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Hot Crossed Scones

Hot Crossed Scones

Recipe Submitted By: bakingmad

A twist on making hot cross buns! Seasonal pretty little bakes.

Preparation Time	15 minutes
Baking Time	15 minutes
Portions	6
Skill Level	Easy
Average Rating

Hot Crossed Scones Ingredients

1 pinch	Saffron, optional
3 tbsp	Water boiling
4 tbsp	Milk
225 grams	Self Raising White Flour (Allinson Nature Friendly)
1 pinch	Salt
0.50 tsp	Cinnamon ground
50 grams	Butter
25 grams	Golden Caster Sugar (Billington's)
50 grams	Sultanas
	Pastry Trimmings, to make crosses

This recipe uses

How to make Hot Crossed Scones

Click on the text to highlight the different stages as you go along,
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Preheat the oven to 190°C/ fan 170°C/ Gas Mark 5. Place the strands of saffron (if using) in a small jug and add the boiling water. Infuse for 5 minutes to release the colour then strain and add into the milk
Sift the flour, salt and cinnamon into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and sultanas. Add just enough milk mixture to make a soft dough.
Roll out on a lightly floured surface to a thickness of 2cm/3/4 inch. Using 7cm cutter, cut out 6 scones. Place on a lightly greased baking sheet and brush with any remaining saffron milk.
Roll the pastry into a rectangle and cut out 12 strips (8cm x 1cm), and place on top to form a cross.
Bake for 15- 20 minutes until risen and golden. Cool for 5 minutes on a wired rack and serve warm with jam.

Reviews

Read all reviews (1) | Average rating: 4 stars

"this easy recipe is quik an easy for my son to made these is 14 an likes cooking an bakin "

06-05-2011 | Author: debbie1 | 4 stars

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