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  • 450 g plain flour
  • 3 tsp baking powder
  • 120 g butter 

  • 50 g sugar for sweet scones or ½ tsp salt for savoury scones

  • 250 g milk

  • baking tray & baking paper


1. Pre-heat oven to 230C /4500F/gas 8

2. Mix dry ingredients & butter  6 seconds/speed 6

3. Add milk & knead 30 seconds/lid locked/dough setting

4. Scrape down sides of the TM bowl, knead a further 10 seconds

5. Turn the bowl upside down onto a floured surface, rotate the black base of the blades to allow most of  the dough to drop out

6. Replace bowl with the remainder of dough in it & mix 2 sec speed 8  to lift it from under the blades 

7. Pat the dough gently into a round shape about 1.5 cm thick and cut into triangular pieces or cut rounds with a biscuit cutter, press straight down and lift straight up & arrange on baking paper. Do not twist the scone dough to ensure even rising

8. Bake for 10 to 15 minutes until lightly golden  (top and base)

9. Serve warm or cool, ideally on the day they are made

Tip:  Lovely with strawberry jam & whipped cream