How to make the lightest scones
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- čas přidán 30. 01. 2024
- How to make the lightest scones ever! It was so much fun last weekend demonstrating to a lovely group of people how to make the lightest fruit scones and delicious blueberry financiers.
You can check out my Traditional English In-Person Baking Demonstrations and Afternoon Tea events here chezbeccy.com/collections/bak...
These scones are so beautiful and light, perfect for afternoon tea served with Mrs Darlington's Extra Strawberry Jam and Rhoddas Clotted Cream.
Use a 6cm or 2.5 inch round cutter.
Makes 12
INGREDIENTS
500g plain flour
A pinch of salt
2 tsp bicarbonate of soda
4 1/2 tsp cream of tartar
75g cold unsalted butter, diced
300 ml milk
1 large egg, beaten
OPTIONAL
75g raisins or sultanas for fruit scones
75g cheddar cheese for cheese scones
METHOD
Preheat the oven to 220°C/200°C Fan/gas mark 7/450°F.
Sift the flour, salt, bicarbonate of soda and cream of tartar into a bowl.
Rub in the cold diced unsalted butter. Add cheese or dried fruit now, if you choose to.
Add the milk all at the same time and mix lightly.
Turn out onto a floured surface and knead lightly. The key to lights scones is to work the dough as little as possible.
Roll out to about 3cms. Dip the cutter into the bag of flour and cut out about 10-12 scones.
Place on a greased baking tray, near each other so as they rise in the oven they will touch.
Brush with the beaten egg and cook for 10 minutes or until risen and golden.
Serve warm, with Mrs Darlington's Extra Strawberry Jam and Roddas Clotted Cream.
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Mrs Darlington's Jam Extra Strawberry Jam click here 👉mrsdarlingtons.com/shop/extra...
Rhoddas Clotted Cream click here 👉www.roddas.co.uk/product/227g...
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I tried making scones once, with much excitement. When the timer was done, I pulled out a tray of a single flat, dead, non-scone, with no idea what I did wrong. From your video, it was basically everything, including overworking the flour addition, and not cooling the dough at all before baking - on a hot June day...
Your video, along with your gentle voice and clear instructions, make me willing to try again, with the belief that this time I will not end up with a single, dead, non-scone. Thank you for giving me the courage to try again. I would SO like to be able to bake my own scones...
I am sorry your scones didn't work out. Please make sure you measure the milk exactly as too much milk will make the scones flat. If the mixture is very stick this means you have added to. much milk. Also when you roll out the dough, keep it about 3cms thick. I hope you do have another go at making scones. Do let me know how you get on the 2nd time! Good luck Beccy 😀
I had to search for what Cream of Tartar was 😅 now I learnt something knew and also know why mine is not as good because i never bothered rubbing the butter.
I will def do this recipe! Looks so tasty and my son loves plain scones😋🎉
Brilliant! Let me know how you get on 😀
Please send some to me in California. 😊
😄
Fantastic. Isn’t baking powder the usual leavening agent for scones? Or does baking soda give a better rise?
I like to use bicarbonate of soda and cream of tartar to make them extra light and fluffy😀
But the scone at the end had raisins in it 🤔
@@VivSees yes, if you want to make fruit scones, ( I like to use sultanas, they are more juicy) add them when you add the milk. With or without, they are delicious 😀
Is there a substitute for cream of tartar? I don't have access to it.
Hi, You can use 1.5 teaspoons (6 grams) of baking powder to replace 1 teaspoon (3.5 grams) of cream of tartar. Let me know how you get on :) Beccy
@@chezbeccy thank you! I'll try it & get back to you
I like short videos. Some people add an egg. Personally I dont. I haven't used cream of tartar, will give it a whirl.
Thanks Anna, do let me know what you think 😀
I do prefer a video with cuts to keep the video short, not sped up. The speed makes it harder to watch. Thanks for sharing your recipe!
Thank you for your feedback. I hope you enjoy making some scones :)
So no sugar at all. I like my scones with black cherry and vanilla jam with clotted cream.
Oooh delicious 😀
Why did u fast forward the video? I can't see the kneading technique or the consistency of the dough which is the most important things when doing scones. Please slow down the videos so we can see everything in detail. A good video spoiled by poor editing.
Hi, it sounds like I need to finish creating my masterclass as you are looking for a more detailed video. I'll let you know when it's ready!
Where's the recipe,.???
Hi, If you look above the comments, there is some text in a grey box starting with 8.5k views 3 months ago....etc. in the bottom left hand corner of this box it says ...more Click on more and you will find the recipe.
WhatT the heck where the ingredients and measures please😂
Hi Ken, do you see the 2 lines of text underneath the video? And at the end it says ...more. If you click on 'more' you will see the ingreddients and method. And, here it is agan for you. Happy cooking! Beccy 😀.
Use a 6cm or 2.5 inch round cutter.
Makes 12
INGREDIENTS
500g plain flour
A pinch of salt
2 tsp bicarbonate of soda
4 1/2 tsp cream of tartar
75g cold unsalted butter, diced
300 ml milk
1 large egg, beaten
OPTIONAL
75g raisins or sultanas for fruit scones
75g cheddar cheese for cheese scones
METHOD
Preheat the oven to 220°C/200°C Fan/gas mark 7/450°F.
Sift the flour, salt, bicarbonate of soda and cream of tartar into a bowl.
Rub in the cold diced unsalted butter.
Add the milk all at the same time and mix lightly.
Add cheese or dried fruit now, if you choose to.
Turn out onto a floured surface and knead lightly. The key to lights scones is to work the dough as little as possible.
Roll out to about 3cms. Dip the cutter into the bag of flour and cut out about 10-12 scones.
Place on a greased baking tray, near each other so as they rise in the oven they will touch.
Brush with the beaten egg and cook for 10 minutes or until risen and golden.
Serve warm, with Mrs Darlington's Extra Strawberry Jam and Roddas Clotted Cream.
From the description above:
INGREDIENTS
500g plain flour
A pinch of salt
2 tsp bicarbonate of soda
4 1/2 tsp cream of tartar
75g cold unsalted butter, diced
300 ml milk
1 large egg, beaten
OPTIONAL
75g raisins or sultanas for fruit scones
75g cheddar cheese for cheese scones
I don' like this speeded up video, it makes your eyes go funny.
Thank you for your feed back. Most people don't want to spend the time watching a video in real time. Saying that I am currently working on some masterclass videos. These will be much longer and in real time. l'll keep posted when they go live. Happy baking. Beccy :)