Hot Cross Scones Recipes
HOT CROSS SCONES
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
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
HOT CROSS SCONES
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
Categories Brunch, Snack, Treat
Time 32m
Number Of Ingredients 9
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
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HOT CROSS SCONES RECIPE | DELICIOUS. MAGAZINE
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4.7/5 (3)Category Biscuit RecipesCuisine British RecipesTotal Time 30 mins
- Preheat the oven to 220°C/ fan200°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.
- 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.
- 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.
- 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.
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- Whisk the flour, sugar, brown sugar, baking powder, spices, and orange zest together in a large bowl. Cut the cold cubed butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas. Stir in the dried currants.
- In another bowl, whisk together the whipping cream, egg, and vanilla. Add to the flour/butter mixture and gently fold with a spatula just until the dough starts to come together. Turn the contents of the bowl onto the countertop and knead/press the mixture just until the dough comes together.
- Roll the dough out on a lightly floured countertop to approximately 3/4-inch thickness. Cut out the scones using a medium-sized cookie cutter (around 2 or 2.5 inches in diameter). Place the scones on the prepared baking sheet, leaving 1 inch of space between each scone. Bake in the preheated oven for 12-15 minutes or until lightly golden. Let cool on the baking sheet for at least 15 minutes before topping with the icing, instructions below.
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- In a large mixing bowl, place the margarine, self-raising flour and sugar, mixing together until it becomes fine crumbs.
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- Preheat oven to 200°C (fan bake). Grease the sides and line the base of a 23cm loose bottom cake tin with baking paper.
- Sift self-raising flour, Gregg's Ground cinnamon and Gregg's Ground Mixed Spice into a mixing bowl. Stir in raisins. Make a well in the centre and pour in cream and Lemonade and mix to form a soft dough.
- Turn onto a floured work surface and gently knead the dough into a smooth ball. Roll or pat the dough out to a thickness of 3cm. Cut into 12 rounds using a 6cm diameter cookie cutter, dipping it in flour to avoid the dough sticking to the cutter. Place 9 scones in a circle and then fill in the centre with the remaining 3 scones.
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- For the filling, place the softened butter, both sugars, orange zest and spices in a medium bowl and stir to a soft, spreadable paste. Set aside.
- Sift the self-raising flour into a large bowl with the raising agents and salt. Rub in the diced butter with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Make a well in the dry mixture then add the buttermilk and vanilla and combine it quickly with a cutlery knife at first, then your hands, taking care not to overwork the dough.
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