Soft Fluffy Scone Recipe – Gemmas Secret Recipe!
How do you make a big, soft fluffy scone? If you have Gemma’s secret scone recipe it’s easy! Enjoy piping hot buttery scones in no time. Thermomix and conventional cooking method.
This recipe was originally published in the CWA (Country Women’s Association) cookbook but has undergone modifications and improvements over time. I must confess, it’s not my recipe. My good friend Gemma is famous for her scones and this is a tried and tested recipe passed down to her.
The original recipe was from Gemma’s grandmothers CWA cookbook. Gemma’s grandmother had written alterations and notes in the book. When her grandmother passed away Gemma’s father continued to make the scones as per his mother’s modifications. He also made his own adjustments to the recipe.
Gem’s father may have been a bit cheeky because he particularly liked making scones as he knew he was better than the old ladies at making them. They may have been good cooks but his scones were superior to theirs! He thought it was all in the mixing… although I think it may just be a fabulous recipe!
Gemma was taught to make scones the old fashioned way, but when she bought her original TM31 her dad was curious as to whether the machine could make a good scone.
The Fluffy Scone Bake Off!
Gem & her dad decided to have a bake-off! One batch was made in the Thermomix and one by hand. So who was the winner?? The winner was everyone at Gemma’s house waiting to eat the scones. Both batches were amazing. I know for a fact that Gemma ALWAYS uses the Thermomix to make her scones now because I have been there whilst they’re being made.
Gemma has kindly allowed me to share the recipe. Whether you make these by hand or in the Thermomix I am sure you will be impressed by these big, fluffy scones
Big Soft Scones by Hand
If you’re making these by hand you will need a large bowl a whisk and a wooden spoon.
The ingredients are a little different if you’re mixing by hand:
Ingredients:
- 60g butter (cut into small cubes)
- 150 g cream
- 100 g milk
- 1 egg
- 60g icing sugar
- 400 grams self-raising flour
- 1 pinch salt
Method:
- In a large mixing bowl rub the butter through the flour until it resembles breadcrumbs.
- Add the cream, milk, egg and icing sugar to the flour mixture.
- Whisk for 1 minute until just combined.
- Flour a flat surface and continue as per the recipe below.
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How do you make a big, soft fluffy scone? If you have Gemma's secret scone recipe it's easy! Enjoy piping hot buttery scones in no time.
- 400 g self-raising flour
- 60 g sugar
- 60 g butter cut in cubes
- 150 g cream
- 1 egg
- 1 pinch salt
- 100 g milk
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Pre-heat oven 220 degrees Celsius. Prepare a tray with baking paper.
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Place self-raising flour and sugar in TM bowl. Blend 9 sec/ Speed 9.
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Add cubed butter to the flour. Blend 9 sec/Speed 9.
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Add cream, egg, salt and milk to the TM bowl. Combine 30 sec/Speed 4. (the ingredients should have only just come together.)
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Flour your bench or Thermomat and turn the dough out onto the bench or mat. (Use lots of flour as the mix will be very wet).
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Gently pat the dough into a 2cm thick rectangle. Avoid overworking the dough.
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Using a cookie cutter cut 10 scones.
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Place scones on the tray so they're just touching each other.
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Brush the top of the scones with a little milk.
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Bake for 15 mins or until golden brown.
Butter is added straight from the fridge. Cut into small cubes to allow easy mixing.
Now you will need something delicious to spread over your delicious, fluffy scone. Strawberry jam and cream is a classic topping but if you’re looking for a change, why not try some of these yummy condiments.
Thank you once again for stopping by and checking out the website. Do you have a special recipe that has been passed to you? Are you known for a recipe that’s a family secret? Tell me what it is, I would love to hear.
As always, if you make this recipe please let me know what you think in the comments section. Oh, and don’t forget to rate the recipe too.
I will give them a go but worried that scones don’t traditionally have egg in them so is this a derivative of a drop scone recipe ? My recipe I use equal quantities of yogurt cream and milk and sr flour