Recently during the holidays we had some new friends over for morning tea. And I decided to try a lemonade scone recipe. Big mistake, they were taking forever to cook and just didn’t turn out as well as I hoped. In fact I’ve never had that much luck with lemonade scones. Maybe it’s just me. So I went back to basics and CWA’s Prize Winning Scone recipe from 1972, converted to the thermomix with a few tweaks including buttermilk which I had leftover in the fridge. Winning. These turned out so beautifully soft inside and rose and looked like great scones. I wish a scone recipe was on the recipe chip for the new thermomix but this will be my go to scone recipe from now on. No more failures when guests come over.
If you place your scones on the baking tray touching each other you’ll have nice soft edges on your scones which I just love. Space them apart if you prefer a crisper on the outside scone. Now I do the scone mix in the thermomix and the cream in my kitchen aid. You can whip cream in your thermomix with your butterfly but I’m a creature of habit and love chucking it in my kitchen aid to give it a good workout. Warm scones, jam and cream and we had morning tea sorted.
We made a plate of scones, took them outside and the kids enjoyed them before running off to play leaving my little guy to finish the plate off. And finish it off he did. I also love this photo because all my little boys have worn this top. I get a bit sentimental about their favourite clothes.
I hope you enjoy these scones! Let me know what you think or perhaps let me know your best ever scone recipe.
- 70g raw sugar (or icing sugar)
- 450g plain flour
- 3 teaspoons baking powder
- ½ tsp salt
- 60g butter cold, cubed
- 310mls buttermilk
- Place raw sugar in the thermomix and process 20 seconds on speed 9 to get icing sugar.
- Add in flour, baking powder, salt and butter and process 50 seconds, speed 4 until butter has been distributed throughout
- Add in buttermilk (you could use milk or cream) and process 20 seconds speed 3 until just mixed through. If your mixture is too soft you can add more flour on your work surface but you want a nice sticky-ish mixture for nice soft scones
- **Tip out the mixture onto a floured surface. I just use some baking paper with flour sprinkled over the top to keep my mess to a minimum and flatten out with your hands to make a circle. My dough was over an inch thick
- Using a glass or scone cutter (or cookie cutter) cut the dough into circles and place on a lined baking tray
- Press together gently if you want softer scones or spread out on the tray if you don't
- Brush the top of your scones with a little milk
- Bake in a 200 degrees oven for about 12-16 minutes until lightly golden on top
- Serve warm with the works (aka jam and whipped cream). I whip my cream while the scones are baking and if kids are around spoon out the jam into a bowl otherwise you get cream through your jam jar. Trust me on that one.
- If you don't have a thermomix then sift your dry ingredients and rub in the butter with your finger tips until you have a mixture like breadscrumbs. Make a well in the centre and pour in your buttermilk (or milk or cream) and gently mix without overworking your dough. Follow from **