Hot Cross Scones
With just the right amount of fruit and spice . . .
Makes 8
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 sugar
1 TBS baking powder
1/4 tsp fine sea salt
2 tsp freshly grated orange peel
1/2 tsp ground allspice
1/2 tsp ground cinnamon
5 TBS cold unsalted butter, cut into cubes
75g of raisins (1/2 cup)
75g dried currants (1/2 cup)
1 large free range egg
180ml double cream (3/4 cup heavy cream)
For the crosses:
65g icing sugar, sifted (1/2 cup)
1/2 tsp vanilla
2 tsp milk
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!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2017/04/hot-cross-scones.html
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