Vickys Easter Hot Cross Scones, GF DF EF SF NF.
You can cook Vickys Easter Hot Cross Scones, GF DF EF SF NF using 15 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Vickys Easter Hot Cross Scones, GF DF EF SF NF
- Prepare of less 1 heaped tbsp) gluten-free / plain flour.
- It’s of baking powder.
- Prepare of xanthan gum if using GF flour.
- Prepare of safe margarine (1/3 cup), I use Vitalite.
- It’s of soft brown sugar (3.5 tbsp).
- You need of sultanas (6 tbsp).
- Prepare of safe chocolate chips, I use Plamil brand (3 tbsp).
- You need of sweet mixed spice / pumpkin pie spice.
- It’s of safe milk (4 - 6 tbsp), I use rice milk.
- It’s of For the Crosses.
- It’s of GF plain flour.
- It’s of water.
- It’s of Glaze.
- It’s of caster sugar (superfine).
- Prepare of water.
Vickys Easter Hot Cross Scones, GF DF EF SF NF step by step
Mix the flour, xanthan gum if using and baking powder together.
Dot the margarine into the bowl and cut in with a fork until the mixture resembles a crumb consistency.
Mix in the sultanas, sugar and baking spice.
Add just enough milk to bring to a soft dough. Gluten-free flour may need a drop extra.
Pat out on a floured surface to an inch thick.
Use a 5cm fluted cutter to make the scone shapes. Lay on a lined baking tray. Re-roll the dough until you get 10 scones. Hand shape the last one.
Mix the crosses flour and water together to form a plain dough.
Roll into a sausage then with a rolling pin flatten out thinly and cut into strips, around 5cm long and 1cm wide.
Lay on top of the scones like this.
Glaze with leftover safe milk then bake for 15 minutes until golden.
Mix the sugar and water and glaze the scones as they come out of the oven.
Split in half and spread with cinnamon butter, applesauce or good old butter and jam!.
