The Weekly | March 29, 2018
Surprise everyone with these hot cross buns baked as scones, they go really well with some strawberry jam, clotted cream and butter served at the side.
1 cup (160g) dried currants
2 tbsps dark rum
3½ cups (525g) self-raising flour
2 tsps mixed spice
1 tsp ground cinnamon
1 cup (250ml) lemonade
1 cup (250ml) pouring cream, plus extra for brushing
½ cup (80g) icing sugar
3 tsps lemon juice
1. Combine currants and rum in a medium bowl. Cover and stand for 2 hours.
2. Preheat oven to 220°C. Grease a 20cm x 30cm rectangular pan.
3. Sift flour and spices into a large bowl. Make a well in the centre and add lemonade, cream and currant mixture. Use a knife to “cut” the lemonade, cream and currants through the flour mixture, mixing to a soft, sticky dough. Knead dough gently on a floured surface until smooth.
4. Press dough out to 2.5cm thickness. Dip a 4cm round cutter in flour and cut as many rounds as you can from dough. Place rounds, side by side, just touching, in pan. Gently knead scraps of dough together and repeat process for more rounds. Brush tops with a little extra cream.
5. Bake scones about 20 mins or until browned lightly and scones sound hollow when tapped.
6. In a small bowl, combine sifted icing sugar and juice. Spoon icing into a small piping bag fitted with a 0.5cm plain tube. Pipe a cross onto each scone.
Recipe & Photo: The Australian Women’s Weekly/bauersyndication.com.au