Sally’s Hot Cross Scones Recipe
Sally’s Hot Cross Scones
recipe by Sally Longstaff (Sally’s of Warwick Bridge)
INGREDIENTS (Makes 5)
• 340g self raising flour
• 85g margarine or butter
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 65g sugar
• 50g mixed peel
• 80g sultanas
• 1tsp orange extract
• 130g low fat natural yoghurt
METHOD:
1. Place flour, margarine and baking powder into a food processor and pulse for 10 seconds. (Alternatively rub the marg into the flour by hand in a large bowl)
2. Tip into a large bowl and stir in the cinnamon, sugar, sultanas and peel
3. Add the yoghurt and orange extract and bring together by hand until the dough leaves the side of the bowl clean.
4. Turn out onto a floured board and gently press out to 2cm thick. Cut with a large scone cutter, being careful not to twist the cutter, and place on a baking tray lined with baking parchment.
5. Brush with beaten egg.
To add the cross:
6. Mix a little flour and water to a thin paste and pipe a cross on the top of each scone.
7. Bake in a hot oven 190C for 14-15mins
8. Serve warm with best butter and hand made orange marmalade from Claire’s of Wigton
Don’t forget to also check out the full article on Sally’s of Warwick Bridge!
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