MINI ENGLISH SCONES

- Hello everyone, it's Barry here. Welcome to my Virgin Kitchen. I hope you are well.
Today we are attempting another mini food. The opposite to giant food. I've been doing
this for quite a few years. There is a link to a playlist up here, and down below, if
you have missed any others. The last mini food I did was a mini English cooked breakfast,
and we're staying on the English theme, with me being English, amazing. We're doing some
English scones, traditionally lovely dessert, here in the UK. It's quite an afternoon treat
with some tea, creme, and jam, really, really good. I've actually done a standard video
recipe on that, there'll be a link up here too. If you wanna check that, I really hope
you give that a go. But we're doing it teeny-weeny style. Will it work? I don't know. They normally
do. So lets try it. So as usual, the rules, it must fit on this plate by the end. And
I could make super tiny ones, which I'm not going to do, because I just think that'll
be almost pointless. We're gonna make them so they're just teeny and bite sized. We've
got the standard apparatus here. Also a Play Doh rolling pin, kindly stolen from the kid's
drawer. This is the bottle cap from vanilla extract, which I think will be a good size
to stamp out our scone shapes. And also... Also stolen from the children, thank you children,
is a little paintbrush for milk brushing, a little bit later on. Alright lets get fake
Winnie the Pooh out the way for a moment. And we're gonna bring in two bowls. So normally
you would rub the butter in with the flour, but there's quite a lot of flour to butter
ratio, so we're gonna do the opposite, and I'm gonna be very surprised if this doesn't
go everywhere. So only lough about 1/3 at a time. And then just rub. Oh yeah. Rubbing
that butter into that flour. Nice. This is working out really well folks. We're just
gonna keep going though, as always, we fight through it. We fight through the mini food
battle. Ah, there we go. Half of it was actually on my flipping finger, that's why. It felt
like I was just playing around with flour for no reason. So what this does is basically
coats the flour in butter, and you can see this slight colour change there, in the pure
white flour, and that rubbed flour. Oh my gosh. This is going so well. I actually hate
this as a normal task when you have to do like that, just makes you feel really niggly.
But right. Last little bit. Lets get it all on there. Stain it in the butter. I'm feeling
that's probably as good as I'm gonna get that right now. And yes, I have made an amazing
mess, but hey-ho we're gonna carry on. So this step we're gonna lubricate it with some
milk. This is 15 millilitres of milk from a cow's udder. And I kid you not, this is
two grammes of sugar. Yes. Getting my random foot treatment tool, and this is hopefully...
I can see this helping the flour. Here it's gonna come together, and create a sort of
dough. Oh yes, folks, check that out. I think we do now have a dough that we can handle.
Looks good dough, yay. Okay, so you're gonna lightly flour a surface. Our mini chopping
board which is very kindly sent in, thank you very much. And then our dough. Check that
out. So lets get a bit of flour on there. In comes the Play Doh rolling pin. Oh yes.
This is working a charm. So that is self-raising flour, so it should rise a little bit. The
only thing I'm worried about is that it's not gonna go in there for very long, really.
So we'll see. So this is just a bottle cap from an extract bottle, as I said at the start
of the video. And hopefully, if we just pop this out, like that, ta-dah! I just need to
work out how to get that out. Just use another gadget thing. Oh, there we go. Check that
out! So I'm just gonna repeat that over, and over. And while it's doing that, I've managed
to make, so far, some sort of knuckle duster. So of course, with any of the excess dough,
again, you just scrunch it up, and roll it out again folks, so you can reuse all of it.
Alright folks, so, our cut scone shapes are now being brushed with milk. I wasn't sure
about this step, because, obviously, this makes them go brown. But with them being so
small anyway, that should happen. It's kind of like doing it with beaten egg, but milk
does give it a slightly lighter colour, so rather than going all out egg-cellent, egg-cellent
we're just going to go with milk. So, normally you'd put these in the oven now for 12 to
15 minutes, until golden, and well risen. I don't know how long it's going to take so
we're just gonna shove them in the oven and see what happens. While it's in the oven,
I've made a little bit of a mess so I'm gonna have a bit of a tidy up, and we'll have the
finale. Ladies and gents. I have just taken them out the oven, check that out. They've
risen, they're golden brown, there's no point putting on a wire rack 'cause they'll fall
through. If they wanna cool down, and they're so small they'll cool down in a minute, anyway.
So lets serve it up. Now, I don't like tea. But I do like coffee. And what I've done is
made a little coffee here, and I'm just gonna squirt it into... This jug. Oh yes, because
you need to serve it up with tea or coffee. Ideally tea, 'cause they call it afternoon
tea, but for non-tea lovers, like myself, it's afternoon coffee. And, if you remember
this syringe helped us really well to make the fried egg in the cooked breakfast. It's
now working well, although that doesn't look like the colour of coffee to me. And I also
can't believe I haven't burnt myself doing this. Here we are then, folks, this is the
chosen one, we have halved it, like so. Some of you might say, why didn't you put raisins
in it? Well, if I did put raisins in it, I'd have to really chop them up, and I don't really
wanna do it. I don't like my scones with raisins in. Completely optional. There's also a huge
debate on what goes first, the jam, or the creme. Well, my friends, have you ever tried
putting jam on top of creme? It's very tricky. So we are gonna go with the jam first. And
of course if you like the creme the other way around, you can just flip it upside down.
Yeah. And here's some creme, which I just whipped up earlier. Oh yeah, get on there.
Come on, come on, yes. Oh yes. That looks great. We stick our lid on top. Oh my god.
Oh my gosh, what does that even mean. That is our mini scone, but it's not complete,
without our mini coffee, I mean tea, yeah. It's tea. Oh, look at that. Amazing. Lets
not forget the milk. Mixy, mixy, mix. That looks more like tea now. I'll take that. There
we are, proper stonkin, and as usual, the Queen does approve. "Oh look at this, lovely
afternoon tea, "coffee and scone, oh lovely." No. It's just for scale purposes. That's just
a two pence coin, here in the UK. It's time to have a nibble. And for the first time ever,
a drink. I'm joined by Phoebe, alright mate?
- Yeah.
- I've made her a teeny one too, do you wanna show it up? There it is. Okay, I'm just gonna
have my coffee a moment. It's very cold. But that is work... I mean the colour of it did
not do it justice. It looked like some sort of sample. But that was actually coffee, I
promise. Here we go then Phoebs, ready?
- Yeah.
- So scone, down in one. Was that good?
- Yeah.
- Really good? What does it taste like? A scone?
- It tastes... Over... A big scone.
- Yes it did, yes. They, as normal, I'm so chuffed that its turned out good. But it does
taste just like the real thing, so if you wanna try out real scones, there's a recipe
link up here, as I said at the start of the video. If you wanna check out the rest of
the mini food playlist for loads more inspiration, and do let me know down below any other mini
foods I haven't done yet, that you'd like to see next. Bye!
- Bye.

MINI ENGLISH SCONES

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