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Hot cross scones
Hot cross scones
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your Easter with hot cross scones!
Ingredients:
  • Melted butter, to grease
  • 24.00 gm icing sugar mixture
  • 80g chilled butter, cubed
  • 55g (1/3 cup) currants
  • 125ml (1/2 cup) milk
  • Milk, extra, to brush
  • 80g dark chocolate, finely chopped
Instructions:
  • Preheat the oven to 220°C and lightly grease a baking tray with melted butter.
  • In a large bowl, combine flour and icing sugar, sifting them together. Use your fingertips to rub the butter into the mixture until it looks like fine breadcrumbs. Mix in the currants. Create a well in the center and pour in the milk. Use a round-bladed knife to combine everything until the dough begins to come together.
  • Transfer dough to a floured surface and knead until smooth. Roll out dough to 1.5cm thickness with a floured rolling pin. Cut 15 scones using a 5cm pastry cutter dipped in flour. Arrange scones 5mm apart on a tray. Brush tops with milk and bake for 10-12 minutes until golden and scones sound hollow when tapped. Let cool for 30 minutes before serving.
  • Place the chocolate in a heatproof bowl set over simmering water, making sure the bowl doesn't touch the water. Stir until melted and smooth. Transfer the melted chocolate to a sealable plastic bag, cut a 5mm opening from one corner, and pipe a cross on top of each scone. Let it set for 5 minutes.

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