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?
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.