These Thermomix Scones are the perfect afternoon treat best served with clotted or whipped cream, strawberry jam and a lovely pot of tea. The Scones are a doddle to make in the Thermomix and can be ready in 30 minutes.
Making Scones in the Thermomix is quick and easy and requires only a handful of pantry ingredients. They are great to make for a bake sale or if you’re hosting a morning or afternoon tea celebration. Clotted cream is hard to find in Australia, so I usually serve them with whipped cream instead.
Step by Step Tips
Make the dough in the Thermomix then tip it out onto a lightly floured surface and form into a ball. To release the dough quickly from the mixing bowl, turn it upside down and twist the blades.
The dough will be quite sticky, but that’s OK, add a little more flour (but not too much or the scones will become dense). When you gather it into a ball, 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.
Place onto the baking tray and brush the tops with the lightly beaten egg mixture. I use an egg flipper to lift them onto the tray carefully.
Bake in the oven for 12-15 minutes until golden on top and hollow to touch. The timing will depend on the oven so best to observe them.
- The secret to good scones is not to overwork the dough otherwise they will become 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 ok.
- Dip the cutter into the flour so that it doesn’t stick to the dough.
I love these served warm out of the oven with some Strawberry Jam and clotted cream or whipped cream. They also taste great with lashings of butter, lemon curd or you could eat them plain. They freeze well, just let them cool completely before popping them in the freezer.
To make fruit scones, add some dried fruit such as sultanas or raisins or some mixed peel.
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- 75g unsalted butter, chilled and roughly cut up into cubes
- 350g self raising flour, plus extra for dusting
- 1 1/2 teaspoons baking powder
- 30g caster sugar
- 120g milk
- 2 large eggs, lightly beaten
- 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 and mix for 10 sec/speed 4 then knead for 30-40 secs on the dough setting until it 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 to stick to the dough.
- Lift the scones carefully onto a baking tray (I use an egg flipper) 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 just lashings of butter!
See recipe post for step by step instructions and tips.
Nutrition Information:Yield: 12 Serving Size: 1 scone
Amount 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.