Start with the basic recipe and then use one of the variations to make the breakfast bread you're craving.
Poppy Seed Scones: Prepare as above, except add 2 tablespoons poppy seeds and 1 teaspoon finely shredded lemon, orange or lime peel to the flour mixture.
Cranberry Scones: Prepare as above, except add 1/2 cup chopped fresh or dried cranberries and 1/4 cup chopped pecans, toasted, with the cream mixture. Berry Scones: Prepare as above, except add 1/2 cup fresh or frozen blueberries, raspberries or chopped strawberries with the cream mixture.Peach Almond Scones: Prepare as above, except add 1/2 cup finely chopped, peeled peaches, 1/4 cup sliced almonds and 1/4 teaspoon almond extract with the cream mixture.
Apple Scones: Prepare as above, except add 1/2 teaspoon ground cinnamon and 1/4 teaspoon nutmeg to the flour mixture; after cutting in butter, stir in 3/4 cup finely chopped, peeled apple. Sprinkle tops with cinnamon-sugar instead of plain sugar. Scones may take 1 to 2 minutes longer to bake.
For purchased Devonshire Cream -- a thick, rich ingredient also known as clotted cream -- look for it gourmet food shops, large supermarkets or go online.When incorporating fresh berries into the dough, use a wooden board or work surface to knead the dough to prevent staining the pastry cloth.
Chocolate Chip Scones: Prepare as above, except add 1/8 teaspoon ground cinnamon to the flour mixture and add 1/2 cup miniature semisweet chocolate pieces with the cream mixture.
Currant Scones: Prepare as above, except add 1/2 cup dried currants or snipped raisins with the cream mixture.
265 calories; fat 15g; cholesterol 69mg; saturated fat 9g; carbohydrates 29g; insoluble fiber 1g; protein 4g; vitamin a 485.9IU; sodium 181mg; calcium 50.5mg; iron 1.4mg.