Like always, you asked, and we’ve delivered! A scone recipe for your Thermomix machine or thermo cooker has been a frequent request of customers, so we set to work… and we’re thrilled to now be sharing our final, fabulous recipe. By making your scone dough in the thermie there’s minimal handling, giving it that ‘shortness’ that only the best scones have. ‘Short’ in baking basically means flaky and crumbly… the opposite of chewy. It’s all about the gluten strands… think the opposite of a good loaf of sourdough. In bread baking we want to work those long glutenous strands… in sweet baking we want to keep them as short as possible (think shortbread!). Anyway, enough of a science lesson! But just remember when making your scones, handle your dough as little as possible - we need it to just come together, we’re not working it like we would a bread dough. Our favourite tool to help with this is our silicone baking mats (the extra-large size!) - we can use the mat to squeeze the dough together, again meaning minimal handling (and minimal heat transference from our hands!). Our baking mats are 100% food-grade silicone, meaning you can roll, fold, shape, twist and turn them in any direction without a flicker of worry. If your baking mats aren’t from us, they may well contain fibreglass which limits their usefulness - you can’t be bending and folding them for fear of the fibreglass breaking through, rendering your mat unsafe for use.
Makes 15
+ vegetarian
+ soy free
+ nut free
+ egg free
Ingredients
540g plain flour
2 tbsp baking powder
2 tbsp caster sugar
Pinch salt
60g butter, roughly chopped
420g cream
Milk, for brushing
Method
- Preheat oven to 220°C.
- Place flour, baking powder, sugar, salt and butter in TC bowl, mix for 5 seconds, speed 7, or until the mixture resembles breadcrumbs.
- Set on dough function for 45 seconds and during this time slowly pour cream through the hole in lid. You want the dough to just start coming together, but still look very dry and crumbly.
- Turn dough out onto an extra-large baking mat (yes it will be crumbly!) and use edges to squeeze the dough together. We don’t need a smooth dough, but we do need to stay together - remember, the key is to do as little as possible.
- Using a rolling pin, roll the dough out to 3cm thickness. Use a small round cutter (if you’ve got a TM31 use the MC!) to cut out scones, inserting into flour each time if sticking.
- Place scones onto a flat baking tray lined with a silicone baking mat or baking paper (or you can use a silicone baking tray and there’s no need to line!). Brush the tops with milk and bake for 15 minutes, or until the tops are light golden colour. Depending on your oven you might need to rotate during cooking.
Enjoy with lashings of jam and cream! If you’d like to make your own jam, I’ve got an easy low-sugar option - click here to access my thermomix jam recipe.
