Happy Easter everybody! The sun is out and it looks like it is going to be a glorious Easter Sunday! Easter is also the perfect time to bake, if you are a chocolate fan you won’t be short of ideas and if you like making bread then chances are you will be making some hot cross buns this weekend. Last year I made hot cross buns but I also made a German Easter bread which is a bit like brioche, it is called Osterzopf. This year however I didn’t have the time to make bread and needed something much quicker, I therefore turned to Hot Cross Scones, just like Hot Cross Buns but in a scone form! Perfect for those of you that don’t have the time to wait around for bread to rise! I used this recipe from Delicious Magazine but took my influence from the cross from a simnel cake by using marzipan and grilling it to give it some colour.
You will need:
225g self raising flour
75 g butter
40g brown sugar
75g small sultanas
50g cut mixed peel
1/2 tsp ground mixed spice
1 large egg beaten
Rub the flour and butter together with your fingers until it looks like breadcrumbs. Add the sugar, sultanas, peel and spice and mix in. Add the milk and egg and bring together to form a soft dough. Knead gently to bring the dough together and roll out to 2cm thickness. Use a round cookie cutter to cut out the scones, don’t twist the cutter or the scones won’t rise evenly. Brush the tops of the scones with milk. Add flour crosses if using. Bake in a preheated oven at 220C for 15 minutes.
Now for the cross, you can either do as the recipe suggests and use plain flour and water. If you are doing this then mix 50g plain flour with 1-2 tbsp water. Roll out, cut strips and place the cross on the scones. Do this before baking. When the scones come out of the oven dissolve 2 tbsp caster sugar in hot water and brush over the tops of the scones to give them a glaze.
If you are using marzipan crosses:
You need marzipan, apricot jam and a beaten egg yolk.
Roll out the marzipan until it is quite thin and cut into strips. Warm some apricot jam in a pan and brush over the tops of the scones to glaze them and also help the marzipan stick. Arrange the marzipan strips on top of the scones to form a cross and trim the edges. Brush the marzipan crosses with beaten egg yolk.
Place the scones under a heated grill to brown the marzipan, watch them very closely, this will happen quickly and you don’t want them to burn. Be careful when removing them as they will be very hot. Allow to cool.
Enjoy your almost hot cross buns, quick and easy hot cross scones!