Hot cross scones
Prep:
15 mins
Cook:
15 mins
These delightful alternatives to hot-cross buns are ready in a jiffy and perfect for an Easter treat.
225g self-raising flour
75g butter, softened
40g golden muscovado sugar
80g small sultanas
45g cut mixed peel
½ tsp ground mixed spice
1 large egg, beaten
3 tbsp buttermilk, plus extra for brushing
50g plain flour
2 tbsp caster sugar
Preheat your oven to 200°C/400°F/gas 6.
In a large bowl, sift the self raising flour and then using your fingers gently rub in the butter. With a large metal spoon stir in the muscovado sugar, mixed peel, sultanas and spice.
Beat the egg, buttermilk, a pinch of salt in a jug and pour into the flour mix. Combine gently to make a dough.
Dust your work surface with flour and roll out the dough to about 2cm thick. Use a 4cm cutter, cut out the rounds, re-roll trimmings until used. Transfer to a baking tray lined with parchment.
To make the crosses, combine the plain flour and a tablespoon or two of water and knead until a smooth dough is formed. Roll into thin strips and put a cross on each scone.
Brush with milk and place in the oven to bake for 15 minutes until golden and risen.
To make the glaze, melt the sugar in 2 tablespoons of boiling water and brush the scones immediately after taking out of the oven.
Leave to cool a little on a wire rack and eat while warm with a little butter.
Serves
Makes 8 scones
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Flour, Fruit, Eggs
Recipe Type
Cakes & Baking, Easy, Entertaining, Gifts, Cake Stall, Classics
Cuisine
English
Special Info
Nut free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
