Hot Cross Scones

I decided very early this year that I wasn't going to bake hot cross buns. I made them successfully last year, which was rather exciting since it was my first time using yeast, but I didn't have the energy to do it this year. Plus I just got my itch to bake bread out of the way. But I still wanted to do something similar and this was the perfect cheat's version of a hot cross bun. You'll be burning your tongue as you impatiently taste test these straight out of the oven, because they smell so good while they're baking!

I have waxed lyrical about scones and how easy they are to make, and these babies are no different. Super moist straight out of the oven with a hint of spices and lots of juicy sultanas, they are as close as you're going to get to a hot cross bun in scone form. And there's no yeast, so no long waiting times for proving, and no kneading. These even got the tick of approval from the boy, who tends to find scones completely dull.

I tried a couple of different experiments while coming up with this recipe. My first attempt was a variation of the CWA scone recipe that I love, but the texture of the cream scones didn't produce a hot cross scone I was satisfied with - it was too fluffy and not buttery and crumbly enough. So I went with a butter & milk combination (and buttermilk to make them super moist), and they turned out just right, with a pretty golden surface. The crosses are made from white chocolate, which give it a lovely richness. I even spread some of the leftover chocolate over the scones while I ate one, which was totally evil (and totally awesome). But they taste great on their own, fresh out of the oven.

I know there's nothing quite like a fresh, fluffy traditional hot cross bun, trust me I am a HUGE fan of them. But these weren't a bad substitute for someone who was far too lazy to knead bread and just wanted to whip up something quickly for brunch. I will definitely be making them again. I hope everyone has a great Easter break, I will be spending mine celebrating A's birthday, with plans to construct a slightly insane cake that will probably end in disaster. I'll let you know how it turns out!

Hot Cross Scones
(makes about 6 large scones)
220g self raising flour
pinch of salt
1/2 tsp ground cinnamon
1/8 tsp allspice (if you don't have it, substitute with more cinnamon)
75g butter, softened
70g caster sugar
70g sultanas or currants
1 large egg
2 tbsp (40ml) buttermilk
100g white chocolate

Preheat oven to 220 degrees C. Sift flour, salt, cinnamon and allspice into a large mixing bowl. Add butter and using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar and sultanas.

Lightly beat the egg and the buttermilk together in a small bowl. Using a palette or butter knife, gradually pour the egg mixture into the mixing bowl, gently cutting into the mixture until it starts to come together. Use your hands to bring the dough together into a ball and then turn out on to a lightly floured surface.

Pat the dough into a flat disc about 4cm thick and use a scone cutter (or a round glass dusted with flour) to cut out your scones. (Mine is around 5cm diameter) Carefully pat any scraps together into a ball and use cutter to form scone with remaining dough. Brush the tops of the scones with the leftover buttermilk.

Place scones on a lined baking tray and bake for 10-12 minutes, or until golden brown on top. Time will vary depending on the size of your scones and your oven. When ready, remove from oven and place immediately on a wire rack to cool.

While the scones are baking melt the white chocolate in a heatproof bowl either over a double boiler or carefully in a microwave. Place in a piping bag and when the scones have been out of the oven for a few minutes, pipe a white chocolate cross over the top of each scone.

Serve immediately with butter or (if you want to be a bit naughty) some leftover melted white chocolate. But don't use too much or it will overpower the flavour of the scone. Scones can be stored in an airtight container and warmed up in the microwave but are best eaten when fresh.