I have never tried to make scones before but this recipe seemed versatile in which you can keep most of the ingredients and just change the ones that have to do with the taste. The original recipe had lemon zest and dates in it.
150 ml milk
150 ml cream
Zest of 1 or 2 oranges (depending on the size and how much you like the taste)
2 tablespoons sugar
1 teaspoon cardamom
3 cups self-raising flour (if none then add 6 teaspoons of baking powder to plain flour)
1) Beat the milk, cream, egg and the orange zest together in a bowl. Combine the sifted flour, cardamom and sugar in another bowl (usually like muffins the dry and liquids each alone then combined together). Make a well in the flour then add the other ingredients. Make a dough (it will be a bit sticky and soft).
2) Flour lightly the top of the area you want to stretch the dough on and your hands but do not knead much. When the dough is evenly stretched using your hands (press from the center) about 2 cm, cut out the scones with a floured dough metal cutter. If you can’t cut anymore then knead the dough back into shape to reuse it.
3) Grease a shallow tray with butter and put grease proof paper and scones on it. Glaze then with milk mixed with sugar.
4) Preheat oven to 200 C/400 F/gas mark 6. Bake for 10-15 min or until golden brown. They sound hallow when tapped firmly on the top with your fingers. Turn scones onto wire racks. If you prefer crusty scones, cool the scones uncovered. To soften the crust, wrap hot scones with a clean tea-towel.
Adapted from Master chef Australia recipe and Australian Women’s Weekly Home Baked tips.