Ingredients
Lemon and currant scones
Cumin seed and oregano scones
Apricot wholemeal
Method
1.Preheat oven to 230°C. Grease a 23cm square slab cake pan. Sift flour, sugar and salt into large bowl, rub in butter with fingertips.
2.Use a knife to stir in milk and enough water to mix to a sticky dough. Turn dough onto floured surface, knead quickly and lightly until smooth.
3.Use hand to press dough out evenly to 2cm thickness, cut into 5cm rounds. Gently knead scraps of dough together, and repeat pressing and cutting out of dough. Place rounds in prepared pan; brush with a little extra milk, if desired. Bake about 15 minutes.
4.To make lemon and currant scones, add currants and rind to flour mixture. Proceed as above.
5.To make cumin seed and oregano scones, add oregano and cumin to flour mixture. Proceed as for basic scone method, combining paste with milk.
6.To make apricot wholemeal scones, place apricots in small heatproof bowl, pour over boiling water, stand 15 minutes or until cool. Replace 1 cup of the flour with wholemeal flour. Add undrained apricot mixture after butter is rubbed into the flour, and enough milk to mix to a soft, sticky dough. Proceed as for basic scone method.
