Dessert Recipes

Hot Cross Bun Scones

by TheWeekly  /   March 26, 2018

Yield
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Prep Time
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Cook Time
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Difficulty Level
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Surprise everyone with these hot cross buns baked as scones, they go really well with some strawberry jam, clotted cream and butter served at the side.

Ingredients

Steps

01.

Combine currants and rum in a medium bowl. Cover and stand 2 hours.

02.

Preheat oven to 220 C. Grease a 20 cm x 30 cm rectangular pan.

03.

Sift flour and spices into a large bowl. Make a well in the centre and add lemonade, cream and currant mixture. Use a knife to “cut” the lemonade, cream and currants through the flour mixture, mixing to a soft, sticky dough. Knead dough gently on a floured surface until smooth.

04.

Press dough out to 2.5 cm thickness. Dip a 4 cm round cutter in flour and cut as many rounds as you can from dough. Place rounds, side-by-side, just touching, in pan. Gently knead scraps of dough together and repeat process for more rounds. Brush tops with a little extra cream.

05.

Bake scones about 20 mins or until browned lightly and scones sound hollow when tapped.

06.

In a small bowl, combine sifted icing sugar and juice. Spoon icing into a small piping bag fitted with a 0.5 cm plain tube. Pipe a cross onto each scone.

Recipe & Photo: The Australian Women’s Weekly/BauerSyndication.com.au