Hot cross scones

Easter egg

Hot cross scones 

After we put on the crosses

Hot Cross Scones! Ingredients: 4 cups of self-raising flour 1 tsp ground cinnamon 1/2 tsp salt 1 cup raisins 300ml cream 355ml can lemonade 100g white chocolate, melted Butter and Jam to serve! Method: Preheat the oven to 200ᐤC. Grease an oven tray. Sift flour, cinnamon and salt into a bowl, stir in raisins and make a well in the centre. Pour in cream and lemonade into well. Mix together to just combine. Tip dough onto a well-floured bench; press with well-floured hands, to flatten. Cut out round with a 6 cm cookie cutter. Place scones on prepared baking tray. Bake for 15-20 minutes or until pale golden. Remove to cool on a wire rack, covered with a clean tea-towel. Put crosses on top with white chocolate! Makes 12 buns!