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Hot crossed scones

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About the bake

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

30Total Time
15Prep Time
15Bake Time
6Serves
Easy

Method

  1. Step 1:

    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

  2. Step 2:

    Sift the flour, salt and cinnamon into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs.

  3. Step 3:

    Stir in the sugar and sultanas. Add just enough milk mixture to make a soft dough.

  4. Step 4:

    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.

  5. Step 5:

    Roll the pastry into a rectangle and cut out 12 strips (8cm x 1cm), and place on top to form a cross.

  6. Step 6:

    Bake for 15- 20 minutes until risen and golden. Cool for 5 minutes on a wired rack and serve warm with jam.

Ingredients

    • 1pinch Saffron
    • 3 tbsp Water (boiling)
    • 4 tbsp Milk
    • 225g Self-raising white flour
    • 1pinch Salt
    • 0.5 tsp Cinnamon
    • 50g Butter (unsalted)
    • 25g Billington's Unrefined Golden Caster Sugar
    • 50g Sultanas

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