Easy Hot Cross Scones
Fill your home with the smells of Easter, thank you to Anna at www.justamumnz.com these Easy Hot Cross Scones will do just that, as well as being delicious, with all the flavours you love, but very simple and quick to make. We hope you enjoy and would love to see these and any other Easter treats you manage to whip up over the weekend. Email us at firstname.lastname@example.org
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
Hot Cross Scones
- 4 Cups Self-Raising Flour
- 1 Cup Pouring Cream (250mls)
- 1 Cup Sprite (250mls), or Ginger Ale
- 2 teaspoon Cinnamon, ground
- 1 teaspoon Mixed Spice
- Zest of 1 Orange or Lemon
- 3/4 Cup Raisins, Sultanas or Currents
- 1/3 Cup Flour
- 4 Tablespoons Water *see method
- 1/4 Cup Apricot Jam (or similar)
- Preheat Oven to 220C Bake – 425F.
- Line a oven tray or roasting dish with cooking spray and baking paper.
- In a large bowl add the self-raising flour, cinnamon, mixed spice, lemon or orange zest and raisins and combine well.
- Add to this the cream and sprite and gently mix until it just comes together.
- Tip the dough onto a lightly floured bench and knead as gently and briefly as possible, until it just comes together.
- Take lumps of the dough, approximately 6-8 cm round and gently form a ball and place onto the prepared tray.
- Repeat with the remaining dough, spacing them about 1 cm apart.
- To prepare the flour and water mixer for the cross, add the flour to a small bowl and add the water a little at a time until you have a thick but pipe-able mixture, you want it to still be able to hold its shape but not so thick it cannot come out of the piping bag.
- Add this to a piping bag or simply use a ziplock bag, cut a small corner off the bag.
- Gently and slowly pipe a straight line across your dough balls, allow the piping to lay down the sides of each scone as it may shrink on baking.
- Then repeat on each line of scones then in the other direction.
- Repeat until you have a full cross formed on each scone.
- Bake for 13-15 minutes or until lightly golden and hollow sounding to the touch.
- Remove from the oven and prepare the glaze immediately
- In a small bowl heat the apricot jam for 20 seconds, until thin and hot
- Using a pastry brush glaze each hot scone generously around the top and sides
- Allow to cool slightly before removing from the baking tray
- Best served warm, with butter, jam and maybe some whipped cream!
- Store in an airtight container