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1 classic recipe + 9 variations: Scones

1 classic recipe + 9 variations: Scones

Serves: 
16
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

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.

Variations

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.

HFG Tip

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

Rating: 
5
Average: 5 (1 vote)

1 Comment. 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?

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)

Energy: 
810kJ
Calories: 
194cal
Protein: 
5.8g
Fat: 
2.4g
- saturated: 
0.7g
Carbohydrates: 
35.7g
- sugars: 
13.6g
Dietary Fibre: 
2.0g
Sodium: 
245mg
Calcium: 
65mg
Iron: 
0.5mg

Nutrition information is given per serve
*NS: not specified