How to Make Thermomix Blueberry Scones

It was about this time last year my thoughts turned to owning a Thermomix TM5. It's a huge eye-watering purchase but one I'm glad I made.  Ten months on I have no regrets, my only thoughts are it's always best to learn basic cooking before investing in a costly machine. I had high expectations when I bought mine and in return that it would exceed my expectations and thankfully I'm now well and truly hooked. I still like to use my other kitchen gadgets and hopefully a new exciting kitchen gadget is on the horizon so watch this space!

Anyway getting back to the scones, and especially blueberry scones which are one of my favourites, there are detailed Thermomix and conventional instructions below.

I rolled out the dough and scattered over the fresh blueberries........

After trying to fold the dough into three with fresh blueberries I think it would be far easier to use frozen fruit and simply poke them into the finished dough!

Now roll out the dough gently and fold again but this time with the fold the opposite way. Cut the dough out into rounds and brush with the remaining egg and buttermilk mixture.

Conventional instructions in Italics

Makes: 8

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
60g buttermilk
100g fresh or frozen blueberries

1. Preheat the oven to 230°C.
2. Mix the egg and buttermilk. Reserve a little for glazing the scones.
3. Add all the ingredients except the blueberries 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.
Stir in the caster sugar.and sultanas. Add most of the egg and buttermilk mix gradually to make a soft sticky dough.
5. Scrape down the TM jug.
6. If the dough hasn't come together now add a little more buttermilk to the jug TM10 Secs/Knead.
7. Remove the dough onto a lightly floured board and shape into a rectangle, don't worry if it's a little sticky the flour should take care of that. Scatter over the fresh blueberries.
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 prepared 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.

You may also like: 
How to make the perfect Thermomix fruit scones

How to Make the Perfect Thermomix Fruit Scones

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

Makes: 8

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
60g buttermilk
100g sultanas

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
Fresh Berry

Raspberry and Coconut Scones Recipe

I came across this scone recipe on the BBC Good Food website and they looked so temptingly delicious I thought I'd get the pinny on and see how they turned out.

Coconut and raspberries are a delightful combo, these light and fluffy scones are amazing and all you need is a dollop of whipped cream for the perfect mouthful!

Raspberries are one of my favourite berries and I love the sweet/sharp flavour. They are the cooks friend, you can use them fresh or frozen and they liven up even the humblest of bakes.

Slightly adapted recipe:

200g self-raising flour
25g desiccated coconut, plus 1 tbsp for sprinkling
50g cold salted butter, cut into small cubes
25g golden caster sugar
100ml buttermilk
1-2 tbsp full-fat milk
50g frozen raspberries
1 egg, beaten

You will need: Large baking tray dusted with flour.

1. Preheat the oven to 220ºC.
2. Place the flour in a bowl with the coconut and salt. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Add the sugar and mix in. Pour in the buttermilk and milk. Mix with a knife until the mixture has almost come together,add the raspberries and mix again, trying not to break up the fruit too much.
3. Tip the dough onto a work surface and knead a little to bring it togetherv– don’t overwork or the scones will be heavy. Pat the dough into a square about 4-5cm deep.
4. Cut into 4 pieces, shape them back into squares.
5. Place onto a baking tray, brush with egg, sprinkle with a little coconut.

6. Bake for 15 minutes until golden and risen. Leave to cool on a wire rack.
7. Either eat on the same day or freeze the cooked scones.

For more scone inspiration you may also like:
In Search of the Perfect Scone Recipe
Fresh Berry Scones
Blueberry Breakfast Scones

In Search of the Perfect Scone Recipe

I like to put cream on my scone first and then a dollop of  jam, I'm not fussed about cream/jam or jam/cream but I do like to see the jam dripping down the cream.  Now that's my excuse because the strawberry jam I made last year didn't set very well and drips everywhere.

At home we always eat our scones with butter................

I'm always looking for the perfect scone recipe but I think you have to be light handed to make a scone regardless of the recipe.  I wouldn't say scone making comes naturally to me, I must be a bit heavy handed.  I've tried the 'only scone recipe you will ever need', the 'ultimate scone recipe', the 'best scone recipe ever', 'the perfect scone' - I've made all of them.

Where I used to work the scones were huge and I could always taste the raising agent, but I loved them. I asked the cook how she managed to get them to rise so much and she said 'bicarb'.

My favourite scones are the ones I have eaten at Allpress, Shoreditch, London - they are huge clouds of yumminess and topped with amazing jam and cream - oh how I long for this recipe.

My best scone recipe is by Delia Smith, they are easy to make and are successful every time. I can't find the recipe on her site but it's here on the BBC Food website.

Roll out to 2.5cm and place on a floured tray (it's easier to clean a floured tray)

Fresh from the oven

              These scones freeze well, defrost and refresh in a microwave oven for a fluffy scone.

I'm still looking for the scone recipe with that special something which will produce a huge fluffy scone and as soon as I find it my readers will be the first to know with a recipe to accompany.

In the meantime here's a few scone recipes I've made previously.

Blueberry Streusel Scones

Blueberry streusel scones are a wonderful combination of flavours and textures. These scones aren't the easiest to make because the fruit has to be very carefully folded into the scone dough. The blueberries have to be fresh and not frozen, otherwise you end up with purple scones. I'm very gently letting everyone know this scone dough is very messy to handle.

I made my scones with plain flour and added a couple of teaspoons of baking powder but if you would like to see a scone with height, and who doesn't, then I think self-raising flour with maybe an extra teaspoon of baking powder will make a difference or simply keep plenty of height to the uncooked dough by making sure it isn't rolled out too thinly. The original recipe comes from the fabulous baking website Joy of Baking and uses milk or cream but my preferred method is to use half milk and half plain yogurt to give a fluffy scone. My photograph doesn't show the fluffiest scone, I think this was because I took the photograph outside on a freezing cold day and the scone almost instantly became frozen!

Reheated in the microwave the scones will become perfectly fluffy, and the cinnamon infused streusel topping remains beautifully crunchy. They freeze well and I think with a little tweaking, a good quality butter to spread on them and maybe a little blueberry jam, you have a very delicious scone.

This is the first time I have entered the Tea Time Treats monthly tea party challenge which is hosted by Karen from Lavender and Lovage, and Kate from What Kate Bakes. This months challenge is Scones sweet and savoury, and the host is Karen from Lavender and Lovage.