As far back as I can remember my mother would have hot cross buns ready to serve straight after the Good Friday ceremonies. I was never too keen on them as there always seemed to be too many sultanas and too little of the actually ‘bun’, for my liking. I'm now a great fan of these traditional cakes, but my children would share the opinion of my childhood self.
|Little hands make easy work of scone-making!|
Hot Cross Scones
100g cold butter, cut into cubes
1. Preheat the oven to 200°C/fan 180°C/Gas mark 6.
2. First make the mixture for the cross, by combining the flour and caster sugar together in a small bowl. Gradually add the water until it turns into a thick paste. Spoon into a piping bag with a small nuzzle. Leave to one side.
4. Add the cubed butter to the flour mixture. Rub in the butter until it resembles breadcrumbs. Add the sultanas and orange zest. Combine well.
5. Make a well in the centre of the mixture and add the milk and the egg to the dry ingredients.
6. Mix together with a wooden spoon, and then use your hands to make a soft dough.
7. Turn dough out onto a floured board. Wash and dry hands. Knead lightly- not too much as the scones will become tough. Roll out the dough and cut out using a medium circular cutter, making about 12 scones.
9. Place the scones on a floured baking tray and pipe a cross onto each one. Brush the un-piped area of the tops with a little milk and then sprinkle each with a little granulated sugar.
10. Bake in the oven for 12-15 minutes, until golden brown. Remove and cool on a wire tray. Best served warm with a good smothering of butter.