AMERICANS Try to Make Traditional British SCONES! *it’s a biscuit*

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[margaretnicol]

Slice them in half and put the butter and jam in the middle or eat them in two halves. 😀

[paulhunter]

All over the UK people are shouting "That's NOT how you eat them".

Guessing that National Trust book doesn't tell you to slice them?

Also, once you've cut out the scones from the dough mix, we would bring the remaining mix together and roll out to make more on repeat until all the dough is used up - I'd be disappointed if I didn't make 12-15 scones per batch.

[lindapodd]

Hey guys! You did a wonderful job on baking your first scones. I’m a 68 year old Welsh woman, I have made more scones than I care to recall…. Little tip for you on the fruit scones, leave them in oven slightly longer so they are golden brown, split across the middle and put jam and clotted cream in the middle ( to die for) cheese scones looked perfect 👌 well done both x

[nigelmacbug]

you forgot the clotted cream

Ingredients
4 cups heavy cream (not ultra-pasteurized)
Directions
Preheat the oven to 175 to 180 degrees F (80 degrees C).
Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
Bake in the preheated oven for 12 hours. Do not stir. Carefully remove from the oven and let cool to room temperature.
Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
Push aside a corner of the top layer of thickened cream; carefully pour liquid into a container for baking.
Pack thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate for up to 5 days.

[GaryG]

Thank you both for learning how to bake properly and not using "cups". "Cups" are for measuring bras not for baking! Your scones looked delicious! 10/10 all round!

[dianeknight]

The butter goes inside, split the scone and butter each half. Everyone in the UK would be screaming NO when you put butter on top.

[jackiejones]

Bigger bowl to enable all mixture comes together in the bowl. Don't knead the mixture, you knock all the air out and they won't rise. Should be twice as thick and fluffy, then split in half for, jam and clotted cream. Sure they tasted good though.

[jessieb]

After you’ve made them, let them go cold. Then slice them in half horizontally (place it on its side and slice in half). Then, traditionally you’d add clotted cream (made in Cornwall I believe), and strawberry jam. You could use any jam these days, you can also use Mascapone or double cream instead of clotted cream if you can’t get any. Maybe try looking at the foreign foods section of your supermarket. We can get some American things over here in our supermarkets in the foreign foods section. Clotted cream has a layer of (I think it’s fat, or something) on the top, I always scrape that layer off and there’s this delicious creamy well, cream underneath. It’s so good.

Also: if you halve them and put cream and jam on both sides, it’s like eating two in one 😋

Couple baking is so cute 😂 This was a nice, friendly, relaxing cooking show….more cooking please 😂🥰

[vickytaylor]

You split them in half with a knife, then add the butter/clotted cream then jam on top of the sweet ones. With the cheese ones, you can add a little bit of paprika or English mustard to the mix to enhance the flavour. You could also chop some ham into the cheese scone mix.

[margaretnicol]

Raisins are dried red grapes. Sultanas are dried white grapes.

[tonylyne]

CHEESE AND RICE!!!, you two need to read the comments and take the scones in half horizontally before buttering both halves to enjoy properly 😂

[OneSHotCa]

"god dang it" you two are so good at cooking together got to be the best cooking couple on youtube and it warms my heart to see, please give us more cooking videos ❤

[Lixmage]

Hey JT and Anna, so glad you enjoyed them but you can so take the whole experience to the next level. Cook the fruit ones for a few minutes more so they are golden. Let them cool a little and then slice them in half. Then butter them using a KNIFE - more butter than you added. Then add jam - LOTs more than you added - don't be scared. Finally, if you can get hold of clotted cream add that on top and absolutely eat with a cup of tea. Then you are pretty much looking at perfection. With the cheese scones try adding a little mustard to the dough and sprinkle them with a little paprika once you cut them in half and finally spread them with more butter than you did and use a knife. I think you will really appreciate the difference. Finally, up your cutting game JT - you had WAY too much dough left over. Cut right to the edges and when done make a new ball with the rest, roll out and recut.

[arky]

anyone else in the uk shouting 'SULTANAS!' at the screen right now? (in banter ofc)

[RedPill]

For first time baking scones you guys did a great job 👏🏻. Well done Anna and JT.

[alisontoulouse-lisle]

We in the UK can buy either currents, raisins or sultanas. Currents are dried black grape varieties, raisins are dried red grape varieties and sultanas are dried green (also referred to as white grapes) grape varieties.

[markjones]

Well for once you two can tell most of the people who are replying that they're wrong, traditionally you are never meant to cut a scone in half, a scone should always be prised into two halves with a fork, you push the fork in half way and twist and a well baked scone will magically break into two perfect halves. You did so much better this time, well done! Now all you have to do is tweak a few things to perfect them, your scones didn't rise, they stayed flat, and leave them in the oven until the top is a little golden, you may need to use butter to serve them but we'd use clotted cream instead, I'd never use butter and clotted cream, and you can't replace clotted cream with heavy cream as they're not the same thing, so for you guys I'd just stick to butter and jam, inside the scones after you've split them in two. To get them to rise you simply need to work on your technique, when making the dough you need to be fast and direct and have your hands in contact with the dough as little as possible, a lot of good bakers don't even bother incorporating all the ingredients properly, so you'll still see lumps of butter in the dough, and some chill the dough after handling it and before baking, basically the cooler you can keep the dough the more it will rise in the over, they should rise like to around double their height or so, but this is a HUGE improvement on the last effort, just a few minor tweaks and you'll get there!

[davidgreenheld]

If you add some colmans mustard powder to the cheese scone mix, it will bring out the flavour of the cheese.

[davecleggett]

Guys, they taste good because A} you made them and B} no E-numbers, enhancers, colourings, preservatives and so on. In other words, you know what you are eating! Good job guys!

[Obi-J]

Fresh and warm from the oven is best but a good scone doesn't need to be eaten warm, they will last for a few days in an airtight container.

Split or cut into top and bottom halves and spread the cut sides of each half with softened/room temperature butter, before adding the jam, or try with thick clotted cream and jam(no need for butter).

Warm cheese scones, thickly buttered so the butter melts into them, with some ham/bacon and/or some sort of fruit chutney/pickle on them. Or swap out the biscuits in a US style biscuits and gravy, with fresh cheese scones instead.