Hot cross scones

  • for 8 people
  • Takes 15 minutes to make and 15 minutes to bake
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

Per scone: 275kcals, 9.3g fat (5.3g saturated), 4.8g protein, 46.2g carbs, 19.5g sugar, 0.5g salt

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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


1. Preheat the oven to 220°Cfan200°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

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