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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Rabz says
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.
Lucy Mathieson says
Fantastic!!!
Rabz says
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.
Lucy Mathieson says
Hi there, I've just read your last comment - I'm so glad they turned out great for you!!
Sarah Purcell says
Super easy!!!! Best scones I've ever made. X
Lucy Mathieson says
Thank you!! We're so happy you enjoyed it!
Kirrilly says
These were perfect with 120gm of sultanas for our school canteen this morning. Thank you
Yo says
230 degrees Celsius or Fahrenheit?
Lucy Mathieson says
Celsius
Suzanne says
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
Lucy says
Perfect!!!! We're so glad you liked them!
Sarah Duffy says
Can you use buttermilk instead of regular?
Lauren says
You sure can 🙂
Claire says
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
Susan says
Can this be done with gluten free self raising flour?
Lauren says
It can, you may find the scones don't rise quite as much though.
Helen says
Ha! I was about to ask the same question!!! I do miss scones..
Jo says
Me too.
I can’t wait to make them. Do you think 5.30 am on a Sunday morning is to early to turn the thermo on. ( Lol).
Linda Cox says
Lovely fluffy scones, but wondered whether it shoud be 500g of milk or 500ml it was so wet.
JT says
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).
Karyn says
Omg. So light and fluffy!
Lauren says
Thanks so much Karyn x
Jane says
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.
Lauren says
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 🙂
Donna Crow says
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 🙂
Lauren says
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!
Belinda says
I made using soy milk because that was all I had. The best scones I've ever made. Thank you!
Lucy says
Fantastic!!! We love them too!
Michelle says
Great recipe! Scones turned out perfect. I washed the tops with egg and milk before cooking. Thank you for your recipe.
Lucy says
Fantastic!!
Bernadette says
Just whipped these up for afternoon tea. We loved them. Thanks for the recipe.
Lucy says
Fantastic!!! Thanks so much for letting us know 🙂
Ella West says
I am just about to make them and I’m so excited because I have used this recipe before and it was perfection. Can’t Wait!?
Lucy says
Fantastic! Enjoy!!