The Perfect Thermomix Scone Recipe

Name: Basic Thermomix Scone Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 450 gm SR flour; 60 gm butter (cut into cubes); 1 Tbs caster sugar; 320 gm buttermilk; 1 pinch salt

Published: Aug 19, 2016 · Modified: Aug 18, 2023 by Julie Carlyle · This post may contain affiliate links · 38 Comments

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Look no further for the perfect Thermomix scone recipe. With just a few ingredients you're only a couple of steps away from a delicious hot scone!

Scones with Jam and Cream on white background — Delicious Jam and Cream Scone Recipe

Sometimes recipes with the least amount of ingredients are the hardest to perfect. Scones can be one of those tricky recipes. The perfect Thermomix scone recipe consists of just 4 ingredients but the resulting treat is more than the sum of its ingredients.

Over the years my scone-making technique has improved and I can now produce the perfect scone every time. Believe me, this was not always the case! I have some helpful tips below that will have you making these delicious morning tea delights in no time.

Tips for Making Perfect Thermomix Scones

Scones like the cold.
- Use cold butter straight from the fridge
- Winter is a great time to cook scones because the house is cold.
- Use ice-cold buttermilk in the scone mixture
Scones don't like warm hands.
- Use a Thermomix or food processor to combine the butter and flour.
- Hands are warm and will melt the butter causing it to be absorbed by the flour making the scones heavy. The cold butter will coat the flour.
- Don’t knead the mixture ever! Once the liquid is added process until just barely combined.
Scones like to be close to other scones on the baking tray. This helps them to rise evenly. Place the scones on the baking tray so that they touch.

Basically, the best scones are a result of throwing all the ingredients in the Thermomix or food processor, as described in the recipe below. The less fussing the better. Turn the dough onto the floured bench and cut it into squares or use a round cookie cutter.

Make sure you flour the cookie cutter or knife between each scone so the mixture doesn't stick.

Baking Your Scones

It's best to bake the scones as soon as the mixture has been prepared. For this reason, you should get organised before you commence the recipe.

Make sure you pre-heat the oven prior to commencing the recipe.
Remove the baking tray from the oven. (Do not put scones on a hot tray.)
Line a 27 x 40 cm baking tray with paper or a silicone mat.

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Have you seen my other scone recipes?

For an extra special scone why not try my Blueberry & White Chocolate Scone with lemon glaze. I modeled that recipe on the Bakers Delight version but I do think my recipe is better.

Blueberry White Chocolate Scone Image SQ — Blueberry White Chocolate Scone Image

Or these delicious scones, Gemma's fluffy scones that have been winning CWA Scone Baking competitions for more than 60 years.

Fluffy scone with strawberry jam cream — Big Fluffy Scones

Serving Suggestions

Scones are always best served straight from the oven. I love to offer a few different topping options;

3 jars of jam on a white background with whole plums in a bowl — Spiced Plum Jam

Homemade Thermomix Passionfruit Jam — Spiced Plum Jam

Everyone is expecting the usual strawberry jam and cream. Why not try something a little different? Lemon Curd with Cream makes a zingy fresh topping for your scones. You could also use Passionfruit Curd if you are lucky enough to have excess passionfruit.

If you would like to make your own jam I can also suggest a few delicious and original flavours. Spiced Plum Jam is something completely different from store-bought varieties. Match this with some homemade butter for a truly decadent afternoon tea.

Have you ever made Chantilly Cream? This is simply whipped cream with a little sugar and vanilla paste. It tastes amazing and is the perfect match for my Thermomix Pineapple and Passionfruit Jam.

Which option would you like to try on your freshly baked scones?? There are so many options!

What if I don't have Buttermilk?

There are a few options for making these scones if you don't have buttermilk.

Substitute the buttermilk for natural yoghurt
Add 50% milk and 50% sour cream
Use my other Fluffy scone recipe

Let’s Connect!

I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.

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This Thermomix scone recipe will have you sipping tea and enjoying a delicious treat in about 20 minutes. If you're looking for a quick after-school snack for the kids definitely consider making a batch, after all, you're sure to have all the ingredients in the pantry.

Well, I hope you try my scone recipe and a few of the suggested toppings.
So tell me, what comfort foods do you enjoy as a treat?

Basic Thermomix Scone Recipe

Julie Carlyle

The perfect morning tea ready in no time at all!

5 from 8 votes

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Morning Tea, Snack

Cuisine Australian, English

Servings scones

Calories 110 kcal

Equipment

Thermomix
Baking Tray
Silicone Mat

Ingredients

450 gm SR flour
60 gm butter cut into cubes
1 Tbs caster sugar
320 gm buttermilk
1 pinch salt

Instructions

Preheat the oven to 200 degrees Celsius and line a baking tray with paper or a silicone mat
Add the flour, sugar, salt, and butter to TM bowl. 10 sec/Speed 7.
450 gm SR flour, 60 gm butter, 1 pinch salt, 1 Tbs caster sugar
Scrape down the bowl.
Add the buttermilk to the TM bowl. Kneed 30 sec/Dough setting.
320 gm buttermilk
Place the dough onto a floured bench and push gently into a square shape about an inch thick.
Cut the dough into 16 even squares with a knife. Or use a cookie cutter to cut circles.
Place the scones on the baking tray and brush with extra buttermilk.
Cook for 10- 15 minutes or until golden.

Notes

Make sure the scones are touching on the tray as they cook. This will help them keep their shape and rise uniformly.

Try to handle the scone mixture as little as possible. Warm hands will expand the starch in the flour leading to tough scones.

Nutrition

Serving: 50gCalories: 110kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 18mgPotassium: 27mgSugar: 2gVitamin A: 50IUVitamin C: 1.7mgCalcium: 20mg

Keyword Baked, fluffy scones, Scone, Sweet snack

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Thank you for stopping by,

Happy Cooking

j xx

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More Thermomix Sweet Snack

Comments

Emma says

April 17, 2023 at 4:37 pm

Hi, wondering if these freeze ok?

Reply
- Julie Carlyle says
  
  April 20, 2023 at 4:41 pm
  
  Hi Emma
  Yes, they should freeze just fine.
  Julie
  
  Reply
Christeen says

July 30, 2022 at 10:48 am

Delicious! Best scones ever .
They are so light! I use about 30 mls more buttermilk .
Thankyou so much for your recipe x Christeen

Reply
Kate says

July 10, 2022 at 12:20 pm

These turned out super light and fluffy. So delicious!

Reply
Roxanne Ashby says

July 04, 2022 at 4:28 pm

Best scones I’ve made! Made the buttermilk with half yoghurt and full cream milk. Light and fluffy.

Reply
- Julie Carlyle says
  
  July 04, 2022 at 7:58 pm
  
  I’m so thrilled you enjoyed them🥰
  J xx
  
  Reply
Susie says

July 19, 2020 at 9:17 pm

Can you double the recipe in the thermomix or is it better to do as 2 batches? Thanks

Reply
- Julie Carlyle says
  
  July 22, 2020 at 10:02 pm
  
  Hi Susie,
  You will need to make the scones in two separate batches. Lucky it doesn't take long. 🙂
  J
  
  Reply
GTG says

May 22, 2020 at 11:06 am

Just made for my children for morning tea to celebrate last day of home schooling.
Being from the UK I was brought up on scones! Would never have thought that these were better than my mums!!
I made wish trim milk and they were still awesome. Had with butter, raspberry jam and freshly whipped cream.
Big hit with the children

Reply
Lyndssey says

February 12, 2020 at 2:25 pm

Can I use wholemeal flour and add in baking powder since the wholemeal flour is not self raising

Reply
- Julie Carlyle says
  
  February 12, 2020 at 3:28 pm
  
  Hi Lyndssey
  Yes, you can use wholemeal flour but you will need a little bit of extra liquid and baking powder. Use 2 tsp of baking powder per 1 cup of plain flour.
  Happy cooking
  j
  
  Reply
Sutso says

January 12, 2020 at 9:30 am

Just like Church goes, this recipe has become routine in my house and now my kids think am the best Chef...Thank you.

Reply
- Julie Carlyle says
  
  February 12, 2020 at 3:27 pm
  
  I am so pleased Sutso xx
  Thank you for coming back and sharing.
  Julie
  
  Reply
Jocelyn Ong says

August 29, 2019 at 4:33 pm

Thank you for your lovely recipe. May I know how I can incorporate wholemeal flour or oats into this recipe? How much of SR flour should I cut and replace? Thank you!

Reply
- Julie Carlyle says
  
  August 30, 2019 at 8:44 am
  
  Hi Jocelyn
  Thank you for your question, adding wholemeal flour or oats will change the recipe quite a lot. Both of those ingredients draw a significant amount of moisture out of the scone mixture and would have a tendency to make the scones tougher and drier. I will try a create a specific wholemeal scone recipe for you to try.
  Thank you for taking the time to comment.
  Happy cooking
  j
  
  Reply
Vanita says

April 22, 2019 at 12:01 pm

Just made these and they turned out fabulous! Thank you for the recipe.

Reply
- Julie Carlyle says
  
  April 22, 2019 at 2:09 pm
  
  Awesome! I'm so pleased you enjoyed the recipe 🙂
  
  Reply
Katrina Bowden says

March 01, 2019 at 6:21 pm

I have just made these today , what a recipe they are amazing thanks for sharing

Reply
- Julie Carlyle says
  
  March 02, 2019 at 2:43 pm
  
  I'm so pleased you enjoyed the recipe 🙂 Katrina xx
  
  Reply
Michelle says

July 18, 2018 at 3:39 pm

Have you had success freezing and then serving the scones?
I need to cook a lot for a function on the weekend.

Reply
- Julie Carlyle says
  
  July 18, 2018 at 3:59 pm
  
  Scones usually freeze very well. I haven’t frozen these but I’m sure they would be fine. To reheat wrap in foil and warm gently in the oven.
  
  Reply
Sarah says

June 22, 2018 at 9:50 pm

Hi there, how can I store these and how long will they last? Thinking of making these tomorrow to have on Sunday for an afternoon tea?
Thanks

Reply
- Julie Carlyle says
  
  June 24, 2018 at 4:42 pm
  
  Hi Sarah,
  I'm so sorry, I just saw your message. Yes, these are fine cooked the day before serving. To store just place them in an airtight container, then reheat them to serve.
  
  Reply
Gabriele says

June 02, 2018 at 7:14 am

Hi from Canada. I am not good with scones and I have now baked some nice hockey pucks. I am also not used to the abbreviation SR, I thought it was a funky flour, so I moved forward with all purpose flour. It is only in hindsight I realized it meant self rising flour. You might want to write it out for us less experienced bakers. Will try again with the proper ingredient.

Reply
- Julie Carlyle says
  
  June 12, 2018 at 10:34 am
  
  Thanks so much for your message Gabriele. I will most definitely use the full name of the flour in future. It never occurred to me that SR would cause a problem but now that you pointed it out I realise that it is a sill abbreviation that probably means nothing to half the world. Will correct it now 🙂
  
  Reply
Joyellen says

May 05, 2018 at 3:17 pm

When the dough is mixed, u plop it onto bench. Won’t u have to roll it out to a inch thick so u can cut it. I’ve neva made scones before that’s why I’m asking

Reply
- Julie Carlyle says
  
  May 07, 2018 at 1:20 pm
  
  Hi Joyellen, I just use my hands to gently form a rectangle shape. Try and handle the dough as little as possible for the lightest scones 🙂
  
  Reply
Angie says

April 12, 2018 at 7:58 am

These scones look yum. I notice in Tip 2 you say to add water in the directions. Is this meant to be milk?

Reply
- Julie Carlyle says
  
  April 12, 2018 at 10:37 am
  
  Oops, good spotting 🙂 Yes it's milk. I will fix that now 🙂
  
  Reply
Lana says

March 24, 2018 at 2:41 pm

Can I add sultanas or will it throw the recipe out?

Reply
- Julie Carlyle says
  
  March 25, 2018 at 1:47 pm
  
  Absolutely! Sultan and are great in the recipe?
  
  Reply
Claudia says

March 10, 2018 at 2:56 am

No yeast???

Reply
- Julie Carlyle says
  
  March 10, 2018 at 7:30 am
  
  Hi Claudia, that is correct, the recipe doesn’t use yeast. Scones are traditionally made with baking powder not yeast. I hope you give the recipe a try ???
  
  Reply
Alida says

January 28, 2018 at 11:39 am

Best scones ever!
Thanks ever so much for sharing your recipe.
It has become a family favourite.
Thank you,
Alida.

Reply
Suzi Johnson says

January 07, 2018 at 10:32 am

Hi Julie, just baked your yummy scone recipe - we loved them with golden syrup and lemon butter. Prepared in Thermomix - where would I be with out it. Happy new year and happy cooking. ????
Suzi from Safety Beach.

Reply
- Julie Carlyle says
  
  January 07, 2018 at 4:56 pm
  
  Hi Suzi, I'm so pleased the family enjoyed the scones. I love getting happy messages like yours, it motivates me to share more recipes. Thanks so much.
  Julie
  
  Reply
Junie Yuen says

December 16, 2017 at 1:28 pm

I noticed no mention of the half teaspoon of lemon juice in the method of making the scones. When do I add it in? Thanks.

Reply
- Julie Carlyle says
  
  December 17, 2017 at 7:37 pm
  
  Sorry Junie, I have amended the recipe. The lemon juice is added with the milk. Thank you for pointing out that missing detail.
  
  Reply