aaaaand i made it!😁 Firstly the dough was so sticky but really fluffy, i was so scared because of the heat and time... but at the end they needed more than 12 minutes (i think 20 but iam not sure) Conclusion: AWESOME, my mum thought i bought them at the bakery's, served with strawberry jam 🤗, and there's no more! and i made it yesterday. Thank u so much showing this recipe, i will bake it again and again in the future
My go to recipe. Thank you so much it's really good. I normally make 2 batch of this, i place half of it on the freezer. when i crave for them i just take them out of the freezer and let it thaw and put it in my toaster oven for 3 minutes and let it cool for a minute it's just a happy treat for me.
Annie&Iggy yes!! I tried it and it's fool proof!!! we actually have a place here where you can have afternoon tea and they import Devonshire clotted cream
Those scones look fabulous! I always serve my scones with a homemade Devonshire cream. It's a great substitute for clotted cream made with mascarpone cheese.
Made these today for mother's day, and they turned out amazing! My mother loved them (and so did everyone else). Thank you so much for sharing the recipe!
This looks amazing! Thanks Beth for still having your recipes in the description area, much appreciated. Looking forward to your Croque Monsieur and Croque Madame Sandwiches.
Oh yes and the dough actually freezes well too! Just take them all the way to the cut out stage, then place the triangles on a sheet pan and pop in the freezer until frozen then transfer to a freezer safe container, separating the layers with wax paper. Then all you have to do is bake! :)
Hey Beth great recipe. Chef John from Food Wishes actually made clotted cream a couple of weeks ago. I plan to try it and now I have your scone recipe!
+Squisitissima ha! I know I'm on quite the sweet treat train! I have one more decadent treat for Mother's Day ( just an innocent chocolate cream pie ha!) and then a yummy savory dish next my baked chicken pesto melt stay tuned!
Hi Beth, These look yummy. Food Wishes has a recipe for clotted cream. So far I have tried several of your recipes and my family loves them. Thank you.
Beth, this type of pastry is one of my favourite!! The texture and the flavour is absolutely delicious. Have a great sunday in LA. What´s the weather there in may? Love, Patricia.
Food wishes which is affiliated with Allrecipes.com has a video on how to make clotted cream. I'm also subscribed to that site and it looks easy to make
Hey Beth! I was just wondering when r u going to post on your gardening channel. Your such a great chef and gardener. I saw you herd garden which inspired me to start my own, but something is eating my mint and basil. Can u give me any advice. Thanx
Clotted cream is simply heavy whipping cream (not ultra-pasteurized) baked in a shallow dish at a very low temperature (170-180F) for 10-12 hours, then refrigerated for 10-12 hours. The result is clotted cream and milky whey that you can save to make scones for zero waste treats!
That looks delicious! Beth, if I don't want to add the lemon extract - would lemon juice or additional lemon zest will suffice? I guess lemon juice can be 1tsp?
Well they won't be as lemony (the juice doesn't really impart much flavor it's really coming from the zest, that's where all the lemon oil is found. In fact I've found the juice can have adverse reaction to the baking powder preventing the scones from rising so best to leave it out) but sure just the zest would still be yummy if you can't find the extract no worries! :) Enjoy!!
No point telling you how much I enjoy watching your videos - everyone's been here and said that (!!) - but I do think you're the right person to ask this: do you have ratios of this to that that you use for baking anything? All the different cakes, brownies, cookies...? Given how well you explain everything - and it's a mystery how you don't have at least a billion subscribers (yet) - I think you're the best person on RU-vid (if not ever) to start a tutorial series on that kind of stuff... Have you thought about it? (Serious question!)
Awe thanks Joy, you're too kind :) . It's so funny because I've often thought of that, especially for those who want to learn how to develop and create their own recipes :) but I always wondered if it would be too nerdy a subject ha! :)
Nerdy, yes - but not when you're the one doing it! This might sound like a compliment - it's simply a fact - but you're so gifted at communicating the touch and feel of cooking food without sounding like a condescending, insufferable know-it-all. It's an amazing ability, Beth! I don't mean that you don't have to work hard at what you do, but you have this people-loving empathy that shines through your videos and probably underpins everything you do. You actually care how it turns out for them and how they feel about making the food. (And in my opinion, to be good at cooking, you've got to love love people first and food second!) If I may, just the way Julia Child really wanted to write a small encyclopaedia of recipes instead of just a cookbook, I can't think of anyone more suited to start a series on cooking. Some blowhard from Culinary this or Cordon that just won't cut it here. (In fact, they'd ruin it!) So, take your time... I know you'll want to perfect the concept, first... but we'll all be waiting :) #betonBeth
I looked it up to be sure I explained it right and apparently the only difference is that Devonshire cream is clotted cream from Devon! Maybe the name makes it taste better :)
I can't think of a time that I've tried scones. 🤔I feel like I have though...anyway can't wait to try these! I have to get some poppy seeds first. My husband is like everything you see from Beth you want to buy 😂😂😂 like the fire torch hahahah (which is on its way-AMAZON) 😂😂 good day Beth! 😘💞
Ha ha! Oh hubby will be happy with that torch once you start whipping up all the yummy things you can make with it! Ha! Here's a delicious French Toast Recipe you may enjoy! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rZ7k8PvTNo0.html Happy Weekending!
I recently went overseas to enjoy some High Tea treats, and I was so disappointed with the quality of their scones. When you've tasted Beth's scones, you know it's a standard that is hard to beat. So, in my mind, I was like should I tell the pastry chef about Beth's channel? Thanks for the recipes, Beth! Lots of Love from SG!
LOL! Oh what a compliment! Ha! My scones are my Dad's favorites too, anytime I want to lure him over I mention "I'll whip up some scones?!" doesn't take that much ha! :) xx
No! Lemon extract gives you the lemon flavor without the sour. Lemon juice would just make them sour. I'd just leave it out if you can't find it. Or add more jest.
It will sound really sceptical but in the middle of these (quite big) triangles the pasta doesnt stay a little bit raw? I really wanna try this recipe but we dont have air-convection oven. Does it work too without air-convection?😂 Because 12 mins is not too much😁
Oh yes great question and I know what you mean about being raw inside. First, no need for an air-convection oven I use a regular oven for these. And then re: the rawness inside the reason they work so well comes down to 3 reasons 1.) The oven temp is high 400F as opposed to 350F where most baked goods are baked, the high temp in combination with a good about of baking powder forces the scones to rise up quickly allowing them to bake inside more rapidly. Then I also make sure they are no more than 1/2 inch thick before baking and you'll see 12-13 mins does the trick! :) . Give it a go and let me know how it turns out :) . Enjoy!
Ha! I know sounds like a weird thing to measure in a tablespoon. But here in the States the butter is marked on the wrapper with measurements so you always know where to cut it to get the amount you need :)
Beth, another you tubers I watch has a recipe for clotted cream. his channel is food wishes, it was 3 weeks ago called how to make clotted cream. let me know if it helps
Hi, Beth. Those scones look beautiful. You are truly beautiful, truly adorable, and truly sweet. What's the best way to buy the best steak for a good price? Have a good day, Beth. 💗💗💗🌹
Ahhh great question! I say go for the less expensive cuts (like flank steak) and then marinate it really well overnight, to tenderize it, grill and cut thinly on the bias and you'll have a great steak for a great price :) . In this eps I did on Kin is a great recipe for Flank Steak sandwiches :) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NjJJkvDN4lw.html Enjoy!
