Your final guide to the perfect English tea scone - All common mistakes corrected

[Wlee-mixl]

She is very detail in her explanation basically, I feel she relates her past experiences and mistakes, and she does not hold back secret tips, therefore the length of the video. Thank you Mandy

[Poliss]

Rich Scone recipe from the 1957 Be-Ro Home Recipes book published in England.
8-oz Self Raising (Rising) Flour
Half teaspoonful Salt
1.5-ozs Lard
One Tablespoonful Sugar
Two Tablespoonfuls Currants (or as a change, Sultanas).
Milk (to make a soft dough).
One Egg (Beat and put aside a teaspoonful for the tops).
I use vegetable shortening (Crisco) instead of lard.

The recipe does say bake at 450F/210C, so they agree with you on oven temp. 😁

A tablespoonful of baking powder is far too much. That will stop the scones from rising.

[joanneoakley]

Thank you soooo much for this in depth recipe! I have been struggling with scones for years and getting really frustrated because they just turned out rubbish! I agree, there is nothing like the perfect scone experience! I love that someone else looks at recipes in as much detail as I do and gets the same satisfaction from improving them until they are perfect. Thanks again and much appreciated!

[itsmenack]

I made this recipe today and despite it being my first attempt making scone, the batch came out perfect.. slightly lopsided, all crack right in the middle and not taste like biscuit. And for all the comment saying too much kneading, well, I followed what she did and they are perfectly tender — not tough or chewy at all. So just try it first.

[brucknerian]

Finally, someone who takes the recipe to the level where it needs to be. Thanks for the details, and mentioning all the mistakes that spell disaster.

[Hollis_has_questions]

Art + Science = Escapism Cooking. You are what I consider to be a great teacher because you not only tell HOW to make a recipe, but you also tell WHY. You give reasons, thorough explanations. That way, we know how to recreate it precisely as well as what mistakes to avoid making.

[phbrinsden]

I’m ready for clotted cream and real strawberry jam! As a Brit living here in the US I have never found a real English scone here but I have to say it looks like your quest has produced the real thing! Well done!

[eleanorlee]

It's a completely different way from my concept of making scone. I just tried it, and it's moist and delicious. I love it!

[sandp.]

I made these today. I love scones and they are always wrong, but these were absolutely right. Thank you.

[janetslau]

I’ve tried different recipes for scones and the final guide by Mandy is truly the final guide. She took the time to go into each step and explained the reason for doing it. Thank you Mandy! No more mistakes for me!

[SandiHooper]

I really appreciate the time, research, and WORK that went into this video. You nailed every crazy myth and wives’ take that was keeping my scones too much like biscuits. I think you may have saved me 5 years here.

[ZalthorAndNoggin]

Superbly explained English Scone Recipe. Thank you very much. I finally know why I have often felt that scones taste like soap to me. Too much Baking Powder. Who might have guessed. Thank you for also explaining about carefully and properly kneading and cutting. I can't wait to try your ten year experiment very soon. Thank you.

[nataliegarcia]

I really really appreciate the explanation and reasoning behind each ingredient and measurement! This kind of thought, detail and time spent making this recipe makes me excited to try it out! Excellent job!

[DawnPowell-wrbw]

I am a true English rose, living in England, about to welcome in our New King... and this has completely sent my head spinning Mandy!!! - in a good way :) I'm going to try them your way and If they're good enough, will be served at a coronation Party in May xx

[topazdawn]

I absolutely love this scone recipe. I have made them several times and they're perfect everytime.

[terihavlik]

I am so thrilled that I found you I feel the same way u do about scones and hv beeen looking and searching for the best recipe ever for a high flaky scone!

[davidrogan]

Very thorough but for good reason. They look great. Thank, s for the recipe. I'll try making them.

[Smithy]

Thank you - I’ll definitely try your method but I think I’ll place them close together on the baking tray so they support each other when rising . That is the traditional English way.

[sueveikoso]

Thank you for all your tips. I will be following them next time I make scones.

[cathys]

For most of my life I've been afraid of kneading biscuits and scones too much, so I've only given it 4 or 5 turns - and my biscuits / scones would break when trying to open them for jam or butter. I've recently been kneading about 15 to 20 times and getting much higher rise, with no broken scones. Baking at a higher temp (450F) and using a fan oven helps with good lift. I would never, ever throw away the last bit of dough!! Too thrifty, I guess. One misshapen scone will taste just as good as the others, and is usually given to whoever is hanging out in the kitchen and helping. Love your attention to detail!