Americans Make & Try British Scones for the First Time!! *actually good!?*

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Bama Country - Country by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/...
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[@JTReacts11]

We know these are not “traditional” scones but they did turn out pretty good for triple chocolate scones😂 also I’ll say this again… We Are Not Professionals!😭

[@kellyholmes5349]

Could of fooled me! I'd say you were both pretty professional throughout the whole thing, especially your skills adding the flour 🤣👍 Love watching your videos ❤

[@xerox4eva]

Try plain scones hot, with butter! Divine! Never heard of chocolate scones tbh. Fruit ya, chocolate never.

[@MrEzPc]

Yeah not like any scone this kiwi lad has ever seen, but your one up on me, you made them. Effort guys. New subscriber enjoying the back log..

[@Dasyurid]

They’re not scones but they look nice. They look kind of like miniature cakes, so I think you’ve invented something new. Watched this with my wife, who’s baked since she was a little girl. She has 3 tips: • invest in digital kitchen scales that show grams and ounces •beat the eggs in a jug before adding them to the mix • metal cookie cutters work better because they don’t squish the edges down, which is what made them dome shaped

[@artemisfowl66]

We know JT but Brits can get a bit passionate about certain foods.....Just see what happens when you try custard, or call Cottage Pie Shepherds Pie instead lol 😆

[@laurenC91.]

Your fave female geordie here who sent the book 🙋🏻‍♀️ I'm about to send you's kitchen scales in my next package for grams 😂 butter needs to be one that isn't mixed with any veg or seed oils (1ltr whole milk in a mixer on full for 10mins will make butter) and the cups need to be level to the top...not sure if you cut that bit between pouring the flour and tipping the cup 🙈😅 you asked alexa for mls after saying it's also written on the measurement cups 😂 leave the rolled dough a bit thicker too 👍🏼😊 So glad you guys liked them anyways, well done on your first attempt! enjoy 👍🏼👏🏼😊

[@daftgowk1]

Good shout on the scales

[@johexxkitten]

Yeah definitely a good call on the kitchen scales! Can I also suggest you watch either Mary Berry or Delia Smith make scones. You'll get a recipe, but you'll also see what each stage looks like. I have NEVER seen a mixer used for scones, you VERY LIGHTLY work it, I literally use a butter knife to mix until it's the right texture. You also need cold BLOCK butter. Spreadable butter won't work properly. Scones work somewhat like puff/flakey pastry. It has tiny pockets of butter (not the creamed way you did it, your way workd for cakes not scones) these tiny pockets of butter melt in the oven giving lift and flakey/crumbly texture. But you need to work the dough as little as possible. It also works well if your kitchen and hands are cooler so the butter is not too melty until it goes into the oven. You will also not use all of the liquid... You're looking for the right texture, so some days you'll use less liquid, some days more, so I add it a little at a time until I see the right texture form, then I stop. Well done on your first try! I might have to go make some scones now... Trouble is when I make scones I don't see my husband but he knows, he says it's like sixth sense or scone sense... I'll get them out of the oven put them on a cooling rack and my husband just appears from nowhere... Plate in one hand, butter in the other and a big goofy grin... Then we have the same fight with me saying no they need to cool first and him saying "nope, gimme!"

[@pdcookstar]

This was painful to watch! Also send a couple of plastic measuring jugs, only so they have one just for beans.

[@mara_jade021]

I am Spanish learning English, and This recipe looks great I will try it myself! Thanks for helping in a way to.improve my English.

[@emmachurchman1527]

The National Trust also have a two other books from their series the book of puddings and the book of crumbles 😊

[@samuelritchie5483]

Blasphemy chocolate scones 😂

[@torfrida6663]

Especially with American chocolate. Yuk! 🇬🇧👍

[@pepperpotty]

Thanks for trying a British recipe! Here are a few tips for next time you make some. You don't want to use a food mixer as it will over work the dough. The trick is to handle it as little as possible so you get a nice light and fluffy scone. When it comes to sieving the dry ingredients, you only want to sieve the flour and baking powder, don't ever sieve sugar unless it's icing sugar as sugar is too thick to make it through the sieve usually. Make sure you use real butter, the kind that you buy in blocks, or you get it in sticks I think. Then add the butter in in chunks and then you can use the tips of your fingers to rub it through the dry ingredients until they resemble breadcrumbs. Once you add the wet ingredients you should mix it only until it is all combined and no more. When you roll it out, again, roll as little as possible, don't knead it. The more you mix and roll the dough, the denser and scones will be. You want them to be around 4cm deep which was probably about 4 times the depth that yours were. If you want to make traditional scones then I would go with plain or fruit ones, or even cheese. If you're feeling really fancy you could make cherry ones, or a different kind of dried fruit like apricots. Most Brits don't eat chocolate scones, it's not something that I've ever seen anywhere. I would definitely invest in some kitchen scales as getting the right amount of ingredients is really important when baking,

[@jojeffrie962]

Great advice. Definitely how I do it.

[@RoanNebunescu]

Anna needs a cooking/baking channel. I'd love to watch her bake classic US dishes, as well as taking on some UK dishes, and whatever else she feels like doing. 😁

[@kellyholmes5349]

OMG PLEASE! This would be amazing

[@PhyllisGlassup2TheBrim]

Nobody cooks in America, they eat takeaways, frozen ready meals and other ultra processed stuff which is why there are so many obese people. There's a lot of profit to be made from ready prepared 'food'. And then *more* profit to be made from selling people the 'cure' for the obesity by way of slimming clubs and special 'slimmers' processed ready meals. I don't think many American people cook a meal as in, buy raw ingredients, use a cooker, turn meat, potatoes and vegetables, into a meal. Sadly this terrible trend has taken hold in the UK too as the government likes the idea of all the profits and left the EU with it's healthier eating habits , to copy America.

[@seanchris8290]

I am a baker, and have made scones for years, I never used a mixer, I used buttermilk instead of milk, plus I rest the dough mixture before cutting and baking. These will ensure you have perfect scones every time. Great first effort though, keep up the good work.

[@laurieo1933]

My mum always said that the secret to great scones was not over-mixing, you need to stop as soon as the ingredients come together, so I would have thought using a stand mixer would make that pretty difficult.

[@patriciacarter1147]

Scones should be twice as thick so they can be cut in half and buttered, I enjoy dried fruit in mine.

[@terryloveuk]

Yep, JT rolled it out too thin, the book said 4cm (just over an inch and a half) but what the heck 1st try so I'll give them a C/C- and that they were edible so nothing was wasted

[@patriciacarter1147]

@@terryloveuk Very true, it was the first thing taught at school so it is embedded in my brain, if we don't tell them they may make the same mistake next time though.

[@terryloveuk]

@@patriciacarter1147 They didn't teach it at my (all boys grammar school back in the 1960s), they may have done at the Girls Grammar (opposite side of the common). If they weren't chocolate scones (never seen them before) I would have said they could butter one and put a 2nd on on top. My prefernce if fruit scones with jam (raspberry for my preference)

[@patriciacarter1147]

@@terryloveuk mmmm nice

[@Andreaod73]

Yeh these looked more like cupcakes , as JT said

[@MollyCasey369]

I have never heard of chocolate scones. I can't fathom how they'd taste xx

[@allanheslop4493]

The more I watch of this lovely couple, the more I both envy their youth but also the bond they have ,

[@artemisfowl66]

Chocolate scones sound great but Brits do not really eat these. To get the full experience you have to cook traditional fruit scones and eat with clotted cream and good jam. Strawberry or Raspberry are best! ❤ Scones are not hard to make. We start kids on them to learn to bake because they are so easy. I made my first scones when I was 7. Killer sieve machine!

[@razor1uk610]

Clotted Cream is an acquired taste, it isn't mandatory, but is, was heavily pushed by both Devon & Cornwall as each of their tourism marketing, and also their dairy farmer's Milk Marketing Boards..

[@johexxkitten]

@@razor1uk610 yeah clotted cream makes me gag even just thinking about it. I bought a delicious looking strawberry tart in Devon, first (and only) bite literally had me throwing up. It's good butter or butter & jam for me, but it's not chocolate scones, it's fruited scones all the way.

[@HolyFreakinDragonSlayer]

I like a cherry scone

[@razor1uk610]

@@johexxkitten I generally agree, if it want lumpy cream, I'll use Cottage Cheese, and yup, I too prefer sultanas, heck, even a pack of 10 cheapest Morrisons 'Saver' Scones for less than 80p (including alll taxes & VAT - for American understanding) I will chomp through with or without a thiccc layer of sunflower or vegetable oil margarine or unsalted & unsweetened butter upon each scone's halves.

[@sidneygriffiths5737]

I'd even frown on putting fruit in them

[@AD270479]

Btw, you rolled them out to about 1 cm, defo too thin for 4 cm. 4cm is roughly 1.5 inch for future attempts, if there is future attempts. (Edit) When they came out the oven, that was more close to 4cm, so you kinda want them that thick when you put them in.

[@JustCallMeHen]

chocolate, chocolate chips are not in anyway traditional scones, either plain, dried fruit or cheese are traditional. I don't know where you heard they were difficult to make, they used to be one of the first recipes taught to school kids in the UK. Anna, curls look cute! Do yourself a favour and get some kitchen scales and a measuring jug for future British recipes

[@robn71]

Was thinking the same never heard of chocolate scones, plain or with dried fruit eaten with strawberry jam and clotted cream it's the only way to go 😊

[@emmaparker5302]

​@robn71 which way round though?. Jam or cream first?. 😂😂😂

[@robn71]

@@emmaparker5302 😁😁 Me I normally go for cream then jam. Now watch how many comments I get telling I'm wrong 😞

[@emmaparker5302]

@robn71 I'd probably go jam first but ( I have a big but) it all goes down the same hole.🤣🤣

[@robn71]

@@emmaparker5302 that is so true and at the end of the as long as you enjoyed eating them who cares

[@janetburrows137]

I’m a baker. Scones are actually one of the easiest things too make, trust me. One thing I can say. Do not over mix, as soon as it’s all mixed in the mixer, take it out. Don’t use a rolling pin. Press it with the palm of your hand instead. Press too about 2 inches thick . Cut put on your oven tray. Brush with egg but don’t let the egg run down the side ore it’ll stop your scones from rising. One other tip. Half way through baking you can always re-egg too get a nice golden top.. 🙏❤️🇬🇧🇬🇧🇺🇸🇺🇸

[@peridotgizmo3735]

I've never had a chocolate scone. I like a plain or a cheese scone. Also scones are best made by hand, it's easy to over work them.

[@ladykaycey]

I've never heard of chocolate scones either. I need butter/jam on my scones. I don't think that would work lol I'd have to think of an alternative 🤔 😊

[@mrsmunchin]

Cheese scone with soup 😋

[@ladykaycey]

@@mrsmunchin ooh, I do like cheese scones!

[@ginibelle1416]

Well done JT and Anna. Your Dad made me laugh saying he needs a ''cuppa tea'' with them something my Dad would say . lol🤣 Love you guys ♥♥♥♥♥

[@iangudgin6536]

TOP TIP for the lightest, fluffiest scones:- Firstly, add the milk a little bit at a time until the dough starts to come together and then STOP. It is really important to not overwork the dough. You often won't have to use all of the milk!

[@Psammead21]

I think this is why some people think scones are so very hard to make. The amount of milk in the list of ingredients should never be taken as red, and often you'll have some left over, as you rightly say.

[@1angelofthelight2]

I wouldn't have put the second egg in, and only enough to bring the stuff together. It them thicker too. I've been baking for over 65 years and once did over a hundred for a church sale. Enjoy your baking adventures. ❤❤

[@t.a.k.palfrey3882]

My daughter in Oz texted me to watch this, as she's just caught it online. Geneviéve told me to comment that it was great seeing "A very young good ol' boy" with a wooden spoon and mixing bowl in hand!! She's trying not to let her six boys watch, as she (and I) had never heard of chocolate scones, and she's sure the boys will insist on trying to make them once they learn that such things exist. 😂

[@sidneygriffiths5737]

How does it exist though? Putting chocolate into the recipe automatically doesn't make it a scone, the only way that frankenstein thing could have any chance of being classed a scone is if they were adapted in the towns or counties the original recipe came from! And they're handing them out to all friends and families, what if the dish really took off and us brits got to hear about it? Now theirs the start of a who do you think you are, how dare you? Moment!

[@margaretnicol3423]

I've never seen a chocolate 'scone' but they look tasty. Well done!

[@Maggie_1957]

@margaretnicol If you ever visit National Trust houses etc they do a wonderful chocolate and cherry scone which is yummy the National trust do use the same recipes for all their house ( friend worked in trust kitchen) however not all houses offer all the varieties noticed the book Anna recieved was from the National Trust

[@margaretnicol3423]

@@Maggie_1957 Oooh! I love chocolate and cherry together. I'll have to keep a look out for that. 😀

[@WijaLE]

One very important thing is that grams are weight and cups are volume, so one cup of flour might weigh a huge amount less than a cup of butter

[@AxR558]

Even one cup of flour might weigh a huge amount different to another cup of flour depending on how much you compress the flour into the cup measure.

[@WijaLE]

yeah thats true, you could probably get almost double the amount by just pressing it down a lot@@AxR558

[@lukespooky]

converting grams to cups is insanity

[@AxR558]

Especially with flour, which can be packed in or relatively loose and is quite light. The weight of a cup of flour can be anything around 120-140g, a cup of sugar is around 200g and water is 237g. Cups are awful units of measure for baking.

[@XENONEOMORPH1979]

quite easy to do when you use imperial to metric and visa versa.

[@AxR558]

@@XENONEOMORPH1979It's easy when you convert like for like measures (weights to weights, volumes to volumes). Converting between a weight and volume is where the insanity lies.

[@dontaskme7004]

I once saw a recipe for pizza that had "a cup of cheese", I wonder why items sold by weight would suddenly be measured by volume? But I've also seen a meme that had the headline - "a meteor the size of a printer that weighed the same as a baby elephant hit a 100 acre farm sending dust and debris over an area the size of 10 football fields" and the caption - "in America we use everything but the metric system"

[@clairehaigh4612]

I’d like to see you make traditional scones served with cream and jam.😋

[@debbieinglis143]

Aww Anna's dad so cute ..well done guys ..love Anna's hair to ❤

[@Zunanonumbers]

Loving Anna's hair, I think white really suits her too 😊 love the bowls & their colour too 😊

[@jonno8885]

Do a cook for us British 🇬🇧 how to make pumpkin bread👍

[@Psammead21]

Great idea 💡 👍 👏

[@sidneygriffiths5737]

Yeah we'll make them pumpkin bread, but instead make it out potato but still call it pumpkin bread! Chocolate scones! What the hell are those!

[@melaniemoore9475]

Sound like a good idea xxx

[@JTReacts11]

It will but on the Anna & JT channel soon!!

[@jonno8885]

@@JTReacts11 thank you god bless you and your new house❤️🙏kids soon lol

[@shaunsworld430]

Well done guys, for a first time they turned out good. Following on from what others have said…. 1) butter has to be pure butter and solid, not smooth, why they said cut into cubes. 2)you don’t use a mixer for this kind of baking, the butter and dry goods need to be rubbed together and almost make a crumb style mix. 3) whole milk is best for this, but butter milk is the very very best. You add the milk very slowly, until the crumble/mix becomes more like a pastry/bread texture. 4) put the mix onto a well floured surface “marble is great as its cold and helps keep the mix chilled 5)it’s a good idea to flour the top of the mix as well as the rolling pin, I tend to re flour both every other roll out. 6) unless you use a very strong raising powder, leave the rolled out mixture 1 1/2 time high then you did “I always go twice as high” Traditional you slice them to put cream in the middle, so the extra height helps with this. 7) the final tip…. Lol They need almost twice as long in the oven, the will rise more and start to brown and create a spongy but slightly crisp outer crust. But as said, you did well

[@WijaLE]

You guys have to try a plain / fruit scone and have it with strawberry jam and clotted cream (if you can't find it, there are very easy recipes - it's a must!)

[@jonno8885]

Yum yum 👍🇬🇧

[@Rachel_M_]

Try a cheese scone if you fancy a savoury option, but you do need a decent mature cheddar cheese if you can get one

[@leederbyshire6158]

Now you’re talkin’ ! 👍🤝 Love them !

[@rosemarielee7775]

A little dry mustard powder will bring out the cheese flavour

[@Rachel_M_]

@@rosemarielee7775 sounds good, thanks for the tip. Are we talking a small pinch or a healthy dash of mustard? I really like mustard 😋

[@Amberle73]

@@rosemarielee7775 100%, always put a bit of Colman's powder in when I make them.

[@ElizabethMackenzie69]

My mum used to make lovely cheese scones. Shop bought always seem to leave a weird sensation on my teeth. 🙁

[@msboomerizzle303]

I've never even thought of making chocolate scones. In Scotland, you'll get plain, fruit or cheese varieties. There's nothing better than a plain scone with jam and clotted cream. I had many when I was in Devon.

[@iangoldsworthy2056]

This is why you "crumb" the dough, the crumbling of the dough makes the dough expand enough to roll out a plate about 3/4 inch thick. That's why you need cutters. What you made was roughly brownies with the mixing in the bowl.

[@StephMcAlea]

Wow, Anna! Your hairstyle is SOOO cute today! Go grrl! ❤

[@laurenC91.]

Also, Anna's hair is super cute 👌🏼😍

[@HamillDavid]

You should get some scales with the measurements you need,when your baking you need to be accurate with the ingredients,they look nice though.

[@lindabloomfield4879]

Found this recipe for a basic plain scone in cups. 3 cups self raising flour ( could add a little baking powder for extra rise) 80g/2.8 oz butter 1 -1 1/4 cups milk Mix butter in till like breadcrumbs . Add the milk not all at once just till it's a soft not sticky dough. Roll out on a floured surface about 3/4 to an inch thick they will then be nice and high. Split them and either butter them or use whipped heavy cream and jam of choice usually raspberry or strawberry. Thicker ones will take a bit longer to cook

[@markjones127]

Love you both, but what the hell did I just watch? 🤣 You did it all wrong, just watch a KZbin video next time and follow along, Paul Hollywood is good for traditional baking, but just some basics, you rub the butter into the flour with your fingers, then you work the dough with your hands too, no mixer for scones, the one main important point to scones is working the dough as little as possible, you add the liquid a little at a time until the dough is just right, you don't just add all the liquid, and start with a fruit scone, I've never even seen a chocolate scone before, but at least you tried, 😁 It's just difficult watching when it' something so simple which I've grown up making, you made something which takes a few minute to make seem awfully complicated! And one last tip, in baking close enough isn't a thing, measure things exactly!

[@chrissygw4971]

Plain scones . cheese or fruit scones are our basics, I am a granny and have never had a chocolate scone lol . Use Hard block butter too not tub. Let the scones cool, slice in half and butter them, delicious!

[@sean49999]

‘Hey Alexa, play some smooth Jazz’ Dances. ‘You got butter on your wrist’ 😂😂😂😂😂😂😂😂

[@angie14124]

I live in England and I’ve never heard of, never mind seen a chocolate scone!! Haha. I have traditional scones with sultanas and/or raisins with cream ( whipped double ) and jam. I think chocolate scones would taste more like eating a sponge cake than it would a scone how I know them. But they did look yummy!

[@vanburger]

No scones are the easiest thing to make. It's the first thing you make in home economics at school.

[@robertcreighton4635]

I remember doing that. 😊

[@NailahRoberts]

I made scotch broth and a cottage load on my first home ec class 😁

[@timglennon6814]

I can remember making Scones in junior school in my 1st year. I was about 6 years old.

[@SeeDaRipper...]

I don't ever remember making scones In H.E?? Apple crumble yes.

[@razor1uk610]

. I thought Marzipan was....?

[@timothybarry6418]

This comes from a qualified dairy technician. To make your own butter. 1) take a litre of WHIPPING or UNHOMOGENISED cream. Leave this out of your fridge for about an hour to warm up a bit. 2) put the cream into a bowl. Use a high shear electric whisk or mixer to beat past firm peaks. 3) continue beating until the cream separates into solid pieces in a free flowing fluid. At this point there should be no cream remaining. This is known as a phase inversion. Cream is a suspension of fat in skim/serum, butter is a suspension of serum in fat. 4) use a clean muslin cloth or tea towel to drain and squeeze as much of the buttermilk out of the butter solids. You can keep the buttermilk. It IS just buttermilk that you would get at your local store. 5) at this point, you can add a small amount of table salt (I cannot remember, but I think it may be less than 1% of the overall butter weight. You can check this online) and mix and form this into your butter thoroughly. Use either butter paddles or two strong wooden spatulas for this and the next step 6) finally form the butter into a block and refrigerate. Any liquid residue that comes out after this stage is just excess buttermilk/salty buttermilk and not harmful in any way. If this does occur, the next time you make butter, just leave the cream out for a little longer and be more vigorous in step 4 You leave the cream out because it will take less time for the phase inversion to occur. It also improves the phase inversion, re the amount of buttermilk that is in the butter granules. Definitely let this cream warm up naturally though.

[@irene3196]

Well done! Never heard of chocolate scones, but they looked very tasty. My own favourites are fruit scones and cheese scones. Two comments though - no need to knead the dough as if it was bread dough, just empty it out of the bowl and roll with a floured rolling pin. and you cut them a bit thin, they should be cut at at least 1 and a half inches thick. Then you can slice them and spread with butter or jam or whatever. Looking forward to another bake-off!

[@tylerelfling8430]

Anna and JT cooking foods, love this, even more that its our uk food too

[@iancomputerscomputerrepair8944]

Great video. Do more of cooking British cakes or biscuits. I liked Anna's Father say "needs a cup of Tea with it"

[@vherostar]

The best way to serve scones isnt just eating them, they are a little dry that way. Its best to slice them and put butter in the middle and/or jam/jelly. Some people like to put jam/jelly and cream inside like my wife. I bet those would be FIRE with cream and jam in the middle.

[@lawrenceglaister4364]

Got to admit that I like them buttered on each half before adding the jam then cream ( not skilled enough to do the cream then jam 😂 )

[@lankystreakofpiss4765]

Well, I've never even heard of chocolate scones but maybe I might try. Traditional ones are soo good, must try.

[@barryedwards1336]

Another fellow Geordie, here but a male one and ex Chef (Retired), first off I would never use a food mixer, I always make by hand like my mother did and she was a great cook, second problem is the conversion one, when LaurenC91 sends you a set of scales like we have, it will sort this out, last point from me although the recipe calls for 1 teaspoon of baking powder, I always use 1.5 (1 & 1/2) teaspoons just like my mam did, you made a good effort under difficult condidtions , and when you get the above in place, you will make great scones, but keep them to either plain, fruit or cheese ones, never heard of chocolate ones.

[@marydavis5234]

Really, British owned bakeries in the US make chocolate scones.

[@seanmc1351]

The way i make them, i use food proccessor to a crumb, stop the butter getting warm, then ad liquid, bring together on the bench, touching least as possible, roll quite thick, cut out on and place on baking tray close together, so they nearly touching, helps with rise as they can only go up and cany go side ways, i make every week

[@tonycasey3183]

In my almost sixty years as a Brit I have never ever heard of chocolate in a scone - though I might try it at the weekend! I make scones regularly and have done for decades - I couldn't tell you the weights or measures, I just eyeball it and it always works so I don't think the measurements need to be very accurate. Buttermilk or a mix of plain yoghurt and milk make a much better scone imo. Also, if you rest your dough in the fridge for an hour before cutting and baking you'll get a really nice texture.

[@davidlangley833]

You two are the best, your videos always put a huge smile on my face. Congrats on the house. Looking forward to more. Love to you all, fur babies and Beau.

[@gemmaking2445]

I've never heard of chocolate scones, just plain, or with dried fruit or cherries.. but they do need to be thicker, they were rolled too thin. 4cm before you put them in the oven, then when they are cooked, slice in half (horizontally) and spread butter on. If making plain or fruit scones, we add jam and whipped cream too. Either way, what you made looked good. Definitely have to be eaten with a good cup of tea 😊

[@TomMountainbiker1994]

They don't look like traditional scones but they do look good. It would be good to see more of this kinda thing :)

[@Project-jf3bz]

Really enjoyed that. Definitely do more like this.

[@wendyg4389]

Loved this video! Watching you both relaxed and enjoying your new house together was so nice! Cherry scones are my favourites but I am tempted to have a go at chocolate ones after watching this! Love to you both xx

[@user-ur6tq3xu1g]

loved this, please keep these cooking videos coming. your dad seems a really lovely person to just like you two.

[@user-yq8pr3qj9m]

I think that you need to buy yourselves a set of kitchen scales, so that you can weigh the ingredients! The American 'cups' system is all about volume, and British recipes will not convert directly to cups because they are done by weight for dry goods and litres for wet.... a cup of lead weighs a lot more than a cup of feathers !!! (or, as someone says below, a cup of butter weighs more than a cup of flour). For future use.... a US pound is approximately 450 grams and a litre is about 2.1 US pints. There are 1000 millilitres (ml) in a litre. A teaspoon is about 5ml, and there are 48 teaspoons in a US cup, so that makes a US cup about 240 ml. Hope the above helps 😊

[@lillianrenshaw6115]

A set of scales are a must when following a British recipe. Good on you for this attempt. I cook, a lot, but could never get my head around your cup system. Loved this video .

[@stuartcarden1371]

I could listen to you two say they're risin' every day for the rest of my life - It was so comforting!

[@crisbeginn713]

Just FYI I've always made biscuits with a glass. You should flour the brim of the glass and just push down and twist. Also, using a mixer can effect the dough. Because you can over mix or under mix.

[@jtrenchard1974]

Just plain scones with some raisins and/or sultanas thrown in, served by cutting in half and spreading butter on each half (jam optional) are my favourite and dead simple to make.

[@seanmc1351]

this is the way i do it, everyone has there own way first you cant use stand mixer, butter needs to be cold, addes to the flour cold, use food processor, as it will bring it to a bread crumb, if no processor, use a knife to mixed to a crumb, add the fluid last after all ingrediants mixed, till it just becomes wet but not to sticky, pour onto floured surface, just use your hands to bring it together, do not knead like bread, just bring it together, roll out to one inch thinkness, use cutter, when placing on baking tray, keep them nearly touching, as they rise they will touch each other, only place is up, they cant spread, dont forget to egg wash the top, when on the tray, will give a lovely golden colour on top,

[@dawnshaw6995]

A true Scone should be quite firm not cakey, rolled out to about 2-3 cm thick so you can slice in half and add butter and what ever other topping you like. Enjoy Anna and JT your doing amazing my friends xxx❤

[@alenefitzgerald4454]

The great thing about metric measurements is that they are easily converted... A gram and a milliliter are the same thing, so is a cubic centimeter (think medical dramas when they call for 10cc of something)

[@jamessykes8176]

Hi, JT and Anna, In the UK baking is done by weight not volume. Every kitchen will have a set of weighing scales. The Metric System is far easier than the imperial system and is far more accurate than using cup measurements. If you are able to purchase a set of metric scales and use metric recipes you will find your cooking is consistent. Well done for your first try.

[@misslannie73]

Ingredients 2 c unbleached all-purpose flour 2 Tbsp sugar 4 tsp baking powder ½ tsp salt 3 Tbsp unsalted butter, cold ⅔ c milk 1 egg yolk beaten with 1 Tbsp milk, (to glaze) Strawberry jam, (to serve) Clotted cream, at room temerature (to serve)

[@stanpalmerzan4288]

There is a thing we do here in England with scones with putting jam & clotted cream on them. How you put on your jam & cream depends as the Devon way is putting cream on the scone first & then jam on top of that & the Cornwall way is putting jam on the scone first & then cream on top of that

[@Linz1489]

Aww I loved watching this, you 2 are so cute together, it’s nice to see you doing an activity together, as much as I love your unboxing videos it’s nice to see you up and away from the desk, definitely keep these cooking videos coming 😊

[@hawkyhawk]

surely its meant to be plain with the cream and jam if u want tradditional then have choc ones later on

[@MichaelJohnsonAzgard]

Well done and they look delicious. I've been making scones since primary school back in the 80's (showing my age) and have never seen chocolate chip scones. Now you've inspired me and I'm going to buy that book. Cheers.

[@deborahconner2006]

I've never seen or heard of chocolate scones here in the UK. We have them plain with jam and clotted cream

[@cadifan]

Hi from New Zealand, I've never heard of chocolate scones before. I prefer savoury scones, especially cheese scones which are my favourite, even better with a little onion in them. You need to get some metric kitchen measuring tools as baking requires presice measurements.

[@happilyeggs4627]

Traditional scones with raisins, hot with loads of best butter. Beautiful.

[@asseyez-vous6492]

With scones, you don’t have to add all the milk unless you really need to. Normally, I wouldn’t use all of it bc the mix would be too wet. If you make them enough, you get to know when to stop adding the liquid ❤

[@michaelcartwright1260]

Good first effort. I don't think they rose as much because the mix got overworked (easy to do with a mixer). Scones are easier by hand, bringing the mix together gently.

[@paulwatts2192]

Just made me smile, look like you had fun. Enjoy what you made.

[@SimonJM]

A level teaspoon is one with the 'thing' in the sppon being level with the edge/rim of the spoon, a heaped teaspoon is oen where the item (obviously NOT a liquid!) is raised in a mound - think of just digging a spoon into a bag of sugar and bringing it straight out; that'll likely be a heaped spoonful.

[@kaydavis2310]

They looked delicious no matter what. Would love to see a video of the making of the pumpkin bread. I have measuring cups and would love to follow Annas recipe. ❤

[@richardjohnson2026]

Great video guys and great effort and attempt. Loving your home grown natural videos and Anna, your curls are great! Your dad is lovely Anna!

[@pdj6515]

try these out Ingredients 1⅔ cups all purpose flour 2½ tsp baking powder 3 tbsp white sugar pinch table salt table salt 3 tbsp butter ½ cup milk ½ tsp vanilla extract, (optional) 1 egg then ajust too taste

[@patriciaburke6639]

The lady who sent you the Scones recipe book, advised that she was sending you some scales, which presumably will be Digital Scales. Hopefully, you will read the instructions to discover how to use them and their most useful function, rather than ‘winging it!”. Switch on, select the unit of measurement required, eg: grams, ml, lbs, oz. Put your mixing bowl on the scale, it will register its weight, Press the ‘Tare’ button - this will reset the screen weight to: 0 Don’t remove the mixing bowl, pressing the Tare button and resetting to 0 means it will then only register the weight of the next item you add to the bowl. You can now begin, slowly add your first recipe component until it’s exact measurement in grams is achieved. Then press the Tare button again, reset to 0 and measure out the next component etc. Resetting each time until the bowl has the complete mix to the exact measurements of the required recipe. Theoretically, giving you the best results consistently for the bake, every time, followed to the letter. The pleasure of eating scones, dependant on the variety being baked. Can be further enhanced by slicing them in half, horizontally. And then add a layer of butter and jam in between the two halves. Put them back together again, eat and enjoy. Yummy! ❤

[@jimreid4367]

@JT Reacts , Not a bad first effort guys but yes lots more flour needed at the beginning , I made scones last night with raisins and peanut butter (half jar) they were delish . Other scones i'vemade in the past are ( cinnamon & apple ) mashed . (banana & cream) no milk needed . (cherry & cream) no milk needed . I've also delved into savoury scones (cheese & peppers) .

[@stethemeterman1968]

Loved the video hope to see more

[@Ngjack90]

Never heard of chocolate scones in my life but sounds good .Cheese scones or fruot scones with jam and clotted cream are the most common scones over here

[@tobylewis6442]

Converting to cups is always tricky because of different densities. Next time I’d recommend specifying what you’re measuring, I have to do similar when using American recipes. They look good though!

[@jemsjemski533]

British scones from a Brit… I struggled!!! The struggle to make scones was VERY real… then I got a tip, DO NOT OVERMIX OR OVER-KNEAD the mix, if you use a food knife to combine the mix till it’s good mixed and then turn out of the bowl shape and cut into the fluffy mixture and just bake… my neighbour gave me this tip and it’s actually so easy, after years of thinking it’s tricky! Best scones EVER… DO NOT ROLL.. EVER

[@kellyholmes5349]

Loved your first attempt at Scones, never had a chocolate scone though, we usually have dried fruit in there and cut it in half, butter it and add jam and cream 😊

[@misolgit69]

conversion apps are available for your phone onwards and upwards Ana I'm sure it's in that book, you can add dried fruit for fruity scones or grated cheddar for cheesy scones, cheesy scones go well with bacon 👀

[@jazmo6662]

Hi JT & Anna, good first effort but definitely use stick butter for baking not the fake soft spreadable butter mixed with oil. The stick butter will allow you to cut it into cubes and rub it in to the flour to make the breadcrumb consistency. Unfortunately, the ingredients & mixer you used turned your scones into cup cakes or bun cakes. 😢 Try making the plain or fruit scones for your next effort, this will help you learn how to rub the butter in to the flour (Top tip: cool your hands before rubbing in the butter because you don't want it to melt) . Once you have mastered this skill then you can go for the fancier chocolate scones. Plain scones should not be too sweet because you add clotted cream & jam once they are baked and cooled down. Learn the basics first, then have fun adding your own flavourings as you get more practice! 😀 P.S. When rolling out 4cm is roughly 1.5 - 2 inches thick. So when they rise in the oven you can cut them in half.

[@MoJo-dj8qb]

I'm nearly 50, UK born and raised. Growing up my Mum was always making scones, either plain or dried fruit. I have never heard of chocolate scones. Also i've never seen people eat them without cutting them in half and putting butter, jam, cream on. My brain can't compute chocolate and scones in the same thing 🤷🏻‍♀️

[@TheChodax]

Anna and JT murder British classics. 🤣😂

[@jeanettcanham9059]

Cubed butter you cut a block/stick into cubes. You rub the mixture between your palms to get it to breadcrumbs. Pretty good result that you like them though.

[@jamespasifull]

No wonder Anna's such a cheerful sort of person, her old man's Santa Claus!! 🎅🎅🎅

[@sylviagreybe672]

Anna's dad knows how it is: "Needs a cup o' tea with it!"

[@aliboo..1865]

Bless you two!! ❤ love your style of baking 😂 ❤from Scotland x

[@LemonChick]

Scones are best made by hand, as others are saying, and really easy. Rub the butter into the flour and cocoa, and then stir in the sugar and chocolate chips and then the eggs. Then, most important, only just add enough milk to bring it all together. What you should end up with is like a bread dough consistency. How much you need depends on the moisture content of the flour and the size of the eggs. Don't over work the dough - just enough to make all come together smoothly But whatever, what you made worked even if not what you might call scones and instead where more like muffins and it was great fun to watch.

[@Millennial_Manc]

Only a tiny proportion of scones in the UK are chocolate, but they are my favourite when I can find them. Chocolate ones are best split in half, spread with a little Nutella and filled with whipped cream. I always swap 1oz of flour for 1oz ground almonds on chocolate or cherry scones, which helps to hold moisture.

[@paulharvey9149]

That's a very good first attempt - especially as you quickly identified how to make them even better the next time! I'd probably not have used the mixer, as recipes that require you to rub butter into flour to make something resembling breadcrumbs usually work better when the butter is rubbed in by hand. You'd also know pretty much instantly if the mixture was too wet or too dry; and by stopping instantly and taking the time to add more dry ingredients and then re-starting the rubbing-in by hand process, it would be much more evenly distributed. Likewise, when it says to add mik gradually, it means just a little bit at a time - and for the same purposes. If and when you're able to get some cutters, I'd go for one about 2 to 3 inches in diameter, if possible; and don't roll out the mixture so thinly. As a rough guide, 1 ounce equals about 28 grammes; a quarter-pound is therefore around 115g; half a pound is 230g, and a whole pound is about 460g. If it helps, try memorising this rhyme: "Two-and-a-quarter pounds of jam, weigh about one kilogramme!". Likewise, 568 millilitres (ml) is the equivalent of a pint; so 264ml is half a pint and 132ml is a quarter - but I don't think there's a rhyme about this one, unless anyone else knows any different... And if measuring distance - "A meter measures three foot three - it's longer than a yard, you see!"

[@caz_007]

Please do more cooking that was great fun watching that!! 👍👏👏😁

[@sylviagreybe672]

Yes please please do more cooling/baking vids!

[@Tilly236]

Chocolate scones aren't really traditional, but you did a great job! Measurement conversions aren't easy. My favourite scones are cheddar cheese flavoured, with a pinch of black pepper mixed in and a sprinkle of cheese in top before they're baked. Serve them warm, cut in half lengthways with LOADS of butter 😋😋😋 Sooo delicious! With a cup of tea, of course!

[@dihuxtable7075]

Sultanas in scones cherries too cheese scones and plain I love them all.

[@AgentGibbsCTP]

Make plain scones, cut it in half (like an oreo or sandwich biscuit) very very lightly toast the cut side in a grill and then add a thin layer of butter to the toasted side so it melts in. Enjoy

[@annietown8043]

To get an even better rise don't twist the cutter as you press it down. Do a swift push down only. 😊 glad to see you like a scone. For me, the best is a fruit scone with clotted cream and raspberry jam!