One of my favorite things that I love about Easter are Hot Cross Buns. It has been ever so, since I was a child. What a treat they have always been . . . sweetly spiced and studded with fruit and citrus, with those little icing crosses piped along the tops!
They are a bit fussy to make and involved a lot of time, and so sometimes I just like to make hot cros scones instead. Nobody really complains. Actually I have both to hand. I like to make a hot cross bun and butter pudding after Easter, and only a hot cross bun will do for that . . . but we also like to enjoy these over the holidays, with a nice hot drink.
They are quick and easy to make and incredibly tasty . . .
With just the right amount of fruit and spice . . .
With the lovely short buttery texture that we love in scones . . .
Just look at how nice and high they rise! Seriously flaky!
With just the right amount of icing piped across the tops for that sweet touch we love. These truly are beautiful. To enjoy on Easter morning, or in the afternoon with a hot drink. You can't lose!
*Hot Cross Scones*Makes 8Printable Recipe
These are perfect scones. Buttery, delicious with just the right amount of spice and fruit. Like the bun only better and a lot faster to get on the table!
280g plain flour (2 cups)2 TBS granulated sugar1 TBS baking powder1/4 tsp fine sea salt2 tsp freshly grated orange peel1/2 tsp ground allspice1/2 tsp ground cinnamon5 TBS cold unsalted butter, cut into cubes75g of raisins (1/2 cup)75g dried currants (1/2 cup)1 large free range egg180ml double cream (3/4 cup heavy cream)few TBS cream for brushing
For the crosses:65g icing sugar, sifted (1/2 cup)1/2 tsp vanilla2 tsp milk
Preheat the oven to 200*C/400*F. gas mark 6. Line a large baking sheet with baking paper. Set aside.
Sift the flour into a bowl along with the baking powder, allspice and cinnamon Stir in the orange peel, salt and sugar. Drop in the butter. Rub it in with your finger tips using a snapping motion until the mixture resembles coarse crumbs. Stir in the fruit. Whisk together the egg and cream. Stir this mixture into the with a fork until it starts to form a soft dough. Tip onto a lightly floured surface and knead gently a few times until you have a smooth mixture. Pat the dough out to 1 inch thickness. Stamp into rounds using a 3 inch round cutter. Try not to twist the cutter or your scones will be lopsided. Sharp up and down tap will do the job nicely. Place evenly spaced apart on the baking sheet. Brush the tops with some cream and then bake the scones in the preheated oven for 20 minutes until well risen and golden brown. Leave to cool completely on a wire rack.
To make the icing for the crosses, whisk the icing ingredients together until smooth and thick. Spoon a cross onto each scone. Let stand to set the icing before serving. Delicious!
Todd enjoys his spread with a bit of butter. He can afford the calories. I cannot, but that's not a problem because they are tasty enough for me even without any butter! Bon Appetit!
