Kulinary Adventures of Kath

Recipes & Baking Tips From A City Girl Baking Her Way to a Slow Life
  • home
  • eBook
  • Blog
    • The Blog
  • Recipe Archive
  • Work with Kath
  • About
    • About
    • Contact
  • home
  • eBook
    • The Blog
  • Recipe Archive
  • Work with Kath
    • About
    • Contact
Cookbooks & Rolling Pins (13 of 15).jpg

The Blog

Recipes and food adventures by Kulinary Adventures of Kath. 

  • The Blog
  • All
  • 'Off the Shelf'
  • Biscuits
  • Breads Etc.
  • Breakfast
  • Cakes & Slices
  • Confectionary
  • Cookbook Challenge
  • Drinks
  • Events
  • Heirloom Recipes
  • Holidays
  • Ice Cream
  • Jams Preserves & Spreads
  • Monthly Favourites List
  • Muffins
  • Other Desserts
  • Savoury Dishes/Meals
  • Scones
  • Tarts & Pastry
  • Travel

Hot Cross Scones

Kath April 5, 2015

Having made hot cross buns last year and posted the recipe here, I was slightly at a loss as how to celebrate Easter with baked goods (which is clearly the only way I celebrate anything). Not being able to eat chocolate, also messes with the whole Easter/Easter baking thing too. 

However, inspiration struck last weekend, whilst out with friends. My friends and I are regulars at The Tea Salon in Sydney Westfield. We love it, and nine times out of ten we will end up there when we meet up in the city. We were there in February, and they had a scone of the month which was rose and white chocolate, to celebrate Valentine’s Day. It was so good, that I now actually look at what the specials are! 

While we were there last weekend, one friend immediately saw the new scone of the month, and pointed it out to me. The scone was a ‘hot cross scone’ to celebrate Easter. In that moment, I suddenly thought, I could make something like this! This could be exactly the Easter baking I had been looking for. 

I ordered the hot cross scone, and needless to say it was great. It was served with orange marmalade, which although I’m not a fan of marmalade, a very small scraping of it definitely complemented the spices and sultanas in the scone. 

On the train journey home all I could think about was how to recreate this scone. I decided on merging my favourite scone recipe (recently posted here) and the hot cross bun recipe I like to use.

They are quite quick and easy to make, and would make a nice last minute Easter baking treat. Without the cross piped over the top, they become less hot cross scones, and more spiced sultana scones, making them great year round. Once cooled they freeze well in a zip-lock bag. 

Ingredients: 

4 cups self-raising flour 

1/2 tsp salt

1 cup pouring or thickened cream 

375-400 ml milk 

1 tsp ground cinnamon

1/2 tsp mixed spice

1 tsp lemon zest

1 tsp orange zest 

120 g sultanas 

 

Ingredients for the Cross: 

75 g plain flour

1/2 tsp sunflower or vegetable oil 

105 ml cold water 

 

butter or margarine, to serve 

 

Method: 

Pre-heat oven to 250 degrees Celsius, and line a large baking tray with baking paper. 

In a large bowl, combine the flour, salt, spices, zests and sultanas, then add the cream and 375 ml of the milk. Stir using a flat bladed knife or icing spatula to form a soft dough, adding more milk if the dough is too dry. 

Dust a work surface with flour, and turn the dough out. Lightly knead until the dough comes together. 

Press the dough out to 2cm thick. Using a 5 cm (approx.) round cutter, cut out scones from the dough and place onto the prepared tray so they are just touching. Pull dough scraps together and press out to 2.5cm thick. Cut out remaining scones, and continue to use the scraps (adding .5cm to the thickness each time when pressed out), if necessary. 

In a small bowl mix together the oil, flour and most of the water to form a smooth, slightly runny paste. If the mixture is too dry gradually add more water and mix well. 

Spoon the paste into a piping bag, and pipe a cross over each scone.

Bake for 12-15 minutes. Scones will be risen and golden when ready. Serve warm with butter or margarine.

References to original versions of both recipes can be found in earlier posts, linked in above text.  

All baking, styling and photography for this post by Kathryn Vincent of Kulinary Adventures of Kath. 

Follow my blog with Bloglovin
InScones, Holidays TagsScones, Easter, Hot Cross Scones, Baking
  • The Blog
  • Older
  • Newer

recipes

  • 'Off the Shelf' 4
  • Biscuits 11
  • Breads Etc. 3
  • Breakfast 6
  • Cakes & Slices 40
  • Confectionary 1
  • Drinks 6
  • Events 13
  • Heirloom Recipes 9
  • Holidays 16
  • Ice Cream 7
  • Jams Preserves & Spreads 4
  • Muffins 3
  • Other Desserts 15
  • Savoury Dishes/Meals 14
  • Scones 4
  • Tarts & Pastry 5
  • Travel 12

Subscribe!

Sign up with your email address to receive news and updates PLUS a free eBook!

We respect your privacy.

Thank you!

You will receive a confirmation email shortly. 

follow  along on instagram

Pistachio & Rose Nougat 🌹..
.
.
This is my first attempt at making nougat, and I’m pretty happy with the result! I think the colour is a little golden, however I have been told using a lighter colour honey will help with that. I used the recipe from @nadineingram’s book Flour and Stone and added more pistachios and some crystallised rose petals from @esntlingredient. I also used some of the bright green slivered pistachios I got from the Persian food shops I visited last week. I really like the colour that these pistachios along with the rose petals give the nougat..
.
.
If you are planning on making nougat at home I would definitely recommend using Nadine’s recipe as your guide. She provides great instructions and really walks you through the whole process..
.
. 
And if I were someone who bought into the whole Valentine’s Day thing, I would say these would make a lovely gift! But I won’t since I think giving thoughtful gifts to those you love (and just being thoughtful generally) should be a more regular thing than just one day or so in the year. 😘😊
Pistachio & Rose Nougat 🌹.. . . This is my first attempt at making nougat, and I’m pretty happy with the result! I think the colour is a little golden, however I have been told using a lighter colour honey will help with that. I used the recipe from @nadineingram’s book Flour and Stone and added more pistachios and some crystallised rose petals from @esntlingredient. I also used some of the bright green slivered pistachios I got from the Persian food shops I visited last week. I really like the colour that these pistachios along with the rose petals give the nougat.. . . If you are planning on making nougat at home I would definitely recommend using Nadine’s recipe as your guide. She provides great instructions and really walks you through the whole process.. . . And if I were someone who bought into the whole Valentine’s Day thing, I would say these would make a lovely gift! But I won’t since I think giving thoughtful gifts to those you love (and just being thoughtful generally) should be a more regular thing than just one day or so in the year. 😘😊
These are my Rose Biscuits, made with much inspiration from those sold by Fortnum & Mason in London. They are consistently one of the most popular recipes in my blog...
.
.
Up until now, I have made them using homemade crystallised rose petals which I made whenever I came across fresh edible rose petals. I always made them this way as pre-made crystallised rose petals seemed non existent here in Sydney. The last I had seen any was in a wonderful gourmet food shop in Paris in 2014. And I regretted not buying any since then..
.
.
Now I’ve had trouble finding fresh edible rose petals so making these biscuits has been few and far between. Until I was searching @esntlingredient online store and happened upon them! Finally! So now I will able to make these much more often!..
.
.
If you want to have a go at making these, the recipe is on my blog! 🌹
These are my Rose Biscuits, made with much inspiration from those sold by Fortnum & Mason in London. They are consistently one of the most popular recipes in my blog... . . Up until now, I have made them using homemade crystallised rose petals which I made whenever I came across fresh edible rose petals. I always made them this way as pre-made crystallised rose petals seemed non existent here in Sydney. The last I had seen any was in a wonderful gourmet food shop in Paris in 2014. And I regretted not buying any since then.. . . Now I’ve had trouble finding fresh edible rose petals so making these biscuits has been few and far between. Until I was searching @esntlingredient online store and happened upon them! Finally! So now I will able to make these much more often!.. . . If you want to have a go at making these, the recipe is on my blog! 🌹
Just tried the Pistachio Cake I made today (see Stories!) - I used @noya.nutbutter Pistachio Butter and a recipe from the @alameredefamille cookbook. It has a nice subtle flavour and is really easy to make. I’m not quite sure if it compares to the Pistachio Cake pictured (recipe by @mollyyeh!), which is dense and lovely and has a tangy lemon icing too.  Maybe I need to make it again just to make sure it is the best?! 😂😋
Just tried the Pistachio Cake I made today (see Stories!) - I used @noya.nutbutter Pistachio Butter and a recipe from the @alameredefamille cookbook. It has a nice subtle flavour and is really easy to make. I’m not quite sure if it compares to the Pistachio Cake pictured (recipe by @mollyyeh!), which is dense and lovely and has a tangy lemon icing too. Maybe I need to make it again just to make sure it is the best?! 😂😋
Did anyone else go to see @ottolenghi at @sydneyoperahouse this week? I thought it was a great night and an inspiring interview. I really liked hearing Yotam’s theory around cooking vegetables vs meat (that veggies have endless ways to cook them whereas meat only have a few) and learning more about the concept surrounding his newest book ‘Simple’ 🍋...
.
.
I have had ‘Simple’ just about two months now and both my Mum and myself are really enjoying cooking out of it. Stand outs so far have been the Bridget Jones salmon and the Chicken Marbella - one of the ingredients for which I found in a Persian food shop today (see my Stories for more!) 👍🏻...
.
.
I seem to find endless inspiration in Ottolenghi’s many books and I love how each seems to have a distinct theme and personality. Next step now is to actually dine at one of Yotam’s restaurants in London!..
.
.
The cake in the third photo is the Coconut Almond and Blueberry cake from ‘Sweet’ by @ottolenghi and @helen_goh_bakes. It is delicious and very easy to make and I can vouch for it being a great cake to freeze for ‘cake emergencies’.
Did anyone else go to see @ottolenghi at @sydneyoperahouse this week? I thought it was a great night and an inspiring interview. I really liked hearing Yotam’s theory around cooking vegetables vs meat (that veggies have endless ways to cook them whereas meat only have a few) and learning more about the concept surrounding his newest book ‘Simple’ 🍋... . . I have had ‘Simple’ just about two months now and both my Mum and myself are really enjoying cooking out of it. Stand outs so far have been the Bridget Jones salmon and the Chicken Marbella - one of the ingredients for which I found in a Persian food shop today (see my Stories for more!) 👍🏻... . . I seem to find endless inspiration in Ottolenghi’s many books and I love how each seems to have a distinct theme and personality. Next step now is to actually dine at one of Yotam’s restaurants in London!.. . . The cake in the third photo is the Coconut Almond and Blueberry cake from ‘Sweet’ by @ottolenghi and @helen_goh_bakes. It is delicious and very easy to make and I can vouch for it being a great cake to freeze for ‘cake emergencies’.
Homemade Elderflower Cordial recipe is now on the blog! Along with the recipe for my Elderflower Strawberry & Rose Cordial which uses the homemade Elderflower Cordial (but you could of course use a bought one). Links to the recipes are in my profile, along with one for the Rose Cake recipe I posted about on my Stories today. I hope everyone is having good long weekend and is staying cool in this heat!! ☀️☀️☀️
Homemade Elderflower Cordial recipe is now on the blog! Along with the recipe for my Elderflower Strawberry & Rose Cordial which uses the homemade Elderflower Cordial (but you could of course use a bought one). Links to the recipes are in my profile, along with one for the Rose Cake recipe I posted about on my Stories today. I hope everyone is having good long weekend and is staying cool in this heat!! ☀️☀️☀️
Is Pavlova an essential for anyone else’s Australia Day long weekend? Not that I need much excuse to make a good Pav! ...
.
.
I put a few links in my eNewsletter that went out this morning for some long weekend baking ideas - if you missed out or want some more inspiration I have put a link in my profile that will take you right to them (and more!). I hope everyone enjoys the long weekend, and stays cool in this crazy heat!
Is Pavlova an essential for anyone else’s Australia Day long weekend? Not that I need much excuse to make a good Pav! ... . . I put a few links in my eNewsletter that went out this morning for some long weekend baking ideas - if you missed out or want some more inspiration I have put a link in my profile that will take you right to them (and more!). I hope everyone enjoys the long weekend, and stays cool in this crazy heat!
Has anyone else’s year started off super busy? I feel like it’s been go go go for a couple of weeks now, and there is no end in sight! Not even enough time to make cake!! Now that’s just too busy if you ask me! I will try and rectify that this weekend, as there is a recipe I have had my eye on since I got the book Suqar a few weeks ago...
.
.
For tonight I am going to try out Anna Jones (@we_are_food) recipe for ‘Bright Pink Pasta’ from The Modern Cooks Year. I think it sounds decidedly pretty and delicious (the pasta is colored with beetroot and I love beetroot!), and will tie in with the pretty pink theme, like in this photo, rather well I think.
Has anyone else’s year started off super busy? I feel like it’s been go go go for a couple of weeks now, and there is no end in sight! Not even enough time to make cake!! Now that’s just too busy if you ask me! I will try and rectify that this weekend, as there is a recipe I have had my eye on since I got the book Suqar a few weeks ago... . . For tonight I am going to try out Anna Jones (@we_are_food) recipe for ‘Bright Pink Pasta’ from The Modern Cooks Year. I think it sounds decidedly pretty and delicious (the pasta is colored with beetroot and I love beetroot!), and will tie in with the pretty pink theme, like in this photo, rather well I think.
The end of a busy busy week calls for cake. Seriously feeling like a slice of this Apple & Honey Cake from my eBook - will have to settle for something else right now, luckily I still have some of my Christmas stash from @bakedowncakery 👍🏻, that will get me through! Now to rest up this weekend for another super busy week next week 👊🏻.
The end of a busy busy week calls for cake. Seriously feeling like a slice of this Apple & Honey Cake from my eBook - will have to settle for something else right now, luckily I still have some of my Christmas stash from @bakedowncakery 👍🏻, that will get me through! Now to rest up this weekend for another super busy week next week 👊🏻.
I did a scary thing today. I actually put on my site the photography and recipe development services I offer 😬. The link to the page is in my profile if anyone is interested. And if you are looking for someone to take photos of your products or develop recipes with them send me an email or DM! ..
.
.
I also added my Seasonal Cakes & Bakes eBook back onto my site - which includes recipes like this Cherry & Almond Cake. I made this cake a few weeks ago when I was knee deep in cherries and it was wonderful. 🍒 I hope everyone is having a good start to the year so far!
I did a scary thing today. I actually put on my site the photography and recipe development services I offer 😬. The link to the page is in my profile if anyone is interested. And if you are looking for someone to take photos of your products or develop recipes with them send me an email or DM! .. . . I also added my Seasonal Cakes & Bakes eBook back onto my site - which includes recipes like this Cherry & Almond Cake. I made this cake a few weeks ago when I was knee deep in cherries and it was wonderful. 🍒 I hope everyone is having a good start to the year so far!
Anyone else’s bookshelves need a little reshuffle after Christmas and the Boxing Day sales? 🙊📚..
.
.
I was very lucky and received 10 new cookbooks throughout December (my birthday is in December too!), including one bought by me after Christmas. So this shelf does not look like this anymore! Some serious rearranging had to take place recently,  take a look at my Stories to see how I had to fit everything in! Also had to squeeze a few more books into the kitchen too - now I just need to remember where each book actually is when I go to use it! ..
.
.
My favourites from this gift giving season have been Flour & Stone by @nadineingram, Simple by @ottolenghi and Suqar by @gregmaloufchef and @lucymaloufwriter.
Anyone else’s bookshelves need a little reshuffle after Christmas and the Boxing Day sales? 🙊📚.. . . I was very lucky and received 10 new cookbooks throughout December (my birthday is in December too!), including one bought by me after Christmas. So this shelf does not look like this anymore! Some serious rearranging had to take place recently, take a look at my Stories to see how I had to fit everything in! Also had to squeeze a few more books into the kitchen too - now I just need to remember where each book actually is when I go to use it! .. . . My favourites from this gift giving season have been Flour & Stone by @nadineingram, Simple by @ottolenghi and Suqar by @gregmaloufchef and @lucymaloufwriter.
Pistachio & Rose Nougat 🌹..
.
.
This is my first attempt at making nougat, and I’m pretty happy with the result! I think the colour is a little golden, however I have been told using a lighter colour honey will help with that. I used the recipe from @nadineingram’s book Flour and Stone and added more pistachios and some crystallised rose petals from @esntlingredient. I also used some of the bright green slivered pistachios I got from the Persian food shops I visited last week. I really like the colour that these pistachios along with the rose petals give the nougat..
.
.
If you are planning on making nougat at home I would definitely recommend using Nadine’s recipe as your guide. She provides great instructions and really walks you through the whole process..
.
. 
And if I were someone who bought into the whole Valentine’s Day thing, I would say these would make a lovely gift! But I won’t since I think giving thoughtful gifts to those you love (and just being thoughtful generally) should be a more regular thing than just one day or so in the year. 😘😊 These are my Rose Biscuits, made with much inspiration from those sold by Fortnum & Mason in London. They are consistently one of the most popular recipes in my blog...
.
.
Up until now, I have made them using homemade crystallised rose petals which I made whenever I came across fresh edible rose petals. I always made them this way as pre-made crystallised rose petals seemed non existent here in Sydney. The last I had seen any was in a wonderful gourmet food shop in Paris in 2014. And I regretted not buying any since then..
.
.
Now I’ve had trouble finding fresh edible rose petals so making these biscuits has been few and far between. Until I was searching @esntlingredient online store and happened upon them! Finally! So now I will able to make these much more often!..
.
.
If you want to have a go at making these, the recipe is on my blog! 🌹 Just tried the Pistachio Cake I made today (see Stories!) - I used @noya.nutbutter Pistachio Butter and a recipe from the @alameredefamille cookbook. It has a nice subtle flavour and is really easy to make. I’m not quite sure if it compares to the Pistachio Cake pictured (recipe by @mollyyeh!), which is dense and lovely and has a tangy lemon icing too.  Maybe I need to make it again just to make sure it is the best?! 😂😋 Did anyone else go to see @ottolenghi at @sydneyoperahouse this week? I thought it was a great night and an inspiring interview. I really liked hearing Yotam’s theory around cooking vegetables vs meat (that veggies have endless ways to cook them whereas meat only have a few) and learning more about the concept surrounding his newest book ‘Simple’ 🍋...
.
.
I have had ‘Simple’ just about two months now and both my Mum and myself are really enjoying cooking out of it. Stand outs so far have been the Bridget Jones salmon and the Chicken Marbella - one of the ingredients for which I found in a Persian food shop today (see my Stories for more!) 👍🏻...
.
.
I seem to find endless inspiration in Ottolenghi’s many books and I love how each seems to have a distinct theme and personality. Next step now is to actually dine at one of Yotam’s restaurants in London!..
.
.
The cake in the third photo is the Coconut Almond and Blueberry cake from ‘Sweet’ by @ottolenghi and @helen_goh_bakes. It is delicious and very easy to make and I can vouch for it being a great cake to freeze for ‘cake emergencies’. Homemade Elderflower Cordial recipe is now on the blog! Along with the recipe for my Elderflower Strawberry & Rose Cordial which uses the homemade Elderflower Cordial (but you could of course use a bought one). Links to the recipes are in my profile, along with one for the Rose Cake recipe I posted about on my Stories today. I hope everyone is having good long weekend and is staying cool in this heat!! ☀️☀️☀️ Is Pavlova an essential for anyone else’s Australia Day long weekend? Not that I need much excuse to make a good Pav! ...
.
.
I put a few links in my eNewsletter that went out this morning for some long weekend baking ideas - if you missed out or want some more inspiration I have put a link in my profile that will take you right to them (and more!). I hope everyone enjoys the long weekend, and stays cool in this crazy heat! Has anyone else’s year started off super busy? I feel like it’s been go go go for a couple of weeks now, and there is no end in sight! Not even enough time to make cake!! Now that’s just too busy if you ask me! I will try and rectify that this weekend, as there is a recipe I have had my eye on since I got the book Suqar a few weeks ago...
.
.
For tonight I am going to try out Anna Jones (@we_are_food) recipe for ‘Bright Pink Pasta’ from The Modern Cooks Year. I think it sounds decidedly pretty and delicious (the pasta is colored with beetroot and I love beetroot!), and will tie in with the pretty pink theme, like in this photo, rather well I think. The end of a busy busy week calls for cake. Seriously feeling like a slice of this Apple & Honey Cake from my eBook - will have to settle for something else right now, luckily I still have some of my Christmas stash from @bakedowncakery 👍🏻, that will get me through! Now to rest up this weekend for another super busy week next week 👊🏻. I did a scary thing today. I actually put on my site the photography and recipe development services I offer 😬. The link to the page is in my profile if anyone is interested. And if you are looking for someone to take photos of your products or develop recipes with them send me an email or DM! ..
.
.
I also added my Seasonal Cakes & Bakes eBook back onto my site - which includes recipes like this Cherry & Almond Cake. I made this cake a few weeks ago when I was knee deep in cherries and it was wonderful. 🍒 I hope everyone is having a good start to the year so far! Anyone else’s bookshelves need a little reshuffle after Christmas and the Boxing Day sales? 🙊📚..
.
.
I was very lucky and received 10 new cookbooks throughout December (my birthday is in December too!), including one bought by me after Christmas. So this shelf does not look like this anymore! Some serious rearranging had to take place recently,  take a look at my Stories to see how I had to fit everything in! Also had to squeeze a few more books into the kitchen too - now I just need to remember where each book actually is when I go to use it! ..
.
.
My favourites from this gift giving season have been Flour & Stone by @nadineingram, Simple by @ottolenghi and Suqar by @gregmaloufchef and @lucymaloufwriter.
pinterest instagram facebook

Powered by Squarespace

All images & content are the property of Kathryn Vincent, unless stated otherwise. Please do not use without permission.

Kulinary Adventures of Kath

Recipes & Baking Tips From A City Girl Baking Her Way to a Slow Life

pinterest instagram facebook
the food blog - Kulinary Adventures of Kath Instagram