I've been making these Thermomix Four Ingredient Scones for 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 - in fact you can be enjoying these scones in less than 30 minutes!
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.
Why you will love this recipe:
- Budget friendly - these scones are made with pantry staples.
- FOUR ingredients - there is no need for fancy ingredients when making this recipe!
- Quick to prepare - you can be enjoying these scones in less than half an hour.
- Freezer friendly - any leftover scones can be stored in the freezer for up to three months.
Ingredients
Please note you will find the full ingredient list and method in the recipe card below:
- Self-raising Flour - it is ESSENTIAL to use self-raising flour for this recipe to ensure your scones rise.
- Butter - Chilled butter is best as it will combine easily with the flour.
- Milk - either full cream or reduced fat milk can be used for this recipe - please note you may need to add more flour if using a low fat milk.
- Salt - if you really want to you can leave this out.
How to Make 4 Ingredient Scones:
- Combine the self-raising flour and butter.
2. Add the milk and salt and mix to combine.
3. Select the kneading function and mix until a ball forms.
4. Turn the dough onto a bench (or thermomat) which has been lightly dusted with flour. If your dough is sticky, add a tablespoon or two of flour until the desired consistency is reached. Gently shape the dough to form a rectangle.
5. Use a round cookie cutter to cut out the scones and place onto a prepared baking tray. Lightly brush with milk.
6. Bake until golden and cooked through.
Expert tips for making 4 Ingredient Scones in the Thermomix:
- Use butter that has come straight from the fridge.
- Your mixture will be sticky - this is normal. Add a little extra flour once the dough has been transferred to bench.
- Use your hands to lightly flatten the dough, don't use a rolling pin.
- Be careful to not overwork the dough.
- Place the scones close together on your baking tray, you want them to almost be touching each other.
- Bake in a very hot oven.
- To store, place in an airtight container and store in a cool place for up to four days.
Yes, you can freeze scones. Place into a freezer safe container and store for up to three months.
You may also enjoy these recipes:
- Date Scones in the Thermomix
- Pumpkin Scones
- Thermomix Jam Drops
- Thermomix Coconut Biscuits
- ANZAC Slice
- Scone recipe.
- How to Make Tortillas with your Thermomix
- Thermomix Butter Cake
- Sultana Scones
- Thermomix Oat Biscuits
Four Ingredient Scones
Equipment
- Thermomix
- 1 x Baking Tray
- 8cm Round Cutter
Ingredients
- 620 grams self raising flour
- 80 grams butter chilled
- 480 grams milk plus a little extra to brush the scones with.
- ½ teaspoon salt
Instructions
- Preheat your oven to 230 degrees celsius (fan-forced) 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 1 minute.
- 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. Add a little extra flour if the dough is too sticky to work with.
- 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.
Notes
- Use butter that has come straight from the fridge.
- Your mixture will be sticky - this is normal. Add a little extra flour once the dough has been transferred to bench.
- Use your hands to lightly flatten the dough, don't use a rolling pin.
- Be careful to not overwork the dough.
- Place the scones close together on your baking tray, you want them to almost be touching each other.
- Bake in a very hot oven.
- To store, place in an airtight container and store in a cool place for up to four days.
Nutrition
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Eeejay says
The scones were great, really light and fluffy, only problem was the batter was SUPER sticky and hard to work with, took me nearly an hour more than the recipe said just because of the sticky dough
Peter says
These are the ducks guts !! My wife made her VERY FIRST batch of scones, and used this recipe. It is now one of her favourites. They were light, fluffy, and tasted REALLY good, unlike any other scone I've had.
Now to get her to branch out into sweet and/or savoury scones !!
Jade says
These were perfect.
I did need to mix speed 4 for an extra 5 seconds but they weren't tough or overmixed.
Light and fluffy.