Hot cross scones
Serves 12
Easy
Prep:
Cook: -
Simpler than bread-based hot cross buns, these basic scones are an easy win for teatime with kids. They work just as well without the currants, if you prefer
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- 225g self-raising flourplus extra for dusting
- ¼ tsp salt
- 50g butterchilled
- 1 small dessert applepeeled and cored
- 3 tbsp currantsor other dried fruit (chopped if large)
- 50-75 ml milk
- 4 tbsp natural yogurt
- 1 eggbeaten (optional)
- pack of strawberry lacesor a roll of fruit leather, cut into strips the same diameter as the scone
Nutrition: per serving
- kcal165
- fat5g
- saturates3g
- carbs27g
- sugars9g
- fibre1g
- protein3g
- salt0.8g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Tip the flour and salt into a large bowl. Grate the butter into the bowl, toss the mixture together, then rub the bits of butter into the flour until there are no big lumps left.
step 2
Grate the apple into the bowl, then add the dried fruit, 50ml milk and the yogurt, and combine to make a soft dough. If the dough looks dry, add a little more milk. Don’t squeeze it too much and don’t worry if it looks a little lumpy. Roll out the dough on a floured surface and cut out scones using a 4cm round cutter. Combine any off-cuts and cut out more scones until you have used up all the mixture.
step 3
Put the scones on a baking tray and cut a cross across the top of each (adults may have to help children here). Brush some egg over the top, if using. Bake for 10-12 mins or until the scones are risen and golden brown. While they are still warm, lay strawberry laces into the crosses you have cut in the tops of the scones.
