Hello! As a person who just production baked scones for a bake sale and made about 500 scones in my lifetime (I'm also from Scotland), I thought I'd give you some advice in case you wanted to make scones again. - You normally don't rub in with sugar in the bowl, as it can make it harder to get fine breadcrumbs, and it has the potential to cream together (not good). Once the sugar and baking powder are added, you add the butter immediately after and start rubbing in. - As for rubbing in, the most efficient way to do this is to use ONLY the fingertips. This is to ensure that the butter does not go soft, as this will make it harder to rub in. Cutting the butter up before adding was indeed a smart idea. When rubbing in, press the flour and butter against your fingertips, using your thumb to grind the mixture against your other fingers. The best way to know if you're doing this correctly is that the palms of your hands will be almost perfectly clean. Gently tapping the bowl against your work surface will raise any lumps to the surface, which can then be worked out. - As for consistency, it was WAY too crumbly at the start, but you pointed that out, which is good. You should add just enough milk/egg mixture to have the mixture come together. If it ends up being too sticky, just add slightly more flour to your work surface before rolling out the dough and it will sort itself out. Using a knife is perfectly fine btw, I do it every time I make scones. Less to clean at the end too. Overall though, your dough looked very good for your first time, by the time they were on the baking tray. - For rolling, I aim for about 2cm in thickness. This gives a good thickness that it easily re-made. Also yes, you can reroll the dough, in fact, when I'm baking multiple batches, I set the leftovers out on a plate and add it to the next batch. Less waste that way. Using a glass/mason jar/ round lid is more than ok for cutting scones, but scone cutters are available should you wish to commit to the bake. Stainless steel cutters are the best imo. - I would not use parchment paper, as unless you are willing to burn your fingertips, you may loose the bottoms of your scones or rip them off (don't ask me how I know). Lightly flouring (pouring a teaspoon of flour and wiping it over the tray with your hand) may be a bit more annoying to clean afterwards but saves a lot of time and hassle. I also gently scrape the baked scones off with a fork, to absolutely minimise the sticking, as scones can sometimes be amazingly fragile. - So, the egg incident. Best way to avoid this in the future is to use the side of a fork to crack the egg. Do not be like me and put too little force into it, you'll see when it's working. I've never had to separate an egg for an egg wash, but regardless, here's my method. Place a bowl under the egg, once the egg has been cracked, tilt the egg so the contents will be at the bottom. Then carefully split the shell in half. Concentrate on moving the yolk between the 2 halves of egg shell and the white will naturally fall into the bowl below you. Put the yolk into whatever your egg wash will be in and do as you need with the egg whites. And also, a good silicone bristle pastry brush will do the trick for applying said egg wash. The more consistently you apply your egg wash, the better, as the browning on top will be consistent between all of your scones. - When checking for readiness, you can either do the cake tester method, the scone test, or both! For the cake tester method, gently stab the bottom of the scones and then pull the knife out once you hit the centre. If there are no crumbs on removal, they're done. The scone test method is slightly different, and stab-free. Basically, tap the bottom of the scone. If the bottom does not cave in, and you hear a dense thump (almost like a kick drum on a drum kit) then the scone is ready. - First impressions out of the oven, they need to brown a little bit more, (about a minute and a half more would've done it) but overall, pretty good given the limited experience you have. Also I love your tiny tea sieve. It would go perfectly with a Binging with Babish Tiny Whisk to make tiny Profiteroles. The inside of your scones look about 9/10 in terms of your consistency. The dough you made was very good for that cross-section. For your first attempt at making scones, this was pretty good, they look tasty and I'd be down to buy one if they were for sale at a bakery. You did a very good job overall for a first-time scone baker. Just because this comment is so long does not mean you were making loads of mistakes, there were in fact very few. I just like going into way too much detail, am obsessed over efficiency and want to help you nail the bake next time you make scones. Happy baking!
oh my goodness you went into SO much detail here, I really appreciate it!! Hopefully my next scones attempt will be much more successful with these tips
so jealous that you baked without being very messy or look tired (and damn you dont bake but you did very good) very nice! hope to see more vids of baking/cooking and maybe try to cook genshin foods??
the first time i made scones in a baking class i had accidentally added too much salt because my sleep deprived brain mixed up the measuring spoons. needles to say it tasted bad lmao
(fun fact I guess?) i find it interesting that not everyone knows how to bake in other countries. in brazil mostly everyone knows how to bake or cook basic sweets like simple cakes or brigadeiro, homemade doce de leite (I'm scared of this one) and brownies are getting more common too. this is basic living alone stuff, so when we try something different, it's not that hard than it is for people that never baked.
@@its_hayoon it’s something that will make you fat. Srs if you know what a hoagie is it’s basically that but with steak sorta or it can be chicken and then toppings with like onions and stuff. I’d rather you google it I’m bad at explaining xD
As a brit (especially from Devon) I can say that scones are a very ✨controversial✨ subject from how you pronounce the word to weather you put jam or cream first, and I can say that you did it all perfectly in my opinion haha
Dam great video. Just started watching you a few weeks ago watching your Chinese pronunciation videos because I was curious, tho currently I am extremely slowly learning Japanese. Maybe I'll make a twitch account just to check out your lives. Great highlight!!!
You say at the start sorry its not metric, but yknow what... whatever units are fine. The thing I really push for is having baking recipes that measure by 'weight', not volume. So much more consistent, *and* you dont have to guess if its measuring in UK cups, US cups, Australian cups, Japanese cups etc.
ok, very good for a first attempt, just one tip, you need to knead it more before adding wet ingredients, it should be hundreds of tiny balls smaller than your pinky finger nail
maybe its jus me but u look exactly like that chinese teacher sherry on tiktok i mistook both of u for the same person but then got confused seeing how ur english is 10 times btr than hers are u two sisters?
Ying: in this chat, only smooth brains are allowed right?
*the wrinkles from a human brain* : "and i took that personally".
As someone who loves cooking
This was so fun to watch, PLEASE DO MORE ( ╹▽╹ ) felt very chaotic and cozy. What a weird... but fun combo.
Hello! As a person who just production baked scones for a bake sale and made about 500 scones in my lifetime (I'm also from Scotland), I thought I'd give you some advice in case you wanted to make scones again.
- You normally don't rub in with sugar in the bowl, as it can make it harder to get fine breadcrumbs, and it has the potential to cream together (not good). Once the sugar and baking powder are added, you add the butter immediately after and start rubbing in.
- As for rubbing in, the most efficient way to do this is to use ONLY the fingertips. This is to ensure that the butter does not go soft, as this will make it harder to rub in. Cutting the butter up before adding was indeed a smart idea. When rubbing in, press the flour and butter against your fingertips, using your thumb to grind the mixture against your other fingers. The best way to know if you're doing this correctly is that the palms of your hands will be almost perfectly clean. Gently tapping the bowl against your work surface will raise any lumps to the surface, which can then be worked out.
- As for consistency, it was WAY too crumbly at the start, but you pointed that out, which is good. You should add just enough milk/egg mixture to have the mixture come together. If it ends up being too sticky, just add slightly more flour to your work surface before rolling out the dough and it will sort itself out. Using a knife is perfectly fine btw, I do it every time I make scones. Less to clean at the end too. Overall though, your dough looked very good for your first time, by the time they were on the baking tray.
- For rolling, I aim for about 2cm in thickness. This gives a good thickness that it easily re-made. Also yes, you can reroll the dough, in fact, when I'm baking multiple batches, I set the leftovers out on a plate and add it to the next batch. Less waste that way. Using a glass/mason jar/ round lid is more than ok for cutting scones, but scone cutters are available should you wish to commit to the bake. Stainless steel cutters are the best imo.
- I would not use parchment paper, as unless you are willing to burn your fingertips, you may loose the bottoms of your scones or rip them off (don't ask me how I know). Lightly flouring (pouring a teaspoon of flour and wiping it over the tray with your hand) may be a bit more annoying to clean afterwards but saves a lot of time and hassle. I also gently scrape the baked scones off with a fork, to absolutely minimise the sticking, as scones can sometimes be amazingly fragile.
- So, the egg incident. Best way to avoid this in the future is to use the side of a fork to crack the egg. Do not be like me and put too little force into it, you'll see when it's working. I've never had to separate an egg for an egg wash, but regardless, here's my method. Place a bowl under the egg, once the egg has been cracked, tilt the egg so the contents will be at the bottom. Then carefully split the shell in half. Concentrate on moving the yolk between the 2 halves of egg shell and the white will naturally fall into the bowl below you. Put the yolk into whatever your egg wash will be in and do as you need with the egg whites. And also, a good silicone bristle pastry brush will do the trick for applying said egg wash. The more consistently you apply your egg wash, the better, as the browning on top will be consistent between all of your scones.
- When checking for readiness, you can either do the cake tester method, the scone test, or both! For the cake tester method, gently stab the bottom of the scones and then pull the knife out once you hit the centre. If there are no crumbs on removal, they're done. The scone test method is slightly different, and stab-free. Basically, tap the bottom of the scone. If the bottom does not cave in, and you hear a dense thump (almost like a kick drum on a drum kit) then the scone is ready.
- First impressions out of the oven, they need to brown a little bit more, (about a minute and a half more would've done it) but overall, pretty good given the limited experience you have. Also I love your tiny tea sieve. It would go perfectly with a Binging with Babish Tiny Whisk to make tiny Profiteroles. The inside of your scones look about 9/10 in terms of your consistency. The dough you made was very good for that cross-section.
For your first attempt at making scones, this was pretty good, they look tasty and I'd be down to buy one if they were for sale at a bakery. You did a very good job overall for a first-time scone baker. Just because this comment is so long does not mean you were making loads of mistakes, there were in fact very few. I just like going into way too much detail, am obsessed over efficiency and want to help you nail the bake next time you make scones.
Happy baking!
oh my goodness you went into SO much detail here, I really appreciate it!! Hopefully my next scones attempt will be much more successful with these tips
@@ying_verse no bother! i always like helping people with stuff i know how to do!
so jealous that you baked without being very messy or look tired (and damn you dont bake but you did very good) very nice! hope to see more vids of baking/cooking and maybe try to cook genshin foods??
the first time i made scones in a baking class i had accidentally added too much salt because my sleep deprived brain mixed up the measuring spoons. needles to say it tasted bad lmao
(fun fact I guess?)
i find it interesting that not everyone knows how to bake in other countries. in brazil mostly everyone knows how to bake or cook basic sweets like simple cakes or brigadeiro, homemade doce de leite (I'm scared of this one) and brownies are getting more common too. this is basic living alone stuff, so when we try something different, it's not that hard than it is for people that never baked.
Oh my gosh, this was so much fun to watch! And those scones look delicious. Definitely hope you do more cooking streams in the future. Thank you!~
not only do the scones look good, your english accent is actually believable 🙏
Very posh one lol
Ying: grinding and raking metal on metal together
My ears with good hearing: "So anyways we just started bleeding"
RIP Sound Absorbers- 199*/2022
Ah yes, nothing like being american waking up to ying's video at 9am eating a chicken cheesesteak I am blessed 😌😌
what is chicken cheesecake??????
@@its_hayoon it’s something that will make you fat. Srs if you know what a hoagie is it’s basically that but with steak sorta or it can be chicken and then toppings with like onions and stuff. I’d rather you google it I’m bad at explaining xD
Bro stop that sounds so good im fasting rn
@@its_hayoon cheese steak, dear
I cant believe I really read it as chicken cheesecake, i cant imagine the taste
ying honestly im falling in love with what you make and how you make it. absolute gigachad.
WAIT DO PEOPLE NOT PUT BUTTER IN THEIR FRIDGE???
THATS WHAT I WAS ThInkINg!
I used to keep mine on the counter in a butter dish, then the cats kept getting it so we stopped. It makes it softer for like toast and stuff.
Sussy behavior
I love tea, and those scones look good!
You always make me smile, keep shining!
HOMGAWD TWO VIDS IN A SHORT SPAN OF TIME I HAVEN'T EVEN WATCHED THE MAKEUP ONE YET (but did see that live so xD)
tea time! *sip sip*
I love your British accent as a British person. A bit posh though ngl
Earl = Uurl
I found your channel yesterday with the speed running Duolingo Mandarin, I have binge watched like 20 vids now lol
As a brit (especially from Devon) I can say that scones are a very ✨controversial✨ subject from how you pronounce the word to weather you put jam or cream first, and I can say that you did it all perfectly in my opinion haha
For someone who doesn't bake, your scones actually look nice! And I disagree, I think your eggwashing is perfectly lovely. :]
Ying’s hair the whole time go swoop swoop
watching ying's video right before school >>>>>>
A dream come true you are dear! 🙌 .. As always, you supercharge my day with positivity and curiosity! Priceless! 👋😊
This was such fun video! As someone who likes baking, I want to trybthis myself now :O
Also your earings are beautiful ahh
this was so comfy!!!!!!! i gotta catch a stream so i can drink tea w u sometime
; v; tea time with lovi!!!!!!
I was gonna do my daily Chinese lesson but ahahahaha saw YING POSTED….Duolingo can wait
good job! everything looked goooood :D
chef Ying! that looks banging!
just found your channel from your duolingo video, like your content!
I'm so happy I was there
I've just woken up and this is the perfect thing to watch
1:17 SISTAR!!! ❤️👠🔥
Dam great video. Just started watching you a few weeks ago watching your Chinese pronunciation videos because I was curious, tho currently I am extremely slowly learning Japanese. Maybe I'll make a twitch account just to check out your lives. Great highlight!!!
I loved this stream! hopefully we can bake again soon!
Great, tea time, I'll take a cup of coffee with my scones please.
i loved this so much n i can’t wait for more cook(y)ing and bak(y)ing
6:17 LITERALLY STOP 😭😭 YING YOUR HANDS ARE SO FUCKING PRETTY OMFG 🛐🛐🛐
This is probably the funniest disaster I ever seen.
can i just say i really love your measuring spoons its so cute 😭
im only gonna say this once out of of shyness, but ying is very cute
watched this at 3am, im hungry now
I REMEMBER THIS STREAM it was so fun
I enjoyed watching this so much!! 🤩🤩
You say at the start sorry its not metric, but yknow what... whatever units are fine. The thing I really push for is having baking recipes that measure by 'weight', not volume. So much more consistent, *and* you dont have to guess if its measuring in UK cups, US cups, Australian cups, Japanese cups etc.
i wanna try making scones now
They look good
this was so chaotic that i'm shocked the result was edible lmao
Another good vid in the middle of the night
Its your first time cooking so dont worry everyone is a beginner at first untill they get used to it
Idk why- but i though the scones were pinapple buns
But all of the treats you made looked accually really good :o
that cheese cronch bro gawd dayum
YOU'RE AMAZING!!!!
Being British watching this I find this so funny
This is simply what I came for
I am a simple human. I see Ying post. I watch.
ps. those scones look delicious ༼ つ ◕_◕ ༽つ
i am blessed with cheese cronch
Comfort vid I love this sm🥰
Chaotic Ying is the best Ying.
lmao rereading the recipe for like the 30th time xd same though
4:00 I bet that only American butter does not go bad, cuz that doesn't sound right. Which is kinda sus tbh...
it is 4am and now I am craving scones lmao-
So beautiful😢
That's me at 3 am trying to bake any thing
Welcome to my keqing is all I can hear at the beginning
This was a fun stream!
Another video from the bean
YAY I COOKING VIDEO FROM MY FAVORITE STREAMER
An eleven year old that was me knew how to do this better the egg yolk separation
Ooooh they look so good 0-0 How was the experiment one????
it honestly just tasted exactly like the others!! I guess size didn't matter that much hahaha
你笑起来太好看啦，性格也好可爱，喜欢！
I didn't even know what clotted cream is, we don't do that in Russia. What does it taste?
It''s somewhere between whipped cream and butter! Just a very thick cream that has a lot of fun texture + a densely milky flavor haha
im watching you while making instant fried noodle cgdbzgdh
How cute ...
Now I'm hungry...
Ok so with the clotted cream you may have overmixed it and turn in to butter
those look so good omfg whathwhatwhstwgw
Aight ma'am I can cook you wathever you want to but I'm sure i didn't shake it and prayed enough-
Bri'ish Ying zoundz zexy and clumzy LOL
ok, very good for a first attempt, just one tip, you need to knead it more before adding wet ingredients, it should be hundreds of tiny balls smaller than your pinky finger nail
So you see that's where trouble began. That damn smile.
主播越来越全能了😆
Jojo 🖤
Que bonito mi amor
Love how she said “Jojo” in the beginning
I don’t bake either all I do is play genshin😑
hi pretty as ever, ying
thx
what is the chinese tea name? XD
Ayo you look like my Chinese teacher
Hellooooo!!!
i haven’t watched the video yet but i know this will be a disaster
Idk why but she looks a lot like alex Chen from life is strange
I get this a lot HAHA
@@ying_verse easiest cosplay in the history of cosplay
Whittards is cheap?! Bruh I get supermarket own brand. But those are teabags tbh
They're pronounced scons 🇬🇧
maybe its jus me but u look exactly like that chinese teacher sherry on tiktok i mistook both of u for the same person but then got confused seeing how ur english is 10 times btr than hers are u two sisters?
This was 4 hrs ago lol plus I was very lazy to watch anything-
baker baking but can’t bake
she is so fine .
im begging you, please pronounce it [s-con]
We cut out most of that discussion haha but rest assured it was addressed (and I did say s-con in the latter half!)
@@ying_verse yay :)
翻墙来看小姐姐
Ying, I’m 13 and know how to bake better than you, sorry 🤭
ah yes, tea.