I spotted this recipe (or one very like it – naturally I can’t leave well alone) on the internet a couple of years ago, and it was enough like my simple scones recipe for me to think about giving it a go in time for Easter. These lovely scones have become part of my Easter repertoire!
Those who know me well will not be surprised to hear that I found making the crosses the most difficult part, falling as they did into my definition of ‘faffy’ and ‘fiddley’ – however, looking at the results of my first attempt, I have to admit that all the fiddling and faffing might have been worth it!
These taste really lovely and if you don’t want to bother with the crosses (and who could blame you?) they are still worth making because the delicate flavour is delicious.
I think these would be perfect as an Easter gift to family or neighbours – all that fiddly stuff would impress them no end!
- Baking tray, with non-stick baking paper on it
- Food processor (or you can do it by hand of course)
- A medium/large bowl
- Scone cutter ( small – about 2 inch)
- Pastry brush
- 8oz/225g Self-raising flour
- 2oz/50g unsalted butter
- 1oz/25g light Muscavado sugar
- 2oz/50g sultanas
- 1 teaspoon mixed spice
- Zest of two oranges (see NOTES below)
- 1 egg, lightly beaten
- 4-5 tablespoons of buttermilk
- A little milk or buttermilk, for brushing
- 2 tablespoons of Plain flour
- cold water
- 1 tablespoon of caster sugar
- 1 tablespoon of boiling water.
- Heat the oven to 180Fan.
- Make the dough for the crosses first!
- Add cold water to the plain flour, a little at a time, and mix until you have a firm dough
- Roll it out then cut it into thin lines, about 2-3inchs long
- Put the pieces of dough onto a floured board or plate and keep cool until you’re ready to use them
To make the scones:
- Put the flour, Muscavado sugar and the butter into the processor and blend until it resembles breadcrumbs
- Pour the whole lot into a large bowl.
- add the orange rind, mixed spice and sultanas and mix in.
- Mix the beaten egg with the buttermilk and then add to the dry ingredients
- Mix together until it all comes together.
- Turn out onto a floured board or counter-top.
- Roll gently until it’s about 2inches high
- Use the scone cutter to cut out the scones, mix any leftovers together and cut out a few more
- Place them directly onto the baking tray as you cut them.
- Brush the tops with some extra milk and put the crosses on and transfer to the oven for 15 minutes or until they are well risen and browned
- While they’re cooking, make the glaze – simply add the boiling water to the caster sugar and stir until it’s dissolved.
- Put the glaze on immediately after the scones come out of the oven, while they’re still on the baking paper.
- Transfer them to a wire rack and allow to cool a little, then serve with some nice butter – careful – the tops are sticky
- Instead of using the orange peel as I did, you could always use 1oz of mixed peel OR 1oz of stem ginger, chopped up
- These are really lovely served warm, but can be quickly reheated the next day by popping them into a warm oven for a couple of minutes to refresh them.