Award winning scone maker in Devon South West Kevin of "Dart To Mouth Deli" Dartmouth uk shares his secrets. Please Subscribe to my Channel thank you.+. For more videos check my website! videotechmedia.... Tel Mobile 07956141090
I keep coming back to this video, so here's the recipe in text format: 1 kg self raising flour 250g butter Half teaspoon salt 15g baking powder Mix until breadcrumb texture sultanas Mix 375ml milk with 1 egg, 175g sugar & cap of vanilla extract Add most of wet mix to dry ingredients (reserve some) Mix until just cohesive, don't overmix Knead until dough doesn't stick to hands Roll out 1 inch thick Cut out scones with 2inch/70mm cutter (yields 16-18) Let rest for a few minutes Glaze top with reserved egg mixture Bake in prewarmed 180° oven for 17 min total
Thank you for jotting down the recipe! Here is a conversion for Americans: 8 Cups Self raising flour 9 oz Butter 1/2 tsp Salt 1/2 oz. Baking powder Mix until breadcrumb texture Sultanas or raisins 13 oz. Milk with 1 egg, 6 oz Sugar & cap of vanilla extract Add most of wet mix to dry ingredients (reserve some) Mix until just cohesive, don't overmix Knead until dough doesn't stick to hands Roll out 1 inch thick Cut out scones with 2inch/70mm cutter (yields 16-18) Let rest for a few minutes Glaze top with reserved egg mixture Bake in prewarmed 350°F oven for 8 1/2 minutes, turn baking sheet, cook another 8 1/2 minutes for even cooking.
Well done to this man 😀😀 who is willing to share his award winning scone recipe and technique I always have admired people who are happy to share knowledge
I tried this recipe today and I can honestly say that these were the best scones I have ever had. I followed the recipe exactly to the letter and I think the trick was to put it them in a preheated oven. I also stored them in the fridge while the oven was preheating. They were absolutely delicious 😋. Well done to the chef! 🧑🍳
I am 70 and a decent cook but I have NEVER mastered scones until today! I followed it to the letter and my scones have risen and taste delicious. I can see why they are award winners. Thank you Kevin😊
A quick note for any Americans watching this: self-rising flour in the U.K. contains ONLY baking powder and flour. However, self-rising flower in the U.S. contains baking powder, flour and salt. If you are concerned about the additional salt throwing off your recipe, U.K.-style self-rising flower (it's actually where baking powder was invented, so it's really the original and every other type is a variation) can be replicated at home. All you have to do is add about 5% baking powder to your flour by weight. In this case, it would be 48g of baking powder and 952g of all-purpose flour. Do keep in mind that you will have to add the additional 15g of baking powder on top of the 48g used to replicate the self-rising flour, for a total of 63g. If you must use U.S. volume measurements, one cup of all-purpose flour is roughly 120g. This is assuming that you fluff the flour first, sprinkle onto your measuring cup until it is overfilled, and scrape the cup level with a straight edge. One level tsp. baking powder is roughly 4g. On a final note (if anyone actually reads this), scones freeze wonderfully. I make them up until the point that you cut and eggwash the scones, then freeze them in one layer on a baking tray until frozen solid. Afterward, wrap and store them in the freezer however you like. The scones can then be taken out individually, or in batches and baked directly from frozen--no need to thaw. Use the same temperature indicated (180c/356f) and maybe add another couple of minutes to total baking time...just keep an eye on them. I like to make a bunch for my mom at once so she always has a supply of fresh scones at hand to cheer her up--they're also lovely for unexpected company.
Blimey, talk about making a dead simple thing overly-complicated. Folks, just add one tsp of baking powder per cup of flour if you aren't using self-raising flour. There, that wasn't so hard was it?
@@insertclevernamehere2506 Thank you for your thoughts! While I agree that my answer is a bit lengthy, I stand by it. Measurements by mass will always give more consistent results in baking. Also, if you want it simplified, 1.5 tsp. per cup will get you closer to the original recipe.
Don't halve the recipe, either make the dough and freeze half and use it later. Or make all the scones and freeze half after they have cooled down from baking. Scones freeze really well and let them thaw and then add your jam and cream. I make a batch and freeze the baked scones, then I always have some ready. Simply take out of the freezer in the morning and they're ready for afternoon tea.
You can cut them and freeze them raw, or bake them and freeze them that way. You can also just microwave the frozen ones for 40s then put in the toaster oven, if you don't plan your days such that you know in the morning that you'll want them in the afternoon.
I am looking forward to making these scones. I live in the US. Most recipes I find stress the importance of keeping the butter and milk very cold. Some even advise to refrigerate the scones for at least 20 minutes before baking. Your recipe looks much easier. I like your care free approach! Thank you for sharing your recipe.
I love RU-vid for content like that. 😊 I'm from Germany and without leaving the country I can learn how to make scones from a great baker. Thank you very much!
As I am from North America (Canada) I found it so disappointing to read the comments from my American neighbour that unless you do the conversion from metric to OZ’s etc. She could not be bothered to do the conversion herself. The reality is metric measurement is by far the most common form of measurement and if this lady cannot be bothered to do the conversion than she doesn’t deserve the rewards. Time to get with the rest of the WORLD. Thank you for sharing your recipe .
I’ve always been a total numpty at making scones. They could be used as ammunition. But this recipe is incredible! I’ve got gorgeous, risen, tasty scones for the first time ever. Thank you!
Not adding flour at the rolling stage seemed so weird with all I've been watching lately (made a batch last Saturday night - midnight or so to be more precise). Then I've also made 2 others on Tuesday this week. This wetter dough mixture without adding flour seems really to work nicely here. They look more like dough for biscuits/cookies! I think it's the extra amount of butter used since this is 1/4 of the flour at 250 grammes, whereas I've heard use of 80 grammes a lot for 500 grammes of flour - so essentially at least 'round another 50% more butter overall/in the end!
Made me a fan of this man the second he scraped out every single ingredient of every holding bowl! You take the time to measure out every single ingredient, use it all! My philosophy, and he evidently agrees. Love the ‘music’ from the birds in the background also. Many thanks. (Love the sultanas added.).
American conversion: 8 cups all-purpose flour (not the same as self-rising, other ingr were adjusted to compensate) 2 sticks + 2 Tblsp butter 5 Tblsp + 1 tspn baking powder 2 1/2 tspn table salt 1 1/4 cups golden raisins 1 1/2 cups milk 3/4 cup + 2 Tblsp extra-fine sugar (regular table sugar works too; measure out 1 cup & remove 2 Tblsp to save time) 1 whole egg 1 tspn vanilla extract 17 mins. @ 356 degrees F (I did 18 mins at 350 & they came out great)
@@rjvilla-lobos5020 No problem. I've converted so many of my grandmother's recipes (she was French) for my mom that I've memorized several weights like flour, butter, and sugar. I actually prefer using a scale, but no one should have to miss out on these. They are delicious!
Thank you Kevin! I made these yesterday for my family in lockdown and they were amazing! So simple and clear instructions. It's the first time my scones aren't like biscuits! I'm definitely going to make these again!
Set oven to 180 degrees Celsius. Ingredients (and some of the instructions because this is helping me in the kitchen): 1000 g self raising flour 250 g butter 1/2 tsp salt 15 g baking powder Work these together for about 10 minutes with your fingers into a consistency like soft fine bread crumbs. 175 g sultanas (not for me thanks, I hate these) 375 ml full fat milk 175 g caster sugar 1 egg 1 cap vanilla extract Mix this in the jug. Pour almost all this into the first bowl. Don't over work them and don't let them get too wet. Sticky but not sticking to your hands. This gets you to about 05:00 in the video.
Took a batch out of my oven not long ago. I followed the recipe to the letter. They have risen beautifully. I think they are without a doubt the best scones i have ever made. I will continue to follow this basic recipe in future and swap the fruit for maybe cherries or coconut. I will play around with it. Very very nice. Thanks for sharing Kevin x
Nicola Bowden Ditto. Just done a batch (50% quantities). Just had some, 20mins out from the oven, with home-made strawberry jam & cream (alas not clotted this time). Lovely. Slightly moist. I’ve transferred the recipe to a Word doc and it’s now editable and in my recipes book.
I would follow it but when these English people make scones or any other recipe, they need to take in consideration of Americans who don't use grams or kilos, they need to tell us what it converts to. If I have to look up all the measurements, I just discard the receipt no matter how good, I won't make it.
Superb job. I'm a many times failed scone maker, as I really enjoy a good scone and mine don't come up to scratch. I'm certainly going to give these a try as the best scones I have tried were in Dartmouth! In defence of dear Mary B, she warns not to egg wash the SIDES of the scone but just the top as you have done. She explained it prevents the scones from rising properly as the egg "seizes" the dough in the oven. All hail to the British scone!
I made these scones for the second time today. The first time round I had no butter so used margarine and they were way better than my modified Mrs Beaton's recipe. Today I had butter, what a difference it makes! I got ten out of the 500 gram mix but wished I'd used a smaller cutter to give me more scones. Very nice texture with no bicarb/baking powder dry mouth. Unless something better comes along this is my recipe of choice. I also baked teacakes today following John Kirkwood's recipe and they are also very good , then baked a cheese bacon flan/quiche for dinner. A scone with strawberry jam for dessert fantastic!!!
Thanks so much for sharing. Made these for Sunday pudding, halved the recipe. Served with butter, clotted cream and jam, best recipe I have used, they were demolished😂
Made this today and they tasted so amazing. I've always used plain flour to make scones and it never came out like this. Thank you so much for this recipe. Scones were so fluffy and melted like clouds inside my mouth. They were so soft and tasty. I did reduce the sugar a bit and they were still so yummy and sweet taste on point. Will keep this recipe forever.
Hi from Larnaca, Cyprus...Followed & tried your scones..The best ever, Shop bought can’t touch the light & delicious scones..will be a favourite for sure..Thanks for sharing.
I follow this video to the T and it always comes out so amazing! Also, I need to have your video play while I bake every time to remind me to not get the dough too wet or over knead it. Thank you for sharing your recipe☺️🙏🏻
Well done Kevin... an Artisan at work! Also (oh, the grief I’m going to get here, saying this...) as a lady born & bred in Cullompton, DEVON... it’s great to (finally !) see the cream & the jam on the top, the CORRECT WAY AROUND!! Thank you 😋
I love this recipe and have used it multiple times... the tip to add vanilla is great... thank you very much! I always bake just half the amount of ingredients which means I only need half an egg... so I scoop out the yolk and set it aside to be used for brushing over the top of the scones... because the egg yolk is pretty thick so it does not run down the sides of the scones at all if I am careful... after baking, the scones smelled so nice and the top is a nice golden yellow and shiny from the egg yolk. Looks and taste delicious too!
I have never been successful in baking scones so followed your recipe to the letter these came out absolutely perfect thank you! P.s Love the sounds of the seagulls!
@@kathygrant3147 You can take it from the video @Teijo Rei posted the amounts in the comments: 1 kg self raising flour 250g butter 1/2 tsp salt 15g baking powder 175g sultanas 375ml milk 175g caster sugar 1 egg A capful of vanilla extract 180C, 17 min, turn halfway
No waves in Dartmouth Town where this eatery is situated that's sounds of cars driving through rain. Dartmouth is a beautifull town on side of Dart river.
Wow . I watched a few videos about how to make scones. I noticed yours were the best as I like the tip of not being too mean with the mixture you put on top of scones. They look absolutely delicious.
Just made a batch of these and they were fabulous! In case anyone else has trouble with the baking time, though, I'd like to note that I needed to bake mine for 30 minutes (turning halfway). I made them in Hong Kong, which has very similar altitude and humidity to Dartmouth, so I really can't explain why they took so much longer. At any rate, they still turned out great. Thanks for sharing this recipe!
I couldn't tell for sure, but if he's using a convection oven, that shortens baking time by approximately one-third. That might account for the difference if your oven is standard (no fan).
Me too!! And the reply I got was- try again and follow the instructions! I have made scones before, but never baked for such a short time. It absolutely needed much more time in my oven- which usually runs a little hotter. I live In Massachusetts.
I am from New Hampshire, USA. I just made this recipe and it is EXCELLENT! For someone who would love to experience an English afternoon tea, this is such a treat. I really appreciate the recipe and tutorial on making them. Thank you!
I used to make brilliant scones but my recipe notebook disappeared when I moved house and I couldn’t remember how much of what I needed. And then, this!! You use exactly the same ingredients (apart from the vanilla extract, which I will try) so a mega THANK YOU!
Been trying to make decent scones for years. Made a half scale batch with your guidance and joy at long last! Slight hiccup when I mistook the hours for minutes on my timer, so first batch in my mini oven had crunchy tops (quite nice) Many thanks.
I’ve tried countless recipes and never got mine as I wanted them…….this time I’ve struck gold! I think the milk to egg ratio is the secret I’ve been missing. Business must be booming selling those little beauties, thanks for sharing👍🏻
Thank you very much, Kevin! I live in the USA and was able to make and enjoy your very delicious scones here. Best ones I ever had! Again, THANK YOU for this great video and for sharing your precious recipe!
I've never seen scone dough worked together as much as Kevin is doing - but maybe everyone else is wrong, after all, they are award wining and just look at them! ❤️❤️
Thank you CAMERAMAN and Thank you Kevin from Dart to Mouth. I loved the scones. Followed the recipe exactly as shown here and the scones ended up being out of this world☆☆☆☆☆. THANK YOU!!!
I made these yesterday for an afternoon tea suprise for my mum and oh my goodness they were the best scones I've ever made - Mine have never quite turned out right before but I cannot tell you how unbelievably light they were. I followed along exactly, the only part I didn't include was the fruit as I wanted mine plain. Fantastic! I've been asked for the recipe from others so have shared your video ^_^
The milk egg wash helps them rise higher because it takes the heat of the oven longer to set them (the liquid has to dry up first). So they keep rising until the dough cooks.
You are my last hope! I have spent much of lockdown trying to make scones that rise well and have a clear split in them half way so they can be pulled apart. Many of the recipes say use cold butter whereas you have said the opposite. Also you didnt need to flour the work surface which is interesting. I have probably baked about 150 scones during lockdown which have tasted good but few of which have come out well risen and with that clear mid-line. So I am going to follow this recipe exactly (the egg could be the difference) later today when I have visitors for afternoon tea! Thanks for sharing this....so good of you.
Made me a fan and subscriber the minute I saw him scraping every ingredient out of the holding bowls. If you take the time to measure your ingredients, don’t leave any of it in the holding bowls! It’s my philosophy and so pleased someone else does it! Thank you so very much, from a new subscriber and fan.
1kg self raising flour 250 g butter 1/2 tsp salt 15g baking powder 175g sultanas 375 mL milk 175g caster sugar 1 egg 1 capful of vanilla extract Use hands to work flour and butter together for 5-10 mins until texture of fine bread crumbs. Add sultanas. In a separate container mix milk, eggs, sugar, and vanilla. Mix into dough and leave a bit behind for egg wash. Mix with a spoon a few mins until they bind together. Don’t overwork them or get them too wet. It should be sticky but not stick to your hands. Tip mixture out onto the table and knead until mixture binds together and no longer sticks to your hands. Roll to about an inch thick, take a circular cutter and arrange on a baking sheet. You should get 16-18 scones. Rest for a few mins. Brush with reserved egg wash. Bake in 180 C oven and turn them after 8.5 mins and bake an additional 8.5 mins.
The first time I ever had a "Devonshire Tea" was in Melbourne in 1987, introduced to the treat by my cousin Gabriella. Fantastic! We don't have clotted cream as a regular item you'd buy at a grocery store here in Canada, so it was all new to me back then. Your scones look HUGE but delicious, I will definitely have to try your recipe. Thanks for your video! ~Diana from Toronto
Just tried this recipe and they came out perfect. I used semi-sweet chips and spread homemade strawberry jelly over them, yum! Thank you for the video!
I made these scones 2 weeks ago but without the sultanas. I halved the ingredients but used up the one egg. It was the best scones I have ever tasted...so far :) My husband and son loved it as well. Will surely gonna bake these again. Oh, we ate with jam & butter cos I cldn't get clotted cream here :(
Anne Marie Yes, Anne Marie, I used the metric. Use a little less salt if you are the self rising flour in America, because it does have some salt in it already.
Thank you so much for sharing this recipe with us ! I made it exactly as you said, and they were sooooo good ! All the family liked them, I will definitely do your scones again and again.
I found your wonderful video today during the pandemic. Great job with the tutorial to making your award winning scones! I'm now adding to my bucket list a trip to your shop in Dartmouth the next time I visit the UK from California.
Best scones everrr! Hands down... Love this recipe and my half brit husband also approved of it and said it's the best he ever had. Thank you for sharing this recipe ❤
I have had something of an obsession of late in locating the perfect scone recipe. Some were OK, some quite good, but this is by far the best I've used to date. I halved the ingredients and I could see from the mix that they were going to look just like yours, the texture just perfect. Many thanks
Thank you for sharing the Award-winning recipe! I truly enjoy your video, showing us how to make these lovely scones. I have made them for my family and are super delicious!
To reduce the time rubbing the butter in take the butter from the fridge and immediately grate it into the flour directly. Be sure to mix all dry ingredients well together before doing this and no need to add salt if using salted butter. Milk should also be chilled.
try this. put milk in freezer and get very cold. melt butter and let cool. take milk out and pour in butter it will automatically break apart in tiny drops. pour in to mixer and mix.
Halcyon Before I start assembling my ingredients, I take my butter out of the refrigerator and cut it into smaller squares, put it on a plate and stick it in the freezer (smaller pieces freeze faster). I use my food processor to incorporate the butter, it keeps it cold and I don’t have to worry about the heat from my hands or the heat from oven making it soft.
thank you so much. i've been using this recipe constantly since discovery, and it's been terrific with whatever add-ins are thrown in! supply lines are fragile and limited here, so it's such a comfort to be able to make such delicious results with what's available locally.
Today we are in Dartmouth. Unfortunately, the deli is closed. I would have loved to taste a scone made by the master himself. I always backe scones with like he does in this film. They are the best!
I just made these. They are to die for. Best scones I've ever tasted. Thank you so much! Can't find many places selling scones here in The Netherlands.