a butter and jam nation. : )
Can I freeze the fruity ones before baking and just pull them out of the freezer and bake them whenever I want to if I don't want to bake 8 scones at once? Also, can I use frozen fruit?
The blueberry juice ran out of the scones when they were baking in the oven. It looked like a blueberry cobbler when it finished. Any suggestions for what went wrong?
Alison u are so funny-u are beautiful despite your fierce diva attitude on the Colbert show. never had eaten scones not that i remember. i have seen them in Starbucks b4.
Isn’t 1 1/4 tablespoons of salt too much for the sweet scones? Just made the recipe and only added 1 tablespoon and they’re still too salty. And I like salt. Has anyone else tried this? Thoughts? Thanks!
Hey Home Movies team! I think flipping your hands like that means "finished" in American Sign Language. It might just be for children? My niece learned it when she was a baby to signal when she was done eating.
You contradicted yourself about the sour cream. If you cannot take it on a plane, that makes it a liquid. (Which I believe it is). "Fluidness"? Fluidity. I'm sure the scones are delicious.
Well, did you know that sugar is a wet ingredient? Like I read abt it a couple of days ago and just got reminded of it while watching the first few clips
Because THIS is the important point to focus on: when asking about the the hand-thing, were you subconsciously reaching for referencing Beyonce's iconic hand-flip in the video for "All the Single Ladies" ? Y'know what... even if you weren't, let's just go w/ that. Can't go wrong w/ B. x.
what do you think of when you think of scones?
I would buy your scones because you understand how bad most of them can be. Thank you for using plenty of fruit. I usually need more lemon glaze or chocolate on top and something to drink with it. They can be thick, dry, gut bombs that need fruit jam, chocolate, or cream injected into the center. The crumbs will end up stuck to your lip gloss or chapstick. Just order something else: a cookie, donut, croissant, flaky biscuit, or slice of pound cake. Briana spoke the truth: dry on dry is a scone crime.
Curb
I had a scone about 15 years ago that was so bad, dry, flavorless, that I didn’t touch another for years afterwards.
I’m better now, thanks.
Generally I'm not a fan for the reasons you mentioned in the video. But I think I will try your version! Love the Gucci blouse!
Goodbye roof of my mouth skin
Alison in this blouse is serving Gaga's little House of Gucci sister in town for the weekend. She's ready to cook and offer sisterly advice on where to take the brand next.
I love when gays get oddly specific, it’s always gold
@ThatsWhat-She. But the reference IS Gaga in House of Gucci.
The editor repeatedly dragging Alison for not reading her own recipe is a mood
It's not just the editor!!!
Firstly, you're baking in Gucci - this is seriously iconic! This is how I'd imagine Fran Dresner would be making scones, hahaha! Secondly, your editor is on fire! This episode of Sconehood has been fucking hilarious. Also, the saxophone was serving serious Gert von Schlanger vibes. We will test your scones as we consider ourselves scones aficionados (I am in the SW of UK, which is scone country), will report back!
5 days overdue on that report.
Graded: F
your editor is the best. I love these Home Movies ya'll!
Watching this while I read through "Sweet Enough". Am I making your "Old-Fashioned Strawberry Cake" for myself for Mother's Day? Yes. Yes, I am.❤️
Be careful not to overcook the cake like I did. :( I kept it in the oven to achieve the brown top like the pic, but it ended up overcooking and becoming too dry.
That cake was delish- enjoy!
Why do I not only want to make BOTH versions of these scones but also want to now re-watch Snakes on a Plane😂mad props to your editor on the reads and reactions added into the video!
Now these are scones! The crunchy crackly top and the rise and juicy berries - wow! Those savory scones look amazing as well, and I love the editing on this video. You always make my day!
It's giving Virgo House of Gucci Bingbong slightly manic-three-expresso-shots energy, and I'm living. Also, adding sour cream to most things takes them from a 4 to a solid 8
loll
Been living in Scotland long enough to know that here scones are king, [not Charles, but scones] claimed by the Scots as their very own invention [along with haggis, blood pudding, gravadlax, and neeps and tatties]. Meanwhile the best scone in my life came from Reay's Market in Tucson, Arizona, about 20 years ago. I do not lie. Not round, squatty things akin to a hockey puck -- but beautiful, high, moist triangles with browned edges and a sprinkle of sugar. Years go by and -- what to my wondering eyes should appear -- but the VERY THING. Once again, Alison reads my mind. Goddess of the kitchen. Buy the book!
I had neither sour cream nor heavy cream so I used plain yogurt and half and half, I was out of granulated sugar so I used brown sugar, the substitutes worked and they turned out delicious. (I used blue berries)
The extras and editing on this one are sending me (in a good way) 🤣
I hope whoever edits all of these videos knows how awesome they are.
OMG! This is the scone recipe I've been looking for. Love everything you do, Alison.
This is the silliness that I needed this week! ❤❤
Alison my friend and I loved seeing you speak at the Sydney Opera House last night, thank you for coming!! Just two virgos listening to two virgos :)
As an Australian, I believe the best scone is one made by pouring in cream and lemonade simultaneously. So good, I recommend trying!
WOW! Thank you for ALL of your recipes! I have followed many recipes in the past and I have spent time and energy on them and have never been impressed with the result. I have now made your scampi shrimp, short ribs, chicken pot pie, one pot chicken with lemon, roasted chicken, both scones, chickpea stew, carbonara and dilly bean stew. I have made many of these recipes more than once already and I have just discovered you from the Arm Chair podcast... I am so thrilled. I am so happy to put some effort into cooking when the result is crazy delicious. THANK YOU and my family thanks you too.
I just love watching your videos. Also I miss your kitchen before this one.
The salty and savory recipe is extraordinary. Made them per recipe and they are perfect in texture and flavor. You done good girl.
The video editing was definitely entertaining! 😂🤍
The asides are on point this ep. Bravo!
I consider baking scones my hobby. Love this recipe. I had lavender and white chocolate chips. Yum!!
I love Alison's wardrobe
The way they keep cutting to Alison saying she didn’t read it- hilarious
Not me absolutely dying at my desk at work at the *voice* 2:02
Can we talk about how you are serving looks these days (in plus of amazing dishes)?! :) Wow! I would NEVER dare cook in a Gucci blouse, hahaha, it would be ruined! Also, I looooooove your Mejuri gold jewelry, it looks so good on you and, I must add, I'm so glad you're choosing a Canadian company! :-))) Amazing! I will bake these scones right away now! Thanks for all the videos! :)
I can be having a shitty day until. I find a new video of you baking. Thanks❤
I made these on Mother's day and it was the perfect treat. Used Irish buttah and black berriez
I did your banana bread today. It was so amazing. Thank you for your receipes❤❤
Both the sweet and savory scones look amazing!
beautiful 'scones' Ms Roman
You guys are hilarious. I feel like Allison and David are soulmates….of some kind. But this is just based on generalized intuition and maybe only watching like 8 -10 videos. For me your show relaxing.😊❤
the editing has me choking on my dinner jesuschrist 🤣
"I didn't read it." 😀
I luuuuuuve you !!!!!! Your recipes are fabulous and delicious . Huge fan . 😋❤️👏
I hope to see these scones on the next Ham party episode
Yes! I'm here for it!
i love a savoury scone but i love the unhinged energy of this video more
about dry vs wet debate for me practically speaking if I'm able to shave it off the top of a dry measuring cup then it's dry in my book. btw your videos are perfect for watching in the weekend mornings for some reason
made the sweet ones with red mills 1-1 gluten free flour (celiac girlie) and dairy free sour cream and they were amazing, dough came out just like your video and they grew super tall using a convection oven 😊
For the convection oven did u change the temperature in the recipe or keep it the same? :)
Probably the best scones I have ever made, and the family loved them. I, however, am still not a scones-person.
Ma'am I cannot wait to make the berry ones but the real question is what shade of nail polish is this?? ty very much
Alison looks beautiful in this blouse!And l love scones❤
making these right now! wish me luck
The flashback to "I didn't read it" is KILLING ME lol
Incredible! ❤
I trust you with my life, but I've been scorned by scones before... I TRUST YOU! Also I watched you on Toni and Ryan and hope you have the best time in Aus! KICK ASS BABE
The best scone for me is when the bottom (i think it’s slightly all over but more on the bottom) is very buttery its like is fried but also flaky not sure if its a technique that I don’t know about but it’s definitely a scone and i’d love to replicate it someday 😋
“A little sugar”?! That’s an Ina Garten level of sugar and I’m living for it!
How would you suggest adjusting for a convection oven?
Allison, could I add ramps to my savory scone?
Nice shirt!
Hi Alison! Can you use green yogurt in plane of sour cream?
Very good video.
i was hoping for the samuel l jackson dub so thank you to the editing team
That shirt tho...iconic.
I just made the sweet version with blueberries and I sprinkled cinnamon sugar on top because cinnamon is great with blueberries. I think they came out good but not great. That assessment is purely based on my baking skills. The dough was wetter than Alison’s. For some reason I always struggle with bread, pies and biscuits. My cakes and cookies are usually great.
Not really here for the scones but am loving your GUCCI blouse.
This. Literally lol. Love.
Not Alison and the Home Movies team shot contents for our viewing pleasure while Alison is still in Australia doing the iconic book tour (and a sold out show at Sydney Opera House? That’s MOTHER! She is mothering!) shoutout to you and the whole entire team for consistent upload while being busy! We love you! And of course i’m still waiting for the book to hit the shelves in my country lmao being not a US citizen is hard honestly
Jeff & Ron...is that you? hahaha
ugh i love u so much
First of all your book is 10/10! But most importantly……where is your yellow bowl?!!
I mighttttt just make these
What about clotted cream and jam/lemon curd? Or is this not a thing in USA?
Jam, yes. Lemon curd is available in jars at some specialty food stores, but commercial lemon curd can be iffy. (The taste of homemade curd is always brighter and zippier.) As for authentic clotted cream, it's fantastic, but rarely seen on these shores except as an import, and few stores carry it. Americans would love clotted cream, but few of us have ever had it. We're mostly a butter and jam nation. : )
Is it possible to make the sweet ones with frozen blueberries in a way that won't make them extra wet?
Craggy craggy craggy!
Beautiful
Very nice...
The editor was in their bag for this one. 😂
Any advice for high altitude baking time and temp?
King Arthur site has a great chart that shows how to adjust recipe by altitude. I used it for a different scone recipe and they were better than ever.
Can I freeze the fruity ones before baking and just pull them out of the freezer and bake them whenever I want to if I don't want to bake 8 scones at once? Also, can I use frozen fruit?
Did u ever try this? How did it work? :)
What can i use instead of sour cream
The blueberry juice ran out of the scones when they were baking in the oven. It looked like a blueberry cobbler when it finished. Any suggestions for what went wrong?
Alison...LOVE YOUR BLOUSE, gorg.
Me too and I CANNOT BELIEVE she isn’t wearing an apron!
What if you don’t cut the dough and bake the whole rectangle?
This Gucci fit thoughhhhh stopppp
You should always insert a Samuel L Jackson clip into home videos 😏
all i know is that i need this top
I need this shirt.
This one was chaotic from start to finish
"barely held together" - til i am a scone
lol
Alison u are so funny-u are beautiful despite your fierce diva attitude on the Colbert show. never had eaten scones not that i remember. i have seen them in Starbucks b4.
Isn’t 1 1/4 tablespoons of salt too much for the sweet scones? Just made the recipe and only added 1 tablespoon and they’re still too salty. And I like salt. Has anyone else tried this? Thoughts?
Thanks!
It’s teaspoons, not tablespoons
Hey Home Movies team! I think flipping your hands like that means "finished" in American Sign Language. It might just be for children? My niece learned it when she was a baby to signal when she was done eating.
oh wow, nice! Thank you!
Not Samuel Jackson 😂
I make blueberry scones.
Tuck Box in Carmel non-trad scones 50 years plus solid
Isn’t this a biscuit because there is no egg?
I'm Australian, so to me, scones are not a cake as such and more a baked vehicle for fresh cream and jams.
👏👍👏👏👏👏👏
You contradicted yourself about the sour cream. If you cannot take it on a plane, that makes it a liquid. (Which I believe it is).
"Fluidness"? Fluidity.
I'm sure the scones are delicious.
That one hair!
Content Name Change : 2 Scones 1 Roman or BLOUSE featuring Scone
was hoping she would say "two-way scones"
Well, did you know that sugar is a wet ingredient? Like I read abt it a couple of days ago and just got reminded of it while watching the first few clips
Because THIS is the important point to focus on: when asking about the the hand-thing, were you subconsciously reaching for referencing Beyonce's iconic hand-flip in the video for "All the Single Ladies" ? Y'know what... even if you weren't, let's just go w/ that. Can't go wrong w/ B. x.
why can’t Americans just start weighing things instead of having to wonder weather sour cream is wet or dry? so impractical 🤷🏻♀️
I didn’t read it.
Does anyone else think this has too many edits? She is so talented and these clip art edits every 30 seconds is odd. She’s making scones right? Lol
I made these exactly as shown and they completely melted into one huge gross blob ☹️