Scones

Hot Cross Scones


Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 1 hour | Difficulty: easy

Hello my lovelies! Easter is nearly here and I know y’all are busy. If you have the time you really should make full hot cross buns but sometimes you just want a warm quick fix of delicious spice and fruit! These scones fall firmly into the seasonal tradition of putting spice and fruit into almost anything and calling it “hot cross” but it’s a tradition I’m on board with. Mostly because I love spice and fruit and don’t need much of an excuse.

The instructions are to cut these into rounds like regular hot cross buns but if you don’t want to be bothered just use a sharp knife to cut squares or wedges. It really depends on how committed you are to kitsch styling. And though I die a little inside when I say it, if you don’t like dried fruit you can swap it out for half a cup of chocolate chips. For grown-up scones toss the raisins and currants in a tablespoon of rum and microwave for 30 seconds to help it absorb.

Heat the oven to 220C (425F). Put a clean cookie sheet in the oven to warm up.

If you’re going to soak your fruit in rum put the raisins and currants in a microwave safe bowl and sprinkle over the rum. Microwave for 30 seconds and leave to cool completely.

In a large bowl combine the flour, baking powder, spices and sugar. Using a box grater, shred the butter into the bowl.

Rub the butter into the dry ingredients until it’s almost combined. Leave some little nubbins. Add the dried fruit and mix it in. Add the milk. Using your hands gently bring it together into a dough. Don’t mix it completely just yet.

Tip the dough out onto a floured surface. Flour your hands and gently pat the dough out and fold it like a letter. Do this 3 or four times. Pat the dough out until it’s about an inch high. using a round cookie cutter, cut out as many scones as you can. I usually push the scraps back together and make a knobbly ‘test’ scone that I can eat later…

Get the hot cookie sheet out and rest it on a rack so it stays hot. Quickly pop the scones onto the sheet. There should be a little sizzle. Bake the scones for 15-18 minutes until well risen and golden. They should be craggy and crisp on the outside.

Let the scones cool on a wire rack. They wouldn’t be easter scones without crosses. Mix the glaze ingredients and use a zip lock bag with the corner cut off to pipe crosses on top of each scone. Make sure the icing is quite thick so it will hold lines when piped.

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Hot Cross Scones


Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 8 snack size scones

Fluffy, buttery scones filled with spice and dried fruit – the shortcut to easter deliciousness!

Ingredients:

  • 2 cups (280 grams) all purpose flour
  • 4 teaspoons baking powder
  • 2 tablespoons brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon mixed spice
  • 1/2 teaspoon ground cardamom
  • 6 tablespoons (85 grams) cold butter
  • 1/3 cup (50 grams) raisins
  • 1/3 cup (50 grams) currants
  • 1 tablespoon rum (optional)
  • 2 tablespoons diced candied peel (optional)
  • 3/4 cup (185 mls) cold milk

For the crosses:

  • 1/4 cup icing sugar
  • a few teaspoons orange juice

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Baking sheet
  • Box grater

Directions:

Heat the oven to 220C (425F). Put a clean cookie sheet in the oven to warm up.

If you’re going to soak your fruit in rum put the raisins and currants in a microwave safe bowl and sprinkle over the rum. Microwave for 30 seconds and leave to cool completely.

In a large bowl combine the flour, baking powder, spices and sugar. Using a box grater, shred the butter into the bowl.

Rub the butter into the dry ingredients until it’s almost combined. Leave some little nubbins. Add the dried fruit and mix it in. Add the milk. Using your hands gently bring it together into a dough. Don’t mix it completely just yet.

Tip the dough out onto a floured surface. Flour your hands and gently pat the dough out and fold it like a letter. Do this 3 or four times. Pat the dough out until it’s about an inch high. using a round cookie cutter, cut out as many scones as you can. I usually push the scraps back together and make a knobbly ‘test’ scone that I can eat later…

Get the hot cookie sheet out and rest it on a rack so it stays hot. Quickly pop the scones onto the sheet. There should be a little sizzle. Bake the scones for 15-18 minutes until well risen and golden. They should be craggy and crisp on the outside.

Let the scones cool on a wire rack. They wouldn’t be easter scones without crosses. Mix the glaze ingredients and use a zip lock bag with the corner cut off to pipe crosses on top of each scone. Make sure the icing is quite thick so it will hold lines when piped.

Cook’s Notes:

  • If orange isn’t your thing, then make the glaze with a little milk. And if dried fruit isn’t your thing replace the dried fruits with 1/2 cup chocolate chips.
  • Be careful not to handle the dough too much. The folding does help some gluten to form which helps the scones rise, but too much will make the tough.

 – These are best the day they are made, to keep them longer freeze in a zip lock bag and thaw when required – 

© 2019 Wellington Bakehouse Limited. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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