Easy Raisin Hot Cross Scones
Looking for a delightful treat this Easter? These Easy Raisin Hot Cross Scones are soft, fluffy, and bursting with sweet raisins and warm spice. Perfect for breakfast or a festive brunch, they’re simple to make and will surely impress your guests. Bake a batch today and enjoy the comforting taste of tradition!
Equipment
- Oven
- Peeler
- Grater
- Mixing Bowl
- Baking Sheet
Ingredients
- 305 grams cake flour
- 60 grams white sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp mixed spice
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 130 grams cold butter grated or cut into small cubes
- 100 grams raisins and sultanas
- 30 grams dried citrus peel
- 250 ml buttermilk 1 cup
- 1 tsp vanilla extract or essence
- 1 egg egg to brush the tops
- sugar to sprinkle optional
Instructions
- Start by gathering all your ingredients to ensure a smooth process. In a large bowl, combine the cake flour, white sugar, baking powder, baking soda, mixed spice, cinnamon, ground ginger, and salt. Use a whisk to blend these dry ingredients thoroughly, ensuring there are no lumps.
- Next, add the cold butter to your dry mixture. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles fine breadcrumbs. It’s okay if there are a few larger pieces of butter left; they will melt during baking, creating pockets of richness.
- Now, fold in the raisins, sultanas, and dried citrus peel into the mixture. This adds sweetness and a burst of flavor to each scone. Make sure they are evenly distributed throughout the flour mixture.
- In a separate bowl, mix the vanilla extract with the buttermilk. Stir this mixture well, as it will add moisture to your dough. Pour the buttermilk mixture into the dry ingredients and gently stir with a spatula until just combined. Do not overmix; it’s fine if it looks a bit crumbly.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together. Your goal isn’t to overwork the dough, so be gentle! Form it into a thick disk, around 2.5 to 3 cm high.
- Using a sharp knife, cut the disk into 8 triangles, similar to how you would slice a pizza. Alternatively, you can use a 5 cm to 6 cm cookie cutter to create round scones. Gather any remaining dough, press it together, and cut additional scones until all the dough is used.
- Beat the egg in a small bowl and brush the tops of the scones with the egg wash. This will give them a lovely golden color as they bake. If you like, sprinkle a little sugar on top for added sweetness and a crunchy texture.
- Transfer the scones onto a lined baking sheet. For best results, place them in the fridge for about 20 minutes while you preheat the oven to 200°C (400°F). Chilling the scones will help them rise better.
- Once your oven is preheated, bake the scones for 20 to 22 minutes, or until they are golden brown and well risen. To prevent them from over-browning, you can cover them loosely with aluminum foil midway through baking.
- Once baked, remove the scones from the oven and let them cool on a wire rack. Enjoy them warm or at room temperature with a dollop of butter or your favorite jam!
Notes
- Storage: Keep your baked scones in an airtight container at room temperature for up to 2 days to maintain their freshness.
- Freezing: You can freeze your scones for up to 3 months. Just be sure to defrost and warm them before serving for the best texture.
- Variations: Feel free to experiment with different dried fruits or spices. Adding chocolate chips or nuts can also create a delightful twist.
- Serving Suggestions: Pair your scones with clotted cream or your favorite fruit jam for a delicious afternoon tea experience.
- Make Ahead: Prepare the scone dough in advance and refrigerate it. When you’re ready, just cut and bake for fresh scones.
- Watch the Oven: Keep an eye on your scones while baking. Every oven is different, and slight adjustments may be necessary.