Six Ways With Scones

Scones are my ultimate go to snack solution when unexpected visitors turn up or the kids are hungry in the school holidays or after school.  They are cheap, easy to make and incredibly versatile - basically everything you need a snack to be.

This scone recipe is great for kids to make too, especially those with short attention spans, because it uses melted butter so there is no need to rub the butter into the flour.  It also makes the recipe super quick to make, a bonus when you are in a hurry to feed hungry children or unexpected guests.

Plain scones

This recipe makes 10-12 scones

2 cups plain flour
4 tsp baking powder
Pinch salt
1 Tblsp sugar, or more to taste
30-50g butter
Approximately ¾ cup (180ml) of milk, or more as needed

Preheat oven to 200C. Line a baking tray with non-stick baking paper.  Sift the flour, baking powder and salt into a bowl and stir in the sugar.  Melt the butter and then add enough milk to make up 250ml/1cup.

Tip the milk and butter mixture into the dry ingredients stir to combine.  You will have a soft and slightly sticky dough.  You may need add a little more milk, if you do then add it a teaspoonful at a time.

Turn the scone dough onto a lightly floured surface and bring it together and pat it out to form a rectangle of dough about ¾ - 1 inch thick.

Using a floured cutter or knife, cut out even sized scones and put them close together on the tray.  Bake for about 12 - 15 minutes until the scones are well risen and golden.  Transfer to a wire rack to cool completely.

Fruit Scones: Make the basic scone dough and add either fresh or dried fruit.  Blueberry or rasperry scones are particularly delicious topped with cream.  I usually add sultanas or raisins and chopped pieces of dried apricot to liven up plain scones.  Top with butter or jam and cream if you would like an afternoon tea treat.

Sweet Scones Swirls: On a floured surface, roll Basic scones dough into a 20x30cm rectangle and spread with jam or alternatively with butter and a sprinkling of brown sugar and small chunks of diced apple or pear. Roll up like a Swiss roll and cut in 12 slices. Arrange cut side up onto a baking tray lined with non-stick baking paper.  Bake at 220°C for 15-20 minutes until golden brown. Serve as is or warm with custard for dessert.

Savoury Scone Swirls: On a floured surface, roll out a 20x30cm scone dough rectangle and spread with tomatoe paste, chutney or relish. Sprinkle with chopped ham, diced onion and pepper, grated cheese and a sprinkle of dried mixed herbs.  Roll up like a Swiss roll and cut in 12 slices. Arrange cut side up onto a baking tray lined with non-stick baking paper.  Top with a little extra grated cheese if you want.  Bake at 220°C for 15-20 minutes until golden brown.

Fully loaded pizza scone swirls make an excellent picnic lunch

Pizza Base: Roll out the dough into one large 1/4 inch circle or rectangle or make several smaller pizza bases. Spread with tomato paste or pasta sauce and top with your favourite pizza toppings such as chopped peppers, ham or salami, sliced mushrooms, olives, aubergine, etc.  Top with grated cheese. Cook at 180°C for 10-15 minutes depending on the size of your pizza.

Savoury Scones: Add 1 tsp of dried mixed herbs to the scone dough along with some grated carrot and/or chopped peppers, ham or salami.  Top with grated cheese then bake as per the basic recipe.

Quick Herb Bread: Add 1/4 cup each of roughly chopped fresh flatleaf parsley and chives to the scone dough. Shape the scone dough into a 1 inch thick round and put on a baking tray lined with non-stick baking paper.  Use a sharp knife to mark out 8 - 12 wedges into the top of the dough.  Bake at 200°C for 20-25 minutes, or until the bread is light golden and base sounds hollow when you tap it

Plain, herbed, fruited or spiced soda bread is SO quick and delicious!

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