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1 classic recipe + 9 variations: Scones

1 classic recipe + 9 variations: Scones

Time to make: 
27 mins
Total cost: 
$18.24 / $1.14 per serve
(at time of publication)
Health information: 
Low fat
Low kilojoule
Low sodium


Instructions and steps: 

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

Recipe by: 
First Published: 
March 2011

Rate this recipe

Average: 5 (1 vote)

2 Comments. Add yours

katesull says:

Hi, you used to have a recipe for brown scones on your website which had no added sugar and contained low fat yogurt and skim milk. Does anybody know the exact recipe?

Je suis un étudiant et un peu désespérée quand il se agit à la cuisine (je ai mis dans la noix de muscade brouillés coz je ai pensé que ce serait bon goût). Quoi qu'il en soit, je ai eu restes de tomate qui allaient un peu drôle, donc je dés ceux et utilisé une boîte de tomates au lieu d'utiliser la sauce pour pâtes.

Full ingredient list: 
  • 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)

- saturated: 
- sugars: 
Dietary Fibre: 

Nutrition information is given per serve
*NS: not specified