Vegan Hot Cross Scones

Vegan Hot Cross Scones

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.

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