Hot cross bun scroll scones



Ingredients 24
Servings 12
Time 40 mins

Ingredients

  • HOT CROSS BUN SCROLL SCONES
  • 2
    cup
    self-raising flour
  • 1
    tsp
    baking powder
  • 1/2
    tsp
    baking soda
  • 1/2
    tsp
    salt
  • 3
    Tbs
    icing sugar
  • 80
    g
    butter
  • 1
    extra large egg
  • 210
    ml
    buttermilk
  • FILLING
  • 100
    g
    butter - softened
  • 1/2
    cup
    castor sugar
  • 1/4
    cup
    demerara sugar
  • 2
    tsp
    ground cinnamon
  • 1/2
    tsp
    mixed spice
  • 1/3
    cup
    pecan nuts - roughly chopped
  • 1/4
    cup
    of each - raisins and golden sultanas
  • 2
    Tbs
    orange peel
  • FOR FINISHING
  • 1
    Tbs
    melted butter mixed with 1 tablespoon milk
  • GLAZE
  • 3/4
    cup
    icing sugar - sifted
  • 1/3
    cup
    fresh cream
  • 1/2
    tsp
    vanilla extract
 

Method

25 mins
 

Preheat the oven to 200º C. Grease or spray a large 12-hole non-stick muffin tin with cooking spray.

Start by making the filling. Combine the butter, sugars and spices together to form a paste. Set aside until later.

Sift together the flour, raising agents, salt and icing sugar.

Rub the butter into the flour.

Whisk the egg and buttermilk together and add to the dry ingredients. 

Mix to combine, without overworking the dough.

Turn the dough out onto a floured surface and roll into a 20 x 30cm rectangle.

Spread the butter and sugar filling evenly over the entire surface of the dough.

Scatter with dried fruit, peel and nuts. Roll the dough up from the long side, much the same as a Swiss roll.

Slice into 12 even pieces and lay each sone round into the muffin holes. Brush with butter and milk glaze.

Bake for 22-25 mins.

Cool for 5 mins in the tin before running a knife around the edges to loosen.

For the glaze, whisk the icing sugar, cream and vanilla together until smooth.

Spoon over the warm hot cross bun scroll scones and apply to face.


Reprinted with the permission of Bibby's Kitchen@36. To see more click here.

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ALSO TRY: 

Hot cross bun milk jellies with white chocolate crumble

A delicious way of using up any leftover hot cross buns.

 

 

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