Cranberry Ginger Thermomix Scones

Thermomix scones with citrus curd
If you don’t already know it, I’m not crazy about sweets — I don’t crave sugar and prefer savoury recipes. Yet I do have a serious weakness for anything related to ginger including those plump sugar-dusted chunks of intensely-flavoured organic crystalized ginger. In western Canada where I live, these exotic golden nuggets  are imported from Australia, aka, Land-o-Thermomix.

Oh yes, I also love all things red: pomegranate, beetroot, tomatoes, peppers, pots, and of course cranberries –especially when fresh and tart. So you may have heard my gasp from across the ocean when spotting this pretty non-Thermomix scone recipe at I’ve altered the ingredients a bit and adapted for Thermomix but the outcome stays close to the original. Certain to impress everyone you know… especially if you let them see how quickly these Thermomix scones come together. (Start these as you rise and they’ll be done before other family members have finished brushing their teeth!)

step-by-step instructions TM31 scone dough

This Thermomix scone recipe is a great go-to recipe to modify when you don’t have any other breakfasty food in the house. Think about substituting other fruit and/or nuts for the cranberries and ginger, add spices if you wish, or keep it simple. If you find this recipe not sweet enough, just add 1-3 tablespoons sugar with the flour. I like to start by adding oats to the Thermomix, grinding these for a healthier oat/wheat flour blend. It makes for a denser but more substantial scone that fuels the body longer into the day. By replacing butter with coconut oil the flavour deepens and becomes much moreish — it’s how I usually do it.  Serve with yogurt, cream cheese, ricotta, jam, or Tenina’s citrus curd as I’ve done here.

5.0 from 3 reviews
Cranberry Ginger Thermomix Scones
Chunky flavour-filled scones perfect for festive occasions but easy enough for every day!
Cuisine: Thermomix
Recipe type: Breakfast
  • 300 g. regular flour (or see notes below)
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 110 g. unsalted butter (or coconut oil)
  • 1 lemon, zest only
  • 100 g. fresh cranberries
  • 80 g. crystallized ginger chunks
  • 120 g. cream, (can use light or heavy cream or milk, or coconut milk)
  • optional: additional cream, milk, or egg blended with water for brushing on top with sprinkling of sugar if desired
  1. Preheat oven 425F/215C.
  2. Add flour, baking powder and salt to Thermomix bowl. Sift for 3 seconds/speed 6.
  3. Add butter (or coconut oil) and lemon zest. Mix 5 seconds/speed 5.
  4. Add ginger chunks and chop 3 seconds/speed 5. Add cranberries and chop for 2-3 seconds/speed 5.
  5. Add cream and knead 30 seconds/interval (dough) speed.
  6. Tip dough onto silicone mat or floured surface and press together to form a circle about 3 cm. thick. I choose to not overwork the dough in this step in order to achieve a more hand-made (rustic) quality to the finished scones. Divide into 8-10 wedges and transfer to a parchment-lined baking sheet. Brush tops with cream, milk or egg wash and sprinkle with sugar if desired. Bake 15-20 minutes until golden. Remove from oven and allow to cool 5 minutes before enjoying.

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See 23 comments from people who cook with Thermomix:

  1. Nora November 8, 2013 at 11:09 am #

    Hi Helene, these look scrumptious and I love the colour of the cranberries in it!

  2. Trudy November 8, 2013 at 2:30 pm #

    These look lovely Helene.

  3. Jill November 9, 2013 at 6:42 am #

    Hélene you have my mouth watering. Wow they look fabulous!! And now I know how to cut scones from your photo!!

    Thank YOU!

  4. ThermomixBlogger Helene November 10, 2013 at 5:33 pm #

    Hi and thank you Nora, Trudy and Jill — glad these are tempting you, this recipe has certainly made a scone-lover out of me!

  5. denise November 27, 2013 at 1:34 pm #

    I am so excited to make these for our Thanksgiving breakfast tomorrow morning. I have all the ingredients out and plan on making while my littlest naps. I need a wheat-free flour and I have a box of King Arthur multi-purpose gluten-free. Any insight or feedback from others on this? Another possibility is oat flour, and that would make a lovely for breakfast scones. I will be using coconut milk and oil.
    Thank you!

  6. ThermomixBlogger Helene November 27, 2013 at 5:23 pm #

    Hi Denise: I don’t have as much experience as you do with wheat-free flours… As you probably saw in the recipe post above I did a mix of wheat and gluten which was very nice but of course more dense than just wheat. I think your King Arthur multi-purpose gluten-free flour should work well and that’s how I would do it for the first go. After you’ve done it once that way, you could play with other flours… Have fun and Happy Thanksgiving :)

  7. Susi November 28, 2013 at 6:23 pm #

    OMG, diese scones sind einfach klasse :)
    I love it
    Thank you :)

  8. ThermomixBlogger Helene December 4, 2013 at 11:06 pm #

    Ha Susie, glad you like… vielen Dank!

  9. Tanya @ Australian Foodie January 8, 2014 at 9:23 pm #

    I love anything gingery and these scones look absolutely amazing- yum!

  10. ThermomixBlogger Helene January 13, 2014 at 12:55 am #

    Hi Tanya! Yes, I can’t tell you how many times I’ve made this recipe. Well, I could tell you, but it would be embarrassing ;-)

  11. Nicole @ Waterloo, with Love May 13, 2014 at 6:27 pm #

    I stumbled upon your blog on FBC, and am so glad I did! The recipes are so inspirational, and the photography is amazing! :) As a new food blogger, looking forward to lots of inspiration ahead :)

  12. ThermomixBlogger Helene May 14, 2014 at 10:29 pm #

    Hi Nicole — thanks so much for visiting, and for taking time to leave a comment! Hang on tight because as a new food blogger you are in for the ride of your life! Whooopeeeeeeeeeeeeeeeeeeee!!!!!!!!!!!!!!

  13. Kalayra June 6, 2014 at 1:26 pm #

    Just made this scone recipe and it turned out great! I used coconut oil, its not too sweet and so delicious. So good that I made another batch right away.

  14. ThermomixBlogger Helene June 12, 2014 at 10:56 am #

    Thanks Kalayra! Lovely to hear from you and to learn your coconut oil tweak. I can just imagine how tasty that was :) Cheers, H.

  15. Sharon July 6, 2014 at 6:38 am #

    Love the “Australia, aka, Land-o-Thermomix” comment :) The only problem down under is that cranberries are not that common (read expensive when you can find them). Could you substitute dried cranberries? Soaked first perhaps?

  16. ThermomixBlogger Helene July 6, 2014 at 2:28 pm #

    Hi Sharon: Sorry to hear about the cost of cranberries in AU, I had no idea. Makes me think of the price we pay for Macadamia nuts here. (And when I read recipes from Australia that use the Macadamia nut OIL, it almost brings me to tears!) Now to answer your question: I would first recommend using frozen cranberries if fresh are not available. You can try using dry/soaked but it will bring a different result. Remember that many of the dried cranberries have sugar or other sweetening agent added, so this will affect the taste, and the extra moisture will affect the texture so you may need to add a bit of flour. If you have frozen blueberries available, this might be a good option to try. Cheers and happy mixing!


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