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Hot Cross Scones

A delicious twist on an Easter favourite.

Combining two British classics, the scone and a hot cross bun. This recipe from Sarah’s Slice is simple yet delicious and perfect for Easter.

ingredients 11 ingredients
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Prep 15 minutes Cooking 12-14 minutes
user icon Serves 6 people
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Ingredients

  • 1 tsp baking powder
  • 230g self raising flour
  • 60g unsalted cubed cold butter
  • 40g light brown sugar
  • 75g mixed fruit
  • 1/2 tsp cinnamon
  • 1/2 tsp mixed spice
  • 1 large egg
  • 100ml buttermilk or 100ml milk and juice of half a lemon
  • 25g plain flour
  • 1 tbsp cold water

Method

  • Preheat the oven to 220 °C (200°C fan/ gas mark 7).
  • In a large bowl weigh out the self-raising flour, baking powder and butter.
  • Rub the butter into the flour and baking powder until you have a texture resembling fine breadcrumbs.
  • Add the sugar, mixed fruit and spice and combine further.
  • In a measuring jug put the buttermilk and egg and lightly whisk together with a fork.
  • Add 3/4 of the milk mixture into the dry ingredients and bring together with your hands. Add the remaining milk mixture until the dough comes together and slightly sticky.
  • Once you are happy with your dough, tip the dough onto a lightly floured surface and roll out gently or flatten with your hands to about 2cm thick and cut out with a 6cm cutter. Re-roll and cut out until all the dough is used.
  • Make the cross by mixing 25g of flour and 1 tbsp of cold water to form a smooth dough. Once you have your dough, roll your dough out and cut strips with a knife or pizza wheel.
  • Place your scones on a greased baking tray and brush with milk or any egg mixture that is left. Lay the strips of dough in a cross pattern on top of the scones and brush with more egg/milk.
  • Bake for 12-14 minutes.
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Sarah Samuels

Sarah is a self taught home baker who use to own a coffee shop in the Lake District, England. Sarah bakes for pleasure and uses her blog to share her own recipes and baking tips for us all to use. To find out more about Sarah and her blog, click here for more of her recipes.  

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