Making scones in a Thermomix is totally different to using either your hands or a food mixer. The liquid content along with the other ingredients usually all go into the jug to be mixed at exactly the same time. It's a very strange concept compared to rubbing the butter into the flour and then adding the liquid cautiously until the correct consistency is achieved, but it's always far better to be cautious and add the liquid in a steady stream until you are happy with the dough.
I've tried a few scone recipes that have been especially written for the Thermomix but I've returned to my own favourite which I've converted for the Thermie. My recipe is a rich dough made with a mix of egg and buttermilk (for lightness) and it works for me! I'd definitely recommend using a straight sided cutter though, and not the crinkled cutter I used, because you'll get a far better rise.
Instructions for making the scones conventionally are included in the blog post too.
Step by step photographs........Instructions below 7 - 10
Conventional instructions in Italics
You will need: A large floured baking tray and 5cm pastry cutter
200g Self Raising Flour
1 tsp baking powder
pinch of cream of tartar
50g salted butter, cubed
15g golden caster sugar
1 large egg
1. Preheat the oven to 230°C/Fan 210°C.
2. Mix the egg and buttermilk. Reserve a little for glazing the scones.
3. Add all the ingredients except the sultanas and egg/buttermilk mix to the TM jug.
Add the Self Raising Flour, baking powder, cream of tartar, pinch of salt and cubed butter to a large mixing bowl. Rub the butter into the dry ingredients until it resembles breadcrumbs.
4. TM20 Secs/Knead setting - pour the egg/buttermilk mix into the jug in a steady stream whilst checking to see if the dough has come together.
5. Scrape down the jug.
6. If the dough hasn't come together now add a little more buttermilk to the jug along with the sultanas TM10 Secs/Knead.
Stir in the caster sugar.and sultanas. Add most of the egg and buttermilk mix gradually to make a soft sticky dough.
7. Remove the dough onto a lightly floured board and shape into a round, don't worry if it's a little sticky the flour should take care of that.
8. Fold into three and gently roll out.
9. Now fold into three in the opposite direction.
10.Roll out to 1cm and using a floured 5cm plain round cutter. place onto the tray. Brush the tops with the reserved egg and buttermilk mix.
11. Bake for approximately 12 minutes until well risen and golden.
12. Place the baked scones onto a cooling rack and cover with a clean tea towel.
13. Eat now spread with butter or freeze for later.
Note: On the sconeometer the Thermomix makes the most delicious scones!
You may also like these scone recipes:
Raspberry and Coconut
In Search of the Perfect Scone