Hot Cross Scones Recipes

HOT CROSS SCONES

Hot cross scones image

Simpler than bread-based hot cross buns, these basic scones are an easy win for teatime with kids. They work just as well without the currants, if you prefer

Provided by Lulu Grimes

Time 32m

Number Of Ingredients 9

Ingredients

225g self-raising flour , plus extra for dusting
¼ tsp salt
50g butter , chilled
1 small dessert apple , peeled and cored
3 tbsp currants or other dried fruit (chopped if large)
50-75 ml milk
4 tbsp natural yogurt
1 egg , beaten (optional)
pack of strawberry laces or a roll of fruit leather, cut into strips the same diameter as the scone

Steps:

Heat oven to 200C/180C fan/gas 6. Tip the flour and salt into a large bowl. Grate the butter into the bowl, toss the mixture together, then rub the bits of butter into the flour until there are no big lumps left.
Grate the apple into the bowl, then add the dried fruit, 50ml milk and the yogurt, and combine to make a soft dough. If the dough looks dry, add a little more milk. Don't squeeze it too much and don't worry if it looks a little lumpy. Roll out the dough on a floured surface and cut out scones using a 4cm round cutter. Combine any off-cuts and cut out more scones until you have used up all the mixture.
Put the scones on a baking tray and cut a cross across the top of each (adults may have to help children here). Brush some egg over the top, if using. Bake for 10-12 mins or until the scones are risen and golden brown. While they are still warm, lay strawberry laces into the crosses you have cut in the tops of the scones.

Nutrition Facts : Calories 165 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium

HOT CROSS SCONES

Hot Cross Scones image

Get sweet scones with a hint of cinnamon spice on the table fast this Easter with this 30-minute recipe that puts a twist on traditional hot cross buns.

Provided by Annalise Sandberg

Categories Side Dish

Time 30m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups Gold Medal™ unbleached all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 teaspoons grated orange peel
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
5 tablespoons cold unsalted butter, cut into cubes
1 cup raisins or dried currants
1 egg
3/4 cup heavy whipping cream, cold
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 teaspoons milk

Steps:

Heat oven to 400°F. Line sheet pan or cookie sheet with sides with cooking parchment paper.
In medium bowl, stir together flour, granulated sugar, baking powder, salt, orange peel, allspice and cinnamon. With pastry blender or fork, cut cold butter into dry ingredients until butter is size of small peas. Stir in raisins.
In small bowl, beat egg and cream until well blended. Stir into flour mixture until mixture begins to come together. On clean surface, knead dough a few times until smooth. With hands, pat dough until about 1-inch thick. Use 3-inch round cutter to cut out scones; place in sheet pan. If desired, brush egg wash over tops of scones.
Bake about 20 minutes or until puffed and golden brown. Cool.
To make icing, stir together powdered sugar, vanilla and milk until smooth. Icing will be thick. Spoon a cross of icing onto each scone. Let stand 5 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

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