Article 1 April 2021

Recipe of the Week: Cherry, Lemon & Almond Hot Cross Scone

Happy Easter! This recipe is a quick, tasty alternative to the traditional hot cross bun! ​​​​​​​

Serves 4

INGREDIENTSMETHOD
SCONES

Plain Flour 250g
Baking Powder 2 tsp
Salt 1 Pinch
Caster Sugar 30g
Mixed Spice ½ tsp
Butter cut into cubes 45g
Glace Cherries halved 100g
Lemon Zest 1
Large Egg 1
Milk 100ml
Almond Extract 1 tsp
Flaked Almonds 30g


For the icing
Icing Sugar 60g
Lemon Juice 1-2 tsp
Preheat the oven to 210°C/gas mark Line a baking sheet with non-stick baking parchment

Sift the flour and baking powder into a large mixing bowl. Stir in the salt, caster sugar and mixed spice
Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Stir in the cherries and lemon zest


In a small jug, whisk together the egg, milk and almond extract.


Make a well in the centre of the flour mixture and pour in almost all of the milk mixture, reserving 2 tsp for later. Mix with your hands until the dough just about comes together – don’t overmix


Place the dough on a floured work surface and flatten into a disc around 2.5cm in thickness


Use a scone cutter to cut circles out of the dough. Place on the prepared baking sheet, spacing them at least 5cm apart. Repeat using any offcuts until any remaining dough is used up


Brush the remaining egg and milk mixture over the tops of the scones.


Sprinkle with the flaked almonds

Bake for 10–15 minutes until risen and light golden brown. Leave to cool on a wire rack

For the glaze, mix the icing sugar with enough lemon juice to form a fairly stiff icing. Use a teaspoon to drizzle this, in a cross shape, over each scone.

Enjoy the scones spread with butter, or jam and cream

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