I have eaten some great scones in my time. When I was challenged to make my own, I did a lot of research and found some interesting variations in the basic mix; and a lot of options for flavourings.
So here are two. The first are Date, Walnut and Tamarind Scones (only two left, below), which didn’t quite work because the chopped dates disappeared into the dough and date sugar lost its characteristics under baking – oh, and the tamarind might have given some essential sourness to help the rise, but didn’t contribute anything to the flavour. Good title, though.
The ones above are just out of the oven: Feta Cheese and Quince Scones. The idea was that my own home-made membrillo would provide little chunks of fruity sweetness to contrast the salty cheese. Alas, my membrillo disappeared, apart from the odd little crunch of caramel. The membrillo is now back again in a warm oven, drying out.
The only real success was in my discovery about the mix of flours, raising agents, fats and liquids that create a soft and luxurious scone … and, in the way of all the best scone recipes, that is going to remain, for now, a secret!