Curious about tremendous straightforward the? Let’s dive into a fresh take with key insights.

Combine till it resemblesbreadcrumbs To add themilk and vanilla infusion if use To andcombine for 15 secondsearlier than use thekneading performto knead the dough for30 second base To bake till golden on primeand cook via To use the kneading/dough perform to knead for thirty seconds

Article image

Fresh scones cut and served with jam and whipped cream.

Fresh scones cut and served with jam and whipped cream.

A bowl of plain scones.

A bowl of plain scones.

Scones topped with jam and cream.

Scones topped with jam and cream.

The ingredients on a bench top.

The ingredients on a bench top.

Flour and butter in a Thermomix.

Flour and butter in a Thermomix.

Crumbs in a stainless jug.

Crumbs in a stainless jug.

Flour mixture in a stainless jug.

Flour mixture in a stainless jug.

Scone dough in a Thermomix.

Scone dough in a Thermomix.

Scone dough cut out on a board.

Scone dough cut out on a board.

An overhead shot of old fashioned scones.

An overhead shot of old fashioned scones.

Classic scones with jam and cream.

Classic scones with jam and cream.

A bowl filled with big fluffy scones.

A bowl filled with big fluffy scones.

Article image

Fresh scones cut and served with jam and whipped cream.

Fresh scones cut and served with jam and whipped cream.

A bowl of plain scones.

A bowl of plain scones.

Scones topped with jam and cream.

Scones topped with jam and cream.

The ingredients on a bench top.

The ingredients on a bench top.

Flour and butter in a Thermomix.

Flour and butter in a Thermomix.

Crumbs in a stainless jug.

Crumbs in a stainless jug.

Flour mixture in a stainless jug.

Flour mixture in a stainless jug.

Scone dough in a Thermomix.

Scone dough in a Thermomix.

Scone dough cut out on a board.

Scone dough cut out on a board.

An overhead shot of old fashioned scones.

An overhead shot of old fashioned scones.

Classic scones with jam and cream.

Classic scones with jam and cream.

That’s it for now—stay curious and keep learning!