Vickys Easter Hot Cross Scones, GF DF EF SF NF
I had just enough flour left to make these treats for the kids to make up for the lockdown stopping us going to the traditional National Trust Easter Egg Hunt that we've done every Easter Weekend since they were little. The smell wafting up the stairs pulled them all to the kitchen right as they were coming out of the oven!
Vickys Easter Hot Cross Scones, GF DF EF SF NF
I had just enough flour left to make these treats for the kids to make up for the lockdown stopping us going to the traditional National Trust Easter Egg Hunt that we've done every Easter Weekend since they were little. The smell wafting up the stairs pulled them all to the kitchen right as they were coming out of the oven!
Open in Cookpad AppSteps
- 1
Mix the flour, xanthan gum if using and baking powder together
- 2
Dot the margarine into the bowl and cut in with a fork until the mixture resembles a crumb consistency
- 3
Mix in the sultanas, sugar and baking spice
- 4
Add just enough milk to bring to a soft dough. Gluten-free flour may need a drop extra
- 5
Pat out on a floured surface to an inch thick
- 6
Use a 5cm fluted cutter to make the scone shapes. Lay on a lined baking tray. Re-roll the dough until you get 10 scones. Hand shape the last one
- 7
Mix the crosses flour and water together to form a plain dough
- 8
Roll into a sausage then with a rolling pin flatten out thinly and cut into strips, around 5cm long and 1cm wide
- 9
Lay on top of the scones like this
- 10
Glaze with leftover safe milk then bake for 15 minutes until golden
- 11
Mix the sugar and water and glaze the scones as they come out of the oven
- 12
Split in half and spread with cinnamon butter, applesauce or good old butter and jam!
Cooksnaps
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