Afternoon Tea ☕ English Scones Recipe | Old Fashioned Tea Time | Slow Living Baking Vlog
Hello, dears! Finally, I can please you with a new video after a long time. With my girls, we enjoy summer days, picking berries and fragrant bouquets and having an aesthetic afternoon tea. English scones and berry roll, brew delicious tea, and savor every minute with heartfelt family conversations ☕️???? x members of our family.
We wish you a wonderful summer ????
Julia and the LWA family ✨
English scones ☕️
Serve the scones with your favorite jam and clotted or whipped cream.
☕️260 g flour
☕️50 g sugar
☕️2 teaspoons (10 g) baking powder
☕️1/4 teaspoon salt
75 g cold unsalted butter, cut into pieces
☕️1 large egg, lightly beaten
☕️1 teaspoon pure vanilla extract
☕️120 ml cream
Preheat oven to 190*C. Lay baking paper on a baking sheet. Mix the sifted flour, sugar, salt, and baking powder in a large bowl. Add the chopped butter and chop everything into crumbs with a knife. In another bowl, combine cream, beaten egg, and vanilla extract and pour into the flour mixture. Mix quickly until smooth. Transfer the dough to a non-floured surface, do not knead for a long time. Roll it out into a thick circle. Using a round cutter with a diameter of 5-6 cm (dipping first in flour), cut out circles from the dough and place them on a baking sheet. Gather the rest of the dough, roll it out again and cut out circles. Brush the surface of the scone with cream. Bake for 15-18 minutes on a medium rack until golden brown. Cool on a wire rack.
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???? Tala Bowl:
????Baking Dough Tools:
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Raspberry or strawberry jam ????
????500 g of berries
????150 g of sugar
Mash the raspberries with a fork, add sugar and simmer until reduced by half, stirring occasionally.
???? Berry sponge roll ????
Very festive and beautiful pastry
I used strawberry jam, curd cheese cream, and seasonal berries as a filling. I had wild strawberries and blueberries.
My baking sheet is 40 x 32 cm.
I made a double portion of the dough and am writing a recipe for one serving.
Recipe:
????4 eggs
????1 yolk
????100 g + 20 g brown sugar
????45 g flour
????15 g corn starch
Separate the white of the two eggs into a separate bowl. In another bowl, transfer ALL the yolks and the remaining whole eggs.
Add sugar (100 g). Beat the mass thoroughly with a mixer. It should turn out very light and fluffy. Beat for about 7 minutes or longer. Then add flour and starch. Whisk well again. Beat the set aside two egg whites in a separate bowl until foamy. Enter sugar (20 g). Beat until meringue (stable peaks). Gently fold egg whites into the egg mixture. Mix with a spatula. Spread the dough on a baking sheet. The dough's thickness is about 1 cm. There should be baking paper at the bottom. Bake at 180 degrees (top and bottom) for 7-8 minutes. The dough is ready as soon as a ruddy surface appears, and the cake springs when pressed. Remove from oven and cool cake for 5 minutes. Lay it out on a kitchen towel dusted with powdered sugar. Remove baking paper. Gently and tightly roll the roll with a towel.
Cool 15 minutes altogether. Carefully unfold the roll, grease with a layer of strawberry jam so that 1 cm of dough remains around the edges, and it is better to leave 2 cm of dough on the opposite edge from the beginning of rolling the roll grease with a thick layer of cream. Arrange fresh berries on top.
Roll back the roll. Apply cream on the roll outside and decorate with berries and tiny daisies.
Cream ????
The recipe for 1 serving. But for my berry roll, I prepared 1.5 servings of cream.
Recipe:
????100 g butter 82.5%
????100 g of powdered sugar
????5 g natural vanilla extract
????300 g curd cheese
In the beginning, combine cold butter with powdered sugar and mix it into a paste. Next, add hard curd cheese and blend until smooth.
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????Today's video:
0:00 In this video
0:11 Flower composition
2:15 English scones
5:21 Berry jam
7:31 Berry sponge roll
10:06 Afternoon tea time
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Watch our other videos:
June's diary ???? Lemon cookies recipe ???? Walk and picnic in a lupine field ???? Slow living
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Old Fashioned Scone Recipe!
#scones #baking #familyrecipes #cookingathome
OLD FASHIONED SCONES❤️ We had so much fun making this video so thank you for watching!???????? These scones are simple to make, regular pantry ingredients, that make the most deliciously fluffy and light scones. The full recipe can be found on my blog, link below and you can find me on Instagram too @anosmickitchen
Enjoy and check the links below for the FULL RECIPE on the blog.
Free printable recipe is available on our site:
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#cookingvideo #recipe #easyrecipes
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How to Make Flaky Biscuits
Making homemade Biscuits is a breeze with this recipe! They are so easy to make from scratch, and all you need are 6 simple ingredients. With this easy recipe, your biscuits will come out super buttery and flaky on the inside and crisp outside. By the by, they are soooo delicious served warm with some homemade Honey Butter! Let me know what you like to eat them with!
RECIPE:
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3 Ingredient Scones
#easyscones #3ingredientscones #scones
Make delicious scones with just 3 ingredients one of which includes fizzy lemonade. These scones are amazing and great to make if you need something nice in a hurry.
How to make 3 Ingredient Scones
3 Ingredient Scones
TIMINGS:
• Prep Time: 5 mins.
• Cook Time: 15 mins.
• Total: 20 mins.
SERVINGS:
• 8 Scones.
INGREDIENTS:
For the Scones:
• 2 cups (325g/11 ½ oz) Self Raising Flour.
• ½ cup + 3 tbsp (160ml/5.41 floz) Double/Heavy Cream.
• ½ cup + 3 tbsp (160ml/5.41 floz) Fizzy Lemonade (7up, Sprite etc)
Optional Extras:
• 2 tbsp Caster Sugar.
• 1 tsp Vanilla Extract.
• 1 egg or a little milk to glaze.
To decorate:
• Strawberry/Raspberry/Blackcurrant Jam.
• Whipped Cream.
• Icing/Powdered Sugar to dust.
METHOD:
1. Preheat the oven to the following temperatures.
200°C/400°F [Fan Oven]
220°C/440°F [No-Fan]
Gas Mark 7.
2. Line a baking tray with greaseproof paper.
3. Place the flour in a medium-sized bowl and add in the cream and fizzy lemonade.
4. Mix together until a soft dough forms, be careful not to overmix.
5. Place the dough on a floured surface and fold once or twice before patting it into a round shape about 4.5 cm thick.
6. Using a 2 ½ inch/6 cm round cutter cut the scones out.
7. Place on the prepared baking tray and brush with egg wash/milk.
8. Bake for 15 minutes until the tops are golden brown.
9. Allow to cool before serving with jam, cream, and dust with icing/powdered sugar.
10. Mmm Scrummy!!!
NOTES:
These scones won’t stay as fresh as my regular scones, but they can be heated up in the microwave or over and this will freshen them after a couple of days.