Marion’s Fabulous Scones

April 14th, 2014

by Madame Thermomix

Marion's Scones are fast and easy to make in your Thermomix!

Marion’s Scones are fast and easy to make in your Thermomix!

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!

Making the dough for Marion's Fabulous Scones

Making the dough for Marion’s Fabulous Scones – click to see full size image

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
1 egg
250 g milk or buttermilk


  1. Pre-heat your oven to 210° C. Weigh butter and flour into TM bowl and Turbo pulse for 2 seconds to cut the butter into the flour.
  2. Add egg, milk and any other ingredients and knead 20 seconds/Dough setting. Scrape sides of bowl and knead again 10 seconds/Dough setting.

    When you take them out of the oven, cover your scones with kitchen roll and a tea towel to keep them moist when cooling

    When you take them out of the oven, cover your scones with kitchen roll and a tea towel to keep them moist when cooling

  3. 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.
  4. Bake 7 minutes/210° C or until scones are just golden brown. 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.
Be sure to cut the scones without twisting your cutter so they rise evenly

Be sure to cut the scones without twisting your cutter so they rise evenly

Get creative
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

Marion's scones are as fabulous as she is!

Marion’s scones are as fabulous as she is!

Savoury scones:
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

What are your favourite scone combinations?

I like Marion's scones with clotted cream on the bottom and jam on the top. How do you like yours?

I like Marion’s scones with clotted cream on the bottom and jam on the top. How do you like yours?

Bon appétit !



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19 Responses to “Marion’s Fabulous Scones”

  1. Nora says:

    Oh I love scones! My favourites are the raspberry version. Thanks for all the fabulous tips and variation ideas!

  2. Ankita Stopa says:

    Oh that’s cruelty, I have just started the South Beach Diet Phase 1 yesterday for 2 weeks. They look utterly delicious.

    • So sorry, Ankita! But just think – you can treat yourself in two weeks and have one of Marion’s fabulous scones 😉

      Thanks for taking the time to leave a comment for us all to share. And good luck on your diet!

  3. BigRInOz says:

    My wife bought a Thermomix about 3 weeks ago and LOVES it. I had my first (nearly solo) attempt at using it this past weekend and Marion’s recipe was my choice. I added a cup of sultanas to the mix and, “Hey presto!”, this totally incompetent 67 year-old male (I can just about boil an egg!) produced a fabulous batch of 18 fruit scones in about 30 mins.
    Thank you Marion — thank you Thermomix (the dumb male’s kitchen friend!)
    PS: Next time round will be savoury parmesan & chives scones……..

    • Well aren’t you just a star now!! Congratulations on your scones, they sound really great with the sultanas and I’m so very pleased that my friend Marion’s recipe came through for you. As Helene Meurer says in her fantastic blog, “Thermomix owners are passionate about their machines because regardless of the individual skill level of each user, this machine becomes an ally in the kitchen.” You are a case in point, my Thermomix friend, and you are no longer a “totally incompetent 67 year-old male” either!! Good on you and good on Thermomix for unleashing the cook within!

      P.S. I think I may steal your idea and make myself some savoury parmesan & chives scones myself!

  4. thermo lover says:

    Im just wondering if i make the dough and cut into shape, can i then just refrigerate untill i am wanting to use it?
    Im thinking of making the dough in the morning for that same night? Would i need to cook for any longer or get the dough back to room temp etc?

  5. thermo lover says:

    Thanks for a great reply ???????????? :)

  6. Sarah says:

    I made the worst scones on Sunday and after finding your recipe I have now made the best!! They are like little pillows of yum.

    • Well thank you so much, Sarah! I’ll have to tell Marion that her scones have once again been a big hit. “Little pillows of yum,” eh? What a lovely description :)

      Thanks for reading Why Is There Air and Happy Thermomix cooking!

  7. elizabeth says:

    hi, i live in france like yourself and wondered what you used for ‘self-raising flour’ – for example how much levure chimique did you us for 450g of flour? thanks!!

    • Bonjour, Elizabeth and welcome to my *French* Thermomix world! Thanks for your question which is a good one for those of us living in France.

      I actually found “farine à gâteaux avec levure incorporée” at my local Carrefour Market the other day! If you can’t find it near you, here’s what Nigella Lawson has to say:

      “Just add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour. Sift the flour and baking powder together into a bowl before using, to make sure the baking powder is thoroughly distributed (or you can put both ingredients into a bowl and whisk them together).” Feb 10, 2012
      Self-Raising Flour | Kitchen Queries | Nigella Lawson

      To answer your question then, you would add 6 teaspoons (that’s 2 tablespoons) of baking powder/levure chimique for 450 g of plain flour. Let me know how many grams and how many packets that is, would you please?

      Happy Thermomix cooking and thanks so much for reading Why Is There Air! If you read French, you might want to take a look at my French-language blog, I’ve just started it so the recipes are pretty much the same. The layout is different and you might find it interesting in and of itself.

      A bientôt !

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