Name: Mini choc chip hot cross scones
Cook time: 30 min
Total time: 30 min
Ingredients: 2 cup self-raising flour, sifted; 1/4 cup caster sugar; pinch salt; 1/2 cup thick cream, plus extra 2 tablespoons, for brushing; 1/2 cup lemonade; 3/4 cup milk choc chip bits,; 60 gram milk chocolate, melted

Ingredients

2 cup self-raising flour, sifted

1/4 cup caster sugar

pinch salt

1/2 cup thick cream, plus extra 2 tablespoons, for brushing

1/2 cup lemonade

3/4 cup milk choc chip bits,

60 gram milk chocolate, melted

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook