EASIEST SCONE RECIPE - Easy Healthy Tasty. Never Fail Scones. #WithMe New recipes every week.
Looking for the easiest scone recipe ever? Let me show you my never fail scones. Honestly this recipe super simple! If you enjoyed this recipe please like and subscribe for more Easy Healthy Tasty videos.
Ingredients:
3 cups self raising flour
300ml cream (35% fat)
300ml soda water/plain sparkling water
Cook in a hot oven at 220oC/430oF until they’re golden brown and sound hollow when you knock on them. This might take around 15-20mins, sometimes a little longer, depending on how big you make your scones.
Optional extras for Blueberry and White Chocolate scones:
1.5 cups frozen blueberries
1 cup white chocolate chips
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English Scones Recipe from Fortnum & Mason. (Make them Anytime) ????
English Scones Recipe from Fortnum & Mason. (Make them Anytime) ????
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Back in 2013, my wife Ting and I indulged in the delightful tradition of afternoon tea at the renowned Fortnum & Mason in London. The experience was truly unforgettable, with every detail, from the decor to the tea, impeccably curated. However, the star of the show undoubtedly was their scones, which are the best in the world. Lucky for us, we managed to obtain their authentic recipe, and we are excited to share it with you.
Ingredients:
4 oz./85g chilled unsalted butter, cubed, plus extra to grease
2 Cups/250g self-raising flour, sifted, plus extra to dust
1 tsp baking powder
2 tbsp caster sugar
3/4 Cup/150ml buttermilk
1 medium egg
A little milk
Clotted cream and jam, to serve
Directions:
Preheat the oven to 220°C/425°F. Lightly butter a flat baking tray or cover it with baking parchment.
In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the baking powder and sugar.
In a separate bowl, beat together the buttermilk and egg, then make a well in the centre of the flour mixture and use a knife to stir all the ingredients together to make a soft dough.
Tip out the dough, lightly knead it on a floured board and roll it out to a 2.5cm thickness. Stamp out rounds using a 5cm cutter, transfer to the baking tray and brush the tops with milk (I forgot this).
Bake in the oven for about 13 minutes until well risen and golden. Cool until warm on a wire rack.
Serve with clotted cream and jam.
How to Make Self-Rising Flour:
Making self-rising flour at home is easy. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Whisk the ingredients thoroughly in a large bowl.
Shot on the Sony a7sIII (main) and iPhone 14 Pro Max (top).
#mothersday #scones #sconesrecipe #fortnumandmason #dessert #mothersday #cooking #tasty #snack #breakfast #eggs #scones #sconesrecipe #fortnumandmason #dessert
How to bake the PERFECT scone | Paul Hollywood's Easy Bakes
For Paul's first Easy Bakes video, he's baking Scones! See below for the full list of ingredients. Happy baking!
500g Strong white flour
50g Unsalted butter
80g Caster Sugar
5tsp Baking Powder
2 medium eggs
250ml Whole Milk
#PaulHollywood #EasyBakes #Scones
Welcome to the only official Paul Hollywood YouTube channel. Home to weekly baking videos and some of the best moments from Paul's TV shows. For more info on Paul and more recipes, head to Paul's Website:
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Ben's Currant Scones
Follow Ben to make these delicious Currant Scones at home!
Recipe can be found at:
Scones (and Why I Don’t Get Them in Bakeries)
Scones (and Why I Don’t Get Them in Bakeries)
Adopted from Rose Levy Beranbaum's book The Bread Bible
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Makes 16 scones
Flour: For this recipe I like to use either 600g of bleached all-purpose flour or 400g King Arthur unbleached all-purpose mixed with 200g of cake flour.
What if butter gets too soft: If at any point in the dough making process, the butter gets too soft, pop the dough in the fridge to cool for 15-30 minutes before continuing.
226g unsalted butter, cold (2 sticks)
600g bleached all-purpose flour
100g granulated sugar
2 tsp baking powder (10 grams)
1/2 tsp baking soda (2.5 grams -- only weigh on a high precision scale)
1/2 tsp Table salt or 1 tsp Diamond Crystal Kosher (2.8 grams of any salt -- only weigh on a high precision scale)
464g heavy cream (1 pint)
130g dry zante currants (that’s the tiny raisins, NOT the black or red currants you see in jams)
Preheat the oven to 400F (200C).
Cut the butter into 1/2 inch (13mm) cubes. Chill in the fridge while preparing the dry ingredients.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt twice. Add the butter and toss to coat in flour. Move all the butter to one side of the bowl. Flatten each cube with your fingers and move to the other side of the bowl.
Stir in the cream using a large spoon. Add the currants and knead the dough in the bowl just until it holds together. It's better to under-mix than over-mix. If some clumps just don't want to join the big happy ball, don't worry -- you can add them later when shaping the dough.
Turn the dough out on a lightly floured work surface. Lightly flour the top of the dough. Roll it out into a 12” x 8” rectangle (30cm x 20cm). Smoosh in the sides with a pastry scraper to end up with an even rectangle. Fold like a letter into thirds. Rotate the dough 90 degrees and repeat this roll-out-and-fold process 3 more times for a total 4 letter folds.
Roll out the dough to a 12” x 8” rectangle (30cm x 20cm). Cut into 8 squares and cut each square into 2 triangles.
Place the scones on parchment covered half sheets spacing them 1 inch apart. If the dough is soft, refrigerate for at least 15 minutes before baking. If more convenient, you can refrigerate for up to 12 hours.
Bake the scones one sheet at a time, keeping the second sheet in the fridge while the first one bakes. Place the half sheet in the middle of the oven for 9 min, rotate front to back, and bake another 8-10 minutes or until internal temp is 195F-200F (90C-94C).
Immediately wrap the scones in a cotton or a linen towel placed on a cooling rack. Cool for about 7 minutes and serve immediately.
Cool leftovers completely. Wrap each scone tightly in plastic wrap and put them all together in a large freezer bag. To warm up, preheat the oven to 300F, place still frozen scones on a baking sheet or on a piece of foil, and pop in the oven for 20 minutes. They'll be as good as new.
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Comté Currant Scones Recipe & The Community Effort Behind Cheese
In this video, I show you how to make these Comté Cheese & Currant Scones that have become a favorite in my home. I revisit my trip to the Jura, France, with the Comté Cheese Association to show you why my appreciation for this cheese has sky-rocketed ever since. Comté Cheese is truly a community effort! The passion and pride that goes into it makes it all the more delicious for me.
You can find this whole recipe out on the Comté USA website -- recipe written by Nicki Sizemore:
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Produced, filmed, edited and hosted by Katie Quinn
Hi there, friends! My name is Katie and I'm a video journalist & food enthusiast. On this channel I make videos about life and delicious things. I post every week, and of course, I #keepitquirky :)