Four Ingredient Scones

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.

Themomix 4 Ingredient Scones

While I know Strawberry Jam traditionally goes with Scones, I can’t help but topping mine with my Mum’s homemade Apricot Jam – yum!

And if you love the look of our scones, why not check out our similar recipes…

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Thermomix Date Scones

Thermomix Blueberry Scrolls

Thermomix Blueberry Scrolls

Apple & Cinnamon Scrolls

Thermomix Apple Cinnamon Scrolls

Four Ingredient 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.
3.61 from 28 votes
Print Pin Rate
Course: Cakes
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12
Author: Thermomix Recipes by Thermobliss


  • 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


  • 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 63

  1. 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 🙂

    1. Post

      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!

  2. 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.

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      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 🙂

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    1. 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).

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  3. 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

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  4. 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

  5. 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.

  6. 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.

  7. Pingback: Top 10 Most Popular ThermoBliss Recipes in 2017 - Thermobliss

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  8. 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?

  9. 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

  10. 5 stars
    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!

  11. 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.

    1. Post

      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

  12. 5 stars
    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.

  13. 5 stars
    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.

  14. 5 stars
    First time making scones and they are so good! Light and fluffy. So easy to make. Thanks for sharing your recipe

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  15. 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!

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  16. 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?

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