Basic scones: 10 variations!
(at time of publication)
Step 1 Preheat oven to 220°C.
Step 2 Sift flour and salt. Rub spread into dry ingredients. Add milk and mix to a soft dough. Add a little extra milk if needed.
Step 3 Turn onto a lightly-floured board. Knead lightly until smooth. Roll out to 2cm-thick dough and cut into 12 equal-sized shapes using a cutter or knife.
Step 4 Arrange on a lightly-oiled baking tray and brush tops with milk. Bake for 10-15 minutes until set and golden brown. Cool on a wire rack.Note: Nutrition information and costings apply to basic recipe only.
Savoury pinwheels: (Pictured) 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 ham, 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.
Jam roly poly: On a floured surface, roll Basic scones dough to a 20x30cm rectangle. Spread with 4 tablespoons warmed raspberry jam leaving a 1cm-border around the edge. Brush border with milk and fold inwards. Loosely roll rectangular dough towards you from the short side. Place on a greased baking sheet with the sealed side downwards. Brush with beaten egg and sprinkle lightly with castor sugar. Bake at 200°C for 35-40 minutes until golden. Before serving, sprinkle with a little castor sugar and serve generous-sized slices with custard.
Pizza: Roll out dough to a large 5mm-thick circle, or make several smaller bases. Spread with shop-bought tomato paste/pizza sauce or Tomato pasta sauce and top with pizza toppings such as chopped capsicums, ham or pastrami strips, prawns, sliced mushrooms, olives or anchovies. Top with grated cheese. Cook at 180°C for 10-15 minutes (depending on size).
Cheese and bacon scones: Replace milk with water. Sift 1/4 teaspoon cayenne pepper and 1/2 teaspoon dry mustard with flour and add 3/4 cup grated Edam cheese and 1/4 cup chopped, cooked bacon pieces to the mix before adding liquid.
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.
About this Recipe
- Basic recipe
- 2 cups self-raising flour
- 1/4 teaspoon salt
- 1 tablespoon reduced-fat spread
- 3/4 cup trim milk
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified