Hello! I'm Beccy, welcome to my channel where I share all my favourite recipes. Beautiful food, straightforward recipes using seasonal and local ingredients where possible. Please do subscribe to my channel. My first book is a celebration of the British Afternoon Tea, "A guide to hosting Afternoon Tea with Beccy's favourite recipes" is available on Amazon here 👉 www.amazon.co.uk/dp/B0D3CB5KL6. Why not treat yourself to a copy? It also makes a fabulous gift!. Pop over and order yours now! #afternoontea To learn more please visit my website chezbeccy.com/
My fav tradition of English Culture! We used to go to our local tea shop in Rottingdean every Friday with my friend for afternoon tea. I love your style of delivery, so natural! Thank you I will do them once I finish my detox, got my book on the shelf 😅🎉
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 :)
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.
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.
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 😀
@@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 😀
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😋🎉
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
All the ingredients and method are listed below the video, just click on the word more. It's quite a long recipe so here is the ingredients again for you. Use a 20cm (8 inch) round cake tin with a loose bottom. Please note! You need to soak the fruit for 24 hours before you make the cake. INGREDIENTS 450g currants 175g sultanas 175g raisins (Feel free to vary the mix of dried fruit above as long as you end up with the equivalent weight) 50g glacé cherries, chopped 50g mixed candied peel, chopped 4-5 tablespoons of brandy 225g plain flour 1/2 teaspoon salt 1/4 teaspoon grated nutmeg 1/2 teaspoon mixed spice 225g unsalted butter 200g soft brown sugar 4 large eggs 70g chopped almonds 1 dessertspoon black treacle 1 grated lemon rind 1 grated orange rind a large handful of whole (blanched) almonds to decorate METHOD- 24 hours before making the cake
I have tried wrapping the outside as you shown Mam... but the paper got burnt slightly... Also... my cake was done in 3 hours...fan forced 150deg. Kept at mid rack, With also a slight burn at the top even when.i covered the top with 2 parchments... cake tasted good though... But i do.not know what went wrong... for the top side burn and should i reduce it to 130deg C ..for a slower cook...😢
Hi, So pleased you've tried the recipe. It sounds like your oven is pretty hot. Have you checked the temperature? Can you get an oven thermometer and check it? So yes, I'd reduce the temperature if you make it again. It doesn't matter if the paper gets burnt, you need it protect the cake. You need the parchment on the top as well as round the cake. Let me know how you get on. Happy baking. Beccy 😀
@@chezbeccy THANK YOU Mam... the cake was lovely and i have left it to mature. Sure will do the same wrapping at a lower temperature. God Bless you n Merry Christmas Mam 🎄🧑🎄🎁
Beccy I enjoy herbal teas so I was especially interested in your interview with Lynda. I love that you are introducing me to new and interesting people 🥰
Here are the ingredients INGREDIENTS 500g plain flour 1 teaspoon 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. You can find the method below the video. Enjoy your baking 😀
