Quick & Easy

Mini choc chip hot cross scones

A super fast and easy recipe for classic hot cross scones with the distinctive chocolate cross on top.
Mini choc chip hot cross scones
16 Item



1.Preheat oven to 220ºC. Line an oven tray with baking paper.
2.In a large bowl, combine flour, sugar and salt. Make a well in the centre and stir cream and lemonade through with a butter knife until just combined.
3.Turn dough onto a lightly floured board. Knead lightly to combine. Gently flatten to 3cm-thick square.
4.Use a floured knife to cut dough into 16 squares. Arrange close together on tray. Brush with extra cream.
5.Bake 10-15 minutes, until scones are lightly browned and sound hollow when tapped. Allow to cool.
6.Fit a piping bag with a writing tube and fill bag with melted chocolate. Pipe chocolate crosses over cooled scones.

If preferred, dough can be formed into a 3cm-thick round and scones cut out with a 5cm round cutter.


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