Some of the easiest ways to change the scone flavor include:
Swapping brown sugar or a combination of white and brown sugar for the granulated sugar usually indicated in the recipe.
Adding dried fruits or nuts to the dough. Classic is always a winner. If you want to kick the results up a notch, toast the nuts before adding them to the flour and butter mixture. It not only intensifies the flavor but it helps maintain the texture and crunch during the baking process.
Enhance the flavor with spices, extracts, or citrus zests. Spices such as cinnamon, ginger, cloves, allspice, and nutmeg are natural add-ins, depending upon the flavor you are trying to produce. Citrus zests will also flavor the dough, as well as enhance the flavor of many different fruits you might be choosing to add (think blueberry lemon or cranberry orange). Dry spices can be added before the butter is cut in; zest should be added after cutting in the butter, but before adding the liquid. If you are adding extracts, stir the extract into the liquid ingredients before adding them to the bowl.
Add fresh or frozen fruits to the dough. If you are using frozen fruit, do NOT thaw the fruit before adding it to the dough. In general, soft fruits and berries are best added gently by hand once the dough is completely formed, but before you cut the scones. Roasted apples are an exception and can be added to the butter/flour mixture, before the liquid is added.
Fruit or vegetable purees can be substituted for much of the liquid ingredients. Remember to keep the total volume of liquid equal to the amount of liquid called for in the recipe—otherwise you will end up with a very soupy dough. Substituting purees for some of the liquid ingredients works particularly well in recipes that call for cold butter to be cut into the flour mixture, and then a liquid such as buttermilk, milk, or cream to be added. I would be cautious about this substitution when there is no butter in your ingredient list. In this case, the recipe likely calls for heavy cream, and the cream is then the sole source of fat for the baked scone.