Baking & Desserts
Hot Cross Scones
Prep 15 mins. /Cook 15 mins.
Makes 6-8
Average
Hot Cross Scones
Method
- Pre heat oven to 200°C fan- forced and line a small baking tray with baking paper.
- Sift the self-raising flour into a mixing bowl. Rub the butter into the flour using your fingertips. Add the brown sugar, dried fruit and mixed spice and stir to combine.
- In a small bowl combine the egg and milk and mix to combine. Add to the flour mixture and mix until it just comes together to make a dough.
- Lightly dust your bench with flour and roll out the dough to be around 3cm thick. Cut rounds of the dough using a 6cm round cutter. Bring the trimmings together and cut out more. Place the scones onto the prepared baking tray.
- To make the crosses combine the plain flour and water until combined. Knead to make a smooth dough. Roll out and cut into thin 6cm strips. Make a cross with the dough on top of each scone. Bush the tops of the scones with milk and bake for 15 minutes or until golden.
- Serve warm or cold with lashings of Western Star Spreadable
More Tips
- Scones are best eaten on the day they are made.
- Not just for Easter. Leave off the crosses and make these year round.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
When you really want your pastry and baking to shine, unsalted cultured butter delivers with that sought after creamier fresh tasting butter that is versatile and ensures great results every time. As an unsalted butter, Chef's Choice allows you full control over the seasoning of your dish. Winner of the Champion Butter award at the 2018 Australian Grand Dairy Awards, Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite
