I’ve been making these Thermomix Four Ingredient Scones for a few years now and while it’s always been quick and easy to put together, using a Thermomix makes it dangerously easy to have a batch of these little beauties in the oven in no time at all.
If I had to choose my favourite morning or afternoon tea treat, without a doubt I would have to choose Scones. There is nothing better than sitting down with a hot cup of tea and enjoying a freshly baked Scone which is slathered in Jam and Cream.
While I know Strawberry Jam traditionally goes with Scones, I can’t help but topping mine with my Mum’s homemade Apricot Jam – yum!
Tips for Making 4 Ingredient Scones in the Thermomix:
- Use butter that has come straight from the fridge.
- Use your hands to lightly flatten the dough, don’t use a rolling pin.
- Place the scones close together on your baking tray, you want them to almost be touching each other.
- Bake in a very hot oven.
And if you love the look of our scones, why not check out our similar recipes…
Don’t have a Thermomix? Don’t worry! You can find the conventional method for this 4 Ingredient Scone recipe here.
Four Ingredient Scones
Ingredients
- 620 g of self raising flour
- 80 g of butter - chilled
- 500 ml of milk - plus a little extra to brush over
- A sprinkle of salt
Instructions
- Preheat your oven to 230 degrees and line a baking dish with baking paper.
- Place the flour and butter into the bowl of your Thermomix and blitz for 10 seconds on speed 9 or until the mixture resembles breadcrumbs.
- Add the milk and salt and mix for 10 seconds on speed 4 or until combined.
- Knead the mixture for 40 seconds.
- Pour onto a floured surface (don't worry it will be soft and sticky) and gently work the mixture into a rectangle which is approximately 3cm thick.
- Coat a round cutter in flour and cut our your scones. Place them close together (you want the to almost be touching) on your baking tray. Continue until you have used all the mixture.
- Brush with a little milk and place the tray into the oven for 10 - 12 minutes. The scones are ready when they begin to turn golden and make a hollow sound when tapped.
- Carefully remove the tray from the oven and allow to cool for 5 minutes.
- Serve with your favourite jam and fresh whipped cream.
What’s your favourite afternoon tea treat?
Comments 87
Just whipped these up for afternoon tea. We loved them. Thanks for the recipe.
Fantastic!!! Thanks so much for letting us know 🙂
I am just about to make them and I’m so excited because I have used this recipe before and it was perfection. Can’t Wait!🤩
Fantastic! Enjoy!!
I made using soy milk because that was all I had. The best scones I’ve ever made. Thank you!
Fantastic!!! We love them too!
Great recipe! Scones turned out perfect. I washed the tops with egg and milk before cooking. Thank you for your recipe.
Fantastic!!
Wow! I must be honest, I had my doubts when I was cutting these out. The dough is so wet and hard to work with, but I’m so glad I persisted. These are the lightest, fluffiest scones I’ve ever made! Thanks 🙂
Author
Hi Donna, we’re so glad you like them! If you find your dough is too wet, just add an extra tablespoon or two of flour. Thanks so much for your feedback and we hope you have a great day!
I just made these and they were flat as tacks, perhaps it was my flour, used Bakers flour.
Oh well only made for kids morning tea and they are happily muting on them lol
Will try the recipe again.
Author
Hi Jane,
Unfortunately you need to use self raising flour when making scones as bakers flour doesn’t have the same raising agents in it. At least the kids enjoyed them 🙂
Omg. So light and fluffy!
Author
Thanks so much Karyn x
Lovely fluffy scones, but wondered whether it shoud be 500g of milk or 500ml it was so wet.
500g milk and 500ml milk is the same amount. Just like water, the weight of milk equals the volume. (Unlike something like flour, where 500ml weighs about 300g).
Can this be done with gluten free self raising flour?
Author
It can, you may find the scones don’t rise quite as much though.
Ha! I was about to ask the same question!!! I do miss scones..
Me too.
I can’t wait to make them. Do you think 5.30 am on a Sunday morning is to early to turn the thermo on. ( Lol).
Just wondering if anyone has made these with gluten free flour? Did they work out? Did you use the same quantity of SF flour?
Thank you
Can you use buttermilk instead of regular?
Author
You sure can 🙂
Took these to ballroom dancing for supper.
Topped with Raspberry Jam and lightly sweetened
Whipped cream.
They were really good. Made in a minute.
Definitely will make again. Thanks for the great recipe!
Suzanne Victoria Australia
Perfect!!!! We’re so glad you liked them!
230 degrees Celsius or Fahrenheit?
Celsius
These were perfect with 120gm of sultanas for our school canteen this morning. Thank you
Super easy!!!! Best scones I’ve ever made. X
Thank you!! We’re so happy you enjoyed it!
Hi,
Just finished whipping up the scones. The dough is very wet and hard to shape. Ended up shaping with my hands.
Just popped in the oven. I do have hope though after reading others posts about the final product.
Hi there, I’ve just read your last comment – I’m so glad they turned out great for you!!
Just came out of the oven. So surprise with how they evened out and puffed up after the way they looked when they first went in.
Next time may add some extra flour to make them more easier to handle.
Thanks a lot for the recipe.
Fantastic!!!
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Hello,
How do I substitute with normal flour + baking powder? What is the proportion? Please! Tks!
Author
Hi Roberta, I’m pretty sure it’s 1 tsp of baking powder per cup (150g) of plain flour. I hope that helps
These are the best quickest abd easiest scones. Kids loved them. So light and fluffy
Best scones ever!
Yum yum yum !
Hi there, I made these scones the other day and they were AMAZING !! A friend of mine actually wants me to make some for her birthday. Would they be ok to freeze? Once frozen what is the best way to defrost and heat them up?
Thanks!!
Wow these are so easy to make and they are light and fluffy will be making these again thank you.
OMG these are amazing, I have never made scones before and was a little nervous to try but I gave it a crack and WOW!!! So light and fluffy not sweet at all so I can happily add my strawberry jam for my indulgence. I used the thermomix cap from the lid (dipped in flour each time) and I made 34 small scones. Perfect size especially for my kids. I cooked them for 12mins on 220 fan forced. So glad I found your recipe I will have very excited kids when they get home from school. Thanks
I think this recipe is 500g of milk. Not 500 mls. I just made this exactly how it says and was way to sticky the dough. Blessings. Just letting you know
Hi, can I add raspberries and white chocolate to make it raspberry scones?
Sure!
Wow, I’ve finally cracked perfect scone making. Have tried everything over the years and my scones have never been anything but middling. These are not only the best scones I’ve ever made but the best I’ve ever tasted. Buttery and soft as pillows. Thanks!
You state to set the oven to 230deg which is 110 deg Celsius. This is clearly not right as my scones are still raw.
Clearly you mean 230 degrees Celsius. Probably best to update this for the novice baker who’s never baked scones.
Author
Hi Charli, Thank you for the feedback. It is 230 degrees celsius, we are from Australia so all of our recipes are in metric/celsius. Thank you
This is a favourite recipe of mine. I always come back to it time and time again.
Our shearers always are hoping they get there. Thank You for sharing.
Thank you so much!
These turned out beautifully!! After many failed scone attempts in the past this will be my go to recipe from now on! Thanks for sharing.
Yay!!! We’re so happy to hear that! Thank you!
Best scones ever! I make them often and they are loved by all.
First time making scones and they are so good! Light and fluffy. So easy to make. Thanks for sharing your recipe
Author
Thanks so much Peta, I’m so glad you enjoyed them x
Seriously amazing! I’ve only had my TMX for a few weeks, and have just made these for the second time! Super easy and sooo tasty!
Author
Oh that’s just the best news, so glad you are enjoying them x
My new ‘go to’ scone recipe- delicious and simple!
Fantastic!!!
Hi, this a great recipe, thank you for sharing. I’m just wondering if you have ever made these the night before and then baked them the following morning?
Author
Hi Michelle, I haven’t tried that before I’m sorry x
Would this recipe work as a base for savoury scones? Was thinking of adding pesto and cheese.
Author
Hi Liv, I certainly think it would!
This recipe is brilliant! It’s super easy and turns out perfect every time! So delicious with strawberry jam and whipped cream 🙂
Absolutely Beautiful and sooo easy to make!
So glad you enjoyed it! xx
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Just wondering if these are suitable to freeze? And what would be the best way to do so?
Author
Hi Madeline, yes these are fine to freeze. I usually just pop them into an freezer safe container or a ziplock bag 🙂
My scones did not work at all 🙁 I don’t doubt the recipe but I obviously went wrong somewhere. Mine came out flat, dense and undercooked in the middle even though I cooked them for 20 mins! 10 mins had done literally nothing
Author
Hi Tash, I’m sorry to hear they didn’t turn out for you. I’d suggest the oven temperature wasn’t high enough? Maybe try popping the temp up a little next time x
I struggled a bit with the recipe – it didn’t ‘breadcrumb’ at all at the flour + butter phase, and when I checked against other recipes, they seemed to use twice as much butter? Then the dough was very wet and pretty impossible to ‘cut out’ and put onto the baking tray. Results were a bit crumbly.
Author
Hi Katherine, Thanks for your feedback. I’m not sure what has happened, I can assure you that it’s the correct amount of butter though. If you find your dough is too wet, you can add some extra flour to it when shaping it to cut out.
Hi can I replace it with wholemeal flour? add in baking soda and do I need to add in more milk since wholemeal flour can be quite dry.
Author
Hi Lyndsey,
I haven’t tried this recipe with wholemeal flour and baking soda. It may impact the fluffiness of your scones though.
I’m going to try these today. It’s raining so a great day for them. Could I use cream instead of milk? I have a lot of cream that is going out of date. Thanks x
Author
Hi Kathy, I haven’t tried this recipe with cream but I think it should be ok. They may have a slightly different texture though x
Your instructions say place scones on a baking DISH. This could be misleading, as anything with higher sides is going to impede the cooking of the scones. I think you need to change it to baking TRAY.
Author
Hi Judy, thanks for your feedback. I actually prefer to bake scones in a baking dish as the sides of it help the scones to bake upwards and not out. You can certainly use a baking tray if you prefer 🙂
Has anyone tried this recipe with Gluten free self raising flour, I’m wanting to make as a plain scone that can be eaten either sweet or savoury as a substitute for bread in my diet & the only gluten free scone recipes I can find contain sugar.
Author
Hi Cara, You can use gluten free self raising flour, you may just not get as much of a rise.
best recipe ever, soft and fluffy scones Delicious
Thank you!
Perfect everytime. I add a tablespoon of sugar and sultanas for a sweeter version
Author
Thank you so much Kathryn xx
These were super easy and delicious. I halved the recipe and it still made 10 smaller scones. Should have made a full batch they were devoured by the grandkids. Definitely make again. Thanks for a lovely recipe
Fanastic!