HFG plain scones

Variations

Date scones (pictured): Add 3/4 cup chopped dates and 1/2 teaspoon cinnamon to the flour. As a nice finishing touch, sprinkle scones before cooking with a little extra cinnamon mixed with sugar.

Date and apple scones: As for date scones but add 1 medium apple finely chopped or grated. Because apple contains moisture, you will need to reduce the quantity of milk.

Mixed fruit/sultana scones: Add 3/4-1 cup mixed dried fruit or sultanas plus 5 tablespoons sugar to the flour mix.

Fruit pinwheels: Roll dough out to a rectangle approx. 40x30cm. Sprinkle filling over the bottom 2/3 of the dough (use dried fruit with grated apple and spices) and then roll loosely up, starting from the bottom long edge. Cut into slices approx 1.5cm wide and arrange on a lightly floured baking tray as for scones.

Cheese scones: Add 3/4 cup grated edam or reduced-fat cheddar cheese, a pinch of cayenne pepper or chilli powder and 1/2 teaspoon mustard powder to the flour. Top each scone with a little extra grated cheese before baking.

Cheese and herb scones: As for cheese scones but add 1/4-1/2 cup chopped fresh herbs such as basil, oregano or parsley (or a mixture of these). If you don’t have fresh herbs, add a teaspoon of dried herbs.

Pumpkin scones: Reduce spread to 1 tablespoon. Add 1/2 cup sugar and 1 cup mashed pumpkin to the flour mixture. Reduce the milk, use what you need to get a soft dough. For extra taste and texture, add 1/2 cup sunflower seeds as well.