Get it? Since Easter is all about Hot Cross Buns they have to feature. However, I also love scones, then why not link the two to make some wonderfully seasonal baked goodies which are a little out of the ordinary?
The spicing, with added fruit and peel (if desired), is to my mind, the taste of Easter. Who would have thought it would work so beautifully in scone format (or biscuit as I believe they’re known in the US).
Obviously any Easter recipe must feature a cross so these little spiced scones are topped with a water icing cross which was more effective and maybe a bit more celebratory than a traditional flour paste version.
Hot Cross Scones
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
Makes about 12
220g plain flour
1 1/2 tsp baking powder
2 tbsp dairy-free margarine
2 tbsp caster sugar
1 tsp mixed spice
1/2 tsp cinnamon
Pinch of salt
Up to 100ml dairy-free milk
handful of dried fruit and 2 tbsp mixed peel (optional)
1-2 tbsps granulated sugar
1 tbsp dairy-free milk
- Preheat the oven to 200 degrees centigrade/Gas mark 6
- Grease and flour a baking sheet
- Mix together the flour, salt, baking powder, sugar and spices. Rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the dried fruit and mixed peel if using.
- Pour in some of the oat milk. Gently bring together to form a soft dough (do NOT knead or you’ll end up with rock hard scones!). Add more milk if necessary.
- Gently pat out to a circle about 5cm thick. Stamp our circles and place on the baking sheet. Gather up the remaining dough, pat out again and stamp out more circles until all the dough is used up
- Brush the tops with dairy-free milk and sprinkle over some granulated sugar
- Bake for 20-25 minutes until well risen and golden on the tops and bottoms
- Cool on a wire rack