Vegan Hot Cross Scones

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Vegan Hot Cross Scones

Easter in the UK is synonymous with hot cross buns, the delicious lightly spiced buns, filled with dried fruits are perfect toasted with some jam.  I usually try and make some every year (in fact find my recipe for them here), however they can be fairly time consuming due to the proving time.  So when I chanced upon a Facebook post for hot cross scones, I immediately decided I had to give them a go.  These scones are incredibly easy to make, but are full of the flavours of hot cross buns.   I like to serve mine with a little homemade jam or marmalade.

If you can’t find mixed spice, make your own by mixing cinnamon, nutmeg, mace, ginger, allspice and ground cloves.

Hot Cross Scones (makes 8 – 10)

225g flour, plus extra for dusting

1/2 tsp baking powder

1/2 tsp baking soda

¼ tsp salt

2 tsp mixed spice

50g vegan butter

1 small sweet apple, peeled and grated

2 tbsp sultanas

2 tbsp mixed peel

75 ml/ 0.75 dl plant based  milk and extra for brushing

4 tbsp vanilla soya yoghurt

icing sugar for crosses (optional)

Preheat your oven to 200 degrees c.

Tip the flour, salt, baking powder, baking soda and mixed spice into a large bowl.  Add the vegan butter and lightly rub into the flour.

Grate the apple into a separate small bowl,  add the dried fruit, mixed peel, milk and the yogurt and lightly mix.  Add to the flour mixture and combine to make a soft dough.  Try not to over work the dough, it doesn’t matter if the mixture is a little lumpy.

Flatten the dough a little on a lightly floured surface to and cut out scones using a 4cm round cutter.  Combine any off-cuts to cut out more scones.

Put the scones on a lined baking tray, brush with a little milk and bake for 10-12 mins or until the scones are risen and golden brown.

Allow to cool a little.  Meanwhile if you want to add the iced crosses, mix a little icing sugar with water to make a thick icing.  Pipe, or spoon over the icing to form crosses on each scone.  Allow to set before serving with your favourite jam.

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