Ever since I was a little girl I have wished we had a WI here in America. I used to listen to the ladies in my family talk about all the amazing things the WI did and I wanted to join when I grew up. My aunt lived in Britain and every year she came to stay for a month or two. She would show us the things she learned from being in the WI. We would always have such a great time working together as she told us about the ladies and some of the antics they got up to. I was so disappointed to find out that we didn’t have a WI. We did have church groups but they weren’t quite the same. I can’t wait to make these. Thank you for sharing.❤️
Game changer. Made scones for years but pressed mixture together - usually thought my mix was too dry. Works so well. Made some with no additives - just as is, thank you Kelly.
It was a pleasure to watch this. This lady's knowledge, all tips and small advises made this video unique. I am so impressed with her skills and with her calmness. Thank you very much.
Excellent presentation! ! I'm in America & am going to start making & baking just as my UK friends do!! I'm no stranger to the world of baking. Your demeanor was positive & I believe you're right that we need to slowdown and enjoy it all. I believe life itself, falls into that category.
I have watched many many scones demo's but yours was excellent, especially the part of checking to know they are done plus you worked the dough and so many other demo's say don't. So I will try this very soon. Also check in about your cooking school. PS: the reason why I am determined to make the best scone (don't want to spend $3.50 anymore at Star Bucks. As a senior my goal this year is to save more and make the best scones ever.
I mostly use cream or half cream and half milk and agree it has the nicest texture. Otherwise I use half water half plain yoghurt or Kefir. I have a friend who uses water and her scones are good too.
WI? I'm in the US. I'm familiar with the WI fron British TV shows. Especially those portraying English villages in ww2!!! (Home Fires) Love to see those good old things still exist! Going to try the scones. Look yummy.
Echo -- Echo -- Echo -- 8^D But sincerely, I'm happy to see you have sugar in your recipe. I've been scouring scone recipes and a lot of UK commenters note that a scone with sugar isn't authentic. To which I reply, as an American, a scone without sugar is a biscuit! Which means something else entirely in the UK, so maybe it's all moot.
@@iriscollins7583 What y'all call 'biscuits', Americans call 'cookies'. 8^) And we have all sorts of cookies, both crisp and soft. The only type of cookie I can think of that's 'twice cooked' is a biscotti. They're well past crisp!
Hi chef, if I use normal flour rather than self raising flour, can I just add in baking power please? If okay, how many gram of baking power I need please? Thank you.
Not sure if you're still interested but I have bought clotted cream in both tesco and m&s in Galway. To make it, according to you tube, it just seems to be baked low and slow in a shallow dish for a loooong time. Plenty of tutorials available if you search for them. I hope this helps.
There's a hazard regarding with scaling up the recipe; I tried to triple the quantities and produced a fairly runny batter that I then had to add flour too 600 ml of milk is far too much so apply caution when you get to that stage since you can't take it out again.
They look great, although the cooking times are confusing between recipes, some people say 8 to 10 minutes, some say 20 to 25 minutes - this is on the same temperature 🤯 I guess I will just discern for myself 👍
Why does the ingredient list below the video omit butter and call for margarine? By chance, is this for a Passover pud alternative? Lol perhaps it’s a mistake! Rather than butter, I have used lard as the fat and double cream for the dairy (sometimes even Creme Fraiche in lieu of milk)
If you scroll up: 125g block margarine 450g self raising flour 100g caster sugar 200ml milk 1 medium egg Just add enough of the milk to make the dough slightly sticky.
Hi there, random person reading the comments. If you're here cos you want to learn to make scones, please do not follow this tutorial. You will end up with pretty hockey pucks. Try these videos instead: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7VEuY0qetFg.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-y1xpm2XraU8.html
DON'T use a cutter. DON'T use a cutter. OH HELL please don't use a cutter FOR the simple reasons , it compress the mix, and is a waste of time . Just hand press the scone mix out to a square shape, then flour a knife and cut mix into squares. It's that day SIMPLE.
Sorry, but those scones looks overbaked and burnt. They turned out looking like rock....more like grenades actually. The fact that you needed a knife to cut it in half, shows how rock hard it is. The scones are also far too thick to begin with...and it should be refrigerated for at least 5-10 minutes after cutting it before going into the oven.
You are too heavy handed making your scones & you needed more milk also you are too slow where was the ingredients we know what goes in but some people don’t know how much for each & what temperature you have a lot to learn I’m making scones I’m 82 & mine don’t come out lopsided
Roger Emmanuel: Very well well said. She absolutely does not know how to make the simplest of baked goods. If I were in her shoes. I would start watching Julia Child, Martha Stewart, The Two Fat Ladies, or the Odlems Flour Irish Lady to find out what she needs to know about making Scones.
Why do these so called professional cooks not make sure that their cooking utensils are to hand - before they start cooking. Opening the kitchen drawer with hands covered in flour - is just not good!
I am a bit crazy but when I start preparing any cake, I take out a bunch of tea spoons, 2-3 table spoons, 1 butter knife, a plate and few pieces of kitchen towel. You never know when you may need them. When I visited my mother and was making something in the kitchen and did similar preparations, she made nasty comments. She prefers open 1 drawer 10.000 times to get utensils she needs this very seconds, ignoring the fact that in next 5 seconds she will have to open the drawer again. To be fair - the lady in this video had 99% utensils she needed and people are giving out because she took 1 knife out. For me - she was prepared (all ingredients, baking tray, cooling rack, etc.)
11:53 Jeez camera person, could you have gone more wobbly and out of focus? Not as if we watched that whole process hoping to actually see the finished product.
