Ever wondered how The Savoy makes the perfect scone for Afternoon Tea? The Savoy's Assistant Executive Pastry Chef, Ludwig Hely, shows us how. #FairmontHotels
Fruit Scones form the Savoy , the recipe taht is up here 1 kilogram flour 60 grams baking powder 5 grams salt 180 grams sugar 160 grams butter 210 grams whole eggs 300 grams butter milk 250 grams sultanas ( or can be replaced with currants, golden raisins, dark raisins, candied orange or lemon peel) Egg Wash twice Oven: 200C
Baked a batch today, these scones look gorgeous, but, I should have trusted my instincts to reduce the baking powder and add a bit more butter. 60g of baking powder to 1000g of cake flour (soft flour) is way too much! The scones were chalky and dry, with a metallic aftertaste. So reduce the amount of baking powder at least 75% and add more butter, 60-90g for a lighter, flakier scone.
I didn't have buttermilk so I've substituted with 2 parts sour cream and 1 part milk. I've used half the amount of baking powder and it turned out perfect! I've only halved the recipe. I came back here to say thank you, Chef Ludwig! From the bottom of my hypothalamus, I'm loving this recipe big time.❤❤❤ thanks for sharing with us.
Ever wondered how The #Savoy makes such perfect #scones? Ludwig Hely, Assistant Executive Pastry Chef, shows us how they make this important part of #AfternoonTea.
Thank you Chef Hely for sharing your scone recipe with us. I did make this recipe and it turned out absolutely magnificently. In fact, I am eating one of these scones right now with my morning coffee! So incredibly yummy. Thank you again.
Cheryl S. can you please tell me what is soft flour. I see through your comment that you were successful at following the chef exact recipe. Thank you so much.
I keep meaning to make these and I finally did! It took a while for commercial mixer and the team of professional bakers to arrive. But as soon I’d found the spare change to purchase a luxury hotel with a nice kitchen, I made these straight away. Perfect!
On the East Coast we used to have something we bought from the bakery that looked just like this, but they called it tea biscuits and not scones....they were delicious!
Oh! This recipe is really good! Thank you Ludwig for sharing with us! I've made half and was perfect. I don't live in UK and I was missing scones very much, but not anymore.
amazing ! the best scones I have made so far. .....and I have used so many recipes as pastry chef over the years. I suggest to all at home to do the mix by hand, good to get the feel...I won't look further now. merci beaucoup!
I have been using 60g indeed for 1kg flour.....always seems so much b.powder in most recipes... still looking at getting more fat in to have them more moist. But as it is recipe has worked pretty good for me.
the ratio works perfectly, the only problem I have is I baked at 375 degrees Farenheit for 15 mins, the bottom is a bit too dark but the inside is still under-cooked. I think the temperature and time might need to be adjusted accordingly depends on the oven and the size of scones.
I absolutely love this recipe! Ive been using this recipe for years! Full recipe gives me about 22 scones.. i dont mind, i bake and share with friends.. thank you for this perfect recipe.. now, i need to work on my clotted cream recipe.. 🙃
What a lovely recipe I have never baked scones with eggs in (only to coat the dough) before. I am hosting an Afternoon tea party soon, I will definitely be using this recipe, thanks for a very informative video.
Lol they did not bake this recipe. If they did they would come and answer your questions. Also if you notice in the video he say he uses baking soda. Then in the recipe it lists baking powder. I’m assuming it is baking powder. But 60 g of it like y’all said is crazy. 6 g is 1.25 teaspoons. That is probably what it is. I see this with the Food Network all the time. You got to actually watch what they’re putting into the bowl to get the recipe correct. As far as flour goes I would think that he used cake flour? The end product is just super smooth so I’m assuming it is cake flour. I will do a little bit of experimenting over the next month. Then I will come back and let y’all know what I found out!!!!
for 8 cups of flour, 60g (4 1/3 tablespoons) of baking powder isn’t outrageous. Since he is using buttermilk though, he could have used 13.5 grams (4 teaspoons) baking soda or maybe slightly less. And 4 eggs.
They must use duck eggs or eggs that are produced the same way they produce them in Asia. The chicken eggs come out with a really orange yolk in Asia. It’s because they feed them chrysanthemums. If you feed your chickens marigold it does the exact same thing. Plus I don’t know about chrysanthemums but marigolds are a natural dewormer.
Looking back at the video if you noticed the eggs he put into the scone mixture are not as orange. They’re using chicken eggs there for a light color. I will venture to guess that those are duck eggs that he is brushing on top. Or ostrich eggs or something else😂 it is the savoy after all!!!
In the recipe, you say baking soda. In the written instructions, you say baking powder. Two entirely different ingredients. Different results. Which one did you intend to use? Either way, 60gm is a lot. I would be grateful if you could confirm please.
You can do a couple things. You can thin some yogurt with milk or add a bit (tablespoon or so) of lemon juice or vinegar to the mix (best option depends on what you're making I suppose. Buttermilk is used for its acidity. It properly activates the baking soda. Personally for scones I'd go with the yogurt or you could use sour cream/creme fraiche (which ever you have) unless you make a citrus flavored scone, then I'd opt for the lemon .
Please share recipe for buttermilk - shall I thin the yoghurt - what percentage fat should the yoghurt be? How about adding cream of tartar to the yoghurt? I live in Bulgaria and they do not sell buttermilk here, so great debate on substitute recipies. Thank you!
I'm a bit late to this thread - but I made these yesterday. Two problems. The dough was way too wet/sticky, I had to add more flour to bring it together into a dough. It did not come out the mixer looking anything close to the video. Second, the scones split across the top and spread out as well as up. Why?? Why me?? :)
It sounds like you used too much liquid and/or butter (or too little flour ;). I did not have issues using the ratios in this recipe, but try adding the liquid last and gradually, stopping when the dough starts to come together, slightly moist to the touch. This type of dough will definitely suffer from adding more flour after the liquid ingredients, since the first stage of coating the flour gently in butter is essential to its delightful crumbly texture. It is also essential to use a sharp cutter and cut discs with neat, straight sides; hand-formed buns of dough will not rise as nicely while baking.
Hi when you explain the recipe, you mention bicarbonate of soda but in the end of the video, the recipe mentions baking powder. And now, I'm confused. I want to try this recipe because the look is very nice. Regards from Spain
Hi Damian, You need to use Baking Powder. I got confused during the making of the video. Apart from that the recipe is the exact same than the one we do at the hotel so you have the guarantee to enjoy some really good scones. Enjoy and don't hesitate to let me know if you need more advices. regards, ludwig
ok am trying my first batch right now. A little confusing with the terms . . . 210g eggs measured in the shell or out of the shell? Was that 18mm or 80 mm? Am just using my best judgment for now and waiting with baited breath to see how they turn out!
Barbara Carr Your questions led me to watch the video twice. The eggs are weighed after you crack them, and the dough is rolled to 80 mm. And before I forget, good job on the scones!
Thank you, CB Cordoviz. I used an educated guess and it turns out I was right. Plus I got some round scone cutters off ebay so they were not only perfectly delicious and glorious to look at but ROUND!
Ludwig can you please tell me the name of the flour, the kind of low gluten flour you use here for the scones? Thank you? If I make Soda Bread is there a low gluten flour or gluten free flour I can use? Thanks again!
Soft Flour is Cake Flour - Swan makes cake flour here in the US -- It is NOT plain flour, but special flour that is low in gluten for making cakes and other desserts. So, Cake flour! :)
+Verly D sorry for the late reply. The difference between baking powder and baking soda is that one has a rising agent, the other does not. If you're using baking soda, you'll need to add cream of tartar to cause the proper chemical reaction that creates air bubbles in the mix, making your scones right and fluffy. Baking powder already has a rising agent in it.
So I’m assuming it is 6 g of something? 60 g would be quite a bit of baking powder or baking soda. In the video he says baking sodas But then baking powder is listed. So which one is it?
Hi Ludwig,can you tell me how to adapt this recipe for a small Family.Perhaps to make about 1 dozen scones!I don't know how To do this myself.i hope you can help.Your scones are a thing Of beauty,Thank you.
With half the recipe you should be able to get about a dozen maybe a tiny bit more. If not able to eat them all just freeze them and enjoy them another time. But of course it will never be as good as when they just come out of the oven. regards, ludwig
I would just cut each ingredient in half since they are by weight this should be easy. I will have no problem with the full recipe in my home! I would though cut squares so as not to have any waste since re-rolled pastry becomes tough.
I like a lot Chef ! But we don't using this recipe because ! 1 Egg free people we don't use eggs !! 2 as we discovered the original scones are not contain butter milk to ! I know it is looks still fantastic and tasty for sure. Congratulation !
Fruit Scones form the Savoy , the recipe taht is up here
1 kilogram flour
60 grams baking powder
5 grams salt
180 grams sugar
160 grams butter
210 grams whole eggs
300 grams butter milk
250 grams sultanas ( or can be replaced with currants, golden raisins, dark raisins, candied orange or lemon peel)
Egg Wash twice
Oven: 200C
Just made the first batch with half amount and they turned out perfect! Loved the weighted amounts!
Wow... I have never seen better looking scones anywhere! Thank you so much Mr. Hely, and I have just subscribed for more of these wonderful recipes.
Best looking scones ever. Period.
Chapeau!
Thank you so much for sharing this beautiful scone recipe...no doubt about it, the best recipe ever !!!!
I just baked these and they turned out pretty amazing. Thanks chef!
Baked a batch today, these scones look gorgeous, but, I should have trusted my instincts to reduce the baking powder and add a bit more butter. 60g of baking powder to 1000g of cake flour (soft flour) is way too much! The scones were chalky and dry, with a metallic aftertaste. So reduce the amount of baking powder at least 75% and add more butter, 60-90g for a lighter, flakier scone.
Thank you Chef Hely, from Holland, going to try to make them.
Looks lovely !
Beautiful work
I didn't have buttermilk so I've substituted with 2 parts sour cream and 1 part milk. I've used half the amount of baking powder and it turned out perfect! I've only halved the recipe.
I came back here to say thank you, Chef Ludwig!
From the bottom of my hypothalamus, I'm loving this recipe big time.❤❤❤ thanks for sharing with us.
Next time.milk n vinegar makes buttermilk
I love this!
I just made this recipie I have to say AMAZING the consistency of the dough the moisture levels the taste just out of this world
Did you put 60 g. Of baking powder? It equals 4 tbs of it, that's a lot.
Ever wondered how The #Savoy makes such perfect #scones? Ludwig Hely, Assistant Executive Pastry Chef, shows us how they make this important part of #AfternoonTea.
Fairmont Hotels & Resorts kfghhg
Fairmont Hotels & Resorts m
Fairmont Hotels & Resorts no 42
.:
Thank you love it
Obrigada pela partilha!👏👏👏🌼
Thank you Chef Hely for sharing your scone recipe with us. I did make this recipe and it turned out absolutely magnificently. In fact, I am eating one of these scones right now with my morning coffee!
So incredibly yummy.
Thank you again.
Cheryl S. can you please tell me what is soft flour. I see through your comment that you were successful at following the chef exact recipe. Thank you so much.
Jamaica athletes invitational 2017
Soft flour, aka cake flour
'00@ flour ?
@@zarabees2123 soft flour is flour with a low content of gluten/protein < 10%
I keep meaning to make these and I finally did! It took a while for commercial mixer and the team of professional bakers to arrive. But as soon I’d found the spare change to purchase a luxury hotel with a nice kitchen, I made these straight away. Perfect!
Baldy
No hair
U can make the dough with ur hands too u dummy
Lol
THANK YOU SO MUCH
Love the egg wash!!
On the East Coast we used to have something we bought from the bakery that looked just like this, but they called it tea biscuits and not scones....they were delicious!
thank you donna!
Oh! This recipe is really good! Thank you Ludwig for sharing with us! I've made half and was perfect. I don't live in UK and I was missing scones very much, but not anymore.
What did you use"" bio carbonate or baking powder" ? In the video he said one thing and at the end of the video, the recipe showed baking powder.
+Zara bees I've been using baking powder and I've made that recipe many times. Good Luck!
The chef is very handsome and the scones just look marvellous.
magnifico
amazing ! the best scones I have made so far. .....and I have used so many recipes as pastry chef over the years. I suggest to all at home to do the mix by hand, good to get the feel...I won't look further now. merci beaucoup!
patrick ROSELLO did you use the whole60grams of baking powder in the recipe? To me it gave an after taste but I could be doing something wrong maybe?
I have been using 60g indeed for 1kg flour.....always seems so much b.powder in most recipes... still looking at getting more fat in to have them more moist. But as it is recipe has worked pretty good for me.
patrick ROSELLO thank you for replying😊will try it again
patrick ROSELLO hi thete .if you do not mind .give me the ingredante with best wishes and merry chrismec
Hi @patrick ROSELLO. At the start he mentions bicarb soda, but the recipe states baking powder... Any ideas?
Thank you Ludwig for the reply to my question.
the ratio works perfectly, the only problem I have is I baked at 375 degrees Farenheit for 15 mins, the bottom is a bit too dark but the inside is still under-cooked. I think the temperature and time might need to be adjusted accordingly depends on the oven and the size of scones.
I absolutely love this recipe! Ive been using this recipe for years! Full recipe gives me about 22 scones.. i dont mind, i bake and share with friends.. thank you for this perfect recipe.. now, i need to work on my clotted cream recipe.. 🙃
he mentions bicarb of soda but the recipe calls for baking powder. please assist me, which is which? TIA
@@zethumakuwa1240 its baking powder
Comida absolutamente fantástica. Com certeza comeria.
What a lovely recipe I have never baked scones with eggs in (only to coat the dough) before. I am hosting an Afternoon tea party soon, I will definitely be using this recipe, thanks for a very informative video.
Adorei o video
The best scones I had ever made. Thank you.
60 grams of baking powder= 4 tbs of it...did you put 60 gram of baking powder, that's a lot?
What flour. Self raising or plain?
Manjit Heer self rising contains baking powder and plain is good..both will work :)
Lol they did not bake this recipe. If they did they would come and answer your questions.
Also if you notice in the video he say he uses baking soda. Then in the recipe it lists baking powder. I’m assuming it is baking powder. But 60 g of it like y’all said is crazy. 6 g is 1.25 teaspoons. That is probably what it is. I see this with the Food Network all the time. You got to actually watch what they’re putting into the bowl to get the recipe correct.
As far as flour goes I would think that he used cake flour? The end product is just super smooth so I’m assuming it is cake flour. I will do a little bit of experimenting over the next month. Then I will come back and let y’all know what I found out!!!!
for 8 cups of flour, 60g (4 1/3 tablespoons) of baking powder isn’t outrageous. Since he is using buttermilk though, he could have used 13.5 grams (4 teaspoons) baking soda or maybe slightly less. And 4 eggs.
Best scones ever, my go to recipe. For Those asking you use Baking powder not bi carb of soda
Very nice.
love that the chef had very clean hands
Nossa simplesmente espetacular
Tried this recipe, amazing!!
Did'nt get the recipe ingredients. Have I missed something? Thanks.
Souzan A. end of video
Remy Brooks Thanks. Blessings.
+Jin Li Did you bake it at 200 degrees Celcius or Farenheit?
Jin Li where to find the recipe
Muito show ❤
This recipe is essentially fool proof. Best scones I've ever made. Thank you!
Heerlijk! .goed filmpje.. :) scones are nicee!! ;)
This is the best scone. Can I make chocolate scones with this recipe for a change? If so, what do i have to substitute?
how long can we store this
Maravilha 😊
do you have with out the sultanah Chef Ludwig Hely @
Fairmont Hotels & Resorts
Muito bom
instead of Dried Fruit, can we use chocolate Chips, I like Blueberry and Chocolate Chip Scones
Ohh, that's egg wash? When I saw the scones at the beginning, it looked like apricot jam, haha :> They look incredible!
They must use duck eggs or eggs that are produced the same way they produce them in Asia. The chicken eggs come out with a really orange yolk in Asia. It’s because they feed them chrysanthemums. If you feed your chickens marigold it does the exact same thing. Plus I don’t know about chrysanthemums but marigolds are a natural dewormer.
Looking back at the video if you noticed the eggs he put into the scone mixture are not as orange. They’re using chicken eggs there for a light color. I will venture to guess that those are duck eggs that he is brushing on top. Or ostrich eggs or something else😂 it is the savoy after all!!!
@@chefevilee9566 it’s an egg yolk wash no whites
How many pieces of scones if i will be using exactly as per recipe ?
Did he mention the fancy mesh tray?
Is soft flour all purpose or cake flour?
how many scones does this make?
In the recipe, you say baking soda. In the written instructions, you say baking powder. Two entirely different ingredients. Different results. Which one did you intend to use? Either way, 60gm is a lot. I would be grateful if you could confirm please.
I wish I’ve spotted this mistake. We made them with 60g baking soda and they’re utterly disgusting… 🤦♀️
Incrível
Dude looks like a young Jeff Bezos.
Was the baking powder 60 g
hi chef.. can you tell me what is the egg wash that can turn beautiful color like that. thank you 😀
Egg and milk blended in a mixer gives this color
If you twist the cutter more of a chance of uneveness, but mabey with overworked dough....
Thanx with yr recipe how do you prepare butter milk. I would like to try the recipe but l dont have buttermilk
You can do a couple things. You can thin some yogurt with milk or add a bit (tablespoon or so) of lemon juice or vinegar to the mix (best option depends on what you're making I suppose. Buttermilk is used for its acidity. It properly activates the baking soda. Personally for scones I'd go with the yogurt or you could use sour cream/creme fraiche (which ever you have) unless you make a citrus flavored scone, then I'd opt for the lemon .
Please share recipe for buttermilk - shall I thin the yoghurt - what percentage fat should the yoghurt be? How about adding cream of tartar to the yoghurt? I live in Bulgaria and they do not sell buttermilk here, so great debate on substitute recipies. Thank you!
just use yogurt. no thinning necessary.
These look fabulous! What quantities would l use for 12 scones, l only want a few for myself not an entire hotel.
🤣🤣🤣
I like to know how i can make this recipe like for 3 persons !
waiting for your reply
Yours sincerly Jose
Chef says to use bicarbonate of soda recipe says to use baking powder. Which is right ?
I'm a bit late to this thread - but I made these yesterday. Two problems. The dough was way too wet/sticky, I had to add more flour to bring it together into a dough. It did not come out the mixer looking anything close to the video. Second, the scones split across the top and spread out as well as up. Why?? Why me?? :)
It sounds like you used too much liquid and/or butter (or too little flour ;). I did not have issues using the ratios in this recipe, but try adding the liquid last and gradually, stopping when the dough starts to come together, slightly moist to the touch. This type of dough will definitely suffer from adding more flour after the liquid ingredients, since the first stage of coating the flour gently in butter is essential to its delightful crumbly texture.
It is also essential to use a sharp cutter and cut discs with neat, straight sides; hand-formed buns of dough will not rise as nicely while baking.
Yummy
Wooaw looking perfect and yummy Chef tks for sharing👌👌🇲🇺🇲🇺
Chef Ludwig said Soda Bicarbonate (raising agent) but the recipe said Baking Powder. Both have different results. Which is correct?
He corrected that in a thread - Baking Powder was his intent.
Whats in the egg wash and how did you get it so shiny and yellow?
Egg and a little milk blended by machine
In this recipe he just used egg yolk. He carefully painted it on. It didn't show you, but he said 2 coats.
I think u should instead of twisting them u should just pull them btw thx
when you say salt flour low gluten what flour is that is it plain or self raising or bread flour ?????
soft flour is low gluten flour means cake flour and it is not self rising since there is already baking powder in recipe
Hi when you explain the recipe, you mention bicarbonate of soda but in the end of the video, the recipe mentions baking powder. And now, I'm confused. I want to try this recipe because the look is very nice. Regards from Spain
Hi Damian,
You need to use Baking Powder. I got confused during the making of the video.
Apart from that the recipe is the exact same than the one we do at the hotel so you have the guarantee to enjoy some really good scones.
Enjoy and don't hesitate to let me know if you need more advices.
regards,
ludwig
thank you
Thank you for the recipe, it came out really well.All the best.
@@ludwighely6741 what is soft flour?
@@CbrigBear87 I believe that "soft flour" is cake flour that is low in Gluten.
ok am trying my first batch right now. A little confusing with the terms . . . 210g eggs measured in the shell or out of the shell? Was that 18mm or 80 mm? Am just using my best judgment for now and waiting with baited breath to see how they turn out!
They were sensational, by the way. Perfect in every way! Thank you SO MUCH!
Barbara Carr Your questions led me to watch the video twice. The eggs are weighed after you crack them, and the dough is rolled to 80 mm. And before I forget, good job on the scones!
Thank you, CB Cordoviz. I used an educated guess and it turns out I was right. Plus I got some round scone cutters off ebay so they were not only perfectly delicious and glorious to look at but ROUND!
It's always satisfying when you get your baked good to have the same taste, texture, and appearance as the one depicted on the cook book or video. 😀
@@barbaracarr519 this is wonderful! I can’t wait to try them!
anybody can share me the recipe ingredients measurement require pls
is at the end of the clip
Chef,why the scone became oval shape,how can I keep the round shape?
Exactly!
You said bicarbonate of soda but the recipe below says baking powder, could you please clarify. Thank you
It is baking powder. He made a mistake.
Please can I have a recipe
pls can i get the measuring of flour and egg and the rest ingredients pls
Vandana Buxani The measurements are shown at the end of the video.
60g baking powder or bicarbonate plz plz answer me thanks
Baking powder !! Not Baking soda !
Baked these scones many times they are the best thank you ludwig for the recipe.
Ludwig can you please tell me the name of the flour, the kind of low gluten flour you use here for the scones? Thank you?
If I make Soda Bread is there a low gluten flour or gluten free flour I can use? Thanks again!
Eli M. He said 'soft flour'. Soft flour is the flour for making cakes or pastries.
It’s plane flour
Soft Flour is Cake Flour - Swan makes cake flour here in the US -- It is NOT plain flour, but special flour that is low in gluten for making cakes and other desserts. So, Cake flour! :)
Is it using Baking Powder or Baking Soda as per mention on the Video ?
I noticed this too, there is a big difference between bio carbonate and baking powder.
+Verly D sorry for the late reply. The difference between baking powder and baking soda is that one has a rising agent, the other does not.
If you're using baking soda, you'll need to add cream of tartar to cause the proper chemical reaction that creates air bubbles in the mix, making your scones right and fluffy. Baking powder already has a rising agent in it.
+Louie Neira If you use BUTTERMILK together with the bicarb it will give the right composition. Good luck :-)
Shahnaz13 thanks!
Use self raising flour instead. That takes care of the leavening
Ok , so no ice-cold butter ??
Plain flour or self raising?
soft flour or cake flour
@@brookekaoulekian7359 ?
I didn't know that Jeff Bezos can cook
Me neither 😂😂😂😂
lmfaooooo
No need to offend the cook😂😂😂
60 gr baking powder or bicarb ?
Bakig powder
😊
Can u give me the recipe
So I’m assuming it is 6 g of something? 60 g would be quite a bit of baking powder or baking soda. In the video he says baking sodas But then baking powder is listed. So which one is it?
Baking powder.
How many scones does the recipe yield? One kg of flour seems like a lot.
22, approximately
Where are your ingriendent measuresment
Hi Ludwig,can you tell me how to adapt this recipe for a small
Family.Perhaps to make about 1 dozen scones!I don't know how
To do this myself.i hope you can help.Your scones are a thing
Of beauty,Thank you.
With half the recipe you should be able to get about a dozen maybe a tiny bit more.
If not able to eat them all just freeze them and enjoy them another time.
But of course it will never be as good as when they just come out of the oven.
regards,
ludwig
I would just cut each ingredient in half since they are by weight this should be easy. I will have no problem with the full recipe in my home! I would though cut squares so as not to have any waste since re-rolled pastry becomes tough.
Over worked dough for me, i prefer hand mixed short textured dough very crumbly but each to there own.
Can we have ingredients in cup and spoon measurements please if you don't mind
You can’t have TRADITIONAL English scones with FRENCH inspiration.
I like a lot Chef ! But we don't using this recipe because ! 1 Egg free people we don't use eggs !! 2 as we discovered the original scones are not contain butter milk to ! I know it is looks still fantastic and tasty for sure. Congratulation !
What is cake flour please?
Honey, it's called Soft as Silk in the grocery store. It doesn't have much gluten in it. perfect for scones.
Sharon Walker low gluten flour
Title: how to make the perfect scones
Chefs: on the queen Victoria, queen Mary 2, queen Elizabeth, :let me introduce myself
Sunflour ?
cake flour Eileen. :)
Hi by soft flour do we mean plain flour xxxxx
It is Cake flour - low gluten Cake flour
In the video he says "Bicarbonate of soda", yet at the end of the video where ingredients are listed, it calls for Baking Powder....I am confused.
POWDER!!..Tried and tested and wasted :)
His mean baking powder lol
I didn't understand which kind of flour he used
cake flour. :)
Where can I find the recipe? thanks.
it's in the end of video :)
good formula...I'm not a fan of raisins so I use currants or golden raisins. mmm warm with tea beautiful! thank you. with jam, marmalade and or cream.