How to make the perfect English scones I The Magic Whisk 

That’s waaay too much kneading. One thing you never do with scones is to over knead them. You want light scones, not tough ones.

Delicious! Great Tutorial! Thank you for sharing your knowledge and talent! Greetings from Edith, a happy Subcriber

SCOTTISH SCONE! My wife found them to be too sweet so I reduced the sugar and let the jam do the sweetening. Best scones I have ever made. A fantastic recipe. Thank you so much. Ευχαριστώ.

The best scones are, no eggs, just pouring cream and self raising flour and salt, minimum handling and they come out so flaky and tender..

If you live in DEVON you will have your scone with the clotted cream first then the jam, other way round if you live in CORNWALL UK

The first two times that I made them I failed miserably. Obviously it was before I saw your method. I was holding back on kneading 😟 had no idea you could knead this much to get the perfect result. I’m so glad I came across this recipe! If I could post a photo here I’d show you how amazing the scones turned out. They rose and have a crack in the middle too! 💕 thank you for posting!!

If you spread a little bit of water on your counter top and then put the Silpat down it won’t slide around and will provide a more stable surface for kneading your dough.

Cardinal rule of scone-making: do NOT over-work your dough. Kneading tightens gluten & the scones will be like rocks. A stand mixer vs gentle hands? I barely mix my ingredients by hand to achieve ‘true’ lightness. Therefore, I am truly curious to taste the result of this new method. More fun in the kitchen.😀

Those aren't English scones, those are SCOTTISH scones. I tried your method and they turned out perfectly, about to try again to confirm. Well done on giving everyone a great way to make perfect SCOTTISH scones, lol.

I usually do the minimal handling version of scones, so trying this recipe and having to knead the dough until it looked quite smooth felt really foreign to me haha, my hands were refusing to knead the way you do in the video. I had to psych myself up and go "She's kneading it that way in the video! Just freaking do it!"

Hi dear, I´ve tried many other recipes,but yours looks the perfect one to me. I will surely try this one.Thnx a lot and succes in all of your actions👍

Excellent video! I always wondered how those restaurants made beautiful scones, now I know. Ill be making 😊Thank you !

Nobody has ever shown how to achieve this fluffiness so we'll ! Thank you !

I have just made a batch of these and they look just like they should and even better they taste fab 👌 thank you darling for your very easy recipe 😘 ❤️

wow everything that you did with the scones prio0r to baking I am shocked because most say not to handle them much..wow thank myou so much for this video...incredible and i am goinbg to make some right away..thank you again they are gorgeous scones !!!

Can't wait to try this recipe. I noticed it looks like you have the baking sheet upside down and covered with parchment paper? Am I correct? And if so, why is that your preferred method? Thanks!

Maybe I've missed it BUT WHERES THE MESSUREMENTS ,LOL ?

Great vid! Jam first. It’s Queen Elizabeth’s preference & that allows the clotted cream flavors to linger for your palate longer.

I use a non-knead recipe and they do come out crumbly but I do like that, but since variety is the spice of life I'll try this method now and then. It's a bit more work and requires more time so I'll use this method when my day is very free.

Wow! This video is what I was looking for 😮 after trying so many different videos without success, I cannot wait to try this version. The result looks exactly like the scones of the hotel Chateau Fairmont in Ottawa. They have a high tea service and I always wondered what I needed to do to make scones like them… well I think I found the answer. Thank you

How she makingperfect scones if nothing mentioned sbout cups measurments nd gramms what is it means perfect

This are more like a biscuit,,,

wow - i have been re-looking for this magnificent recipe for a couple of weeks - i made them before and they turned out PERFECT.. but could not find the recipe - I knew it was the right one as soon as I saw your face so re-found it today. Thank you.

Công thức món ăn này rất đặc biệt, tôi thấy rất ấn tượng, cảm ơn bạn đã chia sẻ

I missed the weights for the ingredients......

You forgot to butter your scone before the jam and cream! Personally I like my dough shorter than this, not so worked. I also like the scones bigger and more rustic, not giant but not so small uniform and dense that they look like they're made by a machine. I like them chunky, airy just before the fall apart stage. They just need to be able to be picked up in your fingers and put near the mouth for a bite, no more. Butter jam and cream both halves absolutely yes, it's not a sandwich. Sure, it's definitely the correct scrumptious etiquette for eating scones to deck both halves. So many are shown sandwiched.

Sorry but the art of making fluffy scones is dead.

I'm late to this party... as usual. I learned things from your technique. I'm practicing to make scones for my mother's 89th birthday tea. I've been shying away from kneading too much. I've gotten good taste results with my early attempts but not nearly as lovely as yours look. Back to the kitchen!

Tried your method not the best ..... I then tried, Award winning scone maker Kevin of "Dart To Mouth Deli" Dartmouth uk shares his secrets ...made perfect scones no resting using self raisng flour ,, even looked better

I have enjoyed watching you. I wish that I could have tasted your scones.

Dear Athina, Thank you for sharing this recipe with the world - it has become my go to recipe for scones! Deliciousness and deliciosity! I notice you haven’t uploaded any videos in a long time. I sincerely hope that you are OK, and that we will see a life sign from you soon! Much love from Norway 🙏🥰🙏

Γεια σου Αθηνάθα τα δοκιμάσω με γιαούρτι, γιατί όπως ξέρεις δεν έχουμε buttermilk στην πατρίδα😉Ευχαριστώ!

The scones are beautiful. Thanks for sharing your techniques. I have confidence to make a perfect scone for the very first time.

I am a salivating American (they look so delicious) who unfortunately lives in a place where a biscuit is considered to be interchangeable with a scone. Since biscuits are NOT scones and I haven't found a place that makes them, I'm forced to satisfy my habit, either by moving abroad or learning to make them. Thank you for this recipe! I've viewed many tutorials, saying to use softened butter or whole milk and certainly, NOT to handle the dough. However, yours look exactly like the ones that I had in London, so I will be using this recipe as soon as I possibly can!

Firstly, YUMMMMM! These are amazing! I was recently in London and brought home a ton of clotted cream back to the states but sadly all the scones were sold out. I am not much of a baker but decided to make them myself. First I tried a less labor intensive recipe and they did not turn out so I moved on to your recipe. The first batches tasted similar to the first recipe. My husband and I noticed a bit of a pretzel taste to them but figured it was what it was so started on the next batch. As the dough was resting I started cleaning the kitchen and noticed I used baking SODA instead of powder. Tossed the dough and the first two batches and started all over again and my my my, was it worth it!!! I am so happy I now have a go to recipe for traditional English scones! Do you have a clotted cream recipe?! This American girl needs all her craving fulfilled!

👍 beautiful videos ⭐️🌺❤️⭐️ New here from England 🏴󠁧󠁢󠁥󠁮󠁧󠁿⭐️🌺❤️⭐️

THANK YOU VERY MUCH

This recipe is so amazing! Thank you for it! I made these for the first time (btw I only know store bought scones, as I don't live in England) and they were so good and they rose so much, I did not expect that, and I cut the dough with a knife not a round shaped cutter

hello i know thiis a long time a but i cant find the recipe

These English scones are perfect . Thank you for this really good recipe. To celebrate this success I have added a little blue round tin of Jamie Oliver scone cutters to my kitchen. As I love petite scones.

Bravissima!!! 👏🏻👏🏻👏🏻👏🏻👏🏻. “Ciao” from Italy 🤗!

I love your recipe, thank you for sharing❤️ if I want to put matcha powder in this recipe without changing the ingredient base, could you please suggest me how much and when i should put them?

Always watch and follow Granny. Granny's are best😍

Thank you for giving us a good tips how to make a perfect scone, i will follow your step next time👍

Use a food processor its much quicker.

why havent you mada more video😩🙏🏽

It’s no fun if you don’t know how much ingredients you’re supposed to put in. I want to be part of the fun and watching you not mine the recipe is not much fun. So I’ll go look someplace else

Well they look like the best scones I ever had.

I just love it thanku delious ❤

Thank you for the amazing method. My question is can i rest the dough in fridge instead the room temp? Even I use the cold or frozen butter, my dough still getting fast melt. I never knead the dough before or rest them well so next time i'll do it.

Vegan eggs no butter no milk no

The plain is ideal for jam and clotted cream

Can you freeze them?

Your passion is inspiring for me. "Do I really have to eggbrush twice? - Yes you have to!" is always on my mind when I bake scones😊

I can't see the amounts for each ingredient. Where can I find it?

Awesome video!!! I can’t wait to try them!

Great video Athina, I really enjoyed it :)

YES! The Cornish way 👏

Where are the quantities and gram u use if u don’t share this no need ur video

Would it work not using such a round cutter but just cut off portions of dough, roll them briefly and then flatten them? That way, you don't have the scraps that are created by the round cookie cutters…

MAKE SURE YOU SET A TIMER

NOOOOOOO the correct way is the Devon way...cream first (as its the fat - like butter) then the jam!

I think that I would but my mixer bowl into the freezer for 30 minutes or so to keep the butter as cold as possible.

Mmmmm looks great 👍👌

Thank you so much.

I saw another recipe also kneading. I Am excited

Always watch and follow Granny. Granny's are best😍

Super 👌

🔝🔝🔝 Great video Athina ! I ll try it! 💖

PLEASE come back..

Scones originate from Scotland not England.

Can you Soak the raisins in rum?

Quattaties please.

Pls mention the measurements of ingredients used.

When did the English claim scones?

No measures 😮

Scones are Scottish.

I love this version ❤

I've NEVER seen eggs in a scone, and like you say, minimum handling is the key. I ALWAYS use self raising flour. She's making this far too complicated. That dough looks very heavy....

I can’t wait to try ☺️☺️

Nisakay na ko

I also advocate for kneading to give it structure, as does Chef Phil Koury, executive chef for Harrods Pastry department. I also advocate the two resting periods. It helps your scones rise straight up, as does using a steel cutter and not twisting. I add a pinch of sugar and salt to the egg yolk wash. It helps with the browning.

My scones keep going flat when I put them in the oven 🙁 What am I doing wrong? I don't know if it's because I don't knead my dough or I use too much milk.

Thank you for solving the mystery of which goes first, the cream or the jam. Correct!! Jam is a spread, and cream is a topping!! Thus Jam should be spread first, then the topping. Cheers from OZ 🥯✨

👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️

Thank you for the recipe. Mine didn't turn out well. They didn't rise. They are quite hard, very glutenous. I followed all the steps.

Nice Video Presentation and Recipe, Athina. Can't wait to try it out as I love Scones ... the ones you get from the Supermarket aren't really my Cup of Tea. NOTHING beats a FRESHLY BAKED BESPOKE Scone. Thank you very much for sharing. God Bless. 🙏🇬🇧

Grerat Video Athina ! btw can I use an all purpose gluten free flour for this recipe? thanks in advance

Next time include the measurements, please. How much dry ingredients did you put in there?