Easter in the UK is synonymous with hot cross buns, the delicious lightly spiced buns, filled with dried fruits are perfect toasted with some jam. I usually try and make some every year (in fact find my recipe for them here), however they can be fairly time consuming due to the proving time. So when I chanced upon a Facebook post for hot cross scones, I immediately decided I had to give them a go. These scones are incredibly easy to make, but are full of the flavours of hot cross buns. I like to serve mine with a little homemade jam or marmalade.
If you can’t find mixed spice, make your own by mixing cinnamon, nutmeg, mace, ginger, allspice and ground cloves.
Hot Cross Scones (makes 8 – 10)
225g flour, plus extra for dusting
1/2 tsp baking powder
1/2 tsp baking soda
¼ tsp salt
2 tsp mixed spice
50g vegan butter
1 small sweet apple, peeled and grated
2 tbsp sultanas
2 tbsp mixed peel
75 ml/ 0.75 dl plant based milk and extra for brushing
4 tbsp vanilla soya yoghurt
icing sugar for crosses (optional)
Preheat your oven to 200 degrees c.
Tip the flour, salt, baking powder, baking soda and mixed spice into a large bowl. Add the vegan butter and lightly rub into the flour.
Grate the apple into a separate small bowl, add the dried fruit, mixed peel, milk and the yogurt and lightly mix. Add to the flour mixture and combine to make a soft dough. Try not to over work the dough, it doesn’t matter if the mixture is a little lumpy.
Flatten the dough a little on a lightly floured surface to and cut out scones using a 4cm round cutter. Combine any off-cuts to cut out more scones.
Put the scones on a lined baking tray, brush with a little milk and bake for 10-12 mins or until the scones are risen and golden brown.
Allow to cool a little. Meanwhile if you want to add the iced crosses, mix a little icing sugar with water to make a thick icing. Pipe, or spoon over the icing to form crosses on each scone. Allow to set before serving with your favourite jam.