In the absence of a lot of baking ingredients I have made these Hot Cross Scones instead of Hot Cross Buns, just as tasty and made in a fraction of the time!
I used the dried fruit I had in the cupboard any dried fruit will taste amazing and I think the addition of a grated orange will be divine – but alas I had none!
This recipe will make 7 x 7cm scones
You Will Need:
- 230g Plain Flour (plus extra for dusting)
- 1tsp Cream of Tartar
- ½ tsp Bicarbonate of Soda
- 1tsp Mixed Spice
- 1tsp Cinnamon
- 30g Caster Sugar
- 60g Butter
- 60g Raisins
- 30g Dried Cherries
- 7-8 tbsp Cold Milk
- 1 egg beaten for glazing (optional)
- 2tbsp Plain Flour
- Splash of Water
- Sprinkling of Sugar
- Pre heat the oven to 180 degrees grease baking sheet.
- Sift the flour, cream of tartar, bicarbonate of soda and the spices together.
- Mix in the caster sugar and butter into the flour until the mixture resembles breadcrumbs.
- Stir in the dried fruit until well distributed.
- Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
- You do not want to over handle the dough or the will be hard and tough.
- Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick. Cut out to your desired size with your cookie cutter.
- Place your scone on the baking sheet, reform the dough scraps and repeat until all the dough has been used.
- Brush over with the beaten egg. (this will glaze and act as a ‘glue’ for the cross)
- Mix the flour and water together until you have a soft dough, roll this between your hands until you have a long sausage shape, cut into the lengths to lay across each scone to create a cross.
- Glaze this with more egg and a sprinkle of sugar.
- Bake for about 10mins or golden brown.
- These are best on the day of cooking but will keep for 2-3 days in an air tight container.