How to make perfect English Scones | Cupcake Jemma

[@hongvu8388]

If you don’t want to use a food processor but don’t have “cold hands”, grate your butter into the flour mix instead. Just make sure your butter is really cold and hard. Learnt this tip from Chef John over at Food Wishes and it works great not just for scones but also pastry doughs and crumbles...any time cold butter is added to a dry flour mix :)

[@petermeilak9502]

in order not to waste any of the dough roll it out into a sausage and cut slices out of it! hate wasting food

[@saeharbokhari1424]

peter meilak that's so smart. i don't have a scone cutter/ stencil thing

[@jackd9928]

Smart or blatantly obvious? lol

[@Lia-A-Eastwood]

Yupp, that's what I also do with short bread. It's way quicker and easier and you avoid kneeding the air out of the dough.

[@erikadrobik8636]

pete

[@amyrivers9792]

Brilliant idea

[@FerociousSniper]

I've made this recipe twice now, and both times they came out exceptionally well. The second time, I divided the dough into two discs, and sandwiched them together to form a natural separation between the top and bottom halves. It worked marvelously, and they pulled apart perrfectly!

[@MrCocabear]

I have tried making these today. They turned out perfect! I have never baked anything before, so you know how easy they are to bake :D I halved everything to make a smaller quantity. Took me only 30mjns to do everything. Used my hands instead of a food processor, tin foil instead of parchment paper( 170c for 20 mins), a knife instead of cookie cutter :D Bake them now! Nothing to worry about!!

[@giorgiohamer7700]

Thanks so much I was wondering how long to do it for 😅

[@ftwlai]

Mins* XD thanks for this i was thinking about making them so now i will try

[@sda-k34-7-aribaayuwardani3]

What about the egg? Did u put half of it? Or just put one egg?

[@emmaloushoare]

@@sda-k34-7-aribaayuwardani3 Splitting hairs much!

[@emmaloushoare]

I'm so glad i read this! I was really wondering how to cut the dough without a round cutter. Cheers!

[@FeerSer]

Great recipe, they taste delicious. A tip that might be useful: Spread the dough in between plastic wrap. Doing it that way you won't need extra flour and therefore your leftovers will be in perfect condition to be used again with no problem.

[@AngelH91]

My grandma always insists to never cut scones with a knife, always break it apart by hand ;-) she's so sweet!

[@bubblymoon7435]

How scary:")

[@ng3069]

AngelH91 Yes, that seems to be the correct way!

[@mklifestyle896]

She must b professional not like us😋

[@HayDayEveryday]

Wtf

[@briandufty5081]

My old gran said get the dishes. I heard go fare.. Nice

[@a.m.p.m.494]

- About 4 cups flour (extra for dusting) - 2 ROUNDED tsp baking powder - 2 heaped tbsp caster sugar -1/2 cup butter (usually unsalted butterstick) - about 1 1/4 cups milk AND - 1 egg for eggwash

[@a.m.p.m.494]

I don't own a weight measure thingy in the kitchen...yet. So, hopefully this helps someone out there. Thanks Jemma for sharing this recipe❣❣

[@DrChitta]

where do i get cold hands from? mine have warm blood flowing in them.

[@Stielstra123]

+DrChitta Wash your hands with really cold water and dry well

[@fatose1838]

try using ur fingertips👍

[@HTWW]

Oh that's simple! Just invite him for a sleepover, and I'm sure he'll help you. Though it might take him a while to get to your place from beyond the Wall!

[@BunnaySango]

my hands are naturally cold so I wouldn't have that problem...I've got poor circulation in my hands :P

[@lydiacarneiro6065]

BunnaySango Cold butter

[@aldeerylmaz5047]

A perfect recipe, turned out really delicious and smells amazing. I also added few drops of vanilla extract inside the milk before mixing it into the dough.

[@jeanettelow1181]

Love the blue+white tiles of your splashback! Are they Portuguese? And love that they tone with your blue cooker-oven. What a lovely little kitchen.

[@PCLHH]

I just baked these scones and they came out great! I just reduced the sugar to one tablespoon, because the scone recipes I know gets no sugar. Also I brushed them with a bit of milk instead of egg. Works just as well. Thanks for this great recipe and video!

[@canadianbacon3007]

Rather than cut out the "round" scones you can cut them "square" edge to edge with zero waste and no worry about having to re-roll, just saying :)

[@RRL551Dynamic]

"Just add 300ml of milk right into that hole, And once it's all come together, but not combined, get rid of your fork and get your hands in there." Thanks for sharing, I did make your recipe although I was using a stone oven here in the mountains on Crete, I had to use local fresh sheep milk to make the clotted cream which would make another video in itself but all the shepherds I made it for loved it, thanks Jemma.!!

[@denagustafson6070]

Hans Baumbach this is the best comment ever! I’m in the USA and feel like I just traveled to an exotic locale!

[@emilypainter218]

If you don't want to make sweet scones swap the sugar for grated cheese and swap the milk for cream frece

[@dumblewhoree]

that sounds delicious 😂

[@BananaBabe2oo8]

Don't add cream but put pepper and mustard powder in.

[@mallbratgirl_3005]

Genius

[@Doc30jj]

What type of cheese would work?

[@Lidwien1997]

@@Doc30jj cheddar

[@kawtharalsaleh1023]

HII JEMMA I JUST FINISHED MY SCOONES OMG THEY ARE PERFECT THANK YOU FOR THE RECIPE ,,,, LOVE YOUR VIDEOS

[@mad_dy747]

How many did you get?

[@gezbo66]

I make them all the time now and they are brilliant. But, I add 180 grand of butter and put flavouring like rum, butterscotch etc to add a difference and they come out fluffy and tasty indeed. So thanks Gemma. Great work indeed. 😄

[@WhennTheSunShines]

But clotted cream is thicker than jam, so surely it makes more sense to spread that on first then top with jam? If you put jam on first and try to spread the clotted cream on top you're going to end up with a big mess haha

[@marisah599]

Hayley D. That’s the whole discussion

[@LBrobie]

yeah, but doesn't the jam roll right off the cream?

[@user-mj2er9hs3p]

Not at all. It mixes together to form a really lovely blend of flavors.

[@reworkgaming1202]

No, the jam comes off the cream. If you can't put the cream on top without making a mess, you're just incompetent

[@amberclyde5727]

Jam first, cream after.

[@matiasmeza85]

I did them yesterday and they were Perfect. My wife and I had Scones for breakfast, lunch and dinner. Thanks from Argentina!!!

[@ieatmice751]

Grrrrrrr you stole our islands

[@valhalla83]

Alleviate the argument between Cornwall and Devon by putting jam on one side, cream on the other, put both sides together and eat it sideways in one mouthful!

[@mop0014]

Christ no, can’t let them bleddy devoners have there way. jam first 👍🏼

[@wongmicy9494]

@@mop0014 jam first 👍🏻

[@SamirCCat]

You should be a peace ambacador in the UN!!

[@Ben-vl5ew]

@@mop0014 but if you put jam first then the cream it'll be all messy

[@cliffcarlo180]

Ah! But is it jam on the left and cream on the right or the other way around?. You may have started a whole new argument there 🤣🤣

[@l.baughman1445]

Fabulous! I shape mine into a mound then cut across diameter a couple times and end up with triangles. No reshaping or Re-rolling needed as they will turn tough. When I make your version (American “biscuits”) I might cut up left over bits into sections then gently shape around to tidy up. Those are fun for kids or big baking kids as “testing samples”. Yes, that’s it. Testing. All for science!!

[@thelittlethingskate9567]

I just subscribed, LITERALLY because your kitchen is normal. Thank you!!

[@Atheenah]

I pushed the scraps together and one gentle roll. No waste! They are fab!

[@TheMimiSard]

The way I know of shaping and traying scones was to shape the whole dough into a rectangle, cut it up into squares and lay them in a large rectangular cake tin. They end up square, you have to brake them apart, and it solves the question of having to deal with leftover dough, as you are not cutting rounds,

[@evelynwoolston7]

That's a great idea. I hate waste and fiddling around with a cutter

[@marionfletcher7973]

Made these scones at the weekend. Halved the recipe as we are a family of two. They were delicious, light and kept very well . I did re roll the scraps and it was fine

[@gigacooler]

i like to roll the dough into a rectangle or square and cut the scones into squares or even triangles so there's minimal waste or texture compromise...

[@yin6177]

Nice idea! 👍

[@katherinete]

Marios Gregoriou that's what I'm doing now. Big circle of dough cut into edges instead of small rounds. No waste of anything at all.

[@SomethinAintRightHere]

good idea, also try cutting smaller circles out of the left over bits (without reworking it, always comes out tough the second time around)

[@theyellowhouse3569]

and the extra freeze easily both uncooked and cooked as scones are only really good for the day

[@jmmt1968]

Marios Gregoriou brilliant

[@Alisa07l]

Why us humans love to see people make delicious food and than enjoy watching them eat it when we can taste or smell it? Does it make a difference?

[@chabhabettoum3916]

I just made them. They are so easy and delicious. I actually reused the leftover dough and added raisins to it. They are very successful! Thank you!

[@jamesnoct]

Mine are just out the oven and are now cooling. Whole house smells like scones now :-D

[@seetalpardesi2590]

Lol 😀

[@Crouteceleste]

Thank you for this recipe they were my first scones ever and they turned out perfect ! Almost as good as the ones I had for tea in London, I guess practice makes them even more perfect. The tiny changes I made : I grated my butter frozen (a pain to clean the grater afterwards but easier than to clean my food processor!), I added dried raisins, I cut the ball of dough in pieces like a cake and then rolled them up more rounded delicately, because I had no cutter and to avoid wasting dough.

[@shepherdmixnova5283]

Back here again for the second day because I ate all my scones yesterday... I'm about to make more.

[@kushlanim]

Hi Jeema, made them two days ago. It was my 1st time making scones. Followed your recipe to the dot and it came out so well. I enjoyed sharing them with as many people as I could. Every body loved it! Thank you so much. I have to subscribe !

[@tsucqoull]

Just wanted to let you know I still use your recipe till this day whenever I'm in the need for scones and I absolutely love it very glad Ur vid is still up ❤️😊 thank you again 7 years later (2021)

[@juliephillips8891]

What’s the temperature electric oven and how long. Didn’t hear any info

[@makenziemoody]

Clotted cream is heavenly!! These look delicious. And for anyone wondering clotted cream is a thick cream that is cooled slowly. You can usually buy it at a specialty supermarket.

[@julieeeer8281]

I just made this recipe and oh my gosh! Some of the best scones I've had in ages. They're so soft on the inside and crunchy and golden on the outside. This was my first time baking scones and it won't be last time I use this recipe. Love it!!!😊

[@vh2337]

Great recipe, I make scones often but don't use a tin, I just roll out the dough and cut them into squares, some are a little smaller than others but it' very rustic looking and they still taste delicious. Thanks for your post.

[@Nohirexi]

How long and at what temperature will these lovelies bake at?

[@alfiewojnar5583]

I baked them at 175

[@jesusmora9379]

@@alfiewojnar5583 Celsius?

[@kristinea4137]

375 F for 15-20 min

[@leomello9263]

It's so lovely to see how much you've grown! Nice work Jemma

[@shaneoshea100]

Clotted cream is aged and tempered cream originating from Devon/Cornwall it has a higher fat percentage than whipped cream and is sweeter if you live in the uk it will be easily bought from a local supermarket however it is very hard to get overseas as it has eu location protection status alternatives would be whipped double cream sweetened with sugar

[@falconoilcompany]

I love this, it is very well presented, she is natural and is a refreshing change from some of the TV chefs. As far as jam or cream first goes, the answer for me is Jam on one half and cream on the other then bring them together. lovely

[@MelonB0mbAKA]

These turned out incredible. I added juuuust a few dried, chopped dates Had it with clotted cream and gooseberry jam!

[@harryanime23]

I baked scones from scratch. I used your recipe. It was confusing since you used different measurings than we use for baking in America. But I did it. It was my very first time baking something from scratch. They came out so fluffy and tasty. We didn't have clotted cream but we had jam. They were extremely good. Thank you.

[@frednorman1]

Did I miss something? What temperature in the oven and how LONG to bake them?

[@idkwuzgoinon]

Did you not check the description?

[@kathylim3191]

I was looking for it too! 😆 375 degrees for 15-20 min. But my American convection oven took almost 30 min to not be doughy....

[@loginowiec]

ohhhhh it looks very good!!! i loved scones very much living in Ireland 16yrs ago. we have nothing similar in Poland... so i am gonna do them today with your help:) thank you.

[@caitlininnes8580]

After the end of every video I can't wait for next weeks that I feel so compelled to watch a few of your previous videos! They're all so amazing! Please post more than once a week if you can :)

[@Vapy590]

Oh my god,!!!! I baked this today and I must say, best recipe I’ve come across so far.

[@raquelmirandacubero3207]

I've just got addicted to the scones! one of the most wonderful pastry ever!

[@l.baughman1445]

Raquel MCubero yes! These real kinds not the over-sweet dry bricks with icing found at many US bakeries or Starbucks!

[@marcemiss]

Hi, Jemma, I love this recipe. I've done it many times and it's always worked. Thanks!

[@wongmicy9494]

Flatmate A: cream first Me: jam first Flatmate B: butter Flatmate C: *marmite*

[@CK_Loves_Tea]

MARMIIIIIITE! Heck yeah!

[@beep_bo0p]

heathens

[@JimGas007]

Kick flatmate C out

[@denagustafson6070]

No offense intended, but, marmite? Dude, you should move ASAP! I’m seriously afraid for you! 🤣🤣

[@suran396]

Peanut butter! Orange marmalade! Cream cheese and honey (cream cheese first, then hpney)

[@JJ-ds7bj]

i just made these they tasted SO GOOD! this recipe is good and it was my first time ever making scones so easy! thank you for making this video!

[@Nina-uj5ix]

After having struggled for years to make a good scone finally succes 🙃 Thanks so much for the recipe and instructions!

[@isabelledebie1591]

How many does the recipe approximately make? Thanks in advance!

[@Nina-uj5ix]

@@isabelledebie1591 it depends on the size of your cutter. If I remember it well I think I got 10 to 12 scones using a 9 cm cutter.

[@daisypalomares7429]

I’ve tried this recipe today and it turned out really good 😋 Thank you for sharing

[@patchyxx]

To keep from tossing dough, I like cutting my scones into little triangles. Roll the dough into a circle, and then cut it like a pizza pie! Not traditional, but still yummy :)

[@look4ima]

Lobe your all video recepe. Thank you and Happy 2021. Stay healthy xxx

[@bryannastyles5546]

this is the first video of yours that I've seen and I already love you and ur videos omg

[@maryam-official]

I have tried this recipe several times and every time it came pot perfect! :> Thank you!

[@serendipitymin7935]

How hot should the oven be ?

[@maryam-official]

@@serendipitymin7935 Hi its 190°C in a normal oven and if yours is fan, its should be around 180°C :D

[@rafilewin4644]

Are you sure about the 2 teaspoons of baking powder? That looked a lot like 2 tablespoons....

[@ibosquez5238]

Rafi Lewin I also thought it looked like more of a measure.

[@ibosquez5238]

Rafi Lewin From the comments I read, maybe people are using the wrong amount of baking powder, maybe, idk.

[@K10jak]

Agree! It looked more than the 2 tablespoons of sugar!

[@meganhuggins7494]

Two teaspoons of baking powder.

[@patriciamahon3829]

Rafi Lewin for

[@astraea926]

Just made these, turned out beautifully and taste great 👍

[@bethzaidavasquez6794]

Will we be getting a video on clotted cream?

[@SaphiraTessa]

I don't think you can make clotted cream yourself..

[@leyla2763]

Yes you can! There are plenty of recipes on the internet on how to make clotted cream yourself. But you do need fresh milk straight from the farm so.....

[@IriAntler]

You really don't =D We're making clotted cream with pasteurized heavy cream and it always works. I've read, that it doesn't work with ultra-pasteurized cream, but I've never tried it.

[@leyla2763]

Iri Antler well since I live on a dairy farm, I know that cream comes floating on top of the milk, it takes a while but you can get quite a bit of cream from a full bucket of milk. For your your information I made my own clotted cream last week, letting the whole milk simmer on a very low fire for hours and hours. You must make sure that the cream that comes floating on top of the milk doesn’t break etc. etc. Look it up on the internet. I promise you it is worth your while.

[@saintceee]

Top bird, top instructions, top scones thanks for the instructions....came out lovely yum!

[@Binky1982]

I was just looking for scone recipes yesterday to make at the weekend! Perfect timing for some fruit scones!! I'd say the jam goes first as well, just for ease of application! Love your channel Jemma, all your videos are fabulous and so easy to watch and follow along!! :)

[@susanford2388]

I love your videos and after watching them things are easy to make. I loved your lemon drizzle cake. Delicious. I will make some scones this afternoon. Thanks

[@elizabethdalloway]

I love scones with clotted cream and jam!! Thank you so much for this, now I can make them myself. I like to go Devon, that is, cream first and jam on top :)

[@thatweirdtransdudett1588]

What’s clotted cream by the way..?😀

[@jamesquinonez3914]

Just made this! They came out so delicious with clotted cream and strawberry jam!

[@reality-break8675]

That looks like way more than 2 tsp of baking powder. Did you mean 2 tbsp of baking powder ? most recipes i've found call for 5 tsp baking powder

[@raymondwhittle9096]

I agree with what you are saying too. Definitely looks like far more than 2 tea spoons to me too. Why hasn’t she replied though?

[@s0neskim]

It is rounded, which means it is more than 2tsp.

[@Rik77]

It's rounded, not level. So probably closer to 3 or 3.5 tsp

[@carolgriffin8290]

Jemma I used to bake but all have left home now but after seeing you I think I'm going to start baking again wish me luck carol

[@LeighsHome05]

These are very similar to the American biscuits my grandmother used to make.

[@suran396]

I'm so glad you brought this up. I've been making American scones for years (yummy!) and recently invited some neighbors over who had lived in England. The discussion was all about English scones. I figured I'd try them. I didn't use this video, but a very similar recipe and they did seem a lot like American biscuits (much better than the premix, though.) Both my boys also commented on them being a lot like biscuits. Does anyone know if there is actually a difference?

[@starrynight6223]

I have tried a few recipes but this one is still the best!

[@ann-kathrinh6337]

The scones look great! And thank you, now I know how to pronounce them correctly ;-) One question though. What exactly is clotted cream? Can you make it yourself or do you have to buy it at a store? I don't know it here in Germany.

[@jamesnoct]

Clotted cream is milk without the cream removed and it's heating on a very low temperature to cause the cream to separate and 'set' on top. You can make it yourself but it takes a looooong time.

[@jamesnoct]

Clotted cream is milk without the cream removed and it's heating on a very low temperature to cause the cream to separate and 'set' on top. You can make it yourself but it takes a looooong time.

[@persilbran]

Hi, if you live in Munich then you can buy it in British Allsorts near KarlsPreisPlatz Ubahn. It is also available in the Karstadt in Karlsplatzstachus and if you live elsewhere in Germany than the Karstadt is perhaps a place to look.

[@blueberryfuzz406]

Nigella Lawsons recipe to make your own clotted cream 3 pints milk ½ pint cream Mix the milk and cream together and pour into a wide saucepan. Cover to keep out the dust and leave to stand in a cool place (NOT the fridge) for several hours until the cream has risen to the top. Lift the pan carefully onto the stove so that the risen layer of cream is not disturbed or broken up. Warm through on the lowest possible heat, on an asbestos mat if you like. Keep at this low heat for 40-50 mins until the top of the cream is crinkled and golden yellow. Remove the pan from the stove, cover and leave to stand for several hours or overnight in a cool place...but NOT the fridge! Then, using a slotted spoon, skim off the cream into a dish, allowing the milk to drain back into the pan. The milk can be used for pancakes or scones.

[@rubyhall7681]

It is ok

[@Arcadia61]

I do Devon on one half, Cornwall on the other. Just can't come up with a favourite. Both are absolutely delicious as long as all the components are of good quality.

[@annabel.ellemarie1940]

This is a GREAT recipe!! I use it all the time now😂

[@robbbuglass8536]

I had these last week end with clotted cream & Rhubarb & strawberry jam & a fanned fresh strawberry . The kids & my wife loved them & I’m under orders for this week end ;)

[@JoyAloha709]

Finally! A recipe that really does make perfect scones!

[@piatortii]

I try them! They are wonderful.. fluffy tasty..best thing ever. thanks for sharing

[@nadiab386]

Plain flour? Will have to try this I've always been taught with self raising..

[@suran396]

What is "plain" flour? I tried this with unbleached all-purpose flour (not self-rising,) and with pastry flour. Although delicious, neither time did it rise and fluff like I expected. Hmmm?

[@cecillebella9618]

I tried it Jemma. I added chopped cranberries instead of raisins. It's really delicious. Thank you.

[@ManyaMitchell]

you have got some really amazing looking tattoos!

[@najwaabubakar]

Thank you Jemma! Made this for the first time and it turned out great! This will be my Go-to recipe now for scones.

[@isabelledebie1591]

How many does the recipe approximately make? Thanks in advance!

[@najwaabubakar]

Hi there. If I remember correctly about 14 pieces of scones

[@mariathepersson]

When I baked mine, they came out somewhat flat and not risen, they didn't have a brown surface even though I added the egg wash, and they didn't have the Crispy edges . They were pale, Plump and flat, and soft and had no texture :/ what did I do wrong?

[@CupcakeJemma]

Maria Persson Sounds like your oven isn't hot enough. Try increasing the temperature a little bit

[@mariathepersson]

thanks I'll try that!

[@LouieNeira]

+Maria Persson sorry for chiming in late, but it also sounds like you might have mixed it too much. The trick to making fluffy scones is to mix them as little as possible to keep the air in the mixture. If not, they'll come out more like biscuits. Also, as Jemma said, your oven temp may vary. Depending on your altitude, the higher up you are, the longer it'll take because there's less air pressure. If you're using baking powder/soda, it'll expand more quickly leaving your food a bit fluffier than usual, causing it to dry out or even be too soggy.

[@Vessel828]

+CupcakeJemma Jemma? can I make these without the food processor

[@LouieNeira]

Shannon young it'd be better off if you didn't - you'd mix all the air pockets out

[@echoz3557]

Tried this today and they turned out beautifully! Thanks my friend!

[@fergie250769]

they turned out great....ate 3 whilst still hot....better start the diet! thanks xx

[@CupcakeJemma]

fergie1234 I can never resist them either when they come out of the oven. x

[@maryamali1345]

+CupcakeJemma You're scones are the best needed to make scones for a year 6 project. Everyone loved it! Thanks SOOOOOO much : D

[@halimaahmed8683]

Made these with the kids today. Kids enjoyed making them and even moreso eating them!! They were yummy. Thank you

[@marshmeowllo]

How much baking powder did you use

[@ChezFeroce]

I think it should be cream and then jam unless the clotted cream is warm :)

[@aidanblackmore3724]

Thank you I agree! but do not ask the Cornish what they think they are wrong about scones, and if you research about scones (Devon v Cornwall) you will understand where I'm from

[@neochaos03]

I was enjoying it till the end, cream is way more spreadable so it makes sense to create a flat foundation to sit your jam on, if you put jam first it can wobble and go everywhere, I've just made scones again for first time since i was a teen before I'd watched the video, they tasted great, very moist inside rather like a cake and a slightly crispy outside. Not sure if they were cooked right

[@IuliaStana]

I think I can count on one hand the recipies I haven't made. I just made these yesterday and I have a question: is it ok to keep the scones overnight in the fridge and bake them the next day? I want to prepare them at home and bake them at work the next day. When should I brush the egg over them? Thank you :)

[@ConstantinIV]

Have you tried it? Does it still work?

[@jenikim8773]

Hi Jemma, Your scones are easy to bake and look still yummy. I am going to try it with your recipe for my family, esp habibi coming for a break in Australia from Africa next week. Thanks. Jenia

[@waisalebasiyalo2260]

5:43 Best Quote of the Yearrr ahahaha I'm dying ahha

[@veritorossi]

I just needed this really bad! Was looking for recipes and didn't find one that convinced me and you just saved me by uploading this! Thank you very very much! I'm using all your helpful tips to start my own bakery here in Buenos Aires. Thank you again!

[@gibsonm26]

No oven temp or time in oven stated,!!!!

[@billygarner7362]

Mary Berry bakes hers at 220/200 fan Celcius

[@billygarner7362]

Time is 10-15 minutes

[@ftwlai]

its in the description

[@apaarmaheshwari8673]

Recipe: 2 cup flour or 250 gms 1 tbsp sugar 60 gm butter 150 ml milk - Make sure the butter is super cold and use cool milk to make the dough after adding all the ingredients in a bowl - Shape the dough and cut scones out of it. Bake in a preheated oven at 180°C . Bake for around 20 mins or until golden brown from all sides.

[@salmaibrahim2588]

I've make these today anf they are PERFECT!! But I just have 14 scones

[@TheMaleforce]

Thanks Jemma, it's the first time I made anything and they came out perfect. I am very happy I can do this I want to learn how to bake.

[@Scottishrepublic]

They aren't English - they are Scottish (Scone is a name of a town in Scotland)* The original scone was round and flat, usually as large as a medium-sized plate. It was made with unleavened oats and baked on a griddle (or girdle, in Scots), then cut into triangular sections for serving. Today, many would call the large round cake a bannock, and call the triangles scones. In Scotland, the words are often used interchangeably.[4] When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today.[5] Modern scones are widely available in British and Irish bakeries, grocery stores, and supermarkets. A 2005 market report estimated the UK scone market to be worth £64m, showing a 9% increase over the previous five years. The increase is partly due to an increasing consumer preference for impulse and convenience foods.[citation needed] Scones sold commercially are usually round, although some brands are hexagonal as this shape may be tessellated for space efficiency. When prepared at home, they may take various shapes including triangles, rounds and squares.[6] Baking scones at home is often closely tied to heritage baking. They tend to be made using family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.[7]

[@TheAustralianMade]

Wow. You can copy and paste from Wikipedia. Congratulations.

[@VCYT]

she's referring to English version.

[@samanthagrundy5267]

Ugh no one gives a shiz congrats siri on being annoying

[@alangeorgebarstow]

The Scottish "Scone" doesn't rhyme with "stone" or "gone". It rhymes with "goon". The Stone of Scone is pronounced "Stone of Scoon".

[@Alexander-iq5yq]

So you described something completely different. Doesn't matter if they have the same name.

[@sammyboigamer_2777]

Thanks for the recipie! Loved it😍😍😍😍

[@martinmurillo91]

So this would be like biscuits in the US?

[@tangojuang]

corn bread kinda deal, sans corn bread

[@cd1673]

Noooooooo

[@Tmanaz480]

Yes.. very generally speaking.

[@alvinlaioonng4067]

This recipe is just awesome! My wife and I tried it the first time yesterday and it worked! She made clotted cream the night before and we had a nice cream tea breakfast this morning. Very happy. Thanks, Jemma! We’re big fans! Hope to visit you in London one day.

[@bowler8]

just how they should be...from a brit

[@leoja4578]

Except the cream and jam the other way round.

[@markjones327]

Turned out great thanks Jemma 👍

[@judysvlog2000]

How to make clotted cream??

[@mrchin7562]

I tried this recipe as is. They were delicious!

[@cocobandit]

Erm you forgot to mention oven temp and cooking time

[@Winnie47f]

+cocobandit ORRR you could read the description maybe

[@suehead4582]

+Winnie Fan - True, but if you are making a video on how to make scones, wouldn't it not make more sense to actually saythe time and temp on the video?