318537-1-eng-GB_4056

Hot cross scones

  • Serves 8
  • Takes 15 min to make and 15 min to bake
  • Easy
These combine the deliciously moist, crumbly texture of home-baked scones with the fruity flavours and spicy overtones of hot cross buns.

Nutritional info per serving

  • Calories275kcals
  • Fat9.3g (5.3g saturated)
  • Protein4.8g
  • Carbohydrates46.2g (19.5 sugar)
  • Salt0.5g

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INGREDIENTS

  • 225g self-raising flour, plus extra
  • for dusting
  • 75g butter, softened
  • 40g light muscovado sugar
  • 75g small sultanas
  • 50g cut mixed peel
  • ½ tsp ground mixed spice
  • 1 large egg, beaten
  • 3 tbsp buttermilk or 4 tbsp milk, plus extra for brushing
  • 50g plain flour
  • 2 tbsp caster sugar

METHOD

  1. Preheat the oven to 220°C/ fan200°C/ gas 7. Sift the self-raising flour into a large bowl; rub in the butter with your fingertips. Stir in the muscovado sugar, sultanas, peel and spice.
  2. In a jug, beat together the egg, buttermilk and a pinch of salt. Pour into the flour mixture and bring together to make a soft dough.
  3. Lightly dust a work surface with extra flour, then roll out the dough to no thinner than 2cm. Using a 4cm cutter, stamp out the rounds – try not to twist the cutter, as this makes the scones rise unevenly. Re-roll the trimmings and stamp out more. Transfer to a non-stick baking sheet.
  4. Make the crosses. Mix together the plain flour and 1-2 tablespoons of water and knead to make a smooth dough. Roll out, cut into thin strips and put a cross on top of each scone. Brush with milk, then bake for 15 minutes, until well risen and golden.
  5. For the glaze, dissolve the sugar in 2 tablespoons boiling water. Use to brush the tops of the scones as soon as they come out of the oven. Cool slightly on a wire rack. Eat while warm, or split and toast the next day and serve with a smudge of butter.
  • Swap a few pieces of finely chopped stem ginger in syrup for the chopped peel, if you like.

From April 2008

Main Ingredients:

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