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- We're gonna start today
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Eddie especially loves 'em
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and I like 'em, too, if they're good ones,
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And they are easy to make y'all.
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And I'm just gonna make the basic scone that's
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and it's just a sour cream scone.
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So we've got our flour,
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We've got our sugar, we got our salt,
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baking powder, baking soda,
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we got our egg, we got sour cream,
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half a cup of heavy cream,
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and a fourth of a cup of coarse sugar.
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And for that, I'm gonna use Turbinado sugar
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for the coarse sugar.
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And I will show you, I'll put some in a bowl
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it's a much coarser sugar.
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So that's what we'll be using.
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So like I said, we are making
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but the next time you can change it up.
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You can add, you know, blueberries
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or lemon flavor or an orange flavor.
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You can do whatever you want to 'em.
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You can add currant to your batter, currants, you know,
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raisins, nuts, you can do whatever you want,
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but the first thing we're gonna do
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y'all is we're gonna pulse our flour,
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our sugar, our baking powder,
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our baking soda, and our salt.
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And we're just gonna pulse that until it's combined.
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The next thing I'm gonna do is
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pulse in the sour cream.
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See if I can do it thataway.
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It's not making too big of a mess.
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The next thing I'm gonna do is
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drop our cold cubes of butter
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And this is gonna be a real stiff dough, y'all.
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I about let this little egg yolk (laughs)
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get out of my sight line.
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I should have pulsed that in with the sour cream,
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but it's gonna get pulsed in now though so
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The sticky, sticky batter,
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got to make sure I have some flour,
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so it won't stick to my cloth.
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And speaking of this cloth,
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I know I probably shared this with y'all before,
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my mother passed away in 1970,
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and this was one of her tablecloths,
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so mama's been dead 30, 40, 54 years,
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and I still have her tablecloth
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and it makes the best cloth to knead my biscuits
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So when you think you're tablecloth is shot,
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save it honey for kneading and rolling out dough on.
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Like I said it's a real sticky flour,
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so make sure you give yourself enough flour
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that you can knead your dough.
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Try to get this is in some semblance of a rectangle.
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I didn't put enough flour on that knife.
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And we're gonna do it again.
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And we're gonna do it again.
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And then we're gonna do it again.
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Does that look like a scone, Eddie?
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- And we're going to transfer these to our
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Ah, and get rid of this.
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Okay, good deal, Lucille.
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So now we're gonna take our
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and we're gonna brush the top of our scones
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and it's gonna make them shiny.
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I wonder where the brush is.
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Those little silicone things...
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Those little silicone things,
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they don't distribute the
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liquid like a brush does.
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I was too shy with my sugar.
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- [Teresa] That's why I gave you the whole container
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instead of measuring it out. - What in the hell.
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Well I wanted to pour it out so people could see
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how coarse Turbinado sugar is.
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It's a lot coarser than regular sugar.
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It's certainly a lot coarser than brown sugar.
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Okay, so we'll see what we got.
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Been a long time since I made scones.
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My gosh, I think the last time I made scones
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I might have been working in the restaurant,
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Okay, so about 12 to 14 minutes, Teresa.
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- And that calls for way too much cream
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for that little bit of stuff, but we'll see.
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They look delicious, y'all.
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Some of 'em are fatter than others,
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but that's like us people.
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Some of us people are fatter than others.
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And there ain't nothing wrong with that.
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Look how pretty that is.
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Now I know that y'all have heard me
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talk about Mayhaw jelly.
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It is a southern berry
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that grows around ponds and water,
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You've got to let the berries fall
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and then you just take a big net
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So grandma in her 80s was not capable of...
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First, she couldn't drive.
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She never had a driver's license.
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But she'd pay somebody to get her berries
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and they'd bring 'em to her
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and she'd make this wonderful, wonderful
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Mayhaw jelly, and this is definitely
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I would say I could go up north
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and they would never have heard of Mayhaw.
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- [Eddie] No, and you know when I was looking at that,
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I would have said Mayhaw is maybe like
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just here in Georgia maybe.
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- Yeah. - [Eddie] In like
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- Yeah, and maybe so, it may be
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that regional, you know.
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Just southwest Georgia, but this is delicious.
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- [Teresa] As Eddie said, you can't go wrong
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with butter, flour, and sugar.
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- It's delicious, y'all, so.
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Like I said, turn this basic scone
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and next time I will make 'em a little smaller.
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I'd make 'em about half that size.
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But doctor this up and change it into a flavor
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although this one ain't bad
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'cause you can make it whatever you want it to be
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with what you put on it.
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(indistinct) would y'all please have a scone with me?
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- [Teresa] Absolutely.
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- And is our tea ready, Teresa?
