Hot Cross Scones (Easter Scones) Recipe
Hot cross scones are a charming twist on two British baking classics: the humble scone and the spiced hot cross bun - and there's no kneading or proving required.
Servings: 9 scones
Equipment
- Jug
- Mixing bowl
- Baking tray
- Greaseproof paper
- Small plastic bag
- Pastry brush
Ingredients
For the scone dough
- 400 g self-raising white flour (self rising flour) plus some for dusting
- 1 tbsp white caster sugar (superfine sugar)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 100 g salted butter cold and cubed
- 75 g sultanas
- 50 g mixed peel
- 1 apple peeled, cored and finely chopped
- 1 unwaxed orange zested
- 200 ml whole milk plus a little to brush the tops
For the cross
- 30 g plain flour (all purpose flour)
To glaze
- 3 tbsp apricot jam
Instructions
Make the scones
- Preheat the oven to 200C/390F (180C/355F fan).
- Dust your baking sheet with flour.
- In a bowl, mix the flour, cinnamon, mixed spice, and baking powder.
- Add the cold, cubed butter. Using the tips of your fingers, rub the butter into the flour until you have an even crumb.
- Slowly add the milk while mixing using a flat knife. The mixture should start to clump together.
- Add the sultanas, mixed peel, chopped apples and orange zest and stir to distribute.
- Tip the dough onto a floured surface and gather together, handling just enough to form into a square about 15cm by 15cm.
- Use a palette knife or cake scraper to cut the scones in a 3 x 3 pattern, creating 9 even scones.
- Lift the scones into the lined baking sheet, spacing them well so that the heat can circulate.
Make the paste
- Mix the flour with 30 ml (2 tbsp) of cold water to a smooth paste.
- Spoon into a small piping bag, snip off a small piece at the end and pipe crosses over each of the scones, just as you would with hot cross buns.
Bake
- Place the tray in the centre of your preheated oven and bake for 25-28 minutes until the scones have puffed and turned golden.
Glaze
- Put the apricot jam in a small bowl and microwave for about 15 seconds to loosen.
- Pass the warm jam through a sieve to remove any lumps, then brush the jam over the tops of the scones.
- Leave them to cool completely and they’re ready to enjoy.
Nutrition
Calories: 349kcal | Carbohydrates: 58g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 91mg | Potassium: 251mg | Fiber: 3g | Sugar: 18g | Vitamin A: 375IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 1mg
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