Hot Cross Scones Food

HOT CROSS SCONES

Steps:

• 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.
• 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.
• 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.

HOT CROSS SCONES

Steps:

• Heat oven to 400°F. Line sheet pan or cookie sheet with sides with cooking parchment paper.
• In medium bowl, stir together flour, granulated sugar, baking powder, salt, orange peel, allspice and cinnamon. With pastry blender or fork, cut cold butter into dry ingredients until butter is size of small peas. Stir in raisins.
• In small bowl, beat egg and cream until well blended. Stir into flour mixture until mixture begins to come together. On clean surface, knead dough a few times until smooth. With hands, pat dough until about 1-inch thick. Use 3-inch round cutter to cut out scones; place in sheet pan. If desired, brush egg wash over tops of scones.
• Bake about 20 minutes or until puffed and golden brown. Cool.
• To make icing, stir together powdered sugar, vanilla and milk until smooth. Icing will be thick. Spoon a cross of icing onto each scone. Let stand 5 minutes before serving.