My poor Mom doesn't like celebrating Mother's Day in the states bc we lost my sister in 2000, and then in 2015 I nearly died from a brain tumor that I had tried to get diagnosed for 15 years. I will try making these to see if it makes her feel any better this year? My brain team said tumor is gone, so for me everyday is Christmas! 🎅
@@soovanderbilt3437 Last year I saw an Open House Tour here where i live and I called Mom to see if she wanted to go? She said no, but then after the show was over? She said she wished she had gone with me, bc we used to do things like that all the time! (*which was my train of thought at the time too.) I just keep asking her if I see something that looks fun but so far she's staying home to stay healthy away from Covid.
How wonderfully refreshing to hear an Aussie accent on one of these RU-vid videos 😊 You're an absolute delight to watch and listen to. I have made the lemonade scones but I'm definitely going to try this recipe. Wonder what the CWA thinks about these variations 😁 Thank you, Yvette.
@@janerivera590 Not new, I was taught this technique using a metal knife for this sort of dough-making both at home and at school in 'home ec' aka cookery 60 odd years ago. I watched, helped and learnt from my Nan who was a farmer's wife feeding shearers, my aunt who consistently won prizes at the local agricultural show and my Mum who was a member of CWA for umpteen years all followed the rule of using a knife to 'cut the dough'.
I will check but I seem to recall this recipe or one very similar, but using lemonade (which is what I use), is in the 2nd CWA cookbook my Mum gave me.
I adapted this to gluten free self raising flour and added a couple of big handfuls of grated cheddar - amazing. I needed more flour but just keep adding until it started to come together then threw in the cheese, then carried on with your instructions THANK YOU Gluten free is v hard to get fluffy and light but these were divine. Crunchy outside fluffy inside. Yummy
I'm an old man and making scones is on my bucket list, has been for many years. I have always been afraid to try making them until I saw your method. I made them tonight and they were great, even my wife praised them. Thank you very much
Stilton and Walnut would be good, especially for the menfolk! I would stir with a spatula, because of the old saying, ' stir with a knife, stir up strife ' . Great demo, Thanks! XXX
@@susanlang8793 Stilton is an English, Blue vein cheese. Lovely with grapes. Loved by lots of gents with port in the evening. Not to everyone's liking of course but enjoyed by many. XXX
@@cajsheen2594 Sounds good for those who love very strong cheese, but I would try extra tasty & add shallots. It will be fun to experiment with different sweet & savoury favours. Kids could "help" & choose their own recipe for their lunch box.
@@rosalierobertson1253 Yes, the options are many and varied. You don't need to use a lot of cheese, just mash in a little, and with chopped walnuts you achieve a piquant flavour. Happy experimenting. XXX
OMG.. I'm 58yrs old, a really good cook but hopeless at baking. Could never bake scones, have tried heaps of recipes, even the lemonade ones, & they always turned out hard. These are the fluffiest & best scones I have ever made! Thank you, thank you so much. I followed your video to a tee.
I made these and they were great!! Sifting flour gives an accurate measure, as flour gets packed down in. transit and wi.l make your baked goods too dense and dry. Really,it's a easy recipe. Do it!!!
An extra tip: Avoid twisting with the scone cutter. It makes the scones tip over sideways during cooking, which makes for a wonky scone…hard to keep the jam and cream on top of those ones.
This has happened to me lot...... The problem once the 1st batch has had the pastry cut-out ..... this is OK. I avoid over-mixing the 2nd batch .... this where the problem is... If l don't get it right.. if l under mix the pastry... & bake, some tend to fall apart & crumble: 2nd problem, if l re-knead the pastry left over and once baked , scones come baked harder... Glueing the 2nd batch pastry can be difficult for some of us.
Charity what a beautiful name …..thank you so much for your wonderful recipe…. You’re simply a breath of fresh air and such a lovely person… it was a joy just watching you and learning how tomake these beautiful scones…. I really appreciate and will definitely try this recipe for sure ….Thank you again and will be watching for some more of your recipes…. You are a great teacher and make it so easy for us to follow along 😘
Annie, Thankyou so much for leaving such a lovely comment. I can’t take any of the credit for my name, it is all my dad’s choosing! 😊 Have a great weekend.
220 degrees C? 220 C is 428 F but i bake mine at 400 degrees F for about 12 min. 300 ml is about 1 and a quarter cups. Soda water is carbonated water (no flavoring).
Easy Pendy I added frozen cranberries was super yummy! Cut them into triangles. Yes: be light on working ingredients in. 👍❤️also added lemon zest or orange if I had it and almond extract Vs vanilla Yummo!!!
I'm from England but live on America so need some help please on what kind of cream to use? There are so many to choose from here! Also is soda water the same as what they call club soda here..basically the drink mixer? Your scones look delicious so I want to try making them!!
Loved your video. Will definitely make these and yes would love to see your mates pumpkin scone video as well. Do you have any ideas on a gingernut based white chocolate cheese cake. I have looked at many recipes ended up combining two different ones easy enough recipe one base.....so on. I was very disappointed with the cheesecake as it was more lemon than chocolate. Nice just not the desired result. How refreshing to have an Aussie doing homely cooking videos, and you have aced this one 🤗
I make these all the time, I don't even roll out the dough, I just spoon the dough in a muffin pan and bake. Easy and no fuss, come out perfectly fine every time.
@@deanmar9002 I spray the muffin pan with Spray and cook. They come out of the pan so easy. I put my oven grill on for the last couple of minimum to brown the tops. But brushing them with milk or butter will be perfect!!
@@deanmar9002 Oh and I make more than one batch and put them in the freezer in Tupperware. Take one out a time and just heat up and it taste like freshly baked.
@@Antonetish Thanks for the quick response. I love using muffin tins for things; it makes it so easy. Your suggestion will allow me to make these much easier and be able to experiment with additional items in the scones, such as cheeses, herbs, garlic, fruits, etc.
Thank you for sharing 💖 I just came across your channel and boy I have been hunting all over for an easy scone recipe! I am definitely gonna give this a try. Thank you thank you thank you💚
Thank you so much for your video. I love your honesty and as we all know baking is a science. I am so excited to try this recipe as I do need a fail proof scone recipe...looks so delicious! All the best to you 💞
I saw this recipe on your channel a while ago, didn't make a note of it and am so ☺ happy to see it back. Thank you so much. I love your style of presenting. Thank you I am definitely going to try these. They look 😋 delicious.
Recipe worked well! However, I'd forgotten why I avoid self-raising flour: it makes my mouth 'go funny' (like a drying, tingling feeling). I'll try next time with normal flour and baking powder instead which is usually better. But if sr flour doesn't bother you, this recipe is a winner!
Thank you for this easy to do recipe! I am gluten free and I use a ready to use flour mix that I substitute for cake flour. I will try this with my gluten free version. They look fantastic!
I assume this is an Australian video where soda water is plain unflavoured carbonated water, eg. Schweppes. Lemonade can also be used for this recipe, giving a sweeter taste. By lemonade I mean the clear, carbonated variety, eg Sprite, Schweppes.
Sultanas are raisins in the U.S. I found that out by asking at the supermarket if they carried sultanas. They all gave me a blank look, but one customer knew.
Very innovative not to have butter, love this idea of using cream. Also, like your presentation, very natural and homey as opposed to very commercial 😃
These look lovely! I will attempt to bake some tonight! You remind me soo much of my own Mum she was an amazing self taught baker and cook! She sadly passed at a young age and I never had the joy to bake or learn with her. Memories flooded back to my 6 year old self in with such awe and enchantment watching her bake in her big kitchen she adored. Thank you for sharing your gift in such a sweet and lovely way! xx Oh, if I may ask when filling scones as you showed with the blueberries and white chocolate chips may I ask a daffy question as to how?🤗 real beginner here!🙋♀️ Cheers!xx
I love savoury scones, so I added one cup of mature cheddar cheese in the mixture and divided 1/2 cup of extra cheese to sprinkle on top of the milk wash before baking them.
Mine never fail why because I also learn from a wonderful old lady who had baking prefected. These look lovely you have made. Yours are like the biscuts I learn too make.
Thank u , I have been making scones for years now , Never ever like these ,with cream and soda water , So learning an old dog ,new tricks ,will be having a go at these , Thanks again for sharing
HarrodsFan has said it for me: "Perfect": Simple, straightforward, and refreshingly comprehensive. Can anyone claim that she has missed a single point? Obviously an expert, but makes you feel she is one of your special friends, eager that your results are as good as hers, if not better. Frank
Hi Frank. What lovely kind words!!! 😊 I’m not sure that I’m an expert but I’m very keen for everyone to feel like cooking is something anyone can do. Thanks again for your lovely words.
Thank you for the recipe. I was just enjoying my afternoon tea at home and missing the scones I was having last week in London. Now I can make some myself 😊
I use the same measurements for my ginger scones, add a good quantity of ground ginger to the flour before you sieve it. I use diet ginger beer then gently fold in chopped glacé ginger, delicious 😋
Isn't it funny, how with the elimination of HOme Economics teachers we get the best info now thanks to RU-vid! DOES she mean, carbonated water, I'm in Canada, so not sure !
Did not catch the oven temperature to bake the scone...Thought she said 220 deg. but what would that translate to in US oven temps....Thank you, dying to make these! PLUS is this Heavy Cream/Whipping Cream used?
Must admit, the cream and soda water ingredients sound surreal! Probably won't be convinced until I try the recipe myself. I was also never successful using the traditional method until I watched Paul Hollywood (one of the judges in the BBC tv Bake Off) make them his way and have never looked back since. They are now always risen, golden and delicious, too much so...🤪
I tried this technique with what I had in the house, which was Schweppes bitterlemon soda (from my bar) lol. They came out perfectly! The texture was perfect, and the extra lemon taste from the soda paired perfectly with a chutney-style marmalade i make with key limes, kumquats, California dried chilis rehydrated, fresh grated ginger, dark brown sugar, a generous splash of dark rum in each jar, and Chinese 5 spice. A favorite recipe of my great grandmother's. Even though I am now 75, this marmalade chutney on fresh scones reminds me of my childhood in my great grandmother's garden. She showed me how to sprout the seeds from kumquats, and I still raise my own in pots in my windows!
The Irish must have settled in the Midwest and many were sent off to Australia 100 years ago. The cowboys say “I reckon” too, which came from Ireland. Then onto AU and US.
We call these blokes scones. Cos they don't fail and a bloke can make them easily and successfully. But... they don't taste like real scones if you are used to real English scones.
Sorry but in my experience the Australian pronunciation is incorrect - the correct English pronunciation rhymes with the word Tone i.e. the ‘o’ is elongated. Hence the little rhyme that used to be taught to aid pronunciation as follows:- I asked the girl in dulcet tone To order me a buttered scone The silly girl has been an gone And ordered me a buttered scon ! 😅 👍🏼for the demo though.
@@MsDiamond444 The scone is a British food. The correct British (England, Scotland, and Australia too, etc) pronunciation is as you hear on this video. I am an American living in Scotland, and most people here and in England say it like she does here. No, phonetically it doesn’t make sense. But there are many words here that are said totally different from the American way, such as the short-I in vitamin, and a long-o in progress. After living here I hesitate on correcting anyone’s pronunciation! By the way, the fourth line of your poem includes the proper pronunciation.
So happy to find your video on the scones!! I made them today but they were very very wet when I turned the dough out onto the counter. I had to keep adding flour. I'm thinking that my cream wasn't nearly as thick as yours. I used 18% table cream. Can you please tell me what % of butterfat is in your cream so I might find it? I'm thinking it might be our whipping cream which is 35%. Many thanks!!
Hi Wendi, thanks for taking the time to let me know how you went. The cream you used should work fine but ours is about 35% cream which is also thickened a little. I only used this because it’s the most easily accessible cream in our supermarkets here. I suspect the reason your mixture was too wet is that Australian measuring cups are larger that the ones in the US and UK… something I didn’t realize when I filmed this video! If you make them again, I’d suggest starting with 450g if flour and add a little more if you need to.
Well done, yes ive never failed yet too, I do 3x cups, 300x 300x but light cream and diet lemonade but not soda water , i will try this too thanks, thetmy are no easy the never fail scones so true!!
@@staceylivermore4609 I don't recall specific amounts, but to the batter, I added frozen black cherries, vanilla, cinnamon, pumpkin spice, and a little sugar. Good luck!
The blueberries have created moisture from being frozen and then juicy. They look underdone in the middle but they’re just probably wet inside from the berries. The best fruit is sultanas or raisins. They are semi dried so add no additional liquid to the dough. If you want to use berries cut back the soda water a bit to compensate for the juice of the berries. Also make sure the sultanas are well coated or mixed in with the flour as this stops them sinking to the bottom. You put the scones close together on your tray as this stops them spreading. The only way they can go is up.
