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Hot Cross Scones
Delicious hot cross scones, a twist on a classic buttery scone, mixed with hot cross buns - what more could you want?
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Category:
Afternoon Tea
Type:
Easter, Scones
Keyword:
Scones
Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Cooling Time:
30
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
8
Scones
Author:
Jane's Patisserie
Ingredients
scones
350
g
self-raising flour
(plus extra for dusting)
1/4
tsp
sea salt
1
tsp
baking powder
1
tsp
mixed spice
50
g
light brown soft sugar
90
g
unsalted butter
(cold & cubed)
1
tsp
lemon juice
1
tsp
vanilla extract
180
ml
full-fat milk
75
g
mixed peel
75
g
raisins
1
egg, beaten, for glazing.
cross
50
g
plain flour
1-2
tsp
water
Grams
-
Ounces
Instructions
Preheat your oven to 220ºc/200ºfan, and place a lined tray in the oven to preheat.
Tip the self-raising flour, sea salt, baking powder, mixed spice, light brown soft sugar and cold and cubed unsalted butter into a large bowl.
Rub the mixture together with your fingertips until it resembles bread crumbs
Heat the full-fat milk in the microwave or on the hob so it becomes warm, but not hot.
Add the milk into the rest of the mixture, along with the lemon juice and vanilla extract and stir with a spatula as it'll be very wet at first.
Make sure the dough is starting to mix well, and add in the mixed peel and raisins and finish mixing
Sprinkle some extra flour onto the work surface, and turn the dough out onto it and gently roll it out, or press it down, to be about 4/5cm thick.
Using a 5cm cutter, cut out the scones - you'll have to re-roll the mixture a couple of times to get them all out of the mix.
Take the tray out of the oven, and put the scones onto it.
Mix the flour and water together to a thick paste, and then pipe onto the scones to make a cross shape
Brush the top of the Scones with the beaten egg mixture and bake in the oven for 10 minutes.
Leave to cool for at least 10 minutes once they're out so you don't burn yourself. And then, enjoy!
Notes
You could easily make smaller or bigger scones if you wanted, but adjust the baking times accordingly.
These are best on the day of baking, but they will last for two days after.
See the blog post about different flavour ideas