choc cross scones

We officially kicked off our Easter baking yesterday with these gorgeous and very simple choc cross scones.

Chockfull of plump sultanas and apricots and scented with cinnamon these Easter inspired scones are not only delicious but are far less labour intensive than traditional hot cross buns.  With the help of my favourite piece of kitchen gadgetry, the food processor, these scones came together almost effortlessly and in the matter of mere moments.

Once the dough was ready Miss G. had the best fun patting and shaping the sultana flecked dough and spent a good ten minutes giggling whilst cutting out the scones with our pastry cutter.

Once nestled in the oven the scones baked to gorgeous goldenness and filled the house with the sweetest scent of Easter.

Whilst the scones cooled, Miss G. and I melted a little dark chocolate to adorn the scones with the traditional Easter cross.  I can’t say how proud she was standing over admiring the choc cross scones but I think this picture says it all…

To create your own batch of easy peasy choc cross scones simply…

Begin by preheating your oven to 200 degrees celsius (390F).  Line  an oven tray lined with baking paper.

Place the flour, cinnamon, sugar and butter into the large bowl of a food processor and pulse to combine.

Add the milk and vanilla and pulse to combine.

Use a plastic spatula to stir through the sultanas and apricot.

Tumble the dough onto a floured board.

Use floured hands knead the dough 3-4 times and shape and flatten the dough into a flat disc about 2 centimetres thick.

Use a floured scone cutter to cut out the scones.  Reshape the scraps and continue to cut out scones until no dough remains.

Place the scones (side-by-side) onto the prepared baking tray.  Brush with milk and bake for 10-12 minutes or until golden and cooked through.

Place on a wire rack to cool.

Place the chocolate into microwave safe container and cook (at medium heat) for 15 second intervals until melted.  Use a teaspoon (or piping bag) to drizzle the chocolate on top of the cooled scones to create a cross.

choc cross scones

INGREDIENTS

3 cups (450 grams) self raising flour, plus extra to shape scones

1 tablespoon cinnamon, ground

1/3 cup (75 grams) brown sugar, tightly packed

80 grams butter, cut into cubes

1 cup (250 ml) milk, plus extra to brush scones with

1 tablespoon vanilla

3/4 cup sultanas

1/2 cup apricots, finely chopped

1/2 cup (80 grams) dark chocolate chips

METHOD

Preheat oven to 200 degrees (390 F).  Line an oven tray with baking paper.  Place the flour, cinnamon, sugar and butter into the large bowl of a food processor and pulse to combine.  Add the milk and vanilla and pulse to combine.  Use a rubber spatula to stir through the sultanas and apricots.  Tumble the dough onto a floured board and use floured hands to knead 3-4 times, shape and flatten the dough into a flat disc about 2 centimetres thick.  Use a floured scone cutter to cut out the scones.  Reshape the scraps and continue to cut out scones until no dough remains.  Place the scones (side-by-side) onto the prepared baking tray.  Brush with milk and bake for 10-12 minutes or until golden and cooked through.  Place the scones onto a wire rack to cool.  Place the chocolate into microwave safe container and cook (at medium heat) for 15 second intervals until melted.  Use a teaspoon (or piping bag) to drizzle the chocolate on top of the cooled scones to create a cross.  Enjoy x

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