Wishing I could transport myself through the computer screen to your beautiful music room! ( Quite a number of years ago, I used to play in a recorder quartet that often rehearsed in Kinderhook. So I can imagine the weather and the advance of spring in your area. I miss that part of New York State----here in the Adirondacks, there still quite a bit of snow---melting but still around.) Thanks, as always, for your terrific cooking and gardening videos!
My favorite videos to watch are yours! I love the pure joy you have and peaceful way you explain everything. My favorite part is seeing the finished table, lovely food items you created and the peaceful joy you bring to us. Thank you Kevin.
Fantastic! Love the setting, china, silver, music room and of course your baking! I would love to see your tea strainer. Just loved this video! Would love to see more! Thanks for sharing!❤️
Absolutely loved this video. Had all my favorite elements...tea-time, in a beautiful, relaxing setting, and scones that had my mouth watering. Thanks for the serene afternoon 🙂.
Just a suggestion; we have always cut ours into circles as you did here. Recently we started shaping dough into rectangular and cutting into squares instead. This way dough is only pressed out once and scones rise beautifully. We were delighted and no wasted dough leftover anymore. Just a thought since you share so much with us.
Thank you for the video and recipes and for the lovely afternoon tea. You always spoil us so much with your great food and drink, AND warm conversation. Thank you for being so awesome and a wonderful teacher. Take care and be safe. 🙏🏻😘💖
I'll have it this weekend... scones and cllotted cream in your video look delicious...Earl Grey is my favourite too( with milk-english way)... I will start right after teaching my sunday-ballett-class...and will spend a cosy afternoon ...alone...just my dog and cats....and watch more of your videos...
I often make scones, love them as do my neighbours who I introduced scones to, they're French, I live in France, and they really appreciate them. Yesterday I decided to make clotted cream for the first time - I have no idea how to translate that into French, "crème coagulée" just doesn't come over as very appetising!! so just told my neighbours it was thick cream, not cheese, not butter, just delicious thick cream. I used the liquid left when the cream separated to make my scones.The clotted cream turned out great but as I didn't want my oven to be on all night while I slept, I put the cream into the oven early in the morning, I'm an early bird, so by 6 pm my clotted cream was ready, beautiful crust, once cooled down, I placed it in the fridge for a few hours. Now, I'll add that to make clotted cream you have to use a cream which has a high fat content, the cream that I found contained only 35% so just added a bit of unsalted butter which upped the fat content and everything turned out fine. You can leave the crust as Kevin did just mixing it through a little but I preferred to whisk it to make it more smooth but with still little bits of crust crumbs running through it. Scones with clotted cream and strawberry jam is the food of Gods, in my opinion anyway.
Kevin, you were very fortunate to become friends with Harold at Kensington Palace particularly as he passed on the recipe for these scones. The finished product look sensational and being eaten while drinking Earl Grey tea must be sublime. I can't wait to give them a try...and as you've just made some tea I shall also have some Earl Grey right now [it's 9.30pm here]!!
I was in a cafe not so long ago and Asked the young waitress if she served Devonshire tea and I think were all out of that tea😆...I love your scones Kevin.
I have been making biscuits a lot, lately, basically the same recipe with less sugar. When I make scones, I almost always add raisons or blueberries to the dough. I keep wanting to try the clotted cream recipe but I always want it NOW and can't seem to wait! I am trying to get my grocer to carry it.
One of my very favorite things!! Thank you for the recipe. Can I ask- why is the clotted cream you buy (from the UK) or see commercially so smooth? Can you whip your version to make it smoother? Your version is probably much better. Just curious.
The smoky tea that Harold served was lapsang souchong. Like you, I prefer Irish Breakfast or English Breakfast in the morning. But I love, love, love Earl Grey in the afternoon!
Well Kevin as usual you have outdone yourself!!! ❤️ what a lovely table you set! We should do tea time once a week and you can tell us about your travels!!!!🙏❤️🥂would absolutely love that! Stay safe and healthy 🥂see you next week 👋
@@katiegarrett822 Hmmmm, I've never put milk in my tea b4 but a lil London Fog don't sound bad😉 P.S. I've only been to a Starbucks 1x..never been back😁
I love watching your videos your voice is calming. Alos the way you demonstrate your videos. Yes please would like to see more videos on different types of stones. Thank you so much continue making your videos love all type of food but I like to have them the way they used to make them . Not with 20 different ingredients.
Earl Grey is also my favorite tea. I have never made scones…I think it’s time I tried a scone recipe!!! Never had clotted cream either…think I will try this as well!!! Love your beautiful teapot and matching cup and saucer!!!
Thanks for the video! Yes, show more on the subject...I love tea and learning about tea traditions of every tea nation, although that my country is not exactly tea oriented except for herbal teas during the cold seasons,. Yes, show on your channel what do you serve with tea, sandwiches, snacks, desserts.... Благодаря ти Кевин за елегантната презентация.
looks absolutely delicious! I want to try to make scones here and to this purpose, I actually bought English flour when I was there! Hope I do everything right - My friends are all waiting for a treat! Oh, BTW - I am NOT a fan of the bergamotte flavored Earl Grey! If asked, I like a lapsang souchong which might be a bit dark and smoky for tea. For that perhaps an Assam or Darjeeling.
Hi Kevin! This was so great! I want to make it. I wonder if a food processor is necessary ? Also, how long does the clotted cream last ? Thank you for this recipe. I’m excited to make it !
It's such a pleasure having a window into your life. This looks like such an easy way to make clotted cream. I thought you had to keep scraping down the sides of the pan which would be a large burden if you are cooking it overnight, so I never tried. I will have to try this!
Was it you who asked me about using coconut oil for pie crust? If so, you are the inspiration behind my newest video: "Almond Pie with Coconut Oil Crust." Here 'tis: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fLUn7pYHTA8.html
I've never had any clotted cream to put on my scones, but if I did the jam first, then the cream. That certainly is a beautiful tea set you have! Did you buy that in England?
Oh my! Everything looks so tasty and wonderfully presented. Truly a service fit for a king! Your friend should be so proud. On a side note, I love that you introduced the nuances of high tea. Always a curious person and Googlephile, I found this from Amiee Provence, "While those in Devon normally spread the cream on first followed by jam, the Cornish custom is to spread jam initially followed by cream.". Binky would agree that we must not let curiosity go unchecked. 😁 💕
