- TM 31
Ingredients
for the scone dough
- 450 g self-raising flour
- 50 g Butter
- 50 g sugar for sweet scones or 1/2 tsp salt for savoury scones
- 1 medium egg
- 250 g Milk or Buttermilk
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat your oven to 210° C. Weigh butter and flour into TM bowl and Turbo pulse for 2 seconds to cut the butter into the flour.
Add egg, milk and any other ingredients and knead 20 seconds/Dough setting. Scrape sides of bowl and knead again 10 seconds/Dough setting
"Dough mode" .Turn your TM bowl upside down on a floured work surface, release the base and allow the weight of the dough to pull the blade out. Carefully remove the blade from the dough and set aside. Gently pat the dough into a thick round and use a biscuit cutter, a cup, a clean tuna tin or a glass to cut out your scones and then place them on a floured or paper-lined baking tray.
Bake 7 to 10 minutes/210° C or until scones are just golden brown. Remove the baking tray from the oven and place on a cooling rack. Cover your scones with some kitchen roll and a tea towel to keep them moist as they cool. Serve warm or cool.
make the scones
Tip
Don't have self-raising flour? Just add 1 or even 2 tablespoons of baking powder to your plain flour for the fluffiest scones ever!
Get creative Scones are hugely versatile and suit all sorts of occasions and taste combinations. You can make them “normal” sized for a sweet or savoury afternoon tea, or make small, bite-sized scones for a cocktail party, a “café gourmand” or just a quick bite. Here are a few thoughts:
Classic dried fruit scones – raisins, sultanas, currants, chopped dates, dried cranberries, dried apricots
Not-so-classic dried fruit scones – dehydrated apple, pear, peach or other fruit
Savoury sconesGrated cheese – cheddar, Swiss, parmesan Crumbled cheese – blue, Roquefort, goat
Herb scones – basil, parsley, rosemary, thyme, etc. Try chive scones with smoked salmon, yum, yum!
Pesto scones – add up to 1 Tbsp Thermomix pesto (//www.whyisthereair.com/2011/05/25/green-pizza/) and a bit less milk
Italian scones – chopped sundried tomatoes and oregano or herbes de provence
Spanish scones – small chunks of Chorizo and grated Manchego cheese
Seedy scones – sunflower seeds, chia seeds, linseeds, etc
What are your favourite scone combinations?
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Lovely recipe. Delicious light scones. Want to eat them all in one sitting. I used ordinary milk and they worked perfectly Thanks for the recipe
Worked perfectly and came out of the oven looking spectacular. Tasted good too.
What an easy recipe to make with amazing results. My guests couldn't resist these deliciously light & fresh scones.
Lovely scones. Needed 10 minutes. Lightly brush tops of uncooked scones with milk to get a golden look.
First time making scones and I chose this recipe.. It was super easy to follow and the scones were delicious. I had to cook mine for about 12 mins and I added dates. Absolutely fantastic! Will definitely make again!
I can't believe that it literally takes 10 minutes for the whole thing. And they are the nicest scones I've ever had!
Amazing! These are by far the best scones I've ever made. Yum thank you!
Nice scones! Made with things you're likely to already have. Needed more flour as dough was too sticky - I just kneaded it in by hand. 7 minutes wasn't long enough in the oven, about 9 minutes was perfect for me.
Made this today - very successful (added chopped dates, dried apricots and a little glace ginger). Made a generous amount of scones and I love the list of variations that can be added!
Perfection. Thank you 😊