Classic scones, each with their own flavour twist.  

Sweet & savoury scones

Makes 8 (per variation)  

Ingredients

For the sweet scones  

3 cups (450g) flour
1 Tbsp (15ml) baking powder
½ tsp (3ml) bicarbonate of soda
¼ cup (55g) caster sugar
1 tsp (5ml) salt
½ cup (125g) cold butter, cubed
1 cup (250ml) buttermilk + extra if needed
1 cup (250ml) frozen raspberries
Milk, for brushing   

For the savoury scones  

3 cups (450g) flour
1 Tbsp (15ml) baking powder
½ tsp (3ml) bicarbonate of soda
1 tsp (5ml) salt
½ cup (125g) cold butter, cubed
1 cup (250ml) buttermilk + extra if needed
½ cup (60g) grated Cheddar
2 Tbsp (30ml) of each chopped chives and parsley
1 egg wash, for brushing  

Method 

1. Preheat oven to 160°C.  
2. Sift flour, baking powder and bicarb together in a bowl. Add sugar and salt.  
3. Add butter and rub into the flour using your fingertips until a rough crumb forms.  
4. Add buttermilk andmix just until a rough dough forms. 
5. Turn dough out on a floured surface.  
6. Scatter dough with flavourings. (For sweet scones scatter the raspberries, for savoury scones use cheese and herbs.)   
7. Knead the dough lightly, folding fillings and mixture in on itself, working in all the liquid and flour, making sure to not over-knead. Shape dough into a 5cm-thick, oblong shape.  
8. Use a 5cm round glass or cookie cutter to cut out 8 scones. Bring together leftover dough to cut out any extra scones. 
9. Arrange on a tray and brush scones with milk or egg wash.  
10. Bake for 15-18 minutes, or until golden and light for it’s size.  
11. Serve warm. 

Recipes and styling: Sjaan van der Ploeg
Photographs: Zhann Solomons  

Also read: Mini drop scones with jam and cream

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