Marion’s Fabulous Scones
Tea time… afternoon tea… scones and clotted cream with clotted cream on the bottom and jam on the top… or is it jam on the bottom and clotted cream on the top?? Sweet scones, savoury scones, classic scones, wacky scones. Big scones or bite-sized scones. Whichever way you like them, scones are fast and easy to make in the Thermomix!
I was doing a bread- and baking-based Recipe Date with my lovely Scottish neighbour Marion when my “Fast and Easy Cooking” magically fell open to the scones recipe page. When Marion said to me “I’m famous for my scones” I couldn’t resist using her recipe and my Thermomix to create this superb result. Marion’s recipe in the Thermomix produces light, fluffy, beautifully risen scones that she can be proud of. I’m not at all surprised that she’s famous for them!
Marion’s Fabulous Scones – Thermomix style
Marion’s recipe calls for much less butter than other recipes I have seen, and it uses an egg for added richness. It can be adapted for sweet or savoury scones for a real afternoon tea treat. Makes 10 to 12 thick, gorgeous scones or dozens of bite-sized ones!
450 g self-raising flour
50 g butter
50 g sugar for sweet scones or 1/2 tsp salt for savoury scones
250 g milk or buttermilk
- Pre-heat your oven to 210° C. Weigh butter, flour and sugar OR salt into TM bowl. 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.
- 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. (Madame Thermomix’s Top Tip: make sure you dip your cutter in flour to ensure easy cutting and releasing!)
- Bake 7 to 10 minutes at 210° C or until scones are just golden brown (FYI mine took 10 minutes). 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.
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 some quick 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
Grated cheese – cheddar, Swiss, parmesan
Crumbled cheese – blue, Roquefort, goat
Herb scones – basil, parsley, rosemary, thyme, etc.
Pesto scones – add up to 1 Tbsp Thermomix pesto and a bit less milk
Italian scones – chopped sundried tomatoes and oregano or herbes de provence
Seedy scones – sunflower seeds, chia seeds, linseeds, etc
Marion likes sun-dried tomatoes and Parmesan – yum!
What are your favourite scone combinations?
Bon appétit !