This simple recipe for traditional Thermomix Scones can be prepared, baked and served in 30 minutes. Enjoy with jam and cream for the quintessential afternoon tea time treat.
FEATURED REVIEW
I've made these a few times now and they are definitely my favourite recipe. Very easy to make and they turn out beautifully fluffy every time. A real hit with my kids. Thank you for sharing.
KATHRYN
Regardless of how you pronounce them, scones are the star of an elegant afternoon tea. If you love scones, I also have a recipe for the famous 3 ingredient Lemonade Scones on my website, which is even easier to make than this.
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Why You'll Love Them
- Prepared and ready in 30 minutes.
- Perfect with afternoon tea.
Ingredients
Note: The full ingredients and quantities are shown in the recipe card below.
Butter - use unsalted butter chilled straight from the fridge. Chilled butter makes scones rise higher.
Flour - self-raising flour is best for light and fluffy scones.
Sugar - caster or white sugar.
Milk - cold full cream or light milk.
Eggs - ensure they are cold straight from the fridge.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Steps 1-2. Mix the ingredients together in the Thermomix. Turn the dough out onto a lightly floured surface, flour your hands and knead into a ball. If it's a little sticky, add some flour, but not too much, otherwise the scones will be dense.
Steps 3-4. Using a floured rolling pin, gently roll the dough out to a thickness of 2cm. Try not to compress the dough too heavily with the rolling pin. Dip the cutter in flour and carefully cut out rounds with a 6cm cutter. Don't twist the cutter.
Steps 5-6. Transfer the rounds carefully to a baking sheet and bake for 12-15 minutes until they are lovely and golden.
Quick Tip: Placing the scones close together helps them to rise.
Variations
To make fruit scones, add some sultanas or chopped dates. You could also add grated orange or lemon peel.
Serving Suggestions
Traditional scones are best enjoyed fresh from the oven with jam and clotted cream. If you can't get hold of clotted cream, then whipped cream does the trick. You could also spread them with lemon curd or simply lashings of butter.
FAQs & Expert Tips
Yes - let them cool completely and transfer them to a resealable bag or airtight container before freezing for up to 1 month. Defrost for 1 hour at room temperature, then warm the defrosted scones in the oven.
Yes, the dough can be frozen in a sealed plastic bag. When ready to bake, thaw it on the bench top, but don't microwave it.
Scones are best enjoyed on the day they are made, but can be stored for 1-2 days in an airtight container.
Don't over knead. Scones only require light kneading, otherwise they will not rise and you lose that light, fluffy texture.
Scones are best served warm, but they also taste great when cold!
📖 Recipe
Thermomix Scones
These make a such a wonderful afternoon treat best served with clotted cream, strawberry jam a pot of tea.
Ingredients
- 75g unsalted butter, chilled and roughly cut up into cubes
- 350g self raising flour, plus extra for dusting
- 1 ½ teaspoons baking powder
- 30g caster sugar
- 120g milk
- 2 large eggs, lightly beaten
Instructions
- Preheat the oven to 200°C fan forced / 220°C and line a baking tray with baking paper.
- Weigh the flour, baking powder, sugar and butter into the mixing bowl and mix for 5 sec/speed 8 until breadcrumbs form.
- Add the milk and all but 2 tablespoons of the beaten eggs. Mix for 10 sec/speed 4, then knead for 30-40 secs on the dough setting until the mixture comes together.
- Turn the dough out onto a lightly floured surface and gently knead into a ball (add a little more flour if it's too sticky, but not too much or the scones will become dense). Try not to overwork the dough.
- Using a floured rolling pin, gently roll out to 2cm thick and using a 6cm cutter, cut into shapes. Gather the trimmings, then cut out the remaining dough. Repeat until you have 12 scones. Dipping the cutter in flour first helps it not stick to the dough.
- Lift the scones carefully onto the baking tray (I use a spatular) and brush the tops with the reserved egg mixture.
- Bake in the oven for 10-12 minutes until well risen and golden. To tell if they're ready, tap the top with your fingers, and if they sound hollow, they're cooked. Alternatively, insert a toothpick, and if it comes out clean, they're ready.
- Once baked, cool on a wire rack and serve warm with clotted cream, jam or simply lashings of butter!
Notes
Storing Scones
Scones are best enjoyed on the day they are made, but can be stored for 1-2 days in an airtight container.
To Freeze Unbaked
The dough can be frozen in a sealed plastic bag. When ready to bake, thaw it on the bench top, but don't microwave it.
To Freeze when Baked
Let the scones cool completely and transfer them to a resealable bag or airtight container before freezing for up to 1 month. Defrost for 1 hour at room temperature, then warm the defrosted scones in the oven.
Nutrition Information:
Yield: 12 Serving Size: 1 sconeAmount Per Serving: Calories: 175Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 45mgSodium: 427mgCarbohydrates: 25gFiber: 1gSugar: 3gProtein: 4g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Lia Saunders says
Hi Vicki Just wondering, do you think these would work if I refrigerated the dough for a couple of hours before bringing to room temp and baking?
Vicki says
Hi Lia, Yes, this will work. Another method is to precut the dough into rounds, place them on a baking tray, and refrigerate them until they're ready to be baked. Vicki
Kathryn Davies says
I’ve made these a few times now and they are definitely my favourite recipe. Very easy to make and they turn out beautifully fluffy every time. A real hit with my kids. Thank you for sharing.
Vicki says
Thank you Kathryn! I'm so glad you enjoyed them. Vicki.
Lyn says
Thank you for the conversions you do for Thermomix
Great recipes and family love them,
Your efforts encourage me to convert favourite recipes to Thermomix 💐
Vicki says
Hi Lyn, thank you so much! I'm glad you enjoy them. Vicki xx
Irene Finbow says
I am surprised how good this recipe is. The scones came out perfect. Thanks for sharing.
Vicki says
Thank you so much Irene! I'm glad you enjoyed these xx
Julie Mahomed says
I made this scone recipe, admittedly I didn’t read the recipe properly threw everything in together. I did the first mix amount then did the dough knead for a minute. Used 100g of wholemeal SR flour & plain flour for remainder of SR flour in recipe. I then needed to add extra baking powder because of the plain flour, I used 3 1/2 teaspoons baking powder. Scones were light & tasted yummy 😋.
Vicki says
Glad you liked them Julie!