Hi MR. PAUL, I've made your scones a few times now and delighted each time with them, I like cherry scones can I just change the fruit for cherry, hope your recovering well from your recent accident. Mike Jones North Wales
Hi Mike, yes you can, but if they're in syrup you need to rinse them, dry well and dust with a little flour, this will prevent them sinking during the baking. Hope this helps. Was the hospital yesterday, unfortunately they told me it was two bones fractured in my neck and will be a slow healing process. Although I can't drive, I am pretty mobile in the house now, Thank for asking.
Hi Linda, If you click Subscribe and then the Bell icon you will be informed every time I post a new video. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Made your scones today using SR Flour and omitting the baking powder. They are delicious and very easy to make in my trusty Kenwood. Thank you for a lovely recipe. I very much enjoy your videos.
You're most welcome Wayne😊. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
You are so welcome! You can make your own if you have the time 4 cups heavy cream (not ultra-pasteurized) Preheat oven to 175 to 180 degrees F (80 degrees C). Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep. Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled. Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking. Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days. This works best with good quality cream, preferably with a fat content of between 36% to 40%. Avoid anything that says "ultra-pasteurized," since it's been heat-treated, and you'll not get the same results. Hope this helps. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
@@MrPaulsPantry Good Morning from California. I am making your scones this morning for my daughters moving party, and just saw this clotted cream recipe you posted for me a year ago. Thank you! I hope you have a blessed day!
Wonderful ....ur recipes are the "gold" old fashioned original...haven't tried any yet as I have just found ur page...I really like the step by step techniques....I would pick up easily in your class thank you. ...cos i'd be churning ur recipes out soon..just need the butter which is scarce where I am. Oh..n yes..any delicious recipes with margarine?
You can use margarine for this recipe although the flavour will not be quite as good as with butter. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking.
My pleasure Kate😊 Sorry I missedd you today but have two dogs not well and both are rescues and been with me 13 & 15 years so gthey need a little TLC- Hope you're both keeping well. xxx
Sounds Good Heather. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
As I recall Mr Paul, my mother used to say sour milk made the best scones, her recipe - Half fat to flour plus fruit and milk preferably sour and a pinch of salt. and I must say my Mams scones were always superb! Have you ever come across this before?
Hi Francis, Yes, normally Baking Soda is used and the acid in the sour milk or buttermilk is what activates the soda to make the scones rise. Thanks for taking the time time comment.
Mr Paul, You look a lovely approachable man so I hope you won't mind me saying I think you should have made the scones by hand. Not everyone has a machine and are those level teaspoons or rounded? I Would like to see the texture of the crumb and how wet the scone mix should be.A beginner doesn't know and likes to follow the demonstrator.
Hi Doreen, thank you for your comments. If you watch other videos of mine, I do occasionally mention I have very advanced arthritis in my hands so I use the mixer whenever possible. This caused me to retire from my 65 year baking career As far as teaspoons are concerned, one should always use a proper measuring spoon and all should be level, there is no such thing as an accurate rounded teaspoon, that's as as inaccurate as the American Cup measurements. If you follow my recipe correctly, the consistency will be correct, in the video I explain how the mixture should feel. Unlike cooking where you can add a bit of this or a little more of that, baking is a science and the recipe is the formula, it should not need adjusting. Thanks for watching and for taking the time to comment. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
@@MrPaulsPantry I have just found your channel and have never seen your videos so I apologize.I have subscribed and no doubt will be trying many of them.
@@geminil2415 Thanks for your reply. since your comment I have been looking back at my early videos (I have only been on RUclips about 10 months and the Scone video was one of my fist few, but I have listened to the comments and looked at other people's videos and hopefully improved. I hope you will continue to watch and comment, that way I improve even further.
Mr Paul, please also use cup measures as well like 500g= ....cups. My scones always come out dry when I use milk. I then started using buttermilk and they come out moist.Thanks
Hi Pumia, I don't use cups for several reasons, 1, I don't have time to convert all the ingredients as I run a very busy bakery, 2. I don't know where you are but cups are not the same in every country, 3 cups are the most inaccurate form of measurement. No commercial baker uses cups ever, everything is weighed including the water. Grams are the same the world over and very accurate. A digital scale costs less than $10 and will be the best thing you ever bought.
Really nice! I like afternoon tea and scones on the Cunard Queen Mary 2 every summer but since we couldn’t travel last year and not this year, either, I will make these and surprise the family! Maybe some clotted cream, too!
Sounds great! Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
@@MrPaulsPantry Followed your recipe and the scones came out great. We are fortunate to have some very good shops nearby and I got some clotted cream from Devon Cream Company and Mrs. Bridges strawberry preserves. Outstanding! Thank you for making it look so easy.
Mmm, they do look beautiful scones Mr Paul, i must make some tomo. Have them nicely buttered with jam or marmalade for change, and served with nice cup of tea. Always enjoyed.!!!!! Thanks for the great videos and inspiration, as always. ☕🍰🍪
Hello Mr Paul I am watching back to back your videos, I’m so happy to have found you, reminds me of mums baking before all these celebrities took over the TV and made me feel incompetent in my own kitchen. My question is milk do you use semi skimmed or full fat in your recipes and would it make a difference if I used semi skimmed ? I don’t normally have full fat in my fridge. Thanks Mr Paul 😊
Hello Sandra, In my 60 years of owning bakeries both in the UK and here in Spain I've never used skimmed milk so I couldn't tell you if it will make any difference, sorry.
@@MrPaulsPantry Many thanks for your very prompt reply I actually didn’t expect to get one. Love your videos keep making them please. You make it simple and reminds me of my childhood. I actually waited to clean out the baking bowl and my brother and I had to take turns. My grandmother made the best moist chocolate cake with real melted chocolate on top, ooh and Parkin too. Would be nice to see these on your Chanel.
@@mrssandrawalker7426 Well Sandra, I may not have a video but have many more recipes on m y website at; www.Mr-Pauls-Pantry.com and you can search the website too on the home page, By the way I do try to answer every comment or question.
Hi Mr. Paul, I found your channel this evening. Your short bread cookies caught me. My momma was born in London a long time ago, and she made the absolutely best shortbread cookies our family ever tasted!!! She cooked a lot of UK food but my favourite is her shortbread. No one has ever been able to capture the flavor of her cooking. But your stuff looks so delicious but unfortunately I can't eat regular or all purpose flour. I eat pretty much gluten free, I can cheat a tiny bit, not a lot and your stuff just looks soooo dam good, that I have to ask, do you know anything about cooking your most delicious recipes gluten free? If you don't know anything about it do you know a chef/Baker you could direct me to. But I'm staying as a subscriber incase I need a really good cheat food 😁😁
Hi Angela, thank you for watching and also for taking the time to comment. This is a Gluten Free Recipe I have made a few time in my bakery for special orders. perhaps you could give it a try and let me know what you think? I hope it helps x 100g cornflour 160g white rice flour 8 tablespoons pure icing sugar or caster sugar (whichever you prefer) 175g butter, softened
Hi, My apologies it should read 240g, Thank you for letting me know about the error. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking.
You should always use COLD butter in the mixer or by hand, that's what gives the light texture, it works similar to the butter in Puff Pastry creating air pockets.
Oh i love scones, havent made them in years. I would like to see your version of "Malt loaf" please (i wont use the brand name here ofc) but i think you know which i mean :)
Hi, I'm sorry but Malt Bread is not something I ever made in the bakery but will certainly put it on my to-do-list. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
They look good, I’m going to get the oven heating to make these and your yeast bread. Thank you. Have you a recipe for treacle scones?, I haven’t made them in years. 🐢
Yes, absolutely,just leave out the fruit and follow the rest of the recipe. Also visit my website for more recipes www.mr-puals-pantry.com Stay safe and keep cooking x
Yes you can use margarine, but try not to use the tubs of soft margarine as they contain a lot of water and tend to make the dough too soft. If you can buy the blocks of margarine,similar to butter, they are best.Hope this helps, good luck and do let me know how it goes please.
Hi Kevin, You can buy Saffron Flour online or you can use plain flour and add saffron strands to the recipe. As I have always had a bakery, things like the suffolk rusk and items using saffron flour were never things we made as we were in Yorkshire and they were a regional thing around where the saffron was grown, around Saffron Walden and Norfolk. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
My Website mr-pauls-pantry.com/
My Facebook Page facebook.com/MrPaulsPantry/
Do you have a cook book for me to buy in the usa
Thank you, you make everything seem effortless!
Mr. Paul's School of, '-No Stress Baking'!
Have emailed you
My husband has been looking for a scone recipe for a while...he is American and loves the sound of scone in British accent. LOL These look AMAZING!
I made these scones recently and they were the best i have ever made😊
Thanks for watching .Jerry and also for taking the time to comment too.
Hi MR. PAUL, I've made your scones a few times now and delighted each time with them, I like cherry scones can I just change the fruit for cherry, hope your recovering well from your recent accident.
Mike Jones North Wales
Hi Mike, yes you can, but if they're in syrup you need to rinse them, dry well and dust with a little flour, this will prevent them sinking during the baking. Hope this helps. Was the hospital yesterday, unfortunately they told me it was two bones fractured in my neck and will be a slow healing process. Although I can't drive, I am pretty mobile in the house now, Thank for asking.
Love this recipe ❤❤❤❤❤❤❤ love you Mr Paul
you're right, it's scons as in the famous joke What's the fastest cake? S'gone!
Why have I only met you now? Learnt so much already! Thank you so much.
Hi Linda, If you click Subscribe and then the Bell icon you will be informed every time I post a new video. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Made your scones today using SR Flour and omitting the baking powder. They are delicious and very easy to make in my trusty Kenwood. Thank you for a lovely recipe. I very much enjoy your videos.
Wonderful! Thanks for the feedback Sally
Thank you for the nice video and recipe
You're most welcome Wayne😊. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
My favorite this recipe is perfection
Wish we had clotted cream here in the US. Thank you for your wonderful recipes.
You are so welcome! You can make your own if you have the time
4 cups heavy cream (not ultra-pasteurized)
Preheat oven to 175 to 180 degrees F (80 degrees C).
Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.
This works best with good quality cream, preferably with a fat content of between 36% to 40%. Avoid anything that says "ultra-pasteurized," since it's been heat-treated, and you'll not get the same results.
Hope this helps. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
@@MrPaulsPantry WHOA! Thanks for this!
@@MrPaulsPantry Good Morning from California. I am making your scones this morning for my daughters moving party, and just saw this clotted cream recipe you posted for me a year ago. Thank you! I hope you have a blessed day!
I am going to try it👍🏽
The scones look delicious!! Will definitely try this recipe out tomorrow! 😊
❤️ everything you do 😊 you’re brilliant, scones look lovely 💞👍🏽
Wow, thank you Dina xx
Wonderful ....ur recipes are the "gold" old fashioned original...haven't tried any yet as I have just found ur page...I really like the step by step techniques....I would pick up easily in your class thank you. ...cos i'd be churning ur recipes out soon..just need the butter which is scarce where I am. Oh..n yes..any delicious recipes with margarine?
You can use margarine for this recipe although the flavour will not be quite as good as with butter. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking.
Good
Thank you for sharing your recipe ideas! God bless you Mr. Paul. 😇
My pleasure, thank you for watching and taking the time to comment.
I never tire of watching this video! I've made this recipe and it's a top favorite of mine. 😊
Looks like I've got at least one big fan. Thanks Sue
wonderful recipe, can't wait to try these scones. thanks for the share
My pleasure Kate😊 Sorry I missedd you today but have two dogs not well and both are rescues and been with me 13 & 15 years so gthey need a little TLC- Hope you're both keeping well. xxx
@@MrPaulsPantry You were missed dear friend. I hope the dogs get well soon. Cheers!
Oh yummy my Mum used to make these using black currents🇿🇦
Sounds Good Heather. Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
As I recall Mr Paul, my mother used to say sour milk made the best scones, her recipe - Half fat to flour plus fruit and milk preferably sour and a pinch of salt. and I must say my Mams scones were always superb! Have you ever come across this before?
Hi Francis, Yes, normally Baking Soda is used and the acid in the sour milk or buttermilk is what activates the soda to make the scones rise. Thanks for taking the time time comment.
Mr Paul, You look a lovely approachable man so I hope you won't mind me saying I think you should have made the scones by hand. Not everyone has a machine and are those level teaspoons or rounded? I Would like to see the texture of the crumb and how wet the scone mix should be.A beginner doesn't know and likes to follow the demonstrator.
Hi Doreen, thank you for your comments. If you watch other videos of mine, I do occasionally mention I have very advanced arthritis in my hands so I use the mixer whenever possible. This caused me to retire from my 65 year baking career As far as teaspoons are concerned, one should always use a proper measuring spoon and all should be level, there is no such thing as an accurate rounded teaspoon, that's as as inaccurate as the American Cup measurements. If you follow my recipe correctly, the consistency will be correct, in the video I explain how the mixture should feel. Unlike cooking where you can add a bit of this or a little more of that, baking is a science and the recipe is the formula, it should not need adjusting.
Thanks for watching and for taking the time to comment.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
@@MrPaulsPantry I have just found your channel and have never seen your videos so I apologize.I have subscribed and no doubt will be trying many of them.
@@geminil2415 Thanks for your reply. since your comment I have been looking back at my early videos (I have only been on RUclips about 10 months and the Scone video was one of my fist few, but I have listened to the comments and looked at other people's videos and hopefully improved. I hope you will continue to watch and comment, that way I improve even further.
Mr Paul, please also use cup measures as well like 500g= ....cups. My scones always come out dry when I use milk. I then started using buttermilk and they come out moist.Thanks
Hi Pumia, I don't use cups for several reasons, 1, I don't have time to convert all the ingredients as I run a very busy bakery, 2. I don't know where you are but cups are not the same in every country, 3 cups are the most inaccurate form of measurement. No commercial baker uses cups ever, everything is weighed including the water. Grams are the same the world over and very accurate. A digital scale costs less than $10 and will be the best thing you ever bought.
@@MrPaulsPantry thank you, I am in South Africa
Really nice! I like afternoon tea and scones on the Cunard Queen Mary 2 every summer but since we couldn’t travel last year and not this year, either, I will make these and surprise the family! Maybe some clotted cream, too!
Sounds great! Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
@@MrPaulsPantry Followed your recipe and the scones came out great. We are fortunate to have some very good shops nearby and I got some clotted cream from Devon Cream Company and Mrs. Bridges strawberry preserves. Outstanding! Thank you for making it look so easy.
Mmm, they do look beautiful scones Mr Paul, i must make some tomo.
Have them nicely buttered with jam or marmalade for change, and served with nice cup of tea.
Always enjoyed.!!!!!
Thanks for the great videos and inspiration, as always.
☕🍰🍪
Sounds great, hope you enjoy them June.
Nice sir
Your videos always make me feel hungry. I would love to see how you make Yorkshire Pudding.
Coming soon Josh, it is on my list. Thanks for your request.
Paul so.simple reminds me of home the local bakery in the village. Have you done a rock cake at all?
No not yet, but will put it on my list
@@MrPaulsPantry Thank you Paul, you're the best
Hello Mr Paul I am watching back to back your videos, I’m so happy to have found you, reminds me of mums baking before all these celebrities took over the TV and made me feel incompetent in my own kitchen. My question is milk do you use semi skimmed or full fat in your recipes and would it make a difference if I used semi skimmed ? I don’t normally have full fat in my fridge. Thanks Mr Paul 😊
Hello Sandra, In my 60 years of owning bakeries both in the UK and here in Spain I've never used skimmed milk so I couldn't tell you if it will make any difference, sorry.
@@MrPaulsPantry Many thanks for your very prompt reply I actually didn’t expect to get one. Love your videos keep making them please. You make it simple and reminds me of my childhood. I actually waited to clean out the baking bowl and my brother and I had to take turns. My grandmother made the best moist chocolate cake with real melted chocolate on top, ooh and Parkin too. Would be nice to see these on your Chanel.
@@mrssandrawalker7426 Well Sandra, I may not have a video but have many more recipes on m y website at; www.Mr-Pauls-Pantry.com and you can search the website too on the home page, By the way I do try to answer every comment or question.
Hi Mr. Paul, I found your channel this evening. Your short bread cookies caught me. My momma was born in London a long time ago, and she made the absolutely best shortbread cookies our family ever tasted!!! She cooked a lot of UK food but my favourite is her shortbread. No one has ever been able to capture the flavor of her cooking. But your stuff looks so delicious but unfortunately I can't eat regular or all purpose flour. I eat pretty much gluten free, I can cheat a tiny bit, not a lot and your stuff just looks soooo dam good, that I have to ask, do you know anything about cooking your most delicious recipes gluten free? If you don't know anything about it do you know a chef/Baker you could direct me to. But I'm staying as a subscriber incase I need a really good cheat food 😁😁
Hi Angela, thank you for watching and also for taking the time to comment. This is a Gluten Free Recipe I have made a few time in my bakery for special orders. perhaps you could give it a try and let me know what you think? I hope it helps x
100g cornflour
160g white rice flour
8 tablespoons pure icing sugar or caster sugar (whichever you prefer)
175g butter, softened
👍👍👍
May I know the milk needs to be added into the egg until 140g or 240g? Thank you
Hi, My apologies it should read 240g, Thank you for letting me know about the error. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking.
Mr. Paul's Pantry Hi, thank you for replying! Will try out ur recipes for sure!! 😊
Mr. Paul's Pantry just tried ur recipe and it turned out good! Thank you so much 😊
I'm particularly partial to cheese scones with strawberry jam. How much cheese should i add to this recipe please?
Hi Jeff, my cheese scone recipe is on my website at this link: mr-pauls-pantry.com/traditional-english-cheese-scones/
Hey, Mr. Paul
We don't have to use cold butter? Seems easier in the mixer, your way, than by hand.
Regards Kev
You should always use COLD butter in the mixer or by hand, that's what gives the light texture, it works similar to the butter in Puff Pastry creating air pockets.
Oh i love scones, havent made them in years. I would like to see your version of "Malt loaf" please
(i wont use the brand name here ofc) but i think you know which i mean :)
Hi, I'm sorry but Malt Bread is not something I ever made in the bakery but will certainly put it on my to-do-list. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
They look good, I’m going to get the oven heating to make these and your yeast bread. Thank you.
Have you a recipe for treacle scones?, I haven’t made them in years. 🐢
Yes I have Ruth, go to mr-pauls-pantry.com/scottish-treacle-scones/
Can make the scones without raisins? Will they come out the same? Lovely video!
Yes, absolutely,just leave out the fruit and follow the rest of the recipe. Also visit my website for more recipes www.mr-puals-pantry.com Stay safe and keep cooking x
Cheese scones are nice mmmm
Thank you Mr. Paul for this recipe. Please can I use margarine instead of butter? Thanks
Yes you can use margarine, but try not to use the tubs of soft margarine as they contain a lot of water and tend to make the dough too soft. If you can buy the blocks of margarine,similar to butter, they are best.Hope this helps, good luck and do let me know how it goes please.
my granny used to make suffolk rusks, and saffron buns. But I've never seen saffron flour. Any thoughts Mr P?
Hi Kevin, You can buy Saffron Flour online or you can use plain flour and add saffron strands to the recipe. As I have always had a bakery, things like the suffolk rusk and items using saffron flour were never things we made as we were in Yorkshire and they were a regional thing around where the saffron was grown, around Saffron Walden and Norfolk.
Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Many thanks for a great instruction video, however, when is the sugar added?
Add the sugar to the flour before adding the butter,
Full description is under the video, Click the SHOW MORE to view.
what size cutter did you use?
Sorry wendy, can't remember but use any size you wish
Do you speak Spanish fluently?
Nothing English about scones.
Lovely recipe.
👍👍👍