Basic scones: 10 variations!
- Basic recipe
- 2 cups self-raising flour
- 1/4 teaspoon salt
- 1 tablespoon reduced-fat spread
- 3/4 cup trim milk
Total fat 1g
Saturated fat 0g
Dietary fibre 1g
- Preheat oven to 220°C.
- Sift flour and salt. Rub spread into dry ingredients. Add milk and mix to a soft dough. Add a little extra milk if needed.
- 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.
- 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.
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 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.
Hanu de Jong
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