These hot cross bun scones are so crumbly and moist like the homemade scones, but also have the fruity, spicy flavours of the Easter favourite hot cross buns. It's easy to bake them with kids and they're so scrumptious that the whole family will reach for more.
Ingredients
Prep time: 20 minutes
Baking time: 25 Minutes
Servings: 10
Scones
- 130g mixed fruit
- 450g self-raising flour
- 85g caster sugar
- 1 tsp mixed spice
- Pinch salt
- 1/2 tsp baking powder
- 120g butter
- 1 medium egg
- 220ml buttermilk
- Eggwash-1 whole egg whisked
Hot cross dough
- 50g plain flour
- A few tbsp of cold water
Method
- To make the hot cross dough that goes on top of the scones, simply mix the flour with water until you have a firm dough.
- Place this on a lightly floured work surface and roll out as thin as possible.
- Using a chopping knife, cut this into thin strips and cover with a damp cloth until needed.
- For the scones, pre-heat your oven to 180C/160C Fan/ Gas 4/350F
- Into a large bowl, sieve in the flour, sugar, baking powder, mixed spice and salt. Mix.
- To this add the cold diced butter and with your fingertips, rub together until you are left with a texture that resembles fine breadcrumbs.
- Add the egg, Gem Mixed Fruit and buttermilk, mix.
- Once a soft dough is reached, turn out onto a floured work surface. Try not to over mix at this point.
- Roll out so the mix is roughly 2 inches thick.
- Dip a 6cm round scone cutter in flour and cut out 10 scones, trying to use as much of the dough as possible.
- Place the scones on a lined baking tray and egg wash the top.
- Trim two of the hot cross dough strips and overlap on top of each scone.
- Place into the preheated oven and bake for 20-25 minutes.
- Once baked, pop onto a wire rack and allow to cool.
- Best served warm with butter, jam and whipped cream.
Top tip: For added flavour, soak the mixed fruit in your favourite tea overnight, strain and use in this recipe.
Recipe courtesy of Gem Gourmet Brand Ambassador Shane Smith.
