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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Ashleigh Crowe says
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!
Lauren Matheson says
Oh that's just the best news, so glad you are enjoying them x
Peta says
First time making scones and they are so good! Light and fluffy. So easy to make. Thanks for sharing your recipe
Lauren Matheson says
Thanks so much Peta, I'm so glad you enjoyed them x
Carol says
Best scones ever! I make them often and they are loved by all.
Emma says
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.
Lucy Mathieson says
Yay!!! We're so happy to hear that! Thank you!
Rachael says
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.
Lucy Mathieson says
Thank you so much!
Charli says
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.
Lauren Matheson says
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
Steph says
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!
Xylia says
Hi, can I add raspberries and white chocolate to make it raspberry scones?
Lucy Mathieson says
Sure!
Natalia says
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
Abi says
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
Lyn says
Wow these are so easy to make and they are light and fluffy will be making these again thank you.
Laura says
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!!
Ali says
Best scones ever!
Yum yum yum !
Penny says
These are the best quickest abd easiest scones. Kids loved them. So light and fluffy
Roberta says
Hello,
How do I substitute with normal flour + baking powder? What is the proportion? Please! Tks!
Lauren Matheson says
Hi Roberta, I'm pretty sure it's 1 tsp of baking powder per cup (150g) of plain flour. I hope that helps