Hot cross scones
Indulge in the delightful fusion of traditional flavors with our Hot Cross Scones recipe. These scones combine buttery self-raising flour, sweet powdered sugar, plump currants, and rich dark chocolate to create a heavenly treat perfect for any occasion. Enjoy the comforting blend of spices and textures that make these scones an unforgettable twist on a classic favorite.
- 05 May 2024
- Cook time 15 min
- Prep time 15 min
- 15 Servings
- 5 Ingredients
Hot cross scones are a delightful twist on the traditional hot cross buns, offering a perfect blend of buttery scone goodness with the classic flavors of currants and dark chocolate. These scones are simple to make and will bring joy to your breakfast or afternoon tea table.
Ingredients:
Instructions:
Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
In a large mixing bowl, sift the self-raising flour and powdered sugar together. This ensures that they are well combined and that there are no lumps.
Cut the cold butter into small cubes and add them to the flour mixture. Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. This step is crucial for flaky scones.
Stir in the currants and the chopped dark chocolate evenly into the flour and butter mixture. Ensure they are evenly distributed to provide consistent flavor in every bite.
Slowly add a little cold water, tablespoon by tablespoon, to the mixture, gently stirring with a wooden spoon or your hands until the dough begins to come together. You want a soft but not overly sticky dough. Be careful not to overwork the dough, or your scones will be tough.
Turn the dough out onto a lightly floured surface and knead it very gently just to bring it completely together. Pat it out to a thickness of about 2 cm (3/4 inch).
Using a floured 5 cm (2 inch) round cutter, cut out scones and place them onto the prepared baking sheet. Gather any scraps, gently knead together, and cut additional scones.
Bake the scones in the preheated oven for about 12-15 minutes or until they are well-risen and a light golden brown on top.
Once baked, remove the scones from the oven and allow them to cool slightly on a wire rack.
Serve the hot cross scones warm with butter, cream, or a little jam, if desired.
Tips:
- Ensure your butter is cold when mixing it with the flour for a flaky texture.
- Don't overmix the dough; it should be slightly crumbly for the scones to be tender.
- You can substitute currants with raisins or dried cranberries if desired.
- Use high-quality dark chocolate for the best flavor.
- Serve the scones warm with a pat of butter or a drizzle of honey for added sweetness.
These hot cross scones are a quick and delicious alternative to traditional hot cross buns. With their rich flavors and easy preparation, they are sure to become a favorite in your home. Enjoy them fresh from the oven with your favorite spread or simply on their own.
| Nutrition Facts | |
|---|---|
| Serving Size | 36 grams |
| Energy | |
| Calories 130kcal | 5% |
| Protein | |
| Protein 2.96g | 2% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 1.31g | 3% |
| Sugar 5g | 5% |
| Fat | |
| Fat 7g | 8% |
| Saturated 2.24g | 7% |
| Cholesterol 11mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 3.36mg | 1% |
| Vitamin B1 0.07mg | 5% |
| Vitamin B2 0.01mg | 0% |
| Vitamin B3 0.37mg | 2% |
| Vitamin B6 0.01mg | 1% |
| Vitamin B9 5ug | 1% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.17mg | 0% |
| Vitamin E 0.00mg | 0% |
| Vitamin K 0.51ug | 0% |
| Minerals | |
| Calcium, Ca 9mg | 1% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.91mg | 8% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 30mg | 3% |
| Potassium, K 60mg | 2% |
| Selenium, Se 4.06ug | 7% |
| Sodium, Na 2.44mg | 0% |
| Zinc, Zn 0.25mg | 2% |
| Water | |
| Water 3.61g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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