Wholemeal onion and thyme scones in the Thermomix
Total time40 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 20 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings12
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 40 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 20 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Egg-free and 6 more Indicative dietary requirements
View full classification 18 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dough
Lunch
30 to 60 minutes
Method
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Chop the onion for 4 seconds at speed 4. Add the olive oil and cook for 5 minutes at 100°C, speed 1. Set aside in a bowl and allow to cool slightly.
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Mix the natural yoghurt, thyme, salt and sugar for 6 seconds at speed 4. Add the wholemeal wheat flour and bicarbonate of soda and mix for 10 seconds at speed 6. Add the onion and its oil and mix for 5 seconds at speed 2. Finish combining by hand without overworking.
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Roll between two sheets of baking paper to 1 cm thick. Cut about 12 rounds with a cutter and place on a lined tray. Brush with milk and bake at 180°C for about 15 minutes until cooked through.
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KitchenCraft round cutters with plain and fluted edges
Six stainless steel cutters. For scones, use the plain edge of the 6 cm cutter.
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