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Gemma's Famous Fluffy Scone Recipe
Julie Carlyle
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.
5
from
12
votes
Print Recipe
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course
Brunch
Cuisine
Australian, English
Servings
10
large scones
Calories
272
kcal
Equipment
1
Thermomix
Ingredients
Metric
US Customary
1x
2x
3x
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
Instructions
Pre-heat oven 220 degrees Celsius. Prepare a tray with baking paper.
Place self-raising flour and sugar in TM bowl. Blend 9 sec/ Speed 9.
400 g self-raising flour,
60 g sugar
Add cubed butter to the flour. Blend 9 sec/Speed 9.
60 g butter
Add cream, egg, salt and milk to the TM bowl. Combine 30 sec/Speed 4. (the ingredients should have only just come together.)
150 g cream,
1 egg,
1 pinch salt,
100 g milk
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).
Gently pat the dough into a 2cm thick rectangle. Avoid overworking the dough.
Using a cookie cutter cut 10 scones.
Place scones on the tray so they're just touching each other.
Brush the top of the scones with a little milk.
Bake for 15 mins or until golden brown.
Notes
Butter is added straight from the fridge. Cut into small cubes to allow easy mixing.
Nutrition
Calories:
272
kcal
Carbohydrates:
35
g
Protein:
6
g
Fat:
11
g
Saturated Fat:
6
g
Cholesterol:
50
mg
Sodium:
63
mg
Potassium:
72
mg
Sugar:
6
g
Vitamin A:
415
IU
Vitamin C:
0.1
mg
Calcium:
32
mg
Iron:
0.4
mg
Keyword
Cake, fluffy scones, High Tea, Retro, Scone, Thermomix
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