Hot Cross Scones

At Easter it is normal to eat hot cross buns, but these scones are much easier to make and deliver the same flavours.

Ingredients make 15

450 g self raising flour

100 g caster sugar

1 tbls mixed spice

8 g salt

130 g unsalted butter

300 ml milk

160 g sultanas

100 g finely chopped pecan

Method

Preheat the oven to 200°C. Combine flour, sugar, mixed spice and salt in a large bowl. Shred cold butter and use your hands to rub the butter into the flour until it resembles bread crumbs. Place milk, pecan and sultanas in another bowl and combine. Add liquid mix to dry mix and combined to dough. Turn onto a lightly floured surface and roll dough to a 3 cm thickness. Cut out the scones with a 5 cm scone cutter and transfer to a lightly floured tray close together and bake for approx 15 minutes. Allow cooling before piping a cross with white fondant.

Note: You can add additional ingredient in the scones such as chocolate chips.