Posted on

Hot Cross Scones

These are a scone version of Hot Cross Buns, very quick to make without needing to prove the dough, serve warm with butter

Ingredients: for 12 small scones
300g self raising flour plus extra for dusting
75g butter
pinch of salt
50g light muscovado sugar
75g mixed currants, sultanas and raisins
35g mixed peel
½ tsp ground mixed spice
2 large eggs
3 tbsp buttermilk plus a little milk for glazing

Ingredients: for the crosses:
50g plain flour
a little water
caster sugar for dusting

How to make Hot Cross Scones…WASH YOUR HANDS

  1. Preheat the oven to 220oC/gas 7/AGA roasting oven.
  2. Sift the flour into a bowl, add the butter and salt and using your fingertips, break up the butter into small pieces then rub the butter into the flour until it looks like breadcrumbs
  3. Stir in the muscovado sugar, mixed fruit, peel and mixed spice.  Crack the egg into a jug and add 2 tablespoons of the buttermilk, beat with a fork and add to the breadcrumb mix.  Stir it into a soft dough with a table knife.  Bring the dough together so it forms a ball adding the extra tablespoon of buttermilk if if’s too dry as the dough should be soft and slightly sticky.
  4. Sprinkle a little flour onto your hands and split the dough into 12 equal sized pieces.  Gently roll each piece into a ball, flatten the top and bottom, making sure they are around 3cm thick and place them on a baking tray lined with baking paper.
  5. To make the crosses mix the flour with 1-2 tablespoons of water and stir until it becomes a thick paste, roll it out and cut into strips or make a it little thinner and pipe it onto the top of the scones in a ‘cross’ shape.  Brush the tops of the scones with a little milk.
  6. Bake for 10-15 minutes. (AGA: roasting oven, shelf on middle set of runners and cook for 8-10 minutes).  The scones should have risen and be a light golden colour. When they are cooked, remove the baking tray from the oven and using a palette knife transfer the scones onto a cooling rack.
  7. Serve warm with butter.