Thomas you are a wonderful teacher, and these look amazing. How about an episode on sugar: different types like Demerara, Sanding, Caster, Palm, etc. What are they used for, when can one type be substituted for another, how best to store them.
Scones just aren't the same without a slather of clotted cream with the strawberry jam. I've been making the same scone recipe for years from a book called: "Taking Tea at the Savoy". The author appeared on the original Martha Stewart show back in the 90's and shared his recipe. They also contain currants. They're gorgeous! :)
Just made this recipe this morning for brunch. They were without a doubt the best scones that I have ever had! This recipe went into my personal cookbook. Thank you!!
My Grandmother made scones this way during the first depression using the dough cutter, passed the skill to my mom and I had these, usually on Sundays, when I was a kid. Serve 'em up still warm with a bit of real whipped cream and strawberries and you'd think it was heaven!! It's been so long I'd forgotten about it, so thanks for the recipe, breakfast tomorrow!!
So my sister wanted A Tea Party for her birthday today, beyond grateful to find this last night as she was able to wake up to these beauties with Jam and Cream and her Favorite Tea. Cheers and thank you for the fantastic share. *This recipe made my big sister/Baker Very Happy and ask me how much I would charger to make them 😂 👍🏽🥳
i 💖 kitchen conundrums it's not just a recipe he shows how to avoid all the mistakes that happen and ways to correct problems it's like cooking class and i don't even have to get dressed or leave the house awesome.
making these scones today for my siblings, the recipe was so easy to follow and I am just waiting for them to finish baking. Got my clotted cream and lemon curd ready and brewing hot water for tea.
Oh my lord these are unbelievable I just made them 😍 I made your pumpkin pie too last year and followed the blind baking technique for the crust and just wow.. I'll never use anyone else's recipes!
I made no sugar added chocolate chip scones. Used buttermilk in my recipe. They turned out delicious. Will make them for the “church” chicken dinners where they want sugar free or low sugar desserts.
I love your videos! Keep them coming please! I am actually beginning to feel confident in the kitchen. :) Now to get started on making some lovely scones!
Could you put the weighted amounts in the video or the recipe? Not all cup measures are the same across the world and using grams is much more accurate and easier than that whole scoop, pour, tap and scrape thing you have to do with cup measures. Also I have no idea how much a "stick" of butter is, here in Australia butter comes in 250 and 500g blocks
1 stick is 113g or so, 8 tbsp. and you see, the U.S. is dumb and doesn't speak metric, so instead we have all this cup and spoon nonsense :( not everyone will have a kitchen scale here, they re much more likely to have measuring cups. Honestly the mass/volume thing is only important for things that pack easily, like flour...which...is a very common ingredient 😅 At least for the cup I used, the scoop and even method for 1 cup is about 75-80g...?
The American cup is 8 liquid ounces (roughly 227 grams). BUT--when measuring dry ingredients like flour you should shoot for 5 ounces (roughly 142 grams) per cup. Did you also know that the Australian tablespoon is larger than the American tablespoon? Australian= 4 teaspoons. US = 3 teaspoons. It can make a big difference when measuring some ingredients.
Clotted cream isn't difficult to make. It's just raw cream that's baked for a while at a low temperature. The problem is finding the proper cream. You can't use the heavy cream that's sold in U.S. supermarkets -- it contains additives that prevent the very separation of the fat from the whey on which the making of clotted cream depends.
I am of the mind that RUclips should create a complaints section separate from comments. That way people can air out their frustrations and concerns separately from those who just want to know how the recipe came out for others. 😅
These look really good! Could we possibly get the measurements in the metric system, though? I am from Europe and we don't have a cup measure at home. The butter comes in 250 g packages, not sure what that would be in 'sticks' of butter. And what is 'cake flour'? We have different types of flour here, but they're just divided in 'types' with numbers... I really want to try those, though. So far the best scones I've had here were made with buttermilk, so I am curious how this recipe is going to measure up :D
Kitchen Conundrum wish list: Can you show us how to make different types of fruit liquor/liquer? Or can we just follow the steps in making vanilla extract (distill 8oz alcohol + 3-5 vanilla beans then infuse for 2 months). I'm interested to know how to make coffee, chocolate, yam (root crop), mango, etc. "extract" and was wondering if I can just follow that basic formula. Thank you in advance.
Being the scone baking disaster that I am, it has become my passion to collect as many scone recipes and methods that is possible, and believe me, with RUclips the Collection is enormous and seemingly unending. I think your recipe is too dry and the rise not as high as anticipated. Unfortunately the only way of tasting is to bake it. But another day.
I made this and is my to go to Mothers day and Christmas presents! Dont forget the clotted cream and preserves. There is a recipe for home made clotted cream. Ask me!
Hi Thomas! I love your videos they are so well explained, but my wife was wondering if you can explain or compare the difference between Scones and Biscuits. Thanks and keep up the wonderful job!
... actually, the imperial system is older than the metric system. The metric system was popularised by France and it took hold nearly everywhere, due to more authoritarian government than we have now. However, i do still agree that the metric system is much better.
Well, I've baked many delights without a scale. I can see the wisdom of using a scale, but it's not absolutely necessary for everything. Something like scones, you can definitely pull them off without a scale.
Thomas I am a big fan... I just made your chewy cookies and wow I loved the result, I have been trying to bake chewy cookies for over a year now and with your very detailed recipe was a success... so thank you for that :) Now I'm having problems with the vanilla cupcakes... are just not fluffy enough, always I get a very not tasty result, could you help me with that?? Thanks ..
Dear Mr. Joseph thank you very much for the recipe, tastes fantastic. I wanna bake scones for a party that is coming up in 2 days but i'm not sure if i can store the dough in the fridge without loosing the texture, taste, etc.? I hope you can answer my question very soon. Johanna
hi. may I know to make sure that a no bake blueberry cheese is firm. I try to make one and it's still liquid no matter how long I put in refrigerator. (I used this receipi for the cheese cake: cheese butter,whipping cream,lemon juice,vanilla essence &sugar). thank you.
Dear Thomas, In Fifteen Spatulas there’s another video for English scones, is the technique she’s using there wrong? Just they look even more fluffy, although her butter was fully mixed with the flour mixture
Great demonstration as usual. I have a conundrum that I cannot seem to figure out how to resolve; I love making challah bread. Sometimes I make a plain challah or a sweeter version with raisins or even orange and cranberry. The breads always taste great and the crumb is good. The problem is that after I braid (3-strands) baking they flatten out. I have tried making the braid tighter, the ropes longer, nothing seems to work. Help.
![Kodak Black - Sharp Vibes [Official Music Video]](http://i.ytimg.com/vi/oEV0OoLJeIs/mqdefault.jpg)
Thomas you are a wonderful teacher, and these look amazing.
How about an episode on sugar: different types like Demerara, Sanding, Caster, Palm, etc. What are they used for, when can one type be substituted for another, how best to store them.
That would definately be an episode I'd like to see.
Me too!
I'm right behind you Lisa
I'm proud of you Thomas! You finally took a bite!
Scones just aren't the same without a slather of clotted cream with the strawberry jam. I've been making the same scone recipe for years from a book called: "Taking Tea at the Savoy". The author appeared on the original Martha Stewart show back in the 90's and shared his recipe. They also contain currants. They're gorgeous! :)
Just made this recipe this morning for brunch. They were without a doubt the best scones that I have ever had! This recipe went into my personal cookbook. Thank you!!
My Grandmother made scones this way during the first depression using the dough cutter, passed the skill to my mom and I had these, usually on Sundays, when I was a kid. Serve 'em up still warm with a bit of real whipped cream and strawberries and you'd think it was heaven!! It's been so long I'd forgotten about it, so thanks for the recipe, breakfast tomorrow!!
So my sister wanted A Tea Party for her birthday today, beyond grateful to find this last night as she was able to wake up to these beauties with Jam and Cream and her Favorite Tea. Cheers and thank you for the fantastic share.
*This recipe made my big sister/Baker Very Happy and ask me how much I would charger to make them 😂 👍🏽🥳
i 💖 kitchen conundrums it's not just a recipe he shows how to avoid all the mistakes that happen and ways to correct problems it's like cooking class and i don't even have to get dressed or leave the house awesome.
Wow. The part about not twisting the biscuit cutter explains a lot. I've been doing it wrong!
I just took them out of the oven they look amazing and taste..(no words)
Thank you very much for sharing the recipe
I just want to quickly thank you for these videos and the quality of them :3
making these scones today for my siblings, the recipe was so easy to follow and I am just waiting for them to finish baking. Got my clotted cream and lemon curd ready and brewing hot water for tea.
Thanks for explaining why we need to mix the ingredients. That helps a lot.
You are the god of cooking! Thank You!
I always come back to this video whenever I make scone! Thank you, Thomas :)
Baking with a scale is so much easier and much more precise ...
Just made some for my wife.
⭐️⭐️⭐️⭐️⭐️
Tested and true
Oh my lord these are unbelievable I just made them 😍 I made your pumpkin pie too last year and followed the blind baking technique for the crust and just wow.. I'll never use anyone else's recipes!
Really excellent, clearly described process! All your videos are great, you're an amazing instructor.
Loving the kitchen conundrum series!!!
@Thomas Joseph, ur the best chef and an awesome teacher
I made no sugar added chocolate chip scones. Used buttermilk in my recipe. They turned out delicious. Will make them for the “church” chicken dinners where they want sugar free or low sugar desserts.
Hi Thomas, your scone recipe was really fun to watch. I also enjoyed the way how You were able to explain each step on how to make them along the way.
Im new to baking so im really enjoying this free lessons. Im taking notes 💕
Thanks Thomas, you just answered one of my biggest problems. Plus you made me hungry 😁
The best scone. Great tips to make the perfect scone. Ty
I just made these and enjoying it with a cup of coffee. Yumms!
This is the best scone recipe I’ve found.
I always learn something watching your videos! Thank you!
This is the most extra baking video I've ever seen haha I love it
Your the best Thomas Joseph!
These are perfect looking. Scones are tricky for most cooks.
I love your videos! Keep them coming please! I am actually beginning to feel confident in the kitchen. :)
Now to get started on making some lovely scones!
This video is so relaxing
Mmmm... lovely little scones!
Such a good teacher. I like scones to be triangles.
Could you put the weighted amounts in the video or the recipe? Not all cup measures are the same across the world and using grams is much more accurate and easier than that whole scoop, pour, tap and scrape thing you have to do with cup measures. Also I have no idea how much a "stick" of butter is, here in Australia butter comes in 250 and 500g blocks
1 stick is 113g or so, 8 tbsp. and you see, the U.S. is dumb and doesn't speak metric, so instead we have all this cup and spoon nonsense :( not everyone will have a kitchen scale here, they re much more likely to have measuring cups. Honestly the mass/volume thing is only important for things that pack easily, like flour...which...is a very common ingredient 😅
At least for the cup I used, the scoop and even method for 1 cup is about 75-80g...?
The American cup is 8 liquid ounces (roughly 227 grams). BUT--when measuring dry ingredients like flour you should shoot for 5 ounces (roughly 142 grams) per cup.
Did you also know that the Australian tablespoon is larger than the American tablespoon? Australian= 4 teaspoons. US = 3 teaspoons. It can make a big difference when measuring some ingredients.
OH REALLY SHOOT
WHY IS THE WORLD SO INCONSISTENT
RD M Also the Australian or metric cup is 250ml whereas the US cup is closer to 200ml if im not mistaken
Aussie cup is 20ml (1Tbs) more than USA cup.
These scones look very tasty!
Awesome 👍 super helpful tips along the way
Beautiful light 😍 and pretty much 😊 golden colour cream 👌 scoons yummy 😋 yummmm 👍
Devonshire/Clotted Cream recipe 👍🏻👍🏻👍🏻please???? I'll need it to go with these amazing scones! ☺️
Yeees please 🙏🏼🙏🏼🙏🏼🙏🏼
Clotted cream isn't difficult to make. It's just raw cream that's baked for a while at a low temperature. The problem is finding the proper cream. You can't use the heavy cream that's sold in U.S. supermarkets -- it contains additives that prevent the very separation of the fat from the whey on which the making of clotted cream depends.
ruclips.net/video/LDyyAb6lB48/видео.html Tried this one. Food Wishes also has a great strawberry jam recipe
Love his explanations!
I make mine with buttermilk! soo good
Thomas, you're great!!
Delicious! Those look fabulous I love this, thank you
I really love you Thomas.
Thomas Joseph is a boss.
Appreciate your tips
I am of the mind that RUclips should create a complaints section separate from comments. That way people can air out their frustrations and concerns separately from those who just want to know how the recipe came out for others. 😅
Tomas, please show us how to make clotted cream.
love your tips as usual.
These look really good! Could we possibly get the measurements in the metric system, though? I am from Europe and we don't have a cup measure at home. The butter comes in 250 g packages, not sure what that would be in 'sticks' of butter. And what is 'cake flour'? We have different types of flour here, but they're just divided in 'types' with numbers... I really want to try those, though. So far the best scones I've had here were made with buttermilk, so I am curious how this recipe is going to measure up :D
cake flour is our 00
Hi Sir, u made a lovely scone n vy good teacher too. Tq
i just love watching you.
Reminds me of making Southern biscuits.
I made these. Delicious.
Kitchen Conundrum wish list: Can you show us how to make different types of fruit liquor/liquer? Or can we just follow the steps in making vanilla extract (distill 8oz alcohol + 3-5 vanilla beans then infuse for 2 months).
I'm interested to know how to make coffee, chocolate, yam (root crop), mango, etc. "extract" and was wondering if I can just follow that basic formula.
Thank you in advance.
Being the scone baking disaster that I am, it has become my passion to collect as many scone recipes and methods that is possible, and believe me, with RUclips the Collection is enormous and seemingly unending. I think your recipe is too dry and the rise not as high as anticipated. Unfortunately the only way of tasting is to bake it. But another day.
Very good job
they look delicious, thank you Thomas Joseph. kitchen conundrum: how to create a home version of Trader Joe's Belgian Butter Waffle Cookie
I made this and is my to go to Mothers day and Christmas presents! Dont forget the clotted cream and preserves. There is a recipe for home made clotted cream. Ask me!
Joanne Urbany what is clotted cream?
He's a sweetheart. I wish he'd come to my house. I'd show him how much I appreciate him.
Hi Thomas! I love your videos they are so well explained, but my wife was wondering if you can explain or compare the difference between Scones and Biscuits. Thanks and keep up the wonderful job!
My problem is the perfect vanilla Cake
Thomas your Scone recipe rocks...new sub here!
I have never seen scones made that way before
Thomas I love your videos so much!
It would be awesome if you could show us a recipe for making homemade pizza dough ty :)
And tossing it too
Can you do a video on how to do puff pastry please, it's hard not to cross it with short crust pastry. I really enjoy your videos. Thanks.
Wanna make sure a accurate measurement? Use a scale.
Exactly. I use a scale every time I bake. I don't know why us Americans are so resistant to using a kitchen scale. It's baffling.
Same reason why we still avoid metrics, and why we usually score lower on math and science.
... actually, the imperial system is older than the metric system. The metric system was popularised by France and it took hold nearly everywhere, due to more authoritarian government than we have now. However, i do still agree that the metric system is much better.
Well, I've baked many delights without a scale. I can see the wisdom of using a scale, but it's not absolutely necessary for everything. Something like scones, you can definitely pull them off without a scale.
@@Pentapus1024 Americans suck at baking. The most watched baking show is cake boss... I mean.
Thomas I am a big fan... I just made your chewy cookies and wow I loved the result, I have been trying to bake chewy cookies for over a year now and with your very detailed recipe was a success... so thank you for that :) Now I'm having problems with the vanilla cupcakes... are just not fluffy enough, always I get a very not tasty result, could you help me with that??
Thanks ..
Hello, I would like to add apricot Stilton to these. Would this recipe work for those? Or have any suggestions?
Thanks 🙂
Delicious!
and your voice is so easy to listen to...
Can you please show how to melt white chocolate well or what kind of white chocolate should be used for melting?
New Subscriber ☺️ Yummy!! Can't wait to try them 👍 Sending love from Alabama ❤️
you are good! I make an awsome apple pie, so not stupid in the kitchen, but love your little videos. xoxo
magic cake! thanks!
Dear Mr. Joseph thank you very much for the recipe, tastes fantastic.
I wanna bake scones for a party that is coming up in 2 days but i'm not sure if i can store the dough in the fridge without loosing the texture, taste, etc.?
I hope you can answer my question very soon.
Johanna
Great demo. You are a natural, Thomas. :o)
Looks like heaven hmmmm
Thanks for sharing
please do one on bagels !
Lovely
Scones looks great, wow... no eggs?, can I use milk 2%.🌼
You should do a supercut of you just eating everything you've made. 100 percent would watch it
he is so adorbs
Best scone video on RUclips! Thank you!
can you do a video about honey crystallizing and how to reverse the crystallization before using?
Loveeeeee😻😻😻 make orange blondies pleaseeeeee
I would love to see something on frying up tofu for a good texture.
very nice. Thanks
Love your content, Thomas! What's the science behind not using cake flour exclusively?
Can you cut these and freeze them until you're ready to bake them? I'd like to make these ahead of time for a tea party.
I love scones..your content is good:-)
thanks looks good
Great channel 👍👍
i've only made dense scones.. but i all also use whole wheat flour as i eat them for lunch or breakfast, not desert. Also milk and not cream.
hi. may I know to make sure that a no bake blueberry cheese is firm. I try to make one and it's still liquid no matter how long I put in refrigerator. (I used this receipi for the cheese cake: cheese butter,whipping cream,lemon juice,vanilla essence &sugar). thank you.
Dear Thomas,
In Fifteen Spatulas there’s another video for English scones, is the technique she’s using there wrong? Just they look even more fluffy, although her butter was fully mixed with the flour mixture
Great demonstration as usual. I have a conundrum that I cannot seem to figure out how to resolve; I love making challah bread. Sometimes I make a plain challah or a sweeter version with raisins or even orange and cranberry. The breads always taste great and the crumb is good. The problem is that after I braid (3-strands) baking they flatten out. I have tried making the braid tighter, the ropes longer, nothing seems to work. Help.
Just watched a vid of an award winning scone maker from Devon, and he does pretty much the opposite of nearly everything here.