It’s Easter next week. I’m not really sure where that time has gone, but it’s here nonetheless. It’s a busy time of year for me, what with working in a chocolate shop so I’m getting these in early. Apologies if you don’t hear from me for the next two weeks, I’ll be selling some eggs.
I’ve made hot cross buns for the last two years, there’s only so many ways to jazz one up so I’m shoving all the best bits into something else. That ‘something else’ is a small batch of mini scones, becausee who doesn’t love a scone? They always remind me of spring, don’t ask me why but I just imagine sitting outside with a pot of tea and tucking into one with lots of clotted cream and lashings of jam. There’s no cream or jam today though, because these little beauties taste just as good with butter or a slather of lemon curd.
Also, white chocolate crosses. Uhmmm thank me later.
- 225g self raising flour, plus extra to dust
- 40g golden caster sugar
- 75g unsalted butter
- 80g mixed fruit, I used sultanas, raisins and cherries
- zest of 1 orange
- 1 egg, beaten
- 3-4 teaspoons milk
- apricot jam, to glaze
- dash of cinnamon
- white chocolate, melted, for the cross
- Preheat the oven to 220C and line a baking tray with parchment paper.
- Sift the flour into a large mixing bowl, add the sugar and then rub in the butter with your fingers until crumb-like.
- Tip in the dried fruit, orange zest, egg and then 3 teaspoons of milk. Cut the dough with a knife to mix and then continue to form with your hands until you have a soft dough. It shouldn’t be sticky. If it’s too dry then add a teaspoon of milk at a time until it comes together.
- Place dough onto a lightly floured surface and roll out doll until 3cm thick. This is really important to get a good rise. Cut out rounds with a plain or fluted cutter and place onto baking tray.
- Repeat with remaining dough and then dust each with a little more flour
- Bake for 12-15 minutes or until golden brown.
- Whilst they bake, warm the jam until it’s spreadable. Add a dash of cinnamon and mix to combine.
- When the scones are done, brush with the glaze and leave to cool slightly before drawing on the cross with white chocolate.