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How To Make Perfect Scones • Tasty



– So soft and crumbly, the tops are beautiful, shiny, curl up on the couch and enjoy Hey Tasty fans I'm Kiano here and I'm at my kitchen studio in Jaconi, and I'm going to teach you today how to make scones

They are incredibly versatile, I'm gonna be making my favorite version but also walk you through all the different types of varieties you can make at home And the best part is you can enjoy them hot and fresh but also pop 'em in the freezer so you can have fresh scones anytime (upbeat music) So the ingredients I'll be using are all purpose flour, whole milk, unsalted butter, eggs, white sugar, baking powder, raisins, vanilla extract, and chai masala All right, it is time to bake ♪ Oh time to bake ♪ First things first, I have three large eggs

Love a dark yolk And I have some milk, three quarters cup, whole milk When making scones, fat, F A T, is what makes everything so delicious Yes, you can use skim but it'll just be a little less buttery, a little less Adding a teeny bit of vanilla extract

You can totally do this without vanilla but with the spices I'm gonna add, it's gonna add a bit of warmth to it Beat this really well, so there's no streaks of egg white You want it to be a very homogenous mixture Now on to the dry I have five and a half cups of all purpose flour

I like adding a bit of sweetness, but not as sweet as a cake So I have about a half a cup to two thirds a cup of sugar is usually good To make sure it's sweetish Very, very important, baking powder And a whole lot of it

Three tablespoons of baking powder This is one way to assure your scones will not be stones Don't be shy on the baking powder, it's gonna help you make them light and fluffy It's a little bit crumbly but you want that, it's kind of part of the scone experience Hmmm, my palette could use a little something, and you sip your tea or coffee

A little salt happens in here So I'm just gonna go for one teaspoon of kosher salt If your using table salt, use less because it is saltier If you over mix your scones it's not gonna be that crumbly, flaky, texture, it's gonna be (scoffs) this is kind of the opportunity to flavor it however you like I love chai, just a mixture of spices that you may already have in your kitchen, you can also buy it and it just adds in that aroma

Cardamom, cinnamon, ginger, cloves and a little bit of black pepper So flour is nice and mixed together And this is where I'm gonna incorporate the butter This is just under two sticks so one and three quarter sticks of butter cut into little cubes It's very, very important that your butter is cold, cold butter will give you flaky scones

That is the mantra Cold butter=flaky scones These are you tools, you're just gonna go pinching And the first part is you want to lightly just toss it around so all of the butter is coated in the flour And once it's nice and coated is when you go in with the little pinch claws and smoosh in the butter in between the flour

At any point if you feel like the butter's starting to melt in your hands, pop it in the freezer let everything get nice and cold again and then back to the pinching Even distribution of the butter is key, integral, incredibly crucial, can you tell this is important by now? It's just still very much resembles flour So this is looking good, nice and crumbly flour So time to move on to the next step (upbeat music) To my dry mix I'm going to add in that milk, egg and vanilla liquid

As well as some raisins Raisins work well, chopped apricots, dates, as well as some types of fresh fruit so you can do a blueberry scone Dice up some apples, some pears, those all work really great So if you have some lemons on your counter oranges, you can zest 'em and incorporate that in there For a little bit of brightness and flavor

Really your imagination is the limit when it comes to how you flavor a scone Once the dough is mixed together, it's not gonna resemble a homogenous, or like a cookie dough It's still really crumbly The time has come (upbeat music) gonna turn it out onto a very lightly floured, clean work surface and just dump it all out

And it's just one jumbled mess The only thing to do is to squish it together So bring in the side, the top, and I want to shape it into a square And I'm just gonna be using my bent scraper Or any just straight plastic thing to help bring it all in and help kind of minimize my hand contact

So pat it down until it is one inch thick all around It's time to cut and really the choice is yours at this point, if you want it square, if you want it triangle, you want it round, do whatever you like, it'll all cook the same and cook beautifully So I'm using a round cookie cutter, around two and a half inches in diameter And wiggle it out, baking sheet, very simple, lined with parchment paper, and just pop the scone right on top And then just continue cutting until there's no more dough left

And then gather up all the scraps and keep shaping until the dough is gone All the scones are cut out and they're divided into two different trays, one tray going right into the freezer and then the other tray is for enjoying right now So for the batch I'm going to bake now, I'm just gonna brush it with an egg wash, I'm using just an egg yolk with a pinch of salt, just mix it together I have a regular pastry brush If you don't want to use another egg, or don't have enough eggs to spare, you can use some milk and heavy cream

It's not gonna be as shiny but it's better than putting it in naked Do not put your scones in naked Be very delicate, once this egg wash bakes it's gonna have that beautiful, like shiny brown Just like you see in professional bakeries Because you too are your own baker

I just do the tops, you can do the sides if you want too Just a really light layer does the job Every step in making scones is so soothing The crumbling, the brushing If you don't have a pastry brush, I have done this with a paper towel and just little blots and dabs

You're gonna lose a little bit of your egg but hey, it gets the job done That's all you need, you just need 'em to look good All this labor for them to look mediocre, uh-uh God they're so cute So these are egg washed and ready to bake in the oven at 350 degrees until they are golden brown and beautiful

So about 20 minutes (upbeat music) While my scones are in the oven baking, I want to show you how you can freeze the rest This is a two step process, part one, you want to freeze them individually, not touching at all No touch, everything needs it's personal space to get nice and frozen And then once all of the scones have chilled out literally, til they're frozen solid, then you can put them all into a single Ziploc bag

Label and you can store for three months (upbeat music) This is one baked good you absolutely want to eat while it is piping hot You know they're done when the bottoms just have like a little tanness to it and the tops are beautiful shiny I'm going to eat this with a little bit of jam Oh boy, so soft and crumbly

So it doesn't even cut quite perfectly that's what you want You can spread it on top like toast Or just keep it by you, and just spread it on, bite per bite Holy moly You cannot eat a scone cute, I swear I want anyone to try it

Because if you made these right, they're a little bit crumbly, so it should just like fall apart in your mouth but also melt a little bit Have yourself a cup of tea, some coffee, curl up on the couch and, enjoy So that is how you make scones, feel free to customize it, make it your own and if you do make this recipe, please show me, tag me on Instagram, I love to see what you're baking Until next time, farewell – [Man] Oh yes

(upbeat music)

Source: Youtube

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