English Scones Recipe from Fortnum & Mason. (Make them Anytime) 🌸
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- Опубликовано: 8 май 2023
- English Scones Recipe from Fortnum & Mason. (Make them Anytime) 🌸
Please Subscribe: / @mdominic
Back in 2013, my wife Ting and I indulged in the delightful tradition of afternoon tea at the renowned Fortnum & Mason in London. The experience was truly unforgettable, with every detail, from the decor to the tea, impeccably curated. However, the star of the show undoubtedly was their scones, which are the best in the world. Lucky for us, we managed to obtain their authentic recipe, and we are excited to share it with you.
Ingredients:
4 oz./85g chilled unsalted butter, cubed, plus extra to grease
2 Cups/250g self-raising flour, sifted, plus extra to dust
1 tsp baking powder
2 tbsp caster sugar
3/4 Cup/150ml buttermilk
1 medium egg
A little milk
Clotted cream and jam, to serve
Directions:
Preheat the oven to 220°C/425°F. Lightly butter a flat baking tray or cover it with baking parchment.
In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the baking powder and sugar.
In a separate bowl, beat together the buttermilk and egg, then make a well in the centre of the flour mixture and use a knife to stir all the ingredients together to make a soft dough.
Tip out the dough, lightly knead it on a floured board and roll it out to a 2.5cm thickness. Stamp out rounds using a 5cm cutter, transfer to the baking tray and brush the tops with milk (I forgot this).
Bake in the oven for about 13 minutes until well risen and golden. Cool until warm on a wire rack.
Serve with clotted cream and jam.
How to Make Self-Rising Flour:
Making self-rising flour at home is easy. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Whisk the ingredients thoroughly in a large bowl.
Shot on the Sony a7sIII (main) and iPhone 14 Pro Max (top).
#mothersday #scones #sconesrecipe #fortnumandmason #dessert #mothersday #cooking #tasty #snack #breakfast #eggs #scones #sconesrecipe #fortnumandmason #dessert 
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From a master baker…..this is the best recipe of all.
These are the most lovely, fluffy, flavourful and moist scones I have made so far in my life 😊 they impressed many englishmen in my family yesterday. Thank you 😊
Fantastic!
I just finished making your scones and they were delicious. Thank you for the recipe
If you ever get to London, go to Fortnum & Mason for afternoon tea. Make sure you make a reservation well in advance though.
They look amazing and delicious
Amazing looking scones Michael! Thanks for sharing!
Caster sugar is sold in the USA by C&H Sugar.
It comes in a milk carton style container and is labeled "Baker Sugar".
It is an extremely fine grain of sugar but not a powdered sugar.
Excellent information. Thank you so much.
I use sour milk, instead of buttermilk and rarely make my scones sweet, preferring savoury, so add herbs and spices to the basic mixture.
When I do opt for sweet I make chocolate orange scones.
Thanks for uploading.
Sounds great!
Wow!!! I like this recipe, Nice and easy. Thanks from Australia
Where do you get clotted cream in Australia?
That looks good. I'd take clotted cream and jam, please.
My grandfather grew up in London, and he used to make those from his mother's recipe from memory. He was 81, when he passed away in 1982. Those always bring back memories.
I love scones
First time coming across your channel. Love your sense of humor & am excited to try your scones recipe! Thank you’
Thanks! Let me know how they turn out.
beat it like it owes you money!! Bwwaahhaahaaa!!
Yeah, I snort laughed out loud at that one.
I just made these. Insanely good and tender. Very proud of myself and grateful for this great recipe! Thank you!
Wonderful. I’m glad they came out well.
There´s no substitute to clotted cream as I see it..Only bad ones ...Best to do a batch yourself if you want something even close to authentic for your scones...Takes about 24 hours, but is cheap and easy..The British food sites have recipes ;)
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we usually pile on MUCH more cream than that and there is the usual argument as to which goes on tto the scone first , the jam or the cream. Personally, I load the jam first and then drown that in cream! Lovely video, thank you.
Vídeo incrível 🎉
Só pratos maravilhosos ❤
Fantástica sobremesa. Muito bem elaborada.
Nicely done, sir!
Thank you!!
Excelente
Que receita deliciosa!
Don't rub it too much or you'll go blind 😂 omg.....❤
Ótimo
"Miami in the 80s" 🤣
In the south of England it's scons in the north it's scowns( like US)
Is it possible in your mind and heart to like British scones AND American biscuits? You don't have to negate one over the other. You don't have to pick a side or choose between The Beatles and The Rolling Stones. You can like both. No one is keeping score. No one will think less of you if you like American biscuits AND British scones. I promise. 😊
I love American buttermilk biscuits. I do not like American scones. They are super dry.
Instead of using regular sugar i use pure icing sugar (confectioners sugar)
The trick to a really tender “biscuit”, (as we call them across the pond), is to handle the dough as little as possible to avoid building gluten. You need gluten for bread, never for biscuits!
Ai, que delicia!😊
This is the second recipe I've watched that calls for the dough to be mixed with a knife. Is there an advantage to a knife over a spoon or spatula?
Yes. It does a bad job of mixing, so it's perfect for the job. It makes it hard to over mix.
@@mdominic Cool, I'll give it a try since I think I tend to over mix.
Grate the butter , keeps it cool and very quick
I need to try to make your scones,i never did. Some scones has raisins, I don't understand why some people make them with cheese or ham,when traditional are sweet scones. ❤🙏🥰
Savory scones can be delicious.
@@mdominic Thank you ,I love everything 🥰🙏🎶💕
Where is this recipe from? Is it your own version? I found the Fortnum and Mason recipe online and it is different from yours?
This is from their own cookbook.
I found a different recipe from their cookbook which uses 00 flour and whole milk. I’m confused if they have more than one recipe?
@@cliff9685 I only know the one I have.
Lol. This is a typical anerican buttermilk biscuit recipe. Always fluffy and cold butter is not nessesary. Been making this for 50 years.😂 Nothing like sand and rocks. We have them often with dinner instead of bread. Sansctge powdered sugar . But it is an adaptable recipe. Add any fruit: blueberries or dried cranberries, or raisins, etc. Dust with powder sugar and now you have a sweet version. 😂🎉
No cold butter? How do you do it? I'm from Louisiana and never added an egg to the dough.
Delicioso
👍
Gente que delícia...
Can this be made with almond flour and coconut sugar?
I haven't tried that. But I don't see why not. If you try it let me know how they turn out.
Will do!
Fyi, the "going blind from rubbing too hard" claim is a myth. I mean.. so I've heard!
you are one funny rat baastard as we would say up New England...good thing I'm from the south
RUDE!! There are some amazing American scone recipes thank you very much. I make some very lovely, tender, cakey, light scones.
Dude...a little skimpy with the clotted cream..lol
That stuff is expensive in the United States. That little bottle was $10.
I slather my clotted cream on abo
About three quarters of an inch thick
You seem very UK orientated, which is welcome. So, forgive me for a little guidance. First we say, 'self-raising', not 'rising'. Second, depending upon where you are in UK, you will hear scone as in 'stone', or scone as in 'gone'. This is merely a regional preference, and neither is right or wrong. However, there is fierce rivalry between Devon and Cornwall as to which goes on the scone first, the cream or jam. It boils down, logically, to a personal preference. My only argument for correctness would be to ask: If you didn't have cream, and were using butter. You would hardly put the jam on first. Lastly, if you don't have clotted cream it is the simplest thing to make. Put a pint of what you would call 'heavy cream' (we say double cream) in a glass or plastic bowl of a size where the cream only half fills the bowl. Microwave on full (in my case 900) for five minutes (it will boil). Let it rest for 5. Repeat x 2. Remove bowl. Let it cool sufficiently before putting it in the fridge overnight. If it is not thick enough, give it another 5 mins If you are tempted to just do the 15 minutes straight off, if will boil over, and out of the bowl . This makes really thick clotted cream. Alternatively, put in a large flat dish and cook for 10 hours in the oven set to 80C - 180F (Fan) or 90/200 conventional. This can be done with whipping cream also.
Thanks. That’s actually great information.
Nobody Cares. Americans know how use their Own words. Just because someone may be baking an “English Scone” they don’t need to move to England to do it 🙄
What a stupid remarks you are making!!! Really? Did you watch this video just to correct everything he saying are doing? I think you are watching wrong channel! It’s cooking videos, not language lessons!!!
I like your instructions and clarification on the way scone is pronounced! Thank you!
@lifehappens587 He was talking to Michael who clearly thanked him for his info. You think you represent everyone in the US?
Why do you need the music in the background,
Because I like it.
Nice jazz music 🎶🎶
How dare you eat your scone as if it was a hamburger? I'm French but I know it's a don't, and furthermore if you are at Forbum and mason's
Just slice into squares! No over handling of dough that way.
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