BRITISH SCONES VIDEO TUTORIAL - Only Recipe You Need To Succeed (Real-time Video Of What NOT TO DO!)

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Caroline's Easy Baking Lessons shows you how to make Classic British Scones, in a real-time video. Let me show how simple and quick these are to make (about 30 mins total), but most importantly see the gently handling required, as well as all the tips to get a classic 'Rise & Split' structure to this bake.
Recipe also at:
www.easyonlinebakinglessons.com/classic-british-scones-the-only-recipe-you-will-ever-need/
Cranberry Scones:
www.easyonlinebakinglessons.com/cranberry-spiced-british-scones/
Cheese Scones:
www.easyonlinebakinglessons.com/cheese-scones-a-savoury-version-of-my-classic-british-scones/
Easier, Tear & Share Cheese Scones
www.easyonlinebakinglessons.com/easy-tear-share-cheese-scones-savoury-lesson-2/
Thanks for watching & reading. If you like the videos and website, please consider subscribing to my RU-vid channel for free, and remember to click the little 'bell' icon to receive notifications when I upload new videos for you to watch.
***Also please note the new version of the website is live - this recipe is on there but the internet address name is still to be transferred. Old site still available with all the old content.
Happy Baking & Making
Happy Tummies & Memories!
Caro xx
0:00 Introduction
0:01 Classic British Scones
0:41 Things Not To Do
1:58 Mix By Hand
2:04 Little & Gentle Handling Required
2:19 Flatten Out Dough, Don't Roll
2:46 Flatten To At Least 1 (2.5cm)
3:01 DON'T Twist Your Cutter
3:36 Try Not To Touch Sides
3:48 Don't Let Egg-wash Drip Down Sides
4:11 Real-Time Mixing Coming
4:47 Also Add 2 tsp Baking Powder
5:40 2 Butter Knives Or....
5:48 A Pastry Cutter/Blender
5:56 Grab Flour & Butter In Finger Tips
6:09 Keep Lifting, Rubbing & Repeating
6:35 Push Down On Bottom
9:03 2 Med-Large Eggs
9:34 Whisk Together
9:42 Reserve 2-3 tbsp of Mixture
10:44 Pay Attention To Bottom of Bowl
12:03 Want The Dough A Tiny Bit Sticky
13:10 Use A Little Flour If Needed
13:34 Push & Flatten Out By Hand
16:55 Start From Centre....
17:00 Work Your Way Out
18:00 Recipes Listed Below
18:31 Defrost At Room Temp.

Опубликовано:

31 дек 2020

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Комментарии : 61

@charliefoxx81 Год назад

Loved this and so informative and easy to follow video =) Would love to root for you if you ever entered TGBBO 🙂

@carolineseasybakinglessons Год назад

Thank you so much for the positive feedback and taking the time to post it. SO glad you enjoyed the video and hope you try the recipe too. I did apply for Bake Off, twice and both times I got to interview stage and answered all the baking questions right, so not what they wer elooking for. But I tried.

@davidcampbell651 2 месяца назад

I struggled with scones but thanks to your tips and recipe I made these. Very good size and the rose well Not like my previous rock cakes. Thank you😊

@carolineseasybakinglessons 2 месяца назад

I am so pleased. Thank you for taking the time to let me know and leave feedback, much appreciated. Send me a photo of the scones next time - I know you will make again!

@debrabigelisen9037 2 года назад

Glad to see you on youtube! Thanks

@carolineseasybakinglessons 2 года назад

Thank you too!

@pete4180 5 месяцев назад

Thanks for the tips! That's going to help with my next batch! I dont use eggs or sugar & they are really nice!

@carolineseasybakinglessons 5 месяцев назад

You are verywelcome, thank you. The eggs are there to help provide fat & moisture to bind but also the protein in the eggs (especially when whisked, activates the protein and these 'strands' help with structure. It also provides richness and colour. Sugar is in a very small amount and for making the scones tender and it retains moisture preventing the scones from drying out. This is why it is in my cheese scones too. You should try it some time.

@dianawatkins8916 2 года назад

Brilliant video thanks for sharing

@carolineseasybakinglessons 2 года назад

You are very welcome. So glad you enjoyed it.

@susiea4715 2 года назад

Wow love this recipe

@carolineseasybakinglessons 2 года назад

Thanks so much for your feedback and afor taking the time to comment!

@janonthemtn 11 месяцев назад

I'll be making this recipe later today. My husband requires a lot of biscuits and/or scones for his fruit(usually strawberries) and whipped cream desserts... This year, in our area of Upstate NY, no local peaches for peach shorcakes.

@carolineseasybakinglessons 11 месяцев назад

Excellent, looking forward to seeing how you get you. Any questions just let me know, always happy to help.

@diannerynne3235 5 месяцев назад

Thank you! Very thorough from a charming host.

@carolineseasybakinglessons 5 месяцев назад

Thank you, you are very kind!

@ninae8174 9 месяцев назад

Самое лучшее объяснение!👍Большое спасибо!!!👏🌹

@carolineseasybakinglessons 9 месяцев назад

большое спасибо. Очень рада, что видео вам помогло. Спасибо за комментарий.

@paulstemmet2626 Год назад

Looks great, one thing though those rings you wear are a no no in a cooking school. Not criticizing just mentioning what i was taught by numerous cooking instructor chefs.

@carolineseasybakinglessons Год назад

Thanks for watching the video. Yes I shouldn't have been wearing the rings, and in other videos you actually see me removing them. But I have developed hypothyroidism and had dramatic weight gain in an extremely short period of time (especially for someone who is only 5ft tall). And my rings were stuck and had to eventually get them cut off. So I don't wear any rings or watches anymore at all. And since the video is popular, I can not edit those bits out now unfortunately.

@susanfryer1616 2 года назад

My favourite thankyou

@carolineseasybakinglessons 2 года назад

Thank you for taking the time to comment. Hope you make some soon and share some pics :)

@priscillaregan7252 Год назад

Can you freeze the butter and grade it?

@carolineseasybakinglessons Год назад

Hi, thanks for watching and commenting. I wouldn't recommend that for British scones, as you use room temperature, cubed butter. Also, you wouldn't be able to 'work in the butter' to a breadcrumb stage, quite as easily with cold butter. And would mean more handling of the dough to get it to come together. And over-handling can result in not a great rise or even no rise to your scones at all. Certainly for pastry and the likes of puff pastry/rough puff you can use grated frozen butter. But these scones have a different texture, and different too to US scones.

@susanhart9923 2 года назад

Missed the oven temp setting. Could anyone post? Thank you

@carolineseasybakinglessons 2 года назад

Hi, sorry for delay, been on holiday. Oven temperature is - 220c/200c Fan Oven/425f/Gas Mark 6. All details found on the recipe @ www.easyonlinebakinglessons.com/classic-british-scones-the-only-recipe-you-will-ever-need/

@janonthemtn 11 месяцев назад

Love this video, new sub. Can you lower music a bit?

@carolineseasybakinglessons 11 месяцев назад

Thanks for the sub. Sorry about the music, but since it is an old video, I can't make that kind of edit on the video I am afraid. You could lower or mute the video and select the subtitles. However, it might not always get the works correct from my Scottish accent.

@janonthemtn 11 месяцев назад

@@carolineseasybakinglessons 💗💗Your Scittish accent.

@cathymaitland345 Год назад

I want to make cheese scones. How much cheese do I use Caroline?

@carolineseasybakinglessons 11 месяцев назад

Hi Cathy. Here is the link to the cheese scones recipes, with the amounts & what else I add (note too much/heavy weight will make scones not rise as well, so best to add a little less, and some on top at the end). www.easyonlinebakinglessons.com/cheese-scones-a-savoury-version-of-my-classic-british-scones/

@Duchess_of_Cadishead Год назад

I have never put egg into basic scones.

@carolineseasybakinglessons Год назад

Thanks for watching the video and leaving a comment. Egg is very important in baking for not only the fat content, binding properties & helping with flavour and richness, but also for the protein content. In the case of our British scones, whisking the egg first activates the protein in the egg, which aids as a building block if you like. And really does help in achieving a strong structure, & great rise to the scones. It also helps with a nice golden colouring to the scones, as they should never be pale when cooked. 😀

@user-ts3nf3ol4d 5 месяцев назад

I use 3 ind. N 3 equip. Done no fuss best scones

@user-xx4xi3gu7j 8 месяцев назад

❤

@carolineseasybakinglessons 7 месяцев назад

thank you 😍

@13Moondancer 5 месяцев назад

I’m hopeless but will try your method, hopefully the birds won’t get these ones 🙏

@carolineseasybakinglessons 5 месяцев назад

Also check out the online recipe tutorial for all the tips as scones it takes a light hand and lots of things not to do that is the key here. Any questions just let me know and take some photos, including before baking as this can help identify any problem areas you might have.

@gertrudemangena7323 2 года назад

Hie dear cant find the recipe

@carolineseasybakinglessons 2 года назад

Hi, if you look in the description box below the video all the links for my scone recipes are there. If you click on the little down arrow (if you are on a phone), it opens the description box and click 'see more' for all the text. If you can't find it, here is the direct link to the original ones - www.easyonlinebakinglessons.com/classic-british-scones-the-only-recipe-you-will-ever-need/

@bernadettehynes-cafferkey3917 2 года назад

My hackles rise when I see people flattening the dough with a rolling pin, 😬🤯😱

@carolineseasybakinglessons 2 года назад

Yes! Inpairs the rise.

@antonycherry1947 Год назад

You did very well until right at the end. When you dress a scone for a cream tea you first split the scone like you did, but you then spread clotted cream (not that awful aerosol 'cream') on each cut side and then the strawberry jam on top and serve them like that. You never, EVER put the two halves together like a sandwich. Not even the Cornish would do that! 🤭

@carolineseasybakinglessons Год назад

Thank you for watching. I personaly eat scones in halves as I have a tiny mouth, but I have seen many people try and eat them sandwiched together 😅 That said, I was not serving them as such in the video, and sandwiching them together, is for the photos to show how much height there was in the scones. Only showing/photographing scone halves would be a bit of a shame when the scone tutorial is to teach how best to get the classic tall rise of a British scone. Many people can not achieve that, even after many many years of baking. Plenty shots of the scone halves & filling, as well as pics on my website with the recipe. And a subsequent article on Classic British Cream Teas, talks about what to serve with and what order (like you mentioned 😅 ). I don't like clotted cream and can't get it as easily as double cream, so just whip that up with nothing added, and spread it on, or for photos use my piping syringe. And any jam or preserve goes great with scones, fig curd in particular. Thanks for taking the time to watch the video & leaving feedback. www.easyonlinebakinglessons.com/a-classic-british-cream-tea/

@geminil2415 Год назад

I would only half scones and serve them halved at home.I make a lot of scones by request, and when I send them out they are always sandwiched together and a sprinkling of icing sugar on the top. I would never put cream on first it simply doesn't make sense.The cream would have to be thinly applied to be able to spread jam over it or perhaps you blob it on.I prefer a generous scone I jam both halves then give a very generous amount of fresh cream to the bottom half and finish it with a small blob of jam in the centre, put the lid on sprinkle it, job done. When its pulled apart to eat it has fair shares on each half.Everyone has their own way and they will taste nice every way.

@antonycherry1947 Год назад

@@geminil2415 I think the idea, speaking as a native Devonian, is that the cream serves as the butter on the scone in the same way that you would have in a jam sandwich, and the jam goes on top of that. You wouldn't make a sandwich by putting the jam on the bread first and THEN the butter would you? That's why we in Devon do it that way and it makes sense to us. But at the end of the day, it's whatever floats your boat. If you prefer cream teas the Cornish way then go for it. Enjoy!

@Lilione111 8 месяцев назад

Jam first & then a massive dollop of cream!

@antonycherry1947 7 месяцев назад

@@Lilione111 Or you could do it the correct way by spreading the clotted cream on first and then putting a dollop of strawberry jam on top. 😋

@Wendy-kh3hg 4 месяца назад

I found the video informative but would have enjoyed it more without the background music. Not only was it unnecessary but also irritating.

@margaretchurchill5775 9 месяцев назад

Why oh why do you have to have the annoying music in the background when you are talking

@alexblik122 5 месяцев назад

You tolk to much

@carolineseasybakinglessons 5 месяцев назад

Why thank you! By the way, there is 2 'o' in 'too', otherwise, who am I talking 'to'? But thanks for commenting as it increases interaction and RU-vid shows my videos to more people 😜