Hot cross scones

Name: Hot cross scones
Cook time: 30 min
Total time: 30 min
Yield: Makes 6
Ingredients: olive oil; 200g self-raising flour, plus extra for dusting; ½ teaspoon mixed spice; 1 teaspoon baking powder; 75g unsalted butter (cold); 50g golden marzipan; 30g mixed dried fruit, such as sultanas, raisins, currants; 30g mixed peel; 90ml milk, plus extra for brushing; 50g icing sugar; clotted cream, to serve; your favourite jam, to serve; cheese, such as Cheddar, Stilton or Lancashire, to serve; SHOP JAMIE'S SERVEWARE; Big Love Board

A fun variation on the classic Easter bake

Vegetarian

30 mins

Not Too Tricky

makes 6

About the recipe

Hot cross buns are hard to beat at Eastertime, but these scones are super-fun and so quick to make – giving you more time to enjoy the long weekend with family and friends.

nutrition per serving

Calories

15%

Fat

17%

Saturates

34%

Sugars

24%

Salt

Protein

Carbs

18%

Fibre

of an adult’s reference intake

Recipe From

Big Love serveware

By Jamie Oliver

Shop now

Ingredients

olive oil

200g self-raising flour, plus extra for dusting

½ teaspoon mixed spice

1 teaspoon baking powder

75g unsalted butter (cold)

50g golden marzipan

30g mixed dried fruit, such as sultanas, raisins, currants

30g mixed peel

90ml milk, plus extra for brushing

50g icing sugar

clotted cream, to serve

your favourite jam, to serve

cheese, such as Cheddar, Stilton or Lancashire, to serve

SHOP JAMIE'S SERVEWARE

Big Love Board

Top Tip

Double the recipe to feed a crowd.

Method

Preheat the oven to 200°C/400°F/gas 6 and lightly grease a baking sheet with olive oil.
Sift the flour into a bowl with the mixed spice, baking powder and a pinch of sea salt, then whisk to combine. Cube up the butter, then use your thumbs and fingertips to rub it into the flour mixture until you have little cornflake-sized pieces.
Cube or pinch off pea-sized pieces from the marzipan and fold into the mixture, along with the dried fruit and mixed peel. Make a well in the middle, pour in the milk, and bring together into a soft, dry dough, adding a tiny extra splash of milk, if needed. Use your hands to bring it together if necessary, but don’t be tempted to over-mix.
Turn out onto a flour-dusted surface and quickly work the dough into a 3cm-thick round. You can either use a 6cm round cutter or the rim of a glass to cut out circles from the dough (rerolling the offcuts, if needed) or cut the round into 6 triangular wedges. Lightly brush the tops with milk. Bake for 15 to 20 minutes, or until golden and sounding hollow when tapped, then remove to cool on a wire rack.
To make a white icing for the crosses, place the icing sugar in a bowl, then gradually mix in a little water, adding ½ teaspoon at a time, until you have a smooth, thick glaze. Once the scones are cool, use a spoon to drizzle the glaze over the scones in a cross shape (alternatively you can use a sandwich bag with the corner snipped off).
To serve, tear open the scones and spread with 1 tablespoon of clotted cream and a dollop of jam, or with slices of cheese.

To cook the scones in an air fryer, rub the shelf* with a little olive oil, then preheat the air fryer to 180°C for 2 minutes. Evenly space in the scones and cook for 12 minutes, or until golden – you may need to work in batches.

*Tested in a 1-drawer air fryer

Tags

Baking Fruit Easter Easter bakes Vegetarian

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