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. Â 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!
And if you love the look of our scones, why not check out our similar recipes…
Apple & Cinnamon Scrolls
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
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Preheat your oven to 230 degrees and line a baking dish with baking paper.
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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.
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Add the milk and salt and mix for 10 seconds on speed 4 or until combined.
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Knead the mixture for 40 seconds.
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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.
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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.
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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.
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Carefully remove the tray from the oven and allow to cool for 5 minutes.
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Serve with your favourite jam and fresh whipped cream.
What’s your favourite afternoon tea treat?
 
Comments 42
Just whipped these up for afternoon tea. We loved them. Thanks for the recipe.
Fantastic!!! Thanks so much for letting us know 🙂
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!
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.
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