Hot crossed scones
About the bake
A twist on making hot cross buns! Seasonal pretty little bakes.
Method
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
Step 2
Sift the flour, salt and cinnamon into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs.
Step 3
Stir in the sugar and sultanas. Add just enough milk mixture to make a soft dough.
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.
Step 5
Roll the pastry into a rectangle and cut out 12 strips (8cm x 1cm), and place on top to form a cross.
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
- 1pinchSaffron
- 3 tbspWater (boiling)
- 4 tbspMilk
- 225gAllinson's Self Raising Flour
- 1pinchSalt
- 0.5 tspCinnamon
- 50gButter (unsalted)
- 25gBillington's Unrefined Golden Caster Sugar
- 50gSultanas
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