Easter recipes

Hot cross bun scones

Combine the moist, crumbly texture of homemade scones with the fruity flavours and spices of hot cross buns.
HOT CROSS BUN Scones
28 Item
20M

If you just can’t get enough scones we have a full collection of sweet and savoury scones for you to try.

Ingredients

Method

1.

Combine currants and rum in a medium bowl. Cover and stand 2 hours.

2.

Preheat oven to 220°. Grease a 20cm x 30cm rectangular pan.

3.

Sift flour and spices into a large bowl. Make a well in the centre and add lemonade, cream and currant mixture. Use a knife to “cut” the lemonade, cream and currants through the flour mixture, mixing to a soft, sticky dough. Knead dough gently on a floured surface until smooth.

4.

Press dough out to 2.5cm thickness. Dip a 4cm round cutter in flour and cut as many rounds as you can from dough. Place rounds, side-by-side, just touching, in pan. Gently knead scraps of dough together and repeat process for more rounds. Brush tops with a little extra cream.

5.

Bake scones about 20 minutes or until browned lightly and scones sound hollow when tapped.

6.

In a small bowl, combine sifted icing sugar and juice. Spoon icing into a small piping bag fitted with a 5mm plain tube. Pipe a cross onto each scone.

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