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.
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
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.