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plate of scones
7 ratingsRate

Basic scones: 10 variations!

This makeover scone recipe makes baking super easy. With 10 variations, both sweet and savoury, you are guaranteed to please everyone’s taste buds. Great for morning tea or afternoon snack.
Serves: 12 (makes 12 medium)
Time to make: 25 mins
Hands-on time: 10 mins
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Savoury pinwheels: Use 1 cup wholemeal flour and 2 teaspoons baking powder for one of the cups of self-raising flour. On a floured surface, roll out a 20x30cm scone dough rectangle and spread with chutney/relish. Sprinkle with chopped onion, grated cheese and chopped fresh parsley. Roll up like a Swiss roll and cut in 12 slices. Arrange on a lightly oiled oven tray and brush with milk. Bake at 220°C for 15-20 minutes until golden brown.

Pumpkin scones: Add 1 tablespoon sugar, 3/4 cup cooked, mashed pumpkin and 1 beaten egg to flour (Step 2). Add milk as required to mix to a soft dough. Shape and cook as per Basic scones recipe.

Savoury tart: Roll out dough to a 5mm-thick large circle and transfer to a lightly oiled baking tray. Add any chunky filling to the middle, leaving at least a 5cm margin around the border. Filling suggestions: leftover roasted vegetables with pumpkin seeds and grated edam cheese; chilli beans or baked beans with spring onions and grated cheese; cranberry, smoked chicken, finely chopped red onion, sliced green capsicum and sliced brie; leftover casserole or mince dishes. Turn the edge over to encase filling. Brush dough with milk and bake at 180ºC for 20-25 minutes, or until scone dough is golden and filling piping hot. Cut in wedges and serve as a meal with a salad.

Herb damper: Add 1/4 cup roughly chopped flat-leaf parsley and 1 bunch chives (chopped) to flour (Step 2). Shape scone dough into a 3cm-thick round and place on a lightly oiled baking tray. Use a sharp knife and score top of damper in 8 wedges. Dust lightly with a little flour and bake at 200°C for 20-25 minutes, or until damper is light golden and base sounds hollow when tapped.

Stew with dumplings: Add 1/4 cup chopped fresh parsley to flour (Step 2). Divide dough in 8 pieces and shape into balls with floured hands. Add to top of any cooked or almost-cooked hot beef or lamb stew. Cover with a lid and cook for 20 more minutes.

Fruit cobbler: Add 2 tablespoons sugar to flour before adding milk (Step 2). Roll out on a floured surface and cut in strips. Three-quarter fill a medium-sized baking dish with hot stewed fruit. Place dough strips across fruit mixture, overlapping slightly, until entire surface is covered. Brush with melted reduced-fat spread and sprinkle with sugar and cinnamon. Bake at 180°C for 20-30 minutes. Suggested fruits: apples, apricots, nectarines and peaches.

Date pinwheels: Cook 2 cups dates with juice of 1 lemon and 1/2 cup water until dates have formed a thick paste. Allow to cool. On a floured surface, roll Basic scones dough into a 20x30cm rectangle and spread with date mixture. Roll up like a Swiss roll and cut in 12 slices. Arrange on a lightly oiled oven tray and brush with milk. Bake at 220°C for 15-20 minutes until golden brown. Serve as is or warm with custard for dessert.

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