{"id":28812,"date":"2023-03-03T08:00:32","date_gmt":"2023-03-03T08:00:32","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=28812"},"modified":"2023-03-24T09:00:54","modified_gmt":"2023-03-24T09:00:54","slug":"hot-cross-scones","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2023\/03\/03\/hot-cross-scones\/","title":{"rendered":"Hot Cross Scones!"},"content":{"rendered":"

Delicious hot cross scones, a twist on a classic buttery scone, mixed with hot cross buns – what more could you want?<\/h2>\n

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Now we all know how much I love mashing up baking ideas… I have many recipes already such as my carrot cake cheesecake, mince pie brownies, cheesecake loaf cake and so on! So when it came to Easter, I HAD to combine two of my favourites: scones + hot cross buns = heaven. <\/p>\n

These little beauties are fun to make, delicious to eat, and are 100% something to get you into the Easter baking spirit. <\/p>\n

Scones<\/h3>\n

Scone as in cone, or Scone as in gone? How do you say it? I will happily admit that I switch between the two throughout talking about them as I don’t stick to one side… however, surely it’s scone as in cone as it spells the same?! <\/p>\n

We all know the debate of jam first or cream first as well, but which one are you? Having loved holidaying in Cornwall, but schooling in Devon again I can sit on the divide, but it’s all about jam first right!? The cream has to sit on top! <\/p>\n

My classic buttery scones<\/a> are absolutely delightful, and all of my variations from my lemon and blueberry scones<\/a> to my apple crumble scones<\/a>, I wanted to create another beauty. The flavours in this recipe just take them to another level. <\/p>\n

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Hot Cross Buns<\/h3>\n

I alway adore a hot cross bun, and I will eat them over and over again, especially throughout the easter period. I know it may seem a bit much to be so obsessed, but whether they are shop bought, or even my homemade ones like the classic flavour<\/a>, or my chocolate ones<\/a>, I adore them. <\/p>\n

There is something about a toasted hot cross bun with a slathering of butter on top that is absolutely irresistible, and turning that into a hot cross bun pudding<\/a> is another delightful treat. <\/p>\n

I love adding ‘bits’ to my hot cross buns, and in the classics it’s all about raisins and mixed peel, so I thought they’d transfer really well to the hot cross scones. <\/p>\n

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Hot Cross Scones<\/h3>\n

So, for these DELICIOUS scones, you marry all my favourite things about hot cross buns and scones. I wanted to get the flavours across by using the classic scone base, but with a light brown sugar instead of caster sugar, and the mixed peel and raisins for the additional ingredients. I add mixed spice to these scones so that there is a spice there, as most easter bakes have a little something and I just adore it.<\/p>\n

The butter should be nice and cold and added to the flour, salt, baking powder, spice and sugar – rub these together to make a breadcrumb like mixture. The milk and lemon creates its own buttermilk for the scone mix, and then a little bit of vanilla for a touch of sweetness. <\/p>\n

You want to work the dough as little as possible, so it’s best to just use a bowl with a spatula to mix the dough. When rolling out the dough, you can just pat the dough onto a floured surface so that it doesn’t get moved about too much, helping to prevent a tough scone. <\/p>\n

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Flavours<\/h3>\n

You can jazz these up by making them even more flavoursome buy using different spices or even just more spices – I love adding ground cinnamon, ginger or nutmeg to these as they are deliciously warming flavours that suit the easter vibe, and also compliment the raisins and mixed peel as well. <\/p>\n

If you don’t like raisins, or mixed peel, you can leave them out and add in some other goodies, such as chocolate chips. I do the same in my chocolate hot cross buns<\/a> as I wanted them chocolatey, and they are delicious. <\/p>\n

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Tips & Tricks <\/h3>\n