Thermomix Scones

These Thermomix Scones are a quintessentially British afternoon treat best served with freshly whipped cream, strawberry jam and your favourite pot of tea.

This is a Mary Berry recipe from her Cookery Course book which I’ve adapted for the Thermomix.  Her recipe is for fruity scones with sultanas but I’ve omitted them as I just like them plain with cream and jam.

The secret to good scones is not to overwork the dough otherwise they will become quite dense as opposed to loose and crumbly.  Also, don’t add too much flour to the surface when you roll them out as this can make the scones heavier.  When mixed in the Thermomix, the texture will be a bit sticky but that’s okay.  Another tip is once you’ve cut them into round shapes, flip them over and place upside down on a baking tray as this will help them rise evenly.

I love these served warm out of the oven with my Strawberry and Rhubarb Chia Jam and lashings of whipped cream.  They also freeze really well, just let them cool completely before popping them in the freezer.

The original recipe for Mary Berry’s Fruity Scones can be found here.

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Thermomix Scones

A quintessentially British afternoon treat best served with a dollop of cream and fruity jam and your favourite pot of tea.

Course Cake

Keyword Thermomix Scones

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 10 scones

Ingredients

• 75 g butter, chilled and cut up into cubes
• 350 g self raising flour, plus a little extra for dusting
• 1 1/2 teaspoons baking powder
• 30 g caster sugar
• 120 g milk
• 2 large eggs, lighly beaten

Instructions

• Preheat the oven to 220 or 200 C fan forced. Line a tray with baking paper and set aside.
• Place the flour, baking powder, sugar and butter into the mixing bowl and mix 5 sec/speed 8 until breadcrumbs form.
• Add the milk and all but 2 tablespoons of the beaten egg and mix for 10 sec/speed 4 until the mixture comes together.
• Knead for 30-40 sec/interval.
• Turn the dough out onto a floured surface and lightly knead until it comes together and gently roll and pat out to form a rectangle about 2cm thick.
• Using a 6cm round cutter, cut out as many rounds as possible from the first rolling and lay them on the baking sheet. Gather the trimmings then roll and cut out again. Repeat until you have 10 scones.
• Brush the tops of the scones with the reserved egg mixture and bake in the oven for 15 minutes until well risen and golden.  Remove and cool on a wire rack.

Notes

Try not to over handle the dough and dip the cutter into flour before cutting out each scone to prevent the dough from sticking to it.