Hot crossed scones - recipe

Hot crossed scones

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  1. 1

    Preheat the oven to 190°C (fan 170°C, gas mark 5). Place the strands of saffron (if using) in a small jug and add the boiling water. Infuse for 5 minutes to release the colour then strain and add into the milk

    For this step you'll need:

    • pinch Saffron
    • 3 tbsp Water boiling
  2. 2

    Sift the flour, salt and cinnamon into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs.

    For this step you'll need:

    • pinch Salt
    • ½tsp Cinnamon
    • 50g Butter (unsalted)
  3. 3

    Stir in the sugar and sultanas. Add just enough milk mixture to make a soft dough.

    For this step you'll need:

    • 25g Unrefined golden caster sugar
    • 50g Sultanas
  4. 4

    Roll out on a lightly floured surface to a thickness of 2cm/3/4 inch. Using 7cm cutter, cut out 6 scones. Place on a lightly greased baking sheet and brush with any remaining saffron milk.

  5. 5

    Roll the pastry into a rectangle and cut out 12 strips (8cm x 1cm), and place on top to form a cross.

  6. 6

    Bake for 15- 20 minutes until risen and golden. Cool for 5 minutes on a wired rack and serve warm with jam.

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