Thermomix Scones

The BEST and EASIEST old fashioned Thermomix Scones! Serve with jam and whipped cream for a delicious morning tea treat!

5 from 3 votes

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Course: Snacks

Cuisine: Scones

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: scones

Calories: 249kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Thermomix
Oven

Ingredients

350 g self raising flour
1 teaspoon baking powder
45 g caster sugar
85 g butter chilled
175 g milk full cream
1 tsp vanilla extract optional
1 egg beaten, to glaze

Instructions

Preheat oven to 200 degrees celsius (fan-forced). Lightly grease a 20cm square cake tin and set aside.
Place the self raising flour, baking powder, caster sugar and butter into the Thermomix bowl.
Mix for 10 seconds, Speed 7.
Add the milk and vanilla extract and mix for 15 seconds, Speed 5.
Use the kneading/dough function to knead for 30 seconds.
Place the dough onto a lightly floured board.
With lightly floured fingers, press the mixture down to a thickness of 3cm (do not over-work the dough).
Using a 5cm scone cutter, cut rounds from the middle working outwards and place into the prepared cake tin (make sure that your scones are gently pressing up against one another as it will help them to rise).
Gently move the remaining dough together and cut out extra scones.
When you've used all of the dough, brush the tops of the scones with the whisked egg and place into the oven for 10-12 minutes.
The scones are ready when they're golden on top and cooked through.
Serve warm with your choice of fillings.

Notes

RECIPE NOTES

Add 1 teaspoon of vanilla extract for a subtle vanilla flavour - this is completely optional!
Ensure your butter is chilled (straight from the fridge!) before using.
Lightly flour your baking tin so that the scones don't stick to it - to do this, I give it a very light spray with cooking oil and then shake a small amount of flour around the sides and base.
Make sure your oven has pre-heated to the required temperature before putting the scones in - for perfect scones, the oven needs to be HOT!
Do NOT over-mix the dough - don't be tempted to mix the dough for longer in the Thermomix! If you do, your scones will be tough! The less mixing, the better!
Don't over-work the dough - also super important!!! Once you place the dough onto your floured board or bench, touch it as little as you can! Very gently, press the mixture until it's approximately 3cm high, then cut out the scones. Gently move the remaining dough back together and cut out more scones. Do NOT knead or press the dough... the more you touch it, the less light and fluffy your scones will be.
Make sure your baking powder is in date - if your baking powder is out of date, throw it out! Fresh baking powder will help your scones to rise.
Dip your scone cutter in flour before cutting out your scones - this stops the sticky dough from sticking to it.
If you don't have a scone cutter, use a knife instead! Cut the dough into squares or wedges.
Place the scones ever so gently touching each other in the baking tray - this helps them to rise up rather than outwards!
Cook the scones until golden on top and cooked through.
For best results, always serve scones while they're still warm, straight out of the oven.
Top the scones with jam and cream (the classic) or lots of butter!
Store leftover scones in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Reheat the scones in the oven or air fryer until warm before serving. The microwave can also be used to reheat (but the oven and air fryer are my preferred options).

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