The Best Cheese Scone Recipe Ever
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- Опубликовано: 1 авг 2024
- Please view the updated version of this video :
• Mastering Cheese Scones
A truly great scone is light and fluffy on the inside, and crusty on the outside. Its the contrast of texture that makes it great. You cant achieve this with just a recipe, its all about technique.
Major thanks to Jamila at Funicular for providing 1 on 1 training.
Chapters
00:00 Start
00:35 flour
00:59 butter
01:33 milk
02:44 placement
03:20 dont microwave
03:45 start, adding 200g flour
03:59 adding baking powder
04:25 adding salt
05:06 sifting
05:40 herbs
06:22 adding butter
07:05 mixing butter
07:53 adding cheese
08:33 adding milk
10:12 weighing 110g balls
11:38 top with cheese
12:07 results
12:47 Lavender Scones
4 cheese scones
200 g standard grade plain flour
2.5 tsp baking powder
1/8 tsp salt
Pinch cayenne
40 g butter
60 g cheese (tasty)
Small amount of finely chopped rocket or parsley, or garlic chives
180 ml milk
28 g cheese for top
Make 110g balls
Directions:
Toss flour, salt, cayenne, herbs
Grate butter
Cut together using two knives
Cut to coarse texture
Add cheese, cut
Toss
Add milk, mix as lightly as possible until just no dry flour. Should be tacky. Do not over work. You want as much milk as you can get in and still form a tower.
Cover tray with baking paper
Weigh 110g spoonful's at a time
Stack in a tall tower
Place with 2 cm gap min
Top with grated cheese
Bake for 24 mins no higher than 180c. The temperature of Maillard reaction (browning) is 140-180c. Temperatures higher than 180C can cause acrid flavours. Best to test your oven with a thermometer. Avoid fan bake, or use lowest setting possible.
Test for cooked by gently poking. If it bulges out the far side, it needs another 4 mins
Rest 10 mins before eating
4 Lavender scones
230 g standard grade plain flour
4 tsp baking powder
1/8 tsp salt
1 tbsp. sugar
1.5 tsp dried culinary lavender buds, or 3 tsp fresh flower buds
46 g butter
205 ml milk
To serve:
- spread with Damson Plumb Jam (or raspberry etc)
- whip 125 ml pure cream with 0.5 tsp Organic Vanilla Bean Paste and dollop on top
Date scones 8
10 medjool dates 200g, rough cut
1 Seville orange all the skin chunky zested
Soak the dates and zest in the orange juice overnight in the fridge.
2 pinches cinnamon
1 Pinch cloves
1 pinch salt
top with demerara sugar
6 cheese scones
300 g standard grade plain flour
3.75 tsp baking powder
1/4 tsp salt
Pinch cayenne
60 g butter
90 g tasty cheese
Small amount of finely chopped rocket or parsley, or garlic chives
270 ml milk
42 g cheese for top
8 cheese scones
400 g standard grade plain flour
5 tsp baking powder
1/4 tsp salt
Pinch cayenne
80 g butter
120 g cheese (tasty)
Small amount of finely chopped rocket or parsley, or garlic chives
360 ml milk
56 g cheese for top
15 cheese scones
750 g standard grade plain flour
9.375 tsp baking powder
1/2 tsp salt
Pinch cayenne
150 g butter
225 g cheese (tasty)
Small amount of finely chopped rocket or parsley, or garlic chives
675 ml milk
105 g cheese for top
FAQ
FLOUR
High Grade Flour: does NOT mean higher quality, it’s actually to do with the amount of gluten in the flour. If you’re baking bread or dense cakes, gluten gives elasticity to dough and helps your bread to rise and be the right density. If you use High Grade flour with your scones, you will find it easier to to make a scone with height, but it will be at the cost of the texture.
Standard Flour : has less gluten, is better for light pastries, cakes and SCONES, which call for a more delicate texture. Using the technique of stacking the scone in a narrow tower, you will achieve an acceptable height, and with less gluten you will have a much better all important texture. Another trick is once you've shaped your scones, chill them before baking. The final chill relaxes the gluten which yields a tender texture. It also cools the butter down again, which is how you'll get that flaky texture.
Use Standard Grade Flour for your scones.
Temperatures make a large difference in the reactions that take place and the resulting texture, flavour and colour.
It’s important to ensure you’re baking your scones at the temperature most suitable to take advantage of caramelisation and the Maillard reaction to achieve optimal tastes, texture, and overall look from both.
Fat rich scones are baked at a lower temperature than your regular run-of-the-mill yeast bread to ensure you get optimal results. If you use a thermometer - which you should, you should have an internal temperature range of 82 to 88 °C at the end of baking.
It is best to use a conventional oven when you are baking scones. If using a fan-forced oven, as a general rule, drop the temperature by 20°C to imitate conventional.
Turn the fan to the lowest setting. 
Хобби
I just watched your excellent video and then I went straight into the kitchen and made them. OMG they are truly amazing, Im not a good scone maker by any means, but these are something else. Thanks so much for the method and the recipe for these beautiful treasures. I did everything you said and I am so impressed....Wonderful, and recommended !!
Lovely feedback thank you. Spread the word!
Thank you your amazing method. I'm from Taiwan who always like to baking. Before I watched a lot of videos, always teach need to rooling. It makes scone dosen't have fluffy! Thank you so much =D
Made cheese scones today ,and it was the best ever ! Everyone loved them and was impressed. Thank you for the detailed recipe !
Fantastic. Spread the word, we could raise the standard of scones globally 😁
Wow those must be the tastiest looking scones I’ve ever seen, can’t wait to make them! Great video and I appreciate the detailed timestamps 🙌 thank you
Thank you sooooo much for your demo and recipe for scones .This is fantastic! ALWAYS WISH FOR GOOD RECIPE AND NOW I WILL MAKE THEM REGULARLY! THNK YOU AGAIN! 🇭🇷🇨🇦🥰
Thank you for the lovely feedback 🙏
I made these scones today and OMG they are sooooo delicious!! Thank you for giving us your recipe!!
Yay, I'm so glad you liked them
Just brilliant how delicious on Sunday afternoon tea, with my husband of fifty years listening to Kaufman and reading the news paper,absolute bliss ,manny thanks ,greetings from Canada
Thank you so much for your lovely comment. Made my morning.
Wow is it fluffy. Thanks for the recipe~ had oven on 320F, ended up taking about 35mins until the cheese grilled and scone top crisped up for my oven, used asiago cheese with a bit of parsley and rosemary from the garden. Never starting these at 11:30pm again though. Torture having to wait to eat them :'^)
Great show
Fabulous recipe!
Love you long time 😘
Great timestamps 10/10
Thank you for this recipe. I will definitely give it a try.
I'd like to hear how you get on.
@@density.coffee I made a video with your recipe over here ruclips.net/video/AK18GrKLmrQ/видео.html Thanks for the recipe sir! It's the first time I made a video of a fellow youtuber's recipe. I filmed it quite a while back, took quite sometime to edit.
@@Michele-ft4qh excellent job, the filming is lovely and they look delicious. Thanks for the credits too 😁
Hands down the very best cheese scone recipe 👍 crunchy on outside & nice & fluffy soft inside serve with real butter not margarine! Love your video it's a good recipe to make at home saving us money in buying brick scones that dont cut the mustard haha🤣 too right don't heat them up in microwave just make enough to eat on day for afternoon tea with your fav English tea of choice mines Earl Grey ❤love from New Zealand 🍎🥝 ☺🦋🐝🌼
Oohhh thank you Pricilla, what a lovely comment. Cut the mustard, lol. Have you tried the T2 French Earl Grey, it's tres bien.
@@density.coffee Hello thanks for your lovely reply ☺Love T2 must try French one shall add this to my shopping list. Have an awesome day keep going best you can & takecare all the best to you & your family ❤🦋🌻👍
I've never seen scones made this way. To me they look more like rock cakes but they do look very tasty
Rock cakes definitely look like scones, but these two baked goods are different. Rock cake dough is stiffer, and the cakes are smaller.
Oh my goodness sir these are amazing! I made them today and love them! Your tips and insights made all the difference. I'm going to share your recipe and tips around. I did notice my cheese on top went super brown and then even darker brown before the scones were cooked, I was scared the outside was going to burn or go black but it didn't, just very dark brown, any tips for this? Thanks for the recipe and all the helpful variations in the description!
Hi Olivia, yay, I'm so glad you found it useful. I think the problem is you are using a fan oven and it is too hot. Ideally don't use the fan at all, or turn it as low as possible. Also its is best to put a thermometer in your oven and check the temperature is not going over 180c. The temperature of Maillard reaction (browning) is 140-180c. Temperatures higher than 180C can cause acrid flavours.
@@density.coffee Makes a lot of sense, thanks for your insight :)
I'm from Canada and we use a pastry blender instead of knives to cut in the butter. Are pastry blenders not a thing where you are? I've watched baking shows in the UK, etc and have never seen one being used.
We use them here in the UK.
Was that rocket? I've never seen rocket with round leaves.
There is a wonderful array of varieties gardenerspath.com/plants/vegetables/best-arugula-varieties/
Good to see you using "real" milk!!
That Eketahuna Meats milk is the best I've ever used. Makes a wonderful microfoam steamed for the coffee. eketahunacountrymeats.co.nz/product/whole-fresh-milk
Hi there! The lavender scone recipe you included in the description has a very different dry ingredients to wet ingredients ratio, is the pure cream to go in the mixture? thanks!
Hi Olivia. No the cream with the vanilla are whipped and used for serving. Thanks for raising this, I've updated the instructions. Regards, Richard
@@density.coffee Awesome thank you for clarifying! I'd love to give them a try too sometime :)
Thank you for your share but I can't cope with metal on metal it sets me on edge but apart from that nice vlog .
I have addressed that in an updated version, but no-one finds that ruclips.net/video/ZJj41Yn3B1o/видео.html
Sorry all I can say is " oh dear". The scraping of the metal spoon in the metal dish really sets my teeth on edge.😞😙
Oh dear, your aural affliction is impeding an oral experience that could change your life 😁
Use a crockery bowl
@@catherineharper3865 check the newer version ruclips.net/video/ZJj41Yn3B1o/видео.html
TX
Np 😉
Scones should rise sufficiently for you to be able to see a seam roughly half way up; to separate. You pull the scone apart You DO NOT cut with a knife this makes the texture really in-peasant. Your scones are like flat cakes! They e not risen at all.
It is very easy to make a scone that looks good, rises heaps and can be pulled apart. Using high grade flour makes this easy. But choosing to optomise for taste and texture, it is much more difficult to achieve height. It's a personal choice, but I care more about taste and texture than appearance. And no, using a knife does not make it taste bad. On the contrary if you can pull it apart in such a manner I'd expect it would lack a contrast of crunchy exterior and soft inner.
You sound like a jailer
I'm not even going to ask how you know that 😮
Wow teaching granny to suck eggs. Very chaotic cooking method I will stick with what I know
So the 60gms of butter became 40 gms...And the 40 gms of cheese turned into 60 gms when you added it into the bowl. Taking into account all the clutter and the mess you made. I think I'll give this a miss. Nothing more annoying than an expert trying to make out they are an expert. Sighs.
You tolk to much
You should see his written recipe in the video description section its a bludi book 😂😂😂