How to make perfect English Scones | Cupcake Jemma
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How to make perfect English Scones | Cupcake Jemma


Hello, it’s me, Jemma, and one of the first things I ever baked when I first started baking were scones. And they were really gross and they came out really, really badly. But I kept doing them and kept taking advice and eventually got a job which involved making them every day for about a year. So I am hundred percent sure that the recipe I’m about to show you works, and you’re gonna love them. So I have 500 grams of plain flour, and I’m just going to pop that through a sieve. And to that I’m going to add two rounded teaspoons of baking powder. And that does seem like quite a lot, but trust me,
you’re going to need baking powder in this. And then two heaped tablespoons of caster sugar
in as well. And one teaspoon of salt. So just shuffle that through your sieve. And then once that’s all sieved together, just put it into a food processor. So that’s all your dry ingredients. And then to that you just need to add 110 grams of chopped cold unsalted butter. And then with you food processor, just process that until it’s like a fine breadcrumb, so no big lumps of butter. You can do this by hand, just make sure you have cold hands, if you don’t have one of these, cold hands and just rub like this. But not with the lid on. So here we go. Alright! Alright, that’s good. There’s no big lumps of butter in there, and it’s gone really nice and fine and sort of like a fine soft bread crumb. So once that’s done, just grab one of your bowls back and dump all of that lovely crumby stuff in there Right, so now you need to make
a little well in the middle. And then pull 300 milliliters of milk just right into the middle of that hole. And then using a fork,
just bring all that mixture together. And once it’s come together, but not quite combined get rid of your fork and get your hands in there. Gather those sort of blobby bits up and just kind of bring them together with your hands. Okay, so that’s ready. I’m just gonna clear the decks
and then we’re gonna get rolling. I’ve got some plain flour here. I’m just gonna dust my table really generously and just rub a little bit on the rolling pin
for good measure. And then just dump your dough right in the middle there. Ooh! There it is. Get that on. So just bring it together to be nice and combined, and then just give it a little sprinkle on top as well. Just so it doesn’t stick. And then I’m not trying to roll this out super thin or anything. I just want to do about three centimeters thick,
so really gently with your rolling pin. That’ll probably do. I hardly rolled it at all. And I’ve got here a nice fluted cutter. You can use plain cutters, you can use any cutter you like. This is about two inches wide, about five centimeters in diameter. I’m just going to get some of that flour on it so it doesn’t stick. And just chomp away. Come on! And just put that onto a baking tray
that’s been lined with paper. All right, so they’re all on my tray. It doesn’t matter if they bake and stick together, that’s almost better actually
cause then you can pull them apart. But there’s just one more thing I need to do,
and that is give them all a lovely, glossy coat. And I do that, I’ve just whipped up a bit of egg here, just one egg, whisked it up,
and I’m just going to brush the tops of them. And I’ve got quite a bit of dough left over,
and you could re-roll that but just be aware that if you squish that all together
and re-roll it and stamp it out the scones you get are going to be a little bit tough, so… Do what you like. So that’s how you make scones, and I am now surrounded by scones. It’s just basically the best thing ever. And you can be really simple and just do them like that, or like with these guys you could maybe fold some raspberries through them, which I did so you can see all the lovely raspberries in there. Smells really nice. Or just keep keep it really simple. And there’s a few ways you can enjoy eating your scones. You can just have them with butter, but the best way of eating them is to have them with clotted cream and jam. There’s a few arguments going on between Devon and Cornwall whether to put the jam on first or the cream. But I don’t really care as long as it’s going in my mouth. So I’m just going to cut my scone. Ooh! And I’m going with Cornwall on this one,
and I’m gonna put my jam on first. So, nice little blob of jam. And then top that with a nice bit of clotted cream.
Oh yum! Here we go. Mmm-mmm-mmm They’re really soft and… Fluffy, but not like a sponge cake, but just really delicious and… rich. And if you like that recipe, and you want to see more recipes then do subscribe to my channel by clicking
on the link up there. There’s loads of recipes already there and there’s one new one every week. And if you want to suggest something for me to make then do so at cupcakegemma.com. There’s a special little form for you to fill in. And until then I’m going to just work my way
through all these scones. Might take me a little while, but I reckon I can do it. Bye!

About Earl Carter

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100 thoughts on “How to make perfect English Scones | Cupcake Jemma

  1. hmm, was curious about scones; after seeing this, definitely prefer American biscuits, made w/ buttermilk, of course…

  2. I mean your scones look great but if this is the US again your advertising in the US when I use a gram so you know you did everything else in in spoonfuls by me what is 500g of flour what is it two cups

  3. Würde Scones gern nachmachen ! aber ich kann kein englich,bitte das Rezept auf deutsch🌹habe heute die Scones gebacken ,schmecken supet👍👍👍

  4. we call them biscuits, all ya need is self rising flour, hog lard or crisco lard, and buttermilk….thats it……old time great depression food

  5. I am from the "old school". It would of been more proper for this woman to wear LONG sleeve blouse. Her tattoos are a bit too much!

  6. Can we get the version without soft porn eg sexy bra through white shirt! As a man I appreciate these things but it's just unnecessary!

  7. Love the old school Cupcake Jemma – pre-super duper expensive Kitchen Aid mixers (and slightly less Kenwood K-mix mixers – I quite like the evolution of Jemma's cooking gear). I just have an electric whisk – much as I have mixer envy and would love a Kitchen Aid, it's nice to know even the pros can cook great stuff with basic gear! The only thing wrong with this video is Jemma's double dipping of the jam spoon – never contaminate spoons. Does my head in when you see butter streaked through with Marmite or jam.

  8. If you cut them out right, which you didn't, then you wouldn't have any leftovers. Cut them close to one another slightly overlapping. You will have little nips sometimes but you should have NO SCRAPS. Sheesh. I hate when someone cuts out cookies or biscuits and leaves huge spaces in between. It shows that you have never been hungry enough.

  9. If I want to add fruits to it like blueberry or raspberries, when do I add it and how much of it I should add?

  10. To avoid wasting any dough and avoid the risk of overworking it by smooshing it altogether and recutting (when you end up with more waste etc), I've taken to rolling it or patting it into a circle (or rough circle) shape then cutting it in half, half again and half again (and so on) so that you get triangular slices. It just means you don't get circular scones. If you end up with slightly non-identical triangular pieces, they look better together than non-identical circular scones. I also use a Danish whisk to mix the wet ingredients in, and I don't use a food processor because it only takes a second or two to overmix but you get more people phoning or ringing the doorbell at that moment if you do it by hand 🙂

  11. Hi Jemma, thank you so much for all your recipes and tips, love watching your videos. Please, can you do scones in a microwave as I don't have an oven. many thanks, Jennifer

  12. Jamie Oliver's scone recipe call for self raising flour
    Does that change the taste or consistency of the scones?

    Is it consider a traditional scone?

  13. where I live now you cannot find scones so I have been wanting to make them for like ages but I was scared that they turn out bad. Anyways I tried this recipe and they were perfect!! and so delicious! I couldnt believe I made them! it was super easy as well, I dont have cooking stuff so I improvised. Im sure everyone can make them, thanks Jemma I think Im going to be making them very often.

  14. 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

  15. 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

  16. Works perfectly. Also works well with Self raising flour, I still add the baking powder. And you can use salted butter and not add the salt.

  17. Why do you use cold butter instead of room temperature , like you do with cupcakes ? Also can you tell me the weight for the baking powder and caster sugar please.

  18. Время выпекания: 190c / 375F в течение 15-20 минут **

    500 г обычной муки (плюс дополнительная для присыпки)
    2 чайные ложки пекарских порошка с горкой
    2 столовые ложки сахарной пудры
    1 чайная ложка соли
    110 г нарезанного холодного несоленого масла
    300 мл цельного молока
    1 яйцо

  19. "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.!!

  20. 500g plain flour with only 2 rounded teaspoons of baking powder???? Is this correct? Looks like she added a lot more baking powder in the video. Also, is that "plain flour" actually self raising flour or is it general all purpose flour without leavening agent?

  21. The measurements used in this video, if followed closely, will produce an absolute wet mess disaster. I couldn't have been more careful.

  22. 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 🙂

  23. I've been in Ireland for 2 Months now and I just love this scone thing! I wanted to learn how to make this so I could take something back home with me so thank you a lot! One question, for how long do I have to bake them in the oven?

  24. Gemma you have MANY American fans. We dearly love your recipes. Would you please do us a favor? In America, and Much of Canada, the cooks bake with recipes using VOLUME and not weight. Would you please give VOLUME equivalents for things like 500 grams of flour?

  25. Just tried following your recipe, wow what amazing results! Thankyou so much, now I can have perfect scones whenever I want

  26. Fab!! Jemma. You didn't put an egg in. Is that because you put more baking powder in. So you don't need an egg. Thanks x

  27. She should have brushed them with butter after taking them out! And an egg wash on a scone makes it sound like a hockey puck. To get a softer scone brush with buttermilk before baking. It makes the scone softer and browns better! And you do need to knead that dough unless you are using bisquick to make the biscuits!

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