I fondly remember the first Beef Wellington I made. I did find it surprisingly easy especially considering how delicious it turned out. Not to mention how impressed the guests were. Since then I've tried quite a few other proteins in Wellingtons, like duck and cheeseburger (small individual ones). It's a versatile tasty recipe.

thank you, looks great!

One tip I would add… with the raisins… I find it is best to soak them for up to ten minutes in hot water and pat them dry. This allows them to become more pliable and not draw moisture away from the dough. Helps with raisin oatmeal cookies as well. Love those tall scones! Thank you

These are very similar to my own favourite recipe.I am from Greenock,now living in Canada. 🇨🇦 Your accent is very south west coast of Scotland!

A nice recipe. I added sliced mushrooms when frying the onion. Also sliced tomatoes to the top of the final layer for the 30min final cooking.

I'm gonnae use corned beef! This is a crackin recipe!

Terrific, thanks 🙏🏻

Brown sauce only If you use red yer dead

Hi Cheryl I fold the mix over to desired depth and then when thy bake they are almost cut in the middle if that makes sense. Great recip❤ I made some cherry and almond ones and o my they were delicious ❤

That tartan plate is fantastic. Looks like Boyd Clan if I’m not mistaken. As an American with plenty of Scottish ancestry but never been to Scotland I really appreciate your channel. Learning about the food culture is great. I’ll be making square sausage soon using a recipe that takes bits and pieces from a few KZbin channels including yourself and Scott Rea. I’ll post a video of it on my channel. Thanks for such wonderful content.

With the high price of eggs in the a US I would eliminate the egg yolk wash. Some areas 11.00 a dozen. 😢

Thank you Cheryl for this recipe...lm always on the look out for scone recipes...l will definitely give these ago..👍💗

They look absolutely delicious Cheryl. Might have to make some hat way. X

This looks lovely ❤xx

Ím so glad I found this, it looks wonderful. Thanks

Does the Lorne Loaf freeze well?

Is it wrong that "Still Game" brought me here?

Looks like meatloaf tartar.

Mmm, coriander

Scottish chevapi?

It's the Sammies from Still Game.

everything looks good

Excellent 👍

I'm always up for a scone recipe that uses plain flour and baking powder, so these are just my cup of tea. 😉 Definitely going to try my hand at these. Yummy! I'm not a cream fan but butter and jam or lemon curd works just fine. Thanks for sharing.☺️💖

Tqvm for sharing this simple, easy to make recipe for crumpets (my favourite)❤

I love white pepper in potato dishes. This is like a Dutch stampot (mash pot).

They look fantastic. I have never made scones with eggs before. It's more like a thick cake batter hey. I'm going to give them a go. Love scones.

Hi Cheryl They look our Tea Biscuits here in America 🇺🇸 Sweet Friend 🙏🏻✝️☮️🥰🥰🫂🫂🍀🌹💐❤️💕💜💗♥️🍀

I make my own butter and use the butter milk in mine , nice proper strong Yorkshire tea. Yummy with lemon curd and clotted cream . 🐨💗

Yours look so good. Lots of butter and some strawberry jam and I’m good!

I don’t know if it’s confidence versus much better microphones that you have now in comparison to 5 years ago. Either way…these Lorne sausages look great.

Im stuck in a hotel for work …this video nearly killed me.

They look wonderful. I’ll be making these on the weekend.

I was going to move on but you started talking and honestly I could listen to you speak all day. Lovely wee accent luv. I’m from America, nice to meet you.

Just made these, they're fantastic.

Except for the eggs, this is like an American biscuit 🥰🌱🌷💗✝

Cheryl They look amazing and yummy . I'm going to make them for our Australia morning tea on Sunday .

One tip I found useful was to invert the scones after you cut them out - makes them more straight and even

They look yummy.😋

Thank you for this lovely recipe . I'll definitely give these a go. I love the idea of grating the frozen butter x many thanks 🌸

Yummmm ❤😊!

❤. They look fabulous ! My mouth is watering. 😊💕🇨🇦

One of my favorite things to eat. I'll be using big California raisins, probably a little extra thrown in. Thank you for your lovely recipe!

I am from Glasgow and now stay in Wales, I was lucky enough to stay across from McGees bakery in vernon street, and then when it moved to Murano street nothing to beat a roll and square slice get the rolls At two in the morning right out the oven I'd take over four square for the baker six rolls for me, I'm 76 and I'm testing them now happy days.

If you use a pastry cutter, cutting the butter into the flour takes less than a minute.

"tastes like electricty?" lol

We actually have McCain Pub Fries in my local Kroger here in Ohio. I hadn't noticed that brand ever until watching your grocery hauls.

Rusk is just oven dried bread. Thake whole wheat or white bread slices and bake them at 150F for 3 hours or more until the bread is dried like melba toast and then crush it into rusk. That's all their is to it.

Thank you

Cheryl, you're a life saver ! My scones, (first and so far last attempt), looked like griddle cakes.... 😮😢 Will now give it a new go ! Big thanks ! Love from Norway 😅❤