I have long lusted after this recipe, and since spring and Easter are right around the corner, we’re right in the season for hot cross buns! I wasn’t content to leave the recipe alone, though, and here’s what came out…
To make these hot cross scones, I modified this terrific scone recipe:
1 cup of white bread flour
1 cup of white plain flour (in the US you’d just use two cups of “all-purpose flour”)
1 tablespoon of baking powder
3 tablespoons of caster sugar
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
5 tablespoons unsalted butter, cut into cubes
1/2-3/4 cup of currants (I like my scones with a lot of fruit…)
1 cup of buttermilk
Mix all the dry ingredients together, then cut in the butter with a pastry blender (or your hands, since we’re not making pastry and it doesn’t matter if the butter gets warm). Preheat the oven to 220ºC.
When it looks a bit like oatmeal, you’ve done all you can do. You could even be super-lazy and do this step in a food processor if you like.
Add the dried fruit and mix well, then pour in the buttermilk and mix everything into a dough. If you can’t find buttermilk, it’s fairly easy to fake it, or you could use regular cream.
Turn everything out onto a floured surface, and dust the top of the dough before kneading it for 5-10 turns.
Roll it or pat it out flat, then cut some scone shapes using a cookie cutter.
Place your unbaked scones on a baking sheet lined with parchment paper, then bake for 15-20 minutes, until they’re golden brown on top. You may want to flip them over after 15 minutes and give them 4-5 minutes upside down to bake the bottoms.
Finally, I whipped up a basic buttercream frosting to pipe over the top. You can always skip this step and eat these like regular scones, of course!