How to make the perfect English scones I The Magic Whisk
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- čas přidán 12. 04. 2021
- #scones #sconesrecipe #buttermilkscones
Did you ever wonder how to achieve perfectly shaped fluffy scones like the ones you find at 5-star establishments? I am sharing the ultimate step by step guide with all the secrets behind the perfect English scones. Most recipes call for little or no kneading of the dough but I find this makes a crumbly scone. It is also important that you rest the dough between the stages in order for the gluten to develop.
I love feedback and questions so if you have any...hit me below!
Full recipe- themagicwhisk.blog/foolproof-...
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Meringue kisses
Athina xx - Jak na to + styl
The scones are beautiful. Thanks for sharing your techniques. I have confidence to make a perfect scone for the very first time.
Thank you so much for your kind words ☺️
Excellent video! I always wondered how those restaurants made beautiful scones, now I know. Ill be making 😊Thank you !
I am so glad you like it thank you for watching 😊
Công thức món ăn này rất đặc biệt, tôi thấy rất ấn tượng, cảm ơn bạn đã chia sẻ
I just love it thanku delious ❤
wow - i have been re-looking for this magnificent recipe for a couple of weeks - i made them before and they turned out PERFECT.. but could not find the recipe - I knew it was the right one as soon as I saw your face so re-found it today. Thank you.
Thank you so much I am so glad you loved them 💓
These English scones are perfect . Thank you for this really good recipe. To celebrate this success I have added a little blue round tin of Jamie Oliver scone cutters to my kitchen. As I love petite scones.
Oh I love petite scones as well very 5 star of you 🤩 I am so glad you liked them!
Thank you for giving us a good tips how to make a perfect scone, i will follow your step next time👍
Thanks so much for the love ❣️
Nobody has ever shown how to achieve this fluffiness so we'll ! Thank you !
Thank you so much it makes me so happy 🥰
Awesome video!!! I can’t wait to try them!
I really hope you did 🥰
Mmmmm looks great 👍👌
I love this version ❤
SCOTTISH SCONE! My wife found them to be too sweet so I reduced the sugar and let the jam do the sweetening. Best scones I have ever made. A fantastic recipe. Thank you so much. Ευχαριστώ.
Παρακαλώ glad you liked them ❤
Wow! This video is what I was looking for 😮 after trying so many different videos without success, I cannot wait to try this version. The result looks exactly like the scones of the hotel Chateau Fairmont in Ottawa. They have a high tea service and I always wondered what I needed to do to make scones like them… well I think I found the answer. Thank you
You are so very kind I hope you make them ☺️ can't wait to see the result!
I'm late to this party... as usual. I learned things from your technique. I'm practicing to make scones for my mother's 89th birthday tea. I've been shying away from kneading too much. I've gotten good taste results with my early attempts but not nearly as lovely as yours look. Back to the kitchen!
I have just made a batch of these and they look just like they should and even better they taste fab 👌 thank you darling for your very easy recipe 😘 ❤️
Oh thank you so much very kind of you 🥰
Your passion is inspiring for me. "Do I really have to eggbrush twice? - Yes you have to!" is always on my mind when I bake scones😊
Haha you absolutely have to ! ❤️
The first two times that I made them I failed miserably. Obviously it was before I saw your method.
I was holding back on kneading 😟 had no idea you could knead this much to get the perfect result.
I’m so glad I came across this recipe! If I could post a photo here I’d show you how amazing the scones turned out. They rose and have a crack in the middle too! 💕 thank you for posting!!
You are so kind and your comment just made me smile thank you so much 😌
Cette recette est parfaite comme celle du chef Kouri de chez Harrods
@@themagicwhisk❤
And I also thought scones are so fragile we can't knead the dough. This is totally new. Thanks
Hi dear, I´ve tried many other recipes,but yours looks the perfect one to me. I will surely try this one.Thnx a lot and succes in all of your actions👍
That makes me so happy 😊
This recipe is so amazing! Thank you for it! I made these for the first time (btw I only know store bought scones, as I don't live in England) and they were so good and they rose so much, I did not expect that, and I cut the dough with a knife not a round shaped cutter
P
P
Great vid! Jam first. It’s Queen Elizabeth’s preference & that allows the clotted cream flavors to linger for your palate longer.
I use a non-knead recipe and they do come out crumbly but I do like that, but since variety is the spice of life I'll try this method now and then. It's a bit more work and requires more time so I'll use this method when my day is very free.
wow everything that you did with the scones prio0r to baking I am shocked because most say not to handle them much..wow thank myou so much for this video...incredible and i am goinbg to make some right away..thank you again they are gorgeous scones !!!
Thank you so much its the little tricks that you learn in the industry and I am happy to share with everyone:)
Tout à fait . ils sont parfaits ! Ça me fait penser à toutes les recettes de macarons …beaucoup disent aussi n’importe quoi !
I can’t wait to try ☺️☺️
Thanks so much my dear ❤️
Thank you so much.
THANK YOU VERY MUCH
Delicious!
Great Tutorial!
Thank you for sharing your knowledge and talent!
Greetings from Edith, a happy Subcriber
Great video Athina, I really enjoyed it :)
Thanks my lovely 💘
I saw another recipe also kneading. I Am excited
Its definitely worth it :)
🔝🔝🔝 Great video Athina ! I ll try it! 💖
I can't wait to see them
Firstly, YUMMMMM! These are amazing! I was recently in London and brought home a ton of clotted cream back to the states but sadly all the scones were sold out. I am not much of a baker but decided to make them myself.
First I tried a less labor intensive recipe and they did not turn out so I moved on to your recipe. The first batches tasted similar to the first recipe. My husband and I noticed a bit of a pretzel taste to them but figured it was what it was so started on the next batch. As the dough was resting I started cleaning the kitchen and noticed I used baking SODA instead of powder. Tossed the dough and the first two batches and started all over again and my my my, was it worth it!!! I am so happy I now have a go to recipe for traditional English scones! Do you have a clotted cream recipe?! This American girl needs all her craving fulfilled!
Omg your comment made me smile so much I am so happy you loved them 🥰 unfortunately I don't but I am sure there is plenty of talented bloggers that do! I always buy mine as the quality here is amazing 😊
Just type in how to make clotted cream and there are tutorials videos .
You can make your own clotted cream at home. Its easy, it just takes all day and then a bit more.
Way too complicated for a simple scone. Should be 30 mins start to finish from the minute the oven goes on.
@@wearesouls6783
Ben dans ce cas , tu fais autre chose …
If you spread a little bit of water on your counter top and then put the Silpat down it won’t slide around and will provide a more stable surface for kneading your dough.
Thanks for the tip!!!
YES! The Cornish way 👏
The only way!
I am a salivating American (they look so delicious) who unfortunately lives in a place where a biscuit is considered to be interchangeable with a scone. Since biscuits are NOT scones and I haven't found a place that makes them, I'm forced to satisfy my habit, either by moving abroad or learning to make them. Thank you for this recipe! I've viewed many tutorials, saying to use softened butter or whole milk and certainly, NOT to handle the dough. However, yours look exactly like the ones that I had in London, so I will be using this recipe as soon as I possibly can!
My scones are usually flat and dense. They taste OK but not quality. Athena's recipe is the first time that I have made PERFECT scones. Good luck.
@@sandormccann2546😊
Those aren't English scones, those are SCOTTISH scones.
I tried your method and they turned out perfectly, about to try again to confirm.
Well done on giving everyone a great way to make perfect SCOTTISH scones, lol.
If you live in DEVON you will have your scone with the clotted cream first then the jam, other way round if you live in CORNWALL UK
Bravissima!!! 👏🏻👏🏻👏🏻👏🏻👏🏻.
“Ciao” from Italy 🤗!
Gracie ❤
Dear Athina,
Thank you for sharing this recipe with the world - it has become my go to recipe for scones! Deliciousness and deliciosity!
I notice you haven’t uploaded any videos in a long time. I sincerely hope that you are OK, and that we will see a life sign from you soon!
Much love from Norway 🙏🥰🙏
Thank you so much, we are all good we have started a bakery so we will be back soon with a video of our little bakery truck :)
👍 beautiful videos ⭐️🌺❤️⭐️
New here from England 🏴⭐️🌺❤️⭐️
Always watch and follow Granny. Granny's are best😍
Super 👌
Nice Video Presentation and Recipe, Athina. Can't wait to try it out as I love Scones ... the ones you get from the Supermarket aren't really my Cup of Tea. NOTHING beats a FRESHLY BAKED BESPOKE Scone. Thank you very much for sharing. God Bless. 🙏🇬🇧
I am so happy you approve! Yes exactly supermarket scones have all kinds of nasties in them so it's definitely worth making your own 🙂 let me know how they turn out !
@@themagicwhisk Most certainly will, Athina. I've made Scones in the past using a Recipe Book and they turned out reasonably okay [certainly better than the Supermarket equivalents].
I wanted to improvise on my Scone making skills ... hence, perusing on CZcams to try out different variants.
Another Recipe on CZcams that I watched involved making Scones using Sparkling Lemonade which I found rather surprising. I guess, this is to introduce a level of sweetness into the Scone.
Your Recipe, however ROCKS, Athina. I particularly liked the way you glazed them to perfection with Egg Yolk [paying special attention NOT TO BRUSH/PAINT the SIDES of the Scones. I learn something NEW on CZcams every day.
Many thanks again ... Stay Safe and God Bless. 🙏🇬🇧🥞
I love your recipe, thank you for sharing❤️ if I want to put matcha powder in this recipe without changing the ingredient base, could you please suggest me how much and when i should put them?
Thanks so much for your comment it makes me so happy 😍 I would suggest to remove about 20g of flour and replace that with matcha powder. I haven't of course tried so I can't guarantee the result but I don't see why it wouldn't work 🥰 let me know how it goes I am very curious as I love matcha 😍
Thank you for asking. It was also on my mind ❤️
Well they look like the best scones I ever had.
I think they are but I am biased 🙂😂
Can't wait to try this recipe. I noticed it looks like you have the baking sheet upside down and covered with parchment paper? Am I correct? And if so, why is that your preferred method?
Thanks!
I can't believe I actually didn't put that in the video you are so right 😂 I do bake them in a tray that is upside down as the scones that are on the sides of the tray wouldn't get the same colour. I hope that makes sense? A tray that is upside is obviously exposed the same everywhere resulting in the same colour all around. I hope this helps :)
Thank you for the amazing method. My question is can i rest the dough in fridge instead the room temp? Even I use the cold or frozen butter, my dough still getting fast melt.
I never knead the dough before or rest them well so next time i'll do it.
Are you working your dough in a hot environment? If so then yes you can definitely place your dough in the fridge for a bit 🙂
The plain is ideal for jam and clotted cream
Can you freeze them?
Γεια σου Αθηνάθα τα δοκιμάσω με γιαούρτι, γιατί όπως ξέρεις δεν έχουμε buttermilk στην πατρίδα😉Ευχαριστώ!
I have enjoyed watching you. I wish that I could have tasted your scones.
Thank you that's very kind :)
The best scones are, no eggs, just pouring cream and self raising flour and salt, minimum handling and they come out so flaky and tender..
True i agree the authentic scones
I've NEVER seen eggs in a scone, and like you say, minimum handling is the key. I ALWAYS use self raising flour. She's making this far too complicated. That dough looks very heavy...
Too much kneading.
@@janicetaylor2486totally agree. No mixer. Hands are God's tool...the perfect tool. Yesterday I made them and by the time she put her liquid in it...mine was in the oven. And I have a broken leg
Ces scones sont excellents ! On travaille la pâte , comme le dit AUSSI le chef de chez Harrods. Œuf ou pas , lui n’en met pas , il met du lait et ils sont excellents .
A chaque fois que j’ai peu travaillé la pâte …Comme beaucoup le disent …les scones ne montent pas, ils sont friables et vraiment sans intérêt . Alors , regardez un peu les meilleures recettes et please, arrêtez avec des idées toutes faites et débiles !
That’s waaay too much kneading. One thing you never do with scones is to over knead them. You want light scones, not tough ones.
3 minutes isn’t long.
My dad is a pastry chef & he would disagree. He makes the best scones I’ve tasted…& I’ve had them at the Ritz & the Savoy hotels etc. But if it works for you & you like them, then that’s great. I’m just saying that you might think there’re even better if you kneed them less. I still like your vid btw.
I totally agree I was wincing watching her knead it
hello i know thiis a long time a but i cant find the recipe
I usually do the minimal handling version of scones, so trying this recipe and having to knead the dough until it looked quite smooth felt really foreign to me haha, my hands were refusing to knead the way you do in the video. I had to psych myself up and go "She's kneading it that way in the video! Just freaking do it!"
Haha I absolutely know what you mean 🤣 we were thought not to knead it at all at college and once I went out to work in hotels we knead them quite a lot more to develop the gluten and give more structure. I hope they worked out for you xx
Taught sorry forgetting my English lol
@@themagicwhisk the 1st batch I made didn't come out as I hoped they didn't rise as much and spread a tad to much probably because
1. I still held back when I kneaded them
2. I didn't use buttermilk, because I only had regular milk at the time.
3. I think living in the tropics baking in a warm kitchen made the butter in the dough too soft too fast during the 30minute resting times.
Now on this new batch that I just finished I got braver at kneading the dough really put some strength into it. Used buttermilk and rested the dough in the fridge before, after shaping and after 1st egg wash. They went into the oven in a chilled state and by Gods they come out beautiful!!
@@putrijoyceirawati2638 oh that makes me so happy it's definitely important to rest them and you can see the difference so glad you liked them 🤩
I also advocate for kneading to give it structure, as does Chef Phil Koury, executive chef for Harrods Pastry department. I also advocate the two resting periods. It helps your scones rise straight up, as does using a steel cutter and not twisting. I add a pinch of sugar and salt to the egg yolk wash. It helps with the browning.
Thank you so much for your feedback and yes Phil is brilliant ☺️
How she makingperfect scones if nothing mentioned sbout cups measurments nd gramms what is it means perfect
The whole recipe is linked below :)
I think that I would but my mixer bowl into the freezer for 30 minutes or so to keep the butter as cold as possible.
Would it work not using such a round cutter but just cut off portions of dough, roll them briefly and then flatten them?
That way, you don't have the scraps that are created by the round cookie cutters…
Grerat Video Athina ! btw can I use an all purpose gluten free flour for this recipe? thanks in advance
I can't say I have tried them with gluten free flour but perhaps give it a go and add some xantham gum to it as well :)
@@themagicwhisk OMG thanks Athina, Hv a Great day ! ^^
Cardinal rule of scone-making: do NOT over-work your dough. Kneading tightens gluten & the scones will be like rocks. A stand mixer vs gentle hands? I barely mix my ingredients by hand to achieve ‘true’ lightness. Therefore, I am truly curious to taste the result of this new method. More fun in the kitchen.😀
Absolutely rules are there to be broken 👏🏻
I can't see the amounts for each ingredient. Where can I find it?
The recipe is in the description but here is like the link for you :) themagicwhisk.blog/foolproof-english-scones/
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️
Thank you so much 🥰
PLEASE come back..
Come back? :)
You forgot to butter your scone before the jam and cream! Personally I like my dough shorter than this, not so worked. I also like the scones bigger and more rustic, not giant but not so small uniform and dense that they look like they're made by a machine. I like them chunky, airy just before the fall apart stage. They just need to be able to be picked up in your fingers and put near the mouth for a bite, no more. Butter jam and cream both halves absolutely yes, it's not a sandwich. Sure, it's definitely the correct scrumptious etiquette for eating scones to deck both halves. So many are shown sandwiched.
I also love rustic scones sometimes especially since I live in Cornwall I get them all the time when I visit the cafes :) I just wanted to show how we make them in 5 star hotels in case perhaps some professionals want to use them for tea parties etc. But I love the addition of butter the more butter the better!
@@themagicwhisk 👍👍👍Those five star hotel ones are terrible, often served up for tourists as part of cream teas. Always too dense and mostly too small. Those poor people don't know what they're missing. Scones should be rustic crumbly and utterly scrumptiously moist no matter where they're served. Seems poshing them up ruins their very soul. Might add the Queen used to like them rustic too.
Can you Soak the raisins in rum?
You absolutely can. You could even do half orange juice half rum very delicious! :)
@@themagicwhisk You really are magic!
My scones keep going flat when I put them in the oven 🙁 What am I doing wrong?
I don't know if it's because I don't knead my dough or I use too much milk.
I am really sorry that keeps happening :( can I ask if perhaps the baking powder is quite old? As baking powder can only last for up to 6 months once it has been opened.
@@themagicwhisk I don't think the baking powder is old because it's in one of those small packets. Maybe it's because I don't knead the dough.
You may have it too wet,
@@romystumpy1197 that's what I figured out. I tried again and used only heavy cream and eggs and it worked, my scones didn't turn out flat 😀
MAKE SURE YOU SET A TIMER
why havent you mada more video😩🙏🏽
When did the English claim scones?
Thank you for the recipe. Mine didn't turn out well. They didn't rise. They are quite hard, very glutenous. I followed all the steps.
Can I ask if perhaps your baking powder was slightly old? Or open for a while?
@@themagicwhisk Baking powder was fresh, there are no issues with other baked goods
I missed the weights for the ingredients......
themagicwhisk.blog/foolproof-english-scones just below the video:)
Pls mention the measurements of ingredients used.
Hello there thanks for your comment ☺️ my recipe is linked below the video just click on more :)
Nisakay na ko
This are more like a biscuit,,,
Quattaties please.
The full recipe is linked below the video in the description :)
Use a food processor its much quicker.
Maybe I've missed it BUT WHERES THE MESSUREMENTS ,LOL ?
Under the video just press more :)
Scones originate from Scotland not England.
Where are the quantities and gram u use if u don’t share this no need ur video
Actually the recipe is linked below the video. But here it is for your convenience 😊themagicwhisk.blog/foolproof-english-scones/
No measures 😮
The recipe is in the description on my blog!
Next time include the measurements, please. How much dry ingredients did you put in there?
I have indeed added the recipe if you just click under the video :) here is the link just to make it easier themagicwhisk.blog/foolproof-english-scones/
Thank you
It’s no fun if you don’t know how much ingredients you’re supposed to put in. I want to be part of the fun and watching you not mine the recipe is not much fun. So I’ll go look someplace else
The recipe is linked under the video :)
NOOOOOOO the correct way is the Devon way...cream first (as its the fat - like butter) then the jam!
Scones are Scottish.
Vegan eggs no butter no milk no
Sorry but the art of making fluffy scones is dead.
Thank you for solving the mystery of which goes first, the cream or the jam. Correct!! Jam is a spread, and cream is a topping!! Thus Jam should be spread first, then the topping. Cheers from OZ 🥯✨
Butter goes first, then jam then cream...lol
@@alex.is.here. In the UK, there is longstanding ( light-hearted ) debate about the order of cream and jam on a scone. Brits know that it depends which of the southern counties famous for "cream teas" you are being served in. In Cornwall the order is jam then cream; in Devon it's cream then jam. And BTW, in the UK we wouldn't usually have butter AND cream - it's one or the other. Obviously, if it's butter and jam, the butter goes on first lol. Any which way, they're delicious! Now with regard to the tea, do you pour milk in the cup then tea, or the other way around....lol!
@@tartanspaghetti3204 i pour the tea then the milk if at someone else's place, at home, milk then tea, as I know how strong I make the tea.
I know usually you don't have butter and cream, but , unfortunately for my waist line, I do...sigh.. I'm in NZ
I've NEVER seen eggs in a scone, and like you say, minimum handling is the key. I ALWAYS use self raising flour. She's making this far too complicated. That dough looks very heavy....
Check Phil Kourtney of Harrods. He does his like Athena.
Tried your method not the best ..... I then tried, Award winning scone maker Kevin of "Dart To Mouth Deli" Dartmouth uk shares his secrets ...made perfect scones no resting using self raisng flour ,, even looked better
That's great glad that worked out for you!
Always watch and follow Granny. Granny's are best😍