HOT CROSS SCONES

Hot cross scones image

Simpler than bread-based hot cross buns, these basic scones are an easy win for teatime with kids. They work just as well without the currants, if you prefer

Provided by Lulu Grimes

Time 32m

Number Of Ingredients 9

Previous Next

Ingredients

225g self-raising flour , plus extra for dusting
¼ tsp salt
50g butter , chilled
1 small dessert apple , peeled and cored
3 tbsp currants or other dried fruit (chopped if large)
50-75 ml milk
4 tbsp natural yogurt
1 egg , beaten (optional)
pack of strawberry laces or a roll of fruit leather, cut into strips the same diameter as the scone

Steps:

Heat oven to 200C/180C fan/gas 6. Tip the flour and salt into a large bowl. Grate the butter into the bowl, toss the mixture together, then rub the bits of butter into the flour until there are no big lumps left.
Grate the apple into the bowl, then add the dried fruit, 50ml milk and the yogurt, and combine to make a soft dough. If the dough looks dry, add a little more milk. Don't squeeze it too much and don't worry if it looks a little lumpy. Roll out the dough on a floured surface and cut out scones using a 4cm round cutter. Combine any off-cuts and cut out more scones until you have used up all the mixture.
Put the scones on a baking tray and cut a cross across the top of each (adults may have to help children here). Brush some egg over the top, if using. Bake for 10-12 mins or until the scones are risen and golden brown. While they are still warm, lay strawberry laces into the crosses you have cut in the tops of the scones.

Nutrition Facts : Calories 165 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium