As far back as I can remember my mother would have hot cross buns ready to serve straight after the Good Friday ceremonies. I was never too keen on them as there always seemed to be too many sultanas and too little of the actually ‘bun’, for my liking. I'm now a great fan of these traditional cakes, but my children would share the opinion of my childhood self.
Hot Cross Scones
Ingredients
For the Cross:
- 50g plain flour
- 25g caster sugar
- 50mls water
For the Scones
- 450g plain flour, plus extra for the work surface
- 1 tsp baking powder
- 50g caster sugar
- ½ tsp mixed spice
- 100g cold butter, cut into cubes
- 100g sultanas
- Zest of 1 orange
- 250mls milk
- 1 egg, lightly beaten
For Glaze:
- 30mls milk
- 25g granulated sugar
Method:
- Preheat the oven to 200°C/fan 180°C/Gas mark 6.
- First make the mixture for the cross, by combining the flour and caster sugar together in a small bowl. Gradually add the water until it turns into a thick paste. Spoon into a piping bag with a small nuzzle. Leave to one side.
- Sieve the flour, baking powder, sugar and mixed spice into a large mixing bowl and mix well with a wooden spoon.
- Add the cubed butter to the flour mixture. Rub in the butter until it resembles breadcrumbs. Add the sultanas and orange zest. Combine well.
- Make a well in the centre of the mixture and add the milk and the egg to the dry ingredients.
- Mix together with a wooden spoon, and then use your hands to make a soft dough.
- Turn dough out onto a floured board. Wash and dry hands. Knead lightly- not too much as the scones will become tough. Roll out the dough and cut out using a medium circular cutter, making about 12 scones.
- For the cross mix the flour and sugar in a bowl.
- Place the scones on a floured baking tray and pipe a cross onto each one. Brush the un-piped area of the tops with a little milk and then sprinkle each with a little granulated sugar.
- Bake in the oven for 12-15 minutes, until golden brown. Remove and cool on a wire tray. Best served warm with a good smothering of butter.
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