Award winning scone maker Kevin of 'Dart To Mouth Deli' Dartmouth uk shares his secrets.

Award winning scone maker in Devon South West Kevin of "Dart To Mouth Deli" Dartmouth uk shares his secrets.
Please Subscribe to my Channel thank you.+.
For more videos check my website!
Tel Mobile [phone]

[LC-hbky]

I keep coming back to this video, so here's the recipe in text format:
1 kg self raising flour
250g butter
Half teaspoon salt
15g baking powder
Mix until breadcrumb texture
sultanas
Mix 375ml milk with 1 egg, 175g sugar & cap of vanilla extract
Add most of wet mix to dry ingredients (reserve some)
Mix until just cohesive, don't overmix
Knead until dough doesn't stick to hands
Roll out 1 inch thick
Cut out scones with 2inch/70mm cutter (yields 16-18)
Let rest for a few minutes
Glaze top with reserved egg mixture
Bake in prewarmed 180° oven for 17 min total

[gerardmcbryde]

Well done to this man 😀😀 who is willing to share his award winning scone recipe and technique I always have admired people who are happy to share knowledge

[sonnymerali]

I tried this recipe today and I can honestly say that these were the best scones I have ever had. I followed the recipe exactly to the letter and I think the trick was to put it them in a preheated oven. I also stored them in the fridge while the oven was preheating. They were absolutely delicious 😋. Well done to the chef! 🧑‍🍳

[zamboni]

A quick note for any Americans watching this: self-rising flour in the U.K. contains ONLY baking powder and flour. However, self-rising flower in the U.S. contains baking powder, flour and salt.


If you are concerned about the additional salt throwing off your recipe, U.K.-style self-rising flower (it's actually where baking powder was invented, so it's really the original and every other type is a variation) can be replicated at home. All you have to do is add about 5% baking powder to your flour by weight. In this case, it would be 48g of baking powder and 952g of all-purpose flour. Do keep in mind that you will have to add the additional 15g of baking powder on top of the 48g used to replicate the self-rising flour, for a total of 63g.


If you must use U.S. volume measurements, one cup of all-purpose flour is roughly 120g. This is assuming that you fluff the flour first, sprinkle onto your measuring cup until it is overfilled, and scrape the cup level with a straight edge. One level tsp. baking powder is roughly 4g.


On a final note (if anyone actually reads this), scones freeze wonderfully. I make them up until the point that you cut and eggwash the scones, then freeze them in one layer on a baking tray until frozen solid. Afterward, wrap and store them in the freezer however you like. The scones can then be taken out individually, or in batches and baked directly from frozen--no need to thaw. Use the same temperature indicated (180c/356f) and maybe add another couple of minutes to total baking time...just keep an eye on them. I like to make a bunch for my mom at once so she always has a supply of fresh scones at hand to cheer her up--they're also lovely for unexpected company.

[valgaffney]

I am 70 and a decent cook but I have NEVER mastered scones until today! I followed it to the letter and my scones have risen and taste delicious. I can see why they are award winners. Thank you Kevin😊

[markylon]

Don't halve the recipe, either make the dough and freeze half and use it later. Or make all the scones and freeze half after they have cooled down from baking. Scones freeze really well and let them thaw and then add your jam and cream. I make a batch and freeze the baked scones, then I always have some ready. Simply take out of the freezer in the morning and they're ready for afternoon tea.

[HayleyJeffs]

Set oven to 180 degrees Celsius.

Ingredients (and some of the instructions because this is helping me in the kitchen):

1000 g self raising flour
250 g butter
1/2 tsp salt
15 g baking powder

Work these together for about 10 minutes with your fingers into a consistency like soft fine bread crumbs.

175 g sultanas (not for me thanks, I hate these)
375 ml full fat milk
175 g caster sugar
1 egg
1 cap vanilla extract

Mix this in the jug. Pour almost all this into the first bowl. Don't over work them and don't let them get too wet. Sticky but not sticking to your hands. This gets you to about 05:00 in the video.

[teijorei]

1 kg self raising flour
250g butter
1/2 tsp salt
15g baking powder
175g sultanas
375ml milk
175g caster sugar
1 egg
A capful of vanilla extract
180C, 17 min, turn halfway

[margoakley]

I’ve always been a total numpty at making scones. They could be used as ammunition. But this recipe is incredible! I’ve got gorgeous, risen, tasty scones for the first time ever. Thank you!

[caitjohnson]

Made me a fan of this man the second he scraped out every single ingredient of every holding bowl! You take the time to measure out every single ingredient, use it all! My philosophy, and he evidently agrees.
Love the ‘music’ from the birds in the background also. Many thanks. (Love the sultanas added.).

[jimdavidson]

I am looking forward to making these scones. I live in the US. Most recipes I find stress the importance of keeping the butter and milk very cold. Some even advise to refrigerate the scones for at least 20 minutes before baking. Your recipe looks much easier. I like your care free approach! Thank you for sharing your recipe.

[ceciliashandeva]

I made these! Absolutely delicious. Thank you for the brilliant video.

[SouffleGirl]

I love YouTube for content like that. 😊
I'm from Germany and without leaving the country I can learn how to make scones from a great baker. Thank you very much!

[naffsharpe]

I made these scones for the second time today. The first time round I had no butter so used margarine and they were way better than my modified Mrs Beaton's recipe. Today I had butter, what a difference it makes! I got ten out of the 500 gram mix but wished I'd used a smaller cutter to give me more scones. Very nice texture with no bicarb/baking powder dry mouth. Unless something better comes along this is my recipe of choice. I also baked teacakes today following John Kirkwood's recipe and they are also very good, then baked a cheese bacon flan/quiche for dinner. A scone with strawberry jam for dessert fantastic!!!

[HSTRYWriter]

American conversion:
8 cups all-purpose flour (not the same as self-rising, other ingr were adjusted to compensate)
2 sticks + 2 Tblsp butter
5 Tblsp + 1 tspn baking powder
2 1/2 tspn table salt
1 1/4 cups golden raisins
1 1/2 cups milk
3/4 cup + 2 Tblsp extra-fine sugar (regular table sugar works too; measure out 1 cup & remove 2 Tblsp to save time)
1 whole egg
1 tspn vanilla extract
17 mins. @ 356 degrees F (I did 18 mins at 350 & they came out great)

[carolesmith]

Thanks so much for sharing. Made these for Sunday pudding, halved the recipe. Served with butter, clotted cream and jam, best recipe I have used, they were demolished😂

[ninnyknots]

Superb job. I'm a many times failed scone maker, as I really enjoy a good scone and mine don't come up to scratch. I'm certainly going to give these a try as the best scones I have tried were in Dartmouth! In defence of dear Mary B, she warns not to egg wash the SIDES of the scone but just the top as you have done. She explained it prevents the scones from rising properly as the egg "seizes" the dough in the oven. All hail to the British scone!

[elizabethjones]

Thank you Kevin! I made these yesterday for my family in lockdown and they were amazing! So simple and clear instructions. It's the first time my scones aren't like biscuits! I'm definitely going to make these again!

[tkarz]

Thanks for being generous enough to share your recipe, and thanks to top cameraman for bringing us these real life gems. Continued success to you all!

[nicolabowden]

Took a batch out of my oven not long ago. I followed the recipe to the letter. They have risen beautifully. I think they are without a doubt the best scones i have ever made. I will continue to follow this basic recipe in future and swap the fruit for maybe cherries or coconut. I will play around with it. Very very nice. Thanks for sharing Kevin x