From this big book
comes these ideas for scone variants:
|jammy scones and chocolate whirls|
|next time I'll glaze them for added beauty|
For the jammy scones, you make your usual scone dough, press a hole in the top of the scones before they go in the oven, fill with nice raspberry jam and bake.
For the chocolate whirls, you press or roll the dough to about half the normal thickness, spread it with Nutella (or a blob here and there if it's difficult to spread), roll it up like a swiss roll and cut it into 1 cm thick whirls. Then bake as usual and keep them warm till the children come home from school.