These Hot Cross Scones combine the spiced, fruity flavours of hot cross buns with a soft, crumbly scone texture — perfect for Easter brunch, afternoon tea or easy holiday snacking.
Ingredients
85g Western Star Chef’s Choice Cultured Unsalted Butter, melted
230g self-raising Flour
50g brown sugar
140g dried fruit and peel mix
½ tsp mixed spice
1 egg
¼ cup milk, plus extra for brushing
50g plain flour
1 - 2 tbsp water
Western Star Spreadable, to serve
Method
Pre heat oven to 200°C fan- forced and line a small baking tray with baking paper.
Sift the self-raising flour into a mixing bowl. Rub the butter into the flour using your fingertips. Add the brown sugar, dried fruit and mixed spice and stir to combine.
In a small bowl combine the egg and milk and mix to combine. Add to the flour mixture and mix until it just comes together to make a dough.
Lightly dust your bench with flour and roll out the dough to be around 3cm thick. Cut rounds of the dough using a 6cm round cutter. Bring the trimmings together and cut out more. Place the scones onto the prepared baking tray.
To make the crosses combine the plain flour and water until combined. Knead to make a smooth dough. Roll out and cut into thin 6cm strips. Make a cross with the dough on top of each scone. Bush the tops of the scones with milk and bake for 15 minutes or until golden.
Serve warm or cold with lashings of Western Star Spreadable
Tips & Hints
Scones are best eaten on the day they are made.
Not just for Easter. Leave off the crosses and make these year round.
