Hot Cross Saffron Scones

A twist on the traditional buns, these scones make a nice change and come together very quickly unlike their yeasted cousins. I mis-read the original recipe and used a larger cutter to stamp the rounds out with – therefore, these are not very thick but I rather liked the way they turned out.

Start by steeping the saffron – you don’t need a lot of this gorgeous spice to get a huge amount of flavour, heady perfume and colour. Also get the crosses ready – having the scone dough waiting while you do this later will not be doing it any favours! I have detailed the order of play in the instructions below.

Rub the butter into the flour – it should be a bit lumpy. You could do this step in a food processor but as it is the only time you will need to use it for this recipe, I think it is a bit of a waste of time. By the time you have got it out and set up, you can have the step done by hand. Then mix in the sugar, fruit and spices. Whisk the liquids and add to the flour mix.

Gently bring the dough together in the mixing bowl. lightly flour your surface and roll out the dough.

Stamp out the rounds and place on the prepared tray

Brush with milk, place the crosses and brush with milk again.

Glaze with the sugar syrup while they are still hot!

Eat buttered and warm.

Not only is is Good Friday but it’s also Fiesta Friday over at Angie’s blog The Novice Gardener. Time to join the party with these scrumptious scones in hand!  See ya there…

Click on the link to be taken to Angie’s wonderful blog The Novice Gardener and join the party! Mix and mingle with the the guests – who knows who you might meet! http://thenovicegardener.wordpress.com/2014/04/18/fiesta-friday-12-2/

If you blog and would like to join the party, here are the guidelines http://thenovicegardener.wordpress.com/fiesta-friday/

• Servings: 8 - 9 scones
• Difficulty: easy
• Print

Adapted from Hot Cross Scones by Silvana Franco for Delicious Magazine

INGREDIENTS

For the crosses

• 50g flour
• 1 ½ tablespoons water

For the scones

• pinch of saffron
• 2 teaspoons just boiled water
• 225g self raising flour
• 75g room temperature butter
• 40g light brown muscovado sugar
• 75g sultanas
• 50g mixed peel
• ½ teaspoon grated nutmeg
• 1 large egg
• 4 tablespoons milk

For the glaze

• 2 tablespoons sugar
• 4 tablespoons just boiled water

INSTRUCTIONS

1. Pre-heat the oven to 200C/400F and line a baking sheet with paper.
2. Crumble the saffron strands into a small glass and add 2 teaspoons of boiling water – set aside to steep.
3. Make the crosses by stirring in the water into the flour and kneading until it comes together as a dough. Cover and set aside to rest.
4. Place the self raising flour in a bowl and rub in the butter until the mixture looks like coarse breadcrumbs – you want to have some tiny lumps of butter to make the scones tender…
5. Stir in the sugar, sultans, mixed peel, and nutmeg – make sure all is evenly distributed.
6. Roll out the dough for the crosses and slice into enough strips to make the crosses. You should have more that you need. Put on a plate and cover.
7. Lightly whisk the egg then add the milk and the saffron and whisk again.
8. Make a well in the dry ingredients, pour in the egg mix and with a light hand, bring it together to form a dough. Do not over mix or the scones will be tough.
9. Lightly flour your work surface and tip out the dough. Lightly flour the top and pat it into an oblong shape and gently roll out – mime ended up being 2 cm thick.
10. Stamp out 8 or 9 3 inch rounds – I got 6 then with the trimmings, I patted them together gently, divided into three and hand-formed 3 more scones.
11. Brush the tops with a little milk and form the crosses on them and brush them with milk too.
12. Place on a prepared baking sheet and bake for 12 – 15 minutes.
13. In the meantime mix the sugar and water to make the glaze
14. Once the scones are done, brush with the glaze.
15. Eat warm and buttered!

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