The BEST Scones Recipe
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Published 2023-09-28
RECIPE: preppykitchen.com/scones/
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All Comments (21)
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i installed a TV in my kitchen... just to watch YOU. i love your style,,, Your past teaching skills are perfect. And Your smile is magnetic & bright. Thank you. My grandchildren love the cakes Grandma Pat makes.
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I've grated frozen butter then put it back in the freezer until I needed it
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When you say “ahmazing” you have me hooked. In Canada it’s generally called whipping cream as it’s the 33%. When I chop up dried fruit, which always seem sticky, I spray a little cooking spray on my knife. 🇨🇦🇨🇦
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John, I have immense respect that you acknowledged the international versions of the scone. Being Australian, the UK style is obviously what we refer to when we think of scones, but these (US style) look absolutely delicious, too! Great work.
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My Nannan made the best scones, she would call them halfa scones. 300 S.R. Flour, 150 Sugar, 75 Butter, 2 med Eggs, splash of milk if needed. Absolutely gorgeous 😋😋😋
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Holy crap - I just made these with fresh cranberries and orange zest. These are the best scones I've ever had in my life! THANK YOU for this recipe!
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In cooking class here in South Africa we were taught to make both types os scones. The ones that John calls American scones we were told was breakfast scones. The British ones are tea scones.
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I like to freeze/grate/freeze my butter and measure/mix/freeze my dry ingredients as well. Starting with everything as cold as possible helps me get better lamination and minimizes butter leakage 😊
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I’m from the U.K and I’ve always known that America has a different style of scone to us but I’ve never known quite what the difference is. Thank you for explaining the differences so clearly. I love your style of teaching and ( of course ) the great bonus of metric measurements. I look forward to making these scones for breakfast on Sunday.
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There's always room for scones fresh baked and still warm...yum, thanks John!
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I agree John, it's necessary to have the butter in chunks = steam = fluffy. You make things look so easy. Thanks for everything ❤
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I live in SW France and I have melanoma. I go to Bordeaux for my immunotherapy treatments and a lovely taxi lady takes me. She LOVES scones so I will have to make these for her on my next treatment day.
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Scones are so underrated .. these look so goood 🤩. Thanks John 🙏🙌
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I'm irish and we say double cream , and our Irish kerry gold butter has salt so I don't add salt , love your channel , ive made a lot of your recipes, made your mushroom risotto today and it was delicious
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I used this recipe and added chocolate chips. They were ABSOLUTELY PERFECT!!! the best scones recipe ever !!!!! ♡♡♡ my boyfriend and I devoured them !!!
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I am from Montreal,Quebec and I discovered your channel on Facebook. I just tried theses scones and they are delicious! I love the way you teach … it’s easy and I learn a lot .. the thing I love, is that the results always look great !i am hooked! I am mostly French but the way you explain, it’s so clear! Thank you !
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In the Hebrides of Scotland 🏴 scones are made ( in minutes) in this triangular shape. My MIL was from the Isle of Lewis and she used to knock these up and serve them as savoury snacks with cheese and crispy bacon, obviously she omitted the sugar and used salt and pepper and a pinch of mustard powder, if sweet she added sugar and sultanas . They were delicious ❤
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"That tastes like a hug", brilliant John! They look "Ahhhhmazing"!
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Your scones are truly the BEST! I have tried recipes for years without being satisfied. I discovered your scone video a year ago, choc chip, blueberry lemon, pumpkin…all of them turned out perfectly and were exactly what I had dreamed of!! Thank you!!
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Speaking of clotted cream, Chef John has an improv recipe for it (basically you just bake heavy cream at 200° or lower for about 12 hours), and while it makes some really good cream it's 'not quite' Devonshire cream which uses a whole industrial process. I'd be really interested in a home recipe for making authentic Devonshire cream. Clotted cream or mascarpone and raspberry preserves sounds like the perfect scone topping to me. 😋
