Updated: Apr 10, 2020
Easter is almost here and I have to say it's actually one of my favourite celebrations. It even rivals Christmas! It's less about gifts and more about spending time with family. It's going to be a strange one this year not seeing everyone but I'm still determined to make the best of it! One idea of spending some quality time with your family and friends is to get everyone to cook themselves the same meal using the same recipe, then join each other at dinner time over a video-chat!
One of our big traditions is our Easter tree and this year is no exception! It's something my sisters and I have done since were little and it's a tradition I want to continue with my little family. We'll add some fresh flowers to it tomorrow (Good Friday) and attempt to hang them in used egg shells!
I love baking Easter treats and getting
Henry involved. The other day we made a huge cheesecake which had bits of broken Easter egg inside and mini eggs on top! Ideally I would of added broken flake as well to make a nest but I'm attempting to use what we have and avoiding shopping unnecessarily! Another great way to make cheesecake at Easter is inside half of an Easter egg (Place your egg halves in the fridge overnight before constructing the cheesecake to make sure it doesn't break)
The recipe I'm sharing with you today however is for our hot cross scones!! These are our take on the more traditional hot cross buns. They're really simple to make and make a lovely sweet snack...
450g self-raising flour
2tsp baking powder
Pinch of salt
1/2 tsp mixed spice
1/2 tsp cinnamon
100g unsalted butter (softened)
50g caster sugar
100g Raisins (or other dried fruit)
2 eggs (lightly beaten)
zest of 1 orange
200mls milk (approx)
75g plain flour
1tbsp caster sugar
1tbsp boiling water
1/ Pre-heat oven to 220 deg C and line a baking tray with baking paper.
2/Mix together the self-raising flour, salt, mixed spice, cinnamon and baking powder.
3/ Add the butter in small cubes then rub it into the mixture with your fingertips.
4/Then add the egg, sugar, raisins and orange zest. Mix together until combined.
5/ Add the milk a little at a time until you have a slightly sticky dough. Gently knead until combined.
6/ Roll or press onto a lightly floured surface to a thickness of about 1.5cms, then use a 5-6cm round cutter to cut out the scones and place them on the baking tray. Put to one side.
7/ To make the crosses, combine the flour and water to make a paste (the paste needs to a pipe-able consistency so add more water if needed) . Place the paste in a piping bag or sandwich bag then cut a small corner of the end. Pipe the crosses onto the scones (try not to make them too thick). Now place scones in the oven for 14-16 minutes until risen and golden.
8/ Whilst they're baking you can make the glaze. Mix 2tbsp of caster sugar with 2tbsp of freshly boiled water and stir until the sugar has melted. Once the scones are out of the oven, gently brush them with your sugar glaze. Then place the scones on a metal rack to cool.
9/ Serve with butter, jam or marmalade!
Top tip! Don't handle the mixture or dough too much, the less it's handled the better the bake! Also...don't twist the cutter when cutting your circles, just one sharp press down should do it!
I hope you enjoy these as much as we do...HAPPY EASTER EVERYONE!