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.
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.
This recipe was featured on Roddas Clotted Cream website and in Cumbria Life Magazine in April 2023.
To start pre-heat 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.
Add the egg and 3/4 of the buttermilk into the dry ingredients and bring together with a knife.
Using your hands bring the dough together until it forms a smooth slightly sticky dough. Only add more buttermilk if it is dry.
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. You will get 6 scones from this mix - don't try to make more or they will be too thin.
Make the cross by mixing the flour and water to a smooth dough.
Roll out and cut into 12 strips with a knife or pizza wheel.
Place scones on greased baking tray and brush with the buttermilk mixture that is left or with some egg wash.
Lay the strips into crosses on the top of the scones. Make the strips long enough so they just go over the edges of the scones.
Bake for 12-14 minutes.
Hot Cross Scones
Sarah’s servings: 6
Sarah's skill: Easy
Baking time: 12-14 minutes
Ingredients:
230g Self Raising Flour
1 tsp Baking Powder
60g Unsalted Cubed Cold Butter
40g Soft Light Brown Sugar
75g Mixed Dried Fruit
1/2 tsp Ground Cinnamon
1/2 tsp Ground Mixed Spice
1 Large egg
100 ml Buttermilk (100ml milk + juice of half a lemon
25g Plain flour
1 tbsp Cold water
Method:
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,
Add the egg and 3/4 of the buttermilk into the dry ingredients and bring together with a knife.
Using your hands bring the dough together until it forms a smooth slightly sticky dough. Only add more buttermilk if it is dry.
Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2 cm thick then cut out with a 6 cm cutter. Re-roll and cut out until all the dough is used. You will get 6 scones from this mix - don't try to make more or they will be too thin.
Make the cross by mixing the flour and water to a smooth dough. Roll out and cut into 12 strips with a knife or pizza wheel.
Place scones on greased baking tray and brush with the buttermilk mixture that is left or with some egg wash.
Lay the strips into crosses on the top of the scones.
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.