Ok so maybe you woke up late and baking a batch of fresh bread isn't on the cards - maybe it never even was. Don't worry, I've got you covered.
This recipe is so easy you don't even have to know how to make scones to make these because I've adapted the simple lemonade scone to suit with Easter bun spices.
It's up to you how you decorate the top of your bun, they can be crossed, circled swirled or you can forego the lines altogether. If you do make a paste for the crosses just make sure your flour and water mix is thin enough to pipe but not so runny that it's going to spread anywhere - about the consistency of clag paste for those who remember.
My cheat here is using Chinese 5 spice seasoning as the warm spice mix but you can use any combination of warm spices you've got on hand. A little cinnamon, ginger and cardamom is also nice.
It's also worth noting that these aren't sweetened, so if you'd like them to be more of a treat feel free to add 1/4 cup of caster sugar to the mix.
How to make hot cross scones
What you'll need, plus any spices and mixed peel. Source: Camellia Aebischer
Take 2 cups self-raising flour, 150ml of thickened cream (half a standard tub) and 150 ml of soft drink or soda water. Add a tsp of Chinese 5 spice mix, ¼ cup of currants and if you like ¼ cup mixed peel or a little grated orange zest.
Mix it all together until just combined, then pat down on a floured bench into about the size of a piece of paper. Cut into 12 squares. Place on a lined baking tray.
Mix together 2 tbsp of plain flour with just enough water to form a thick paste, then pipe your crosses onto the buns. Bake at 180°C for 20 minutes until golden and cooked through.
Serve warm with plenty of butter.
Can you tell I like butter? Source: Camellia Aebischer
