Fast Raspberry Scones - Everyday Food with Sarah Carey
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- Опубликовано: 24 июл 2024
- Sarah Carey shows you how to make a quick basic cream scone dough that’s studded with lots of fresh and juicy raspberries.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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This woman KNOWs what she is doing... No hesitation at all...
This is not her first Rodeo...
Do you guys have a playlist specifically for Sarah’s videos? I love binge watching her videos but I don’t see one specifically for her 😊
Olivia Soule - I do, under her name.
Also have a folder for her on my iPad.
Sarah rocks -she’s my favorite🎈
This recipe is great! Thank you for explaining the different steps. I always learn something new when I watch your videos. I can’t wait to try out this recipe it looks so fun and easy. 👍🏻
Love this recipe! We can just roll rom one fruit to the next as they ripen in the garden this summer.
Love scones!! I attempted to make these once but they didn't come that great. Sarah makes everything look so easy. Thanks for another awesome recipe💕
Thank you so much for such an easy and delicious Scone recipe haha
Excited to try this. Your easy mudpie recipe has been a hit with everyone!
OMG... this is just so yummy!... a must share with family and friends =) Thank you Sarah.
Holy moly does Sarah make everything look so easy and quick. Just watching her, you can tell she's been cooking all her life.
WOW-Looks sooooo easy 😍😍😍😍😍!!!!!!!
Another fantastic recipe doll! We love you!! You’re awesome my friend 💜💜👑👑😘😘✅✅
I love fruit in my scones totally.
Baking genius!!!
O dark hundred here, sun just rising ... ugh!! BUT Sara comes on, makes scones in 2 point 1 seconds and joy now abounds 😁. Gotta love that gal, just gotta love 💕 her!
Hey Sarah! I had subscribed since 4 years back (I suppose). I remember being really excited and looking forward to each episode because u looked so cheery and happy! Hope you will feel better, miss the old you :)
Love, love your hair!
I like your style
Love the recipe Sarah. She seems fine. It's a short version. She does the magazine as well. Not just videos. Love your Instagram.
Hi Sarah, I love your recipe's! You are a bright patch in my day! These raspberry scones look scrumptious! Can I substitute Cake flour for regular all purpose? Gina from the desert! (Phoenix) 🌵🌴
Thomas is so precise and such a perfectionist and Sarah is just like... real. She knows most of us just want to eat haha(I just looked up their scone recipes, that' why I'm saying this lol)
Nice..... Recipe
Hi! This looks so yummy!
Wondered if you could make a shortbread millionnaire recipe?
❤it!
nice
In case anyone was wondering, they're done when they give slightly when squeezed. You should see no liquid, but they should not be firm. There could be a big difference between 15 and 18 minutes.
Hello how are you great job you are great baking lady best you are great❤
hi sarah! i always notice that when you scoop and level the cup isn't always full. Like there's always a space just before the handle. I'm a home baker and I just want to know if it's better if I do it that way :) thank you!!
It is better to use grams when baking... it's more precise.
The proper way when using cups is to use a spoon to spoon in the flour inside the measuring cup and then level. If you are just scooping the flour, it will have less air in the flour, so you need to scoop it leaving a bit of space. Do an experiment so you understand, measure a cup of flour by spooning flour in it, then lightly tap the cup with the flour on it on the counter, then you'll see that the cup is no longer completely full.
I'm not the only one who read "FAT raspberry scones" and for real excited.. right?
"This guy, this guy is way too small, that is unacceptable." 😄😄
En castellano o español por favor 🙏
Can you make some sloppy joe using jackfruit
You sure that’s 2&1/2 cup flour?
Raspberry
She must of saw the ratings
You're looking v fit Sarah! 💪🏻💪🏻
Where’s your fire Sarah? What happened to quadruple chocolate chip guilt muffins? Go wild (again!)
Every time I see a recipe that needs buttermilk I want to cry. This ingredient does not exist in my country.
Hudson Blanco You can substitute buttermilk by adding (I think) about 1 tablespoon of vinegar or lemon juice to regular milk. Let it sit for about 5 minutes, and it’ll work just like buttermilk in all your recipes!
Looks great but I cringed when you used a spoon to cut the dough 😂 Still looks amazing though, yum yum with coffee!
Annabelle McIntyre, I always use whatever kitchen utensil that works, especially if I have already used it in that recipe prep process!
Can I use regular milk instead of butter milk?
Is it just me or Sarah does not seem like her chipper/enthusiastic self since a few months and maybe a year? Are you ok Sarah?
I wondered the same. She looks concerned.
Let's all hope she's alright. She's such a terrific person💕
Julie L i noticed too! I hope Sarah's okay😔
Like everyone else the stress factors of life can get to any of us. I love watching all of her videos and I hope she continues to excel in her profession.
It's interesting, when one person asks or notes something, to then realize that it was a thought shared by so many other people.
I was thinking the same thing, but I never expected to see my concern expressed by others.
I don't know if Sarah reads these messages, but if so, please know that you are valued by so very many people! You've given so much of yourself to so many. We wish that we could give something of value, back to you.
I hate raspberries, so I'm going to moosh in blueberries instead.
I do not have a food processor..
how do I make this by hand.. how do I 'pulse' it until so crumbly HAHAHAHA
Use a pastry cutter or two knives to incorporate the butter, then gently stir in the buttermilk!
"Pinch" it! :)
People make scones by hand all the time. Check out this video from Gemma Stafford (Bigger Bolder Baking) for the technique. www.biggerbolderbaking.com/best-ever-irish-scones/
I actually much prefer to make scones by hand....no cleaning the food processor!
Knives work or even a knife and a fork to "cut" the butter in. You can also take both hands (that you have just scrubbed clean) and squeeze the ingredients through your fingers!
Are u people seeing what I'm seeing .... she used a spoon to cut the dough
Yeah....bizarre. I think they're taking this "use whatever you have on hand" nonsense to an extreme.
So many kitchen utensils are versatile! You only need to use what works! Way to go with creativity!
Vallavunukku pullum aayutham.....
noooo please give info for real units too
Sheesh yes please! Best comment
she doesnt seem like her usual self :”(
Chew shu ning she seems hate this recipe. Or the product she advertises. Or both.
She seems to be rushed in the last few videos I've seen of Sarah. Like there was no time to edit or do more takes.
I hate it when recipes use buttermilk ... it literally doesnt exist in my country
RayRay Hz you can substitute it with something else, just google buttermilk substitute and you can find ways to make your own, I think lemon juice and milk is an option.
You can create your own substitute for buttermilk by adding a tablespoon of lemon juice to 1 cup of whole milk and allowing it to rest for 10 minutes.
Yogurt can be substituted for buttermilk. It works very well. :)
You can also use half milk and half sour cream to sub out for the buttermilk. I make biscuits that way all the time.
Thank you all sooo muuuch 😍😍
okay okay, not to be that person, but where ever you put the mic its in the wrong place. the sound of the appliance and utensils is overpowering.