We were having an anti-reality day. In case you can’t tell from the particularly shoddy photo, that’s the daughter and Teddy, hiding in her Wendy House with her Cuddly. She’s also wearing a fairy princess dress.
It was that sort of a day.
The sort of day where you ignore the rest of the world, pretend to be a fairy, and hide in small places a lot. You have those too, right?
We decided that fairy princesses would probably have afternoon tea on that sort of a day, so I finally persuaded her that we needed to make the Hot Cross Scones I’ve been lusting after.
My father is the world’s biggest fan of Hot Cross Buns. Traditionally, of course, they’re eaten on Good Friday, but it always seems a shame to save something so good for just one day of the year. I have made the proper yeast rolls in the past but, after the cream tea at Kenilworth Castle last weekend, I was in the mood for something more scone-like.
Bake 12: Hot Cross Scones
- 225g self-raising flour, plus extra for dusting
- 75g butter, softened
- 40g light muscovado sugar
- 75g small sultanas
- 50g cut mixed peel
- ½ tsp ground mixed spice
- 1 large egg, beaten
- 4 tbsp milk, plus extra for brushing
- 50g plain flour
- 2 tbsp caster sugar
- Preheat the oven to 220°Cfan200°C/ gas 7. Sift the self-raising flour into a large bowl; rub in the butter with your fingertips. Stir in the muscovado sugar, sultanas, peel and spice.
- In a jug, beat together the egg, milk and a pinch of salt. Pour into the flour mixture and bring together to make a soft dough.
- Lightly dust a work surface with extra flour, then roll out the dough to no thinner than 2cm. Using a 4cm cutter, stamp out the rounds – try not to twist the cutter, as this makes the scones rise unevenly. Re-roll the trimmings and stamp out more. Transfer to a non-stick baking sheet.
- Make the crosses. Mix together the plain flour and 1-2 tablespoons of water and knead to make a smooth dough. Roll out, cut into thin strips and put a cross on top of each scone. Brush with milk, then bake for 15 minutes, until well risen and golden.
We cut ours a little too thin, so they weren’t as plump and risen as they might have been, but they were still pretty yummy. Worth making again for Good Friday, anyway.
We took them to the table, still warm, slathered them with butter and jam, and scoffed them with lots of tea. We highly recommend it.