1 classic recipe + 9 variations: Scones
(at time of publication)
Step 1 Preheat oven to 200°C. Grease and flour a 8cm-deep, 19cm (base) square cake tin or a baking tray (see tips).
Step 2 Sift flour into a large bowl. Stir in sugar and salt. Using your fingers, rub spread into flour mixture until it resembles fine breadcrumbs.
Step 3 Make a well in the centre. Add buttermilk and water. Using a flat-bladed knife, stir until dough almost comes together, adding more water if necessary.
Step 4 On a lightly floured surface, knead dough until it comes together. Press or roll out to a 3cm-thick round. Dip a 5cm round cutter into flour and cut out scones. Gently press leftover dough together to cut out more scones (16 scones total).
Step 5 Place scones, just touching, into prepared pan. Bake for 15-17 minutes, or until light golden and hollow when tapped.
Step 6 While scones cool, combine jam and strawberries in a shallow bowl. Fill each scone with a heaped tablespoon of Frûche and top with jam mixture.
Note: Nutrition information, time to make and costings apply to Base recipe only.
Date and walnut: Add 1/2 cup chopped pitted dates and 1/4 cup chopped walnuts in step 3.
Fruit ‘n’ nut: Add 2 tablespoons currants, 1/3 cup finely chopped pistachio kernels, 1 teaspoon lime zest and 1 tablespoon lime juice in step 3. Omit step 6.
White chocolate and cranberry: Add 1/3 cup dried cranberries and 50g finely chopped white chocolate in step 3. Omit step 6.
Blueberry and cinnamon: Add 1/2 cup fresh or frozen blueberries and 1 teaspoon ground cinnamon in step 3.
Orange choc-chip: Add 1/2 cup dark or milk choc chips and 1 tablespoon orange zest in step 3. Omit step 6.
Herb and cheese: Reduce sugar to 1 tablespoon. Add 1/2 cup finely chopped mixed fresh herbs and 1/4 cup grated low-fat cheddar cheese in step 3. Sprinkle tops of scones with 1/4 cup low-fat cheese before baking in step 5. Omit step 6.
Pumpkin: Reduce sugar to 1 tablespoon. Peel, seed and coarsely chop 600g butternut pumpkin. Steam pumpkin for 10 minutes, or until very tender. Drain. Mash pumpkin to a rough purée. Set aside to cool. Add pumpkin to scone mixture with the buttermilk in step 3. Omit the water. Continue with Steps 4 and 5. Omit step 6.
Sun-dried tomato and chive: Reduce sugar to 1 tablespoon. Add 1/2 cup finely chopped sun-dried tomatoes, 1/4 cup grated parmesan and 1/4 cup chopped chives in step 3. Omit step 6.
Feta, olive and basil: Reduce sugar to 1 tablespoon. Add 1/3 cup drained, chopped and pitted black olives, 70g reduced-fat crumbled feta and 1/4 cup shredded fresh basil leaves in step 3. Omit step 6.
Make all these scones gluten-free: Use gluten-free self-raising flour.
On a baking tray, scones will be more golden and have a crispier outer edge.
About this Recipe
- Base recipe
- 3 1/2 cups self-raising flour
- 2 tablespoons caster sugar
- pinch of salt
- 50g reduced-fat table spread
- 1 cup buttermilk
- 1/2 cup water, approximately
- 5 tablespoons strawberry jam
- 2 punnets strawberries, chopped
- 3 x 150g tubs vanilla Frûche
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified