I’ve been making this easy Traditional Scone recipe for years now and I promise it’s no fail!
If you are looking for the perfect morning or afternoon tea treat, this Traditional Scone recipe is for you. All you need is four simple ingredients that are probably already in your pantry and fridge (woohoo!) and within half an hour you will have a batch of fresh scones in your kitchen.
As well as being a great treat for the grown ups, these scones are also perfect for the kids too, my six year old LOVES them and if we’ve got scones in the house, he wants one to put into his lunchbox! And you can also see that our youngest wants to get in on the action too – never try to work with a toddler around!!
I’ve made this recipe more times than I can count, and have picked up a few handy tips along the way (you can check them all out here), including:
Try to handle the scone mixture as little as possible, this helps to keep your scones light – I like to use a butter knife to make the mixture and I just use my hands to shape it instead of a rolling pin.
Place the scones VERY close together on your baking tray, you want them to almost be touching. This helps them to rise up instead of out.
If you find your mixture is too wet or dry, simply add a little extra flour or milk.
If you like this Traditional Scone Recipe, you will also love my 3 Ingredient Scone Recipe, which you can see here.
Traditional Scone Recipe
- 4 cups 600g self raising flour plus a little extra for your bench
- 1/2 teaspoon of salt
- 90 g of butter - cubed
- 2 cups 480g milk + plus a little extra to coat the scones with
- Preheat your oven to 230 degrees celsius and line a large baking tray with baking paper.
- Place the flour and salt into a large bowl.
- Add butter (which has been cut into cubes) and use your fingertips to rub it into the flour and salt mixture until it resembles breadcrumbs.
- Add just under the 2 cups of milk and mix together with a butter knife - if your mixture is too dry, add the remaining milk.
- Turn the scone mixture onto a floured surface and knead lightly to bring it together into a dough.
- Use your hands to shape the scone mixture until it's approximately 3cm thick and dip your cutter into a little flour and cut out the scones.
- Bring excess dough back together and cut out more scones until all of the mixture has been used.
- Place the scones into the baking tray so that they are almost touching and use a pastry brush to brush a little milk over the top of them.
- Place the scones into your preheated oven and bake for 12 -15 minutes or until risen and golden.
It's important to place your scones very close together (so that they are almost touching) on your baking tray as this helps them to rise up instead of out.
Also make sure that you don't overwork your scone mixture too much.
Easy Thermomix Traditional Scone Recipe
Preheat your oven to 230 degrees and line a baking dish with baking paper.
Place the flour and butter into the bowl of your Thermomix and blitz for 10 seconds on speed 9 or until the mixture resembles breadcrumbs.
Add the milk and salt and mix for 10 seconds on speed 4 or until combined.
Knead the mixture for 40 seconds.
Pour onto a floured surface (don’t worry it will be soft and sticky) and gently work the mixture into a rectangle which is approximately 3cm thick.
Coat a round cutter in flour and cut our your scones. Place them close together (you want the to almost be touching) on your baking tray. Continue until you have used all the mixture.
Brush with a little milk and place the tray into the oven for 12 – 15 minutes. The scones are ready when they begin to turn golden and make a hollow sound when tapped.
Carefully remove the tray from the oven and allow to cool for 5 minutes.
Serve with your favourite jam and fresh whipped cream.
You can find more great snack recipes in our brand new Thermomix Lunchbox Snacks Book.
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