Hot Cross Scones
Updated: May 20
Who doesn't love hot cross buns at Easter or anytime of the year!? However delicious they are time consuming to make and when I had my cafe I Just didn't have the time to make hot cross buns so the hot cross scone was born!!!!! Adapted from my go to fruit scone recipe it has the taste of Easter, much quicker to make than bread and they were very popular in my cafe.
Hot Cross Scones
I always use buttermilk in my scones as I think it gives then a much lighter texture. You don't need to buy expensive buttermilk you can just add lemon juice to milk and it works perfectly.
You can use just milk if you want but I do think buttermilk just makes them extra special. The method is pretty simple but the main things are not to handle the dough too much and when cutting out don't twist the pastry cutter if you want straight(ish) scones. I also use a dough blender to mix the butter and flour to the breadcrumbs stage as I get a lot of pain in my hand and arms but cold fingers do the job just perfectly! The great thing with scones is if you only want more then just double the recipe and it still works perfectly.
230g Self Raising Flour
1 tsp Baking Powder
60g Unsalted Cubed Cold Butter
40g Light Brown Sugar
75g Mixed Fruit
1/2 tsp Cinnamon
1/2 tsp Mixed Spice
1 Large egg
100 ml Buttermilk (100ml milk + juice of half a lemon
25g Plain flour
1 tbsp Cold water
Preheat the oven to 220 degrees centigrade (200C Fan) or Gas Mark 7
In a large bowl weigh out the SR flour, baking powder and butter.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add the sugar, mixed fruit and spice,
In a measuring jug put the buttermilk and egg and lightly whisk with a fork.
Add 3/4 of 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.
Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm thick then cut out with a 6 cm cutter. Re-roll and cut out until all the dough is used. I usually get 6 scones from this mix.
Make the cross by mixing the flour and water to a smooth dough. Roll out and cut strips with a knife or pizza wheel.
Place scones on greased baking tray and brush with milk or any egg mixture that is left. Lay the crosses on the top of the scones and brush with more egg/ milk.
Bake for 12-14 minutes.
Sarah's Extra Slice........
Makes 6 scones.
I use a 6cm round cutter for these scones.
Using a dough blender helps incorporate the butter into the flour but you can use your fingertips to do the same job.
My baking trays are by Jamie Oliver