- Hey, bakers, today we're
making English style scones. Scons, scoons, I'm not
sure which one it is, but these are like flaky,
tender, slightly sweet, just very light and delicious biscuits. In America, we call
them biscuits. (laughs) And they're perfect with
a little clotted cream, some jam, a nice cup of
tea, maybe some cakes. This sounds like a good
time, let's get started. I have half a cup of cold, cold butter, and I'm gonna chop it
up into little pieces. Don't have to be perfect,
but it'll help me with the process later on if they're already in small clumps. Just make it easier. I'm gonna sprinkle them with
just a little bit of flour, just because they tend to stick together, and just give them that nice dice. And now they're gonna go into a bowl to hang out in the fridge
while I do the other stuff. In ya go, butter. All right, now for the
very wet ingredients. I have 3/4 of a cup of whole milk. 1/2 a cup of cream, delicious cream. Two cold eggs, large. In you go. We're gonna give it a nice
whisk, just to break things up. Now that's what I call an omelet. If you ever have scrambled eggs in France, I swear, this is how they make them. But with more butter, because they're like
basically whipped custard and they are so delicious and rich. Oh my God. Okay, set this aside. I'm actually gonna
leave this in the fridge while I do the dry ingredients. I want everything to be cold. Now for the fun stuff. 480 grams, or four cups
of all-purpose flour. (whimsical music) There we go. 480 grams. 1/4 cup of sugar. A teaspoon of salt. Two teaspoons of baking powder. Okay, gonna sift it up and whisk it up. Whisk, whisk, whisk. Pretty easy. All right now we're gonna make our well. I feel like this reminds me of pasta. Pasta making, so you're gonna
make a well in the center. Oh my God, that feels so nice. It's like chinchilla fur. (laughs) This is gonna get messy, I'm
warning you ahead of time. If you have one of those
biscuit-making contraptions, you can use that. I will be using my clean hands. So sprinkle that butter in there. We're gonna break up the butter. Break it up into little clumps. I have ice cold death hands,
so this works really well. But if you have warm hands, be quick. So I'm crumbling the
butter and flour together. Pinching it with my fingers until I'm getting kind
of like a sandy texture. Little clumps of butter mixed in. Do you know what's bothering
half the audience right now? Me working on top of a scale. (laughs) Why don't you take the scale aside? What are you doing to your poor scale? This is an OXO scale, by the way. I get a lot of questions on it. Here we have like a nice
crumbly, sandy texture. This reminds me of making
pastry dough back in the day before I switched to the food processor. All right, I got my cold
milk egg mixture out. Making another well, yet again. And let's pour it in and continue mixing. Oh boy. This is gonna get really real. Just toss in that flour and
move it around with your hands. I feel like it's the best way. You know, I'm not usually
this hands-on with my recipes, but there's something about scone-making that I feel just requires it. I will be washing these
little puppies later though. Don't worry. You don't wanna over-mix the dough too. Very important, because you
wanna have those big clumps of butter in there still. Finish it off. Just have a big bunch of
flour, butter on the bottom that I need to mix in. Why am I working on the scale? Go away, you. That's all done. I'm gonna put this in
the fridge for a minute while I clean my little paws off and get my work surface prepped. Okay, this I'm just gonna
go into the fridge now. I hate having messy hands. (whimsical music) I feel like a human again, yay. All right, gonna flour
my surface liberally, and just so you know, I'm
working on a pastry mat. You could work on your counter, but I love using a pastry mat because you can just flip
over things, lift it up, put it back in the
fridge if it gets gnarly. It's very handy. Let's dump out your mixture. (upbeat music) Gonna shape this dough
together just a little bit. Not really kneading it,
but almost kneading it. All right. Once you've shaped your dough, flour again and let's lay it out. We're gonna roll this
out to about an inch. If you've ever had dispointing
scones, scons, biscuits, whatever you call them, you might've rolled them out
too thin, among other things, so yes, we wanna have a rolled out dough. No, it can't be too
thin, it's not a cookie. It really needs about an inch. So just gently roll it out. Cut 'em out, place 'em,
those are your pretty ones. Then you can put the dough
back together and cut more out. It has to be thick though. I have my round circle cutter here. You could use the scalloped biscuit cutter or whatever you like. I like to dust mine in flour. And then we're just gonna
press straight down. That's the important
part, press straight down. Don't move it around. Place this onto... Get out. (laughs) Place it onto your prepared cookie sheet. And then roll it back in your flour. Repeat that process over and over again until you're all set. One of my missions is to
get a nice, perfect scone with that perfect top
that's risen perfectly. Part of it's technique, so
practice, practice, practice. If anyone can explain
to me why, in America, we call these biscuits, while in England, they're called scones or scons, or scoons, please tell me in the comments,
I'm very, very curious. And why are American scones so disgusting, so nasty, so rude? Why, why, what are those things? My first batch is done. You can see that I have
this dough right here. What am I gonna do? Roll it back up together. I am not, I guarantee, not gonna get a perfect flat top on it. They'll still be delicious though. So we're not gonna waste this. Not in my house. Let's roll it out again. Don't roll it out to thin. Look at this. You will be delicious, but
you're gonna split right in two. It's like it's gonna be crazy. I'm sorry, scone. So that made exactly two, four,
six, eight, 10, 12 scones. Some of which look beautiful. Some of which are sporting
a great personality. The last step before
these go into the oven is to give just the tops,
just the tops, an egg wash. You don't wanna do anything to the sides, because hopefully they'll be free, love and liberty, and rising. If you give them the egg wash on the side, they'll kind of hold them together and bad things will happen. Not explode, but it'll crack open. All right, just brush that on the top. If you go to tea, and
they serve you scones, do you want like the
cranberry orange scone, or do you want the plain one? I am 1000% always gonna
reach for that plain one, 'cause I like mine with-- (Siri beeps and speaks indistinctly) Just Siri. Lastly, I'm just gonna give
a sprinkling of sugar on top. Just actually a very
conservative sprinkle, and it's optional. In to the over at 375 Fahrenheit. Keep an eye on them. Wait till they're nice
and golden and puffy. When I do these things, I actually will give
like a 15-minute timer to start checking, and then
the outside ones, I'll remove, because the inside scones
take longer to bake. My scones are out of the oven, just cool enough to touch, and I'm so happy with
the way they came out. Look at this. Nice and fluffy on the side. Pretty undisturbed on top. Should we open it up? Look at this. Do you see the steam? I don't know if you see the
steam, but it's delicious. (inhales and exhales) (laughs) I'm gonna give this just a little bite dry and see how it does. That doesn't need any butter, any jam. I will be adding both of
those in large amounts though. If you like this video, check out my how to make
cheesy sage biscuits. They're like cheesy sage
scones, except they're American. That's the difference,
and you can also check out my how to make English
tea sandwiches video. Tea sandwiches, scones,
tea, that is a good time. You need to check both of those out. All right, thanks so much for watching. Hope you get to make this recipe, and if you like my videos, hit that like button and subscribe.
