HOT CROSS SCONES RECIPE

Ingredients:

Scone Ingredients:

• 3 cups flour
• 2 tbsp granulated sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp cloves
• 4½ tsp baking powder
• ½ tsp salt
• zest from 1 lemon
• ½ cup currants
• ¾ cup butter, cold and cut into small cubes
• 1 egg
• ¾ cup buttermilk

Icing Ingredients:

• 1 cup icing sugar (confectioners sugar)
• 1 - 2 tbsp buttermilk

Instructions:

1. Preheat your oven to 400 degrees.
2. Line a baking sheet with parchment paper. Set aside.
3. In a large bowl, sift together the flour, sugar, cinnamon, nutmeg cloves, baking powder and salt.
4. Stir in the lemon zest.
5. Using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized pieces.
6. Whisk in the currants.
7. In a separate bowl, whisk together the buttermilk and egg.
8. Add the buttermilk/egg mixture to the flour mixture and stir until just combined.
9. Turn the dough onto a lightly floured surface and knead until a loosely formed ball of dough is formed. Then gently work the dough into a 1 inch thick disk.
10. You can use a 3 inch biscuit cutter to cut out the scones, or I like to use a pizza cutter and cut the disk into 12 equal sized pieces.
11. Transfer the scones to your parchment paper lined baking sheet, and brush with a little buttermilk.
12. Bake for 12 - 15 minutes or until the edges are golden brown.
13. Transfer the scones to a rack to cool completely before applying the glaze.
14. To make the glaze, stir together the buttermilk and icing sugar until the desired consistency.
15. Transfer the glaze into a ziplock bag, cut a corner of the bag off, and pipe the icing onto the cooled scones.

• Recipe Source:whipperberry