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
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
What's your favourite afternoon tea treat?
Sarah Fong says
Just made some for morning tea and this recipe was so quick and delicious. The mixture was very wet so I just made sure i had a good amount of flour on the surface and my hands when cutting them. Turned out perfect
fiona says
These were super easy and delicious. I halved the recipe and it still made 10 smaller scones. Should have made a full batch they were devoured by the grandkids. Definitely make again. Thanks for a lovely recipe
Lucy says
Fanastic!
Kathryn Allen says
Perfect everytime. I add a tablespoon of sugar and sultanas for a sweeter version
Lauren Matheson says
Thank you so much Kathryn xx
laura willis says
best recipe ever, soft and fluffy scones Delicious
Lucy says
Thank you!
Cara Thurstans says
Has anyone tried this recipe with Gluten free self raising flour, I'm wanting to make as a plain scone that can be eaten either sweet or savoury as a substitute for bread in my diet & the only gluten free scone recipes I can find contain sugar.
Lauren Matheson says
Hi Cara, You can use gluten free self raising flour, you may just not get as much of a rise.
Judy says
Your instructions say place scones on a baking DISH. This could be misleading, as anything with higher sides is going to impede the cooking of the scones. I think you need to change it to baking TRAY.
Lauren Matheson says
Hi Judy, thanks for your feedback. I actually prefer to bake scones in a baking dish as the sides of it help the scones to bake upwards and not out. You can certainly use a baking tray if you prefer 🙂
Kathy says
I’m going to try these today. It’s raining so a great day for them. Could I use cream instead of milk? I have a lot of cream that is going out of date. Thanks x
Lauren Matheson says
Hi Kathy, I haven't tried this recipe with cream but I think it should be ok. They may have a slightly different texture though x
lyndssey sage says
Hi can I replace it with wholemeal flour? add in baking soda and do I need to add in more milk since wholemeal flour can be quite dry.
Lauren Matheson says
Hi Lyndsey,
I haven't tried this recipe with wholemeal flour and baking soda. It may impact the fluffiness of your scones though.
Tash says
My scones did not work at all 🙁 I don't doubt the recipe but I obviously went wrong somewhere. Mine came out flat, dense and undercooked in the middle even though I cooked them for 20 mins! 10 mins had done literally nothing
Lauren Matheson says
Hi Tash, I'm sorry to hear they didn't turn out for you. I'd suggest the oven temperature wasn't high enough? Maybe try popping the temp up a little next time x
Katherine Kennedy says
I struggled a bit with the recipe - it didn't 'breadcrumb' at all at the flour + butter phase, and when I checked against other recipes, they seemed to use twice as much butter? Then the dough was very wet and pretty impossible to 'cut out' and put onto the baking tray. Results were a bit crumbly.
Lauren Matheson says
Hi Katherine, Thanks for your feedback. I'm not sure what has happened, I can assure you that it's the correct amount of butter though. If you find your dough is too wet, you can add some extra flour to it when shaping it to cut out.
Madeline Tucker says
Just wondering if these are suitable to freeze? And what would be the best way to do so?
Lauren Matheson says
Hi Madeline, yes these are fine to freeze. I usually just pop them into an freezer safe container or a ziplock bag 🙂
Jan says
Absolutely Beautiful and sooo easy to make!
Lucy says
So glad you enjoyed it! xx
Ali says
This recipe is brilliant! It’s super easy and turns out perfect every time! So delicious with strawberry jam and whipped cream ?
Liv says
Would this recipe work as a base for savoury scones? Was thinking of adding pesto and cheese.
Lauren Matheson says
Hi Liv, I certainly think it would!
Michelle says
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?
Lauren Matheson says
Hi Michelle, I haven't tried that before I'm sorry x
Tamara Monks says
My new 'go to' scone recipe- delicious and simple!
Lucy Mathieson says
Fantastic!!!