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    Home » All Posts » Sweet » Four Ingredient Scones

    Published: Apr 2, 2020 · Modified: Feb 22, 2021 by Lauren Matheson ·

    Four Ingredient Scones

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    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.

    How to Make 4 Ingredient Scones. Both regular and Thermomix instructions included.

    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.

    How to Make 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!

    A close up of a knife spreading jam over a scone cut in half.

    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.

    A batch of nine freshly baked scones on a white tea towel.

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

    Thermomix Date Scones

    Thermomix Date Scones

    Thermomix Blueberry Scrolls

    Thermomix Blueberry Scrolls

    Don't have a Thermomix? Don't worry! You can find the conventional method for this 4 Ingredient Scone recipe here.

    Scones on a green speckle plate with jam and cream.

    Four Ingredient Scones

    These Thermomix four ingredient Scones take just under 25 minutes to prepare and bake!
    4.89 from 117 votes
    Print Pin Rate
    Course: Snacks
    Cuisine: Australian
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Total Time: 22 minutes
    Servings: 12 Scones
    Calories: 258kcal
    Author: Lucy & Lauren

    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

    Calories: 258kcal | Carbohydrates: 39g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 156mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 232IU | Calcium: 59mg | Iron: 0.5mg
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

    What's your favourite afternoon tea treat?

    Three scones on a plate with one cut in half and topped with jam and whipped cream.

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    Reader Interactions

    Comments

    1. Sarah Fong says

      February 07, 2021 at 1:53 pm

      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

      Reply
    2. fiona says

      June 28, 2020 at 9:48 am

      5 stars
      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

      Reply
      • Lucy says

        June 29, 2020 at 8:28 am

        Fanastic!

        Reply
    3. Kathryn Allen says

      May 16, 2020 at 8:44 pm

      5 stars
      Perfect everytime. I add a tablespoon of sugar and sultanas for a sweeter version

      Reply
      • Lauren Matheson says

        May 17, 2020 at 8:31 am

        Thank you so much Kathryn xx

        Reply
    4. laura willis says

      May 11, 2020 at 6:32 am

      5 stars
      best recipe ever, soft and fluffy scones Delicious

      Reply
      • Lucy says

        May 11, 2020 at 7:44 am

        Thank you!

        Reply
    5. Cara Thurstans says

      May 04, 2020 at 6:39 pm

      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.

      Reply
      • Lauren Matheson says

        May 16, 2020 at 2:38 pm

        Hi Cara, You can use gluten free self raising flour, you may just not get as much of a rise.

        Reply
    6. Judy says

      April 03, 2020 at 7:45 am

      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.

      Reply
      • Lauren Matheson says

        April 13, 2020 at 6:09 am

        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 🙂

        Reply
    7. Kathy says

      April 03, 2020 at 6:55 am

      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

      Reply
      • Lauren Matheson says

        April 13, 2020 at 6:09 am

        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

        Reply
    8. lyndssey sage says

      February 14, 2020 at 12:56 pm

      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.

      Reply
      • Lauren Matheson says

        February 16, 2020 at 7:23 am

        Hi Lyndsey,
        I haven't tried this recipe with wholemeal flour and baking soda. It may impact the fluffiness of your scones though.

        Reply
    9. Tash says

      February 08, 2020 at 12:57 pm

      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

      Reply
      • Lauren Matheson says

        February 24, 2020 at 10:52 am

        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

        Reply
      • Katherine Kennedy says

        April 06, 2020 at 7:47 pm

        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.

        Reply
        • Lauren Matheson says

          April 13, 2020 at 6:10 am

          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.

    10. Madeline Tucker says

      February 07, 2020 at 9:18 pm

      Just wondering if these are suitable to freeze? And what would be the best way to do so?

      Reply
      • Lauren Matheson says

        February 24, 2020 at 10:52 am

        Hi Madeline, yes these are fine to freeze. I usually just pop them into an freezer safe container or a ziplock bag 🙂

        Reply
    11. Jan says

      December 06, 2019 at 5:40 pm

      5 stars
      Absolutely Beautiful and sooo easy to make!

      Reply
      • Lucy says

        December 07, 2019 at 6:56 am

        So glad you enjoyed it! xx

        Reply
    12. Ali says

      September 14, 2019 at 1:37 pm

      5 stars
      This recipe is brilliant! It’s super easy and turns out perfect every time! So delicious with strawberry jam and whipped cream ?

      Reply
    13. Liv says

      August 20, 2019 at 2:27 pm

      Would this recipe work as a base for savoury scones? Was thinking of adding pesto and cheese.

      Reply
      • Lauren Matheson says

        August 22, 2019 at 5:58 am

        Hi Liv, I certainly think it would!

        Reply
    14. Michelle says

      August 18, 2019 at 6:49 pm

      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?

      Reply
      • Lauren Matheson says

        August 19, 2019 at 6:01 am

        Hi Michelle, I haven't tried that before I'm sorry x

        Reply
    15. Tamara Monks says

      June 17, 2019 at 6:08 pm

      My new 'go to' scone recipe- delicious and simple!

      Reply
      • Lucy Mathieson says

        June 18, 2019 at 5:29 am

        Fantastic!!!

        Reply
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