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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Maps says
I have made these twice now and they come out of the knead so wet. I have to use so much more flour on the bench to work with the dough.
Having said that, once worked, they are delicious!
Cindy Impelmans says
I don't know what I did wrong but it turned into a big sticky mess. I made scones often but wanted to try and make them in the thermomix. 😪😪
Update; I managed to salvage about 8 so I baked them and they were delicious. Perhaps I didn't flour the work surface enough?
Lucy says
Hi Cindy, yes it important to dust the surface quite well! I'm glad you managed to get them in the oven!
Mon says
I don’t have self raising flour on me. Is there anyway around this that you know works?
Lucy says
You can make your own self raising flour using this recipe: https://bakeplaysmile.com/how-to-make-self-raising-flour/
Carmel says
Thank you, these TMX scones are amazing! Never would I have attempted making scones in the Thermie, however my daughter made them as she doesn’t usually made scones and hers were fantastic. So I didn’t get the recipe she used off her and tried a different one at first, however despite the ratings it didn’t come anywhere near as good as your recipe! It was dense as coerced from TMX over mixing.
And because yours seemed to yield a lot I thought I’d cut it into squares which I’ve never done before. Thank you so much!! It’s going into recipe book. 😍🤤🫖
Judith Davison says
Amazing! So easy and delicious fresh out of the oven.
Lucy says
Yay! Enjoy!
Diane says
This recipe is very easy but unfortunately very bland. It needs basics like salt and buttermilk and egg to push it up to the next level. Probably ok if you are a total novice and don’t mind food without any taste. Sadly gets a thumbs down from me.
Grace Latcham says
It’s so yummy and delicious I love it so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so much it’s the best thing in the world I love them more than anything is the best thing thank you for who ever made scones and whoever made the first recipe ever I love it so much it’s the best thing more than any sweet treats it’s like really yummy really really yummy like I really want to eat it for my whole life it’s the best thing in the world thank you Love from Grace Latchem I love kitties
Deborah says
I've made this recipe several times now and it's so easy. The scones were perfect every time. So happy as I stopped trying to make scones as previously they were big fails. My grandson even request them now.
Yaymi says
Hi! Just wanted to double check the 230 is in Fahrenheit??? I have a fan forced over and we use celsius so I want to make sure if I have to covert the temp =)
Lucy says
Hi Yaymi, it is 230 degrees celsius (all of our recipes are celsius) xx
Lisa says
Is it possible to double this recipe?
Lucy says
Absolutely!
Nicole Fife says
Ticks all the boxes
Super easy ✔️
Super tasty ✔️
A family hit 🌟
Lucy says
We're so glad you liked them!
Janet says
It’s my very best recipe for scones and couldn’t go back to making them by hand again.
Made 2 lots yesterday one as is in the recipe, next was adding dates.. yummo.. the best ever, I give some to my friends, they love them, the rest I pop in freezer. ✔️💖
Lucy says
That's absolutely fantastic!
Rachel says
sorry i’m a TM newbie. but do i hv to use the butterfly attachment for this? and if i’m adding sultanas or other things, which part do i do it?
Lucy says
Hi Rachel, there's no need to use the butterfly in this recipe. Good luck!
Angela says
I made this recipe today using nuttelex and rice milk as we are dairy free, the scones were absolutely perfect and definitely the best I have made. It was extremely sticky so did add a little extra flour though.