I love this channel, because I find it interesting to see what non-English people think about my home country. Great scones! I always love them with raspberry jam and a bit of cream and tea. Best combination ever!!
@@MemesAndVehiclesYT thanks so much for the kind comment! I also prefer raspberry jam over strawberry jam. It's just got that extra zing! And it goes so well with clotted cream😋. Cheers! Dara
Hey Dara, we hear you! We dearly miss our delicious British scones. Sigh! Ooh, clotted cream first then the jam on top! 👍👍Ah, I hadn't realized that sultanas are called "golden raisins" in the United States! What a lovely photo of your special cream tea with your friends. I'm going to take a copy of your perfected recipe and give it a try. This will be after a dry and healthy January! Thank you!! 😋😋
Best wishes for a very healthy January! 🏋️♀️ Wait till you see my video next Friday! Very appropriate😀 I'm glad that I could teach you an American translation! I'm surprised you didn't know about that after all this time living in the states! Lol
Very interesting Dara, thank you for taking the trouble to recreate our national treats. So many people get carried away with the rolling pin and before you know it they are too thin and re-rolling will make them heavy and dense. My rule of thumb for thickness is that the dough should be the same height as the top joint of your thumb.
@@gillianmeehan3206 that's a great "tip of the finger tip"! I've made them too thin in the past, and was determined to not repeat that mistake! The dough is so soft that a rolling pin really isn't necessary. I think that pressing out the dough and folding it a couple times works great .
Nice impression of Uncle Sam at the start Dara. this country needs Clotted Cream! 😂 A brown egg! Where did you find that?? I love the big scones you made last. My tip. Make a shield from kitchen foil to stop them leaning over, or turn the fan off if you can. I just had a quick browse about how many scone recipes I had. I stopped counting when I got to 29. There's a recipe on the side of every packet of flour. One recipe says you can use lemon juice if you can't get buttermilk. Another one says to use lard, which I substitute with Trex, or Crisco vegetable shortening which is what I think it's called over in the US. My Scottish recipe book says they're better made on a gridle. Easier to tell when done and texture is better.
@@Poliss95 I know Welsh cakes are thinner, but it still seems like a Welsh cake approach 😉. I have stopped buying normal American eggs. We have been paying extra money to get pasture raised eggs. They are crazy expensive, and often are brown! Unlike most American eggs .
Okay, Dara, you've inspired me to try and make these rascals once again. Shall we just say my first two attempts weren't exactly triumphs.😅🎉❤ Liz in icy Essex, Connecticut
If you put fruit in the scones you may need more raising agent BUT don’t overdo it or the scones will be bitter Buttermilk or sour cream is great for the rise as it reacts with the baking soda I also don’t roll out scones I just gather up the dough and flatten it out with my hands to about 2 inches then cut them out being carful not to twist the cutter I also glaze the top being carful not to let any drip down the sides
My mother once made some scones, and as she had made so many, she decided to take some to an elderly neighbour. When she returned she found that the dog had eaten all the rest! She used to say to him, ‘Who are the scones and seven lots of knitting?” He would immediately look guilty.
Oh Dara a true challenge. First batch- no baking powder. Batch 2: I learnt to use a knife when mixing as well ( I was 12)! The third batch- way too much baking powder- it will have influenced the flavour. Great thinking - a combination adjusting according to your own taste. I just love a good scone. Awesome Dara. 👌🇳🇱🙋♀🥝👍47 P.S. to get castor sugar ( which is finer than regular sugar) put sugar in blender. Pulse till required smaller grains. Castor sugar dissolves quicker leaving no grainy mouth feel. 🩷
I love this channel, because I find it interesting to see what non-English people think about my home country. Great scones! I always love them with raspberry jam and a bit of cream and tea. Best combination ever!!
@@MemesAndVehiclesYT thanks so much for the kind comment! I also prefer raspberry jam over strawberry jam. It's just got that extra zing! And it goes so well with clotted cream😋. Cheers! Dara
@ I totally agree! It just has this certain flavour that I can’t quite figure out what it is, but it’s so good!!
This is the sequel we've all been waiting for!
I did something good in this world today I watched you making British scones.
@@itsonlyme9938 haha cheers for that! 👍💕
Yum Yum Dara Scones fresh cream and strawberry jam can’t get much better than that , we wish you and your family a very Happy New Year 🇺🇸🥂🥳🇨🇦
Great job! looks yummy
Hiya Dara,youre scones looked delicious, all of them,yum, I really liked the tall puffy ones,this is Choppy
@@paulguise698 thanks so much! I loved the puffy ones!!
Hey Dara, we hear you! We dearly miss our delicious British scones. Sigh! Ooh, clotted cream first then the jam on top! 👍👍Ah, I hadn't realized that sultanas are called "golden raisins" in the United States! What a lovely photo of your special cream tea with your friends. I'm going to take a copy of your perfected recipe and give it a try. This will be after a dry and healthy January! Thank you!! 😋😋
Best wishes for a very healthy January! 🏋️♀️ Wait till you see my video next Friday! Very appropriate😀
I'm glad that I could teach you an American translation! I'm surprised you didn't know about that after all this time living in the states! Lol
when you said you was going to try a third recipe, I thought you was going to make Cheese Scones.
I still haven't made those. I'll have to try that sometime!
And also Pumpkin Scones are so Yummy and don't forget to have a cup of tea with it its a tradition
@@Mediawatcher2023 pumpkin sounds good! Do they have cinnamon in them?
Very interesting Dara, thank you for taking the trouble to recreate our national treats. So many people get carried away with the rolling pin and before you know it they are too thin and re-rolling will make them heavy and dense. My rule of thumb for thickness is that the dough should be the same height as the top joint of your thumb.
@@gillianmeehan3206 that's a great "tip of the finger tip"!
I've made them too thin in the past, and was determined to not repeat that mistake!
The dough is so soft that a rolling pin really isn't necessary. I think that pressing out the dough and folding it a couple times works great .
There's a lot of hip-hop lingo in this video. Very fresh.
Nice impression of Uncle Sam at the start Dara. this country needs Clotted Cream! 😂
A brown egg! Where did you find that?? I love the big scones you made last. My tip. Make a shield from kitchen foil to stop them leaning over, or turn the fan off if you can.
I just had a quick browse about how many scone recipes I had. I stopped counting when I got to 29. There's a recipe on the side of every packet of flour. One recipe says you can use lemon juice if you can't get buttermilk. Another one says to use lard, which I substitute with Trex, or Crisco vegetable shortening which is what I think it's called over in the US. My Scottish recipe book says they're better made on a gridle. Easier to tell when done and texture is better.
If they're made on the griddle, they are Welsh cakes!
Ha ha, I'm glad you liked all the pointing at the beginning! I was being very emphatic! 🤣
@@MagentaOtterTravels The griddle method was from my Scottish cookbook. That's how Robert Burns had them in the 18th century. Welsh cakes are thinner.
@@Poliss95 I know Welsh cakes are thinner, but it still seems like a Welsh cake approach 😉.
I have stopped buying normal American eggs. We have been paying extra money to get pasture raised eggs. They are crazy expensive, and often are brown! Unlike most American eggs .
Okay, Dara, you've inspired me to try and make these rascals once again. Shall we just say my first two attempts weren't exactly triumphs.😅🎉❤ Liz in icy Essex, Connecticut
If you put fruit in the scones you may need more raising agent BUT don’t overdo it or the scones will be bitter
Buttermilk or sour cream is great for the rise as it reacts with the baking soda
I also don’t roll out scones I just gather up the dough and flatten it out with my hands to about 2 inches then cut them out being carful not to twist the cutter I also glaze the top being carful not to let any drip down the sides
Thanks for the great tips!
My mother once made some scones, and as she had made so many, she decided to take some to an elderly neighbour. When she returned she found that the dog had eaten all the rest! She used to say to him, ‘Who are the scones and seven lots of knitting?” He would immediately look guilty.
Oh Dara a true challenge. First batch- no baking powder. Batch 2: I learnt to use a knife when mixing as well ( I was 12)! The third batch- way too much baking powder- it will have influenced the flavour. Great thinking - a combination adjusting according to your own taste. I just love a good scone. Awesome Dara. 👌🇳🇱🙋♀🥝👍47 P.S. to get castor sugar ( which is finer than regular sugar) put sugar in blender. Pulse till required smaller grains. Castor sugar dissolves quicker leaving no grainy mouth feel. 🩷