hot cross scones
Prep:
10 mins
Cook:
5 mins
Serves:
4
method:
1
Preheat the oven to 220°C?fan 200°C/ gas 7. Sift the self-raising flour into a large bowl; rub in the butter with your fingertips. Stir in the muscovado sugar, sultanas, peel and spice.
2
In a jug, beat together the egg, buttermilk and a pinch of salt. Pour into the flour mixture and bring together to make a soft dough.
3
Lightly dust a work surface with extra flour, then roll out the dough to no thinner than 2cm. Using a 4cm cutter, stamp out the rounds – try not to twist the cutter, as this makes the scones rise unevenly. Re-roll the trimmings and stamp out more. Transfer to a non-stick baking sheet.
4
Make the crosses. Mix together the plain flour and 1-2 tablespoons of water and knead to make a smooth dough. Roll out, cut into thin strips and put a cross on top of each scone. Brush with milk, then bake for 15 minutes, until well risen and golden.
5
For the glaze, dissolve the sugar in 2 tablespoons boiling water. Use to brush the tops of the scones as soon as they come out of the oven. Cool slightly on a wire rack. Eat while warm, or split and toast the next day and serve with a smudge of butter.
Tip
Soak California Raisins in orange juice for approximately 2-3hrs prior to use for a fuller moist and extra tangy taste.
ingredients:
• 225g self-raising flour,
• Self-raising flour for dusting
• 75g butter,
• Softened 40g light muscovado sugar
• 75g California Raisins cut in half
• 50g cut mixed peel
• 1/2 tsp ground mixed spice
• 1 large egg, beaten
• 3 tbsp buttermilk or 4 tbsp milk, plus extra for brushing
• 50g plain flour
• 2 tbsp caster sugar
