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.