Savouring the Seasons: Hot Cross Scones

Good Friday Treats

I've always wanted to make

In England, hot cross buns are sweet little buns

with a cross cut into their tops.

They are traditionally served on Good Friday.

I found a recipe instead for Hot Cross Scones

in one of my baking books called

Hot Cross Scones

To make your own Hot Cross Scones,

just use your favorite basic scone recipe and add:

1/2 cup Zante currants

2 T finely chopped candied peel

1 tsp ground cinnamon

1 tsp pumpkin pie spice

1/4 tsp ground cloves

Turn dough out on a lightly floured surface and

roll out to 1" thickness.

Use a 2.75" round cutter to stamp out your scones.

Arrange scones on a baking sheet lined with a Silpat liner.

Brush with egg wash.

Bake at 425 for approx. 10 to 15 minutes until well risen

and golden. Transfer to a wire rack to cool.

Once they are cooled,

decorate scones with an icing cross,

made of confectioner's sugar and milk.

More lemon curd, please!

Hot Cross Scones are perfect

paired with lemon curd

and a nice "cuppa" of Earl Grey!

(In the photos: Royal Winton Chintz patterns
and vintage silver tier stand that I purchased in England.)

Savouring the Seasons