Hot crossed scones - recipe

Ingredients

Recipe , Scone , Cross , Hot

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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
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
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

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

Roll the pastry into a rectangle and cut out 12 strips (8cm x 1cm), and place on top to form a cross.
6

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

⇐ Singing hinny

Gluten free scones ⇒