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.
11 ingredients
Prep 15 minutes
Cooking 12-14 minutes
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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