I don’t often post Easter bits on here, apart from my recipe for my simnel inspired hot cross buns…. but this year I played around with scones to add to some afternoon teas, you know, to keep it seasonal like 🐣 …. also, rather then sharing my buns with everyone as it approaches Easter, I have something new to bring to the proverbial cake-table.
These are a great idea if you can’t be faffed with all that proving of doughs etc that goes with traditional buns… A quick fix of spiced Easterness, especially If you have some guests visiting and you want to give them something warm and mouth watering when they pop around.
As I write this post up its actually snowing here in London, pretty much bulk standard UK Easter weather ( little known fact, statistically it’s more likely to snow in March than December)
🎶I’m dreaming of a white Easter🎶 etc etc ……….
*Stops singing as starts boring self*
Here’s the recipe below, I had a few people asking me for this after I posted a photo of these on instagram ….. so hopefully they will all leave me alone now 😜
I have also added a recipe for a date, chocolate and orange spread, if you fancy something different from jam and cream…. these are always rather nice with some quality marmalade too…. and of course toasted is ALWAYS best 😛
YOU WILL NEED:
A baking tray lined with baking parchment, big enough for around 10-12 scones.
A mixing bowl or machine with a beater.
Food processor or blender (if making chocolate spread)
300g Self raising flour
50g dark brown sugar
2 teaspoons Baking powder
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon ground ginger (optional)
½ teaspoon nutmeg
1 medium egg
30g mixed peel
60g dried cranberries
50g dark chocolate chips (optional)
NOTE: You can decrease or add more spices and fruit to your taste, even leave those out you do not like, & add those you prefer, I also added chocolate chips as I love the combination of dried fruit and chocolate, you can leave out if preferred.
Some maple syrup and mixed spice to glaze
Add all dry ingredients + baking powder, butter into a bowl, mix together until a fine crumble is reached, making sure all the brown sugar is thoroughly mixed in with no clumping. (Either by hand or in a mixing bowl)
Add the egg and milk until sticky dough is formed, try not to over mix, If a little dry add a bit more milk… or flour if too wet, as some brands of flour can be more absorbent than some.
Gently fold in fruit and chocolate chips.
Roll out until 1.5 inches thick
Cut out with cutter and place on tray, I used a 2.5inch (6.5cm) plain cutter, this gave me 11 scones.
50g plain flour
20ml olive oil.
In a bowl mix all the above in to a smooth pipeable paste, not to runny as will spread or slide off, add more liquid or flour if to dry or wet.
Glaze scones with milk and pipe crosses on each one with a piping bag, about 1/4 cm thick.
Bake in oven pre heated at 160c -fan or 180- conventional for 20 minutes, until light golden colour in appearance.
When out of the oven, in a small pan on stove, or microwavable bowl in microwave, heat some maple syrup with a few pinches of mixed spice until boiling, then sparingly brush over each scone.
CHOCOCLATE, ORANGE & DATE SPREAD.
150g dried dates covered in water in bowl.
40g dark chocolate (melted in microwave or over bowl of hot water)
1 tablespoon dark cocoa powder.
3 teaspoon melted coconut oil.
Juice of 1 orange.
In a microwave prove bowl heat water covered dates for 2 mins, leave to stand for 15 minutes.
Melt chocolate. NOTE- When melting chocolate in microwave, do it in short 10-20 second burst, to prevent burning.
Drain dates and add chocolate coconut oil and cocoa powder, orange juice, to a food processor or blender, and whizz until smooth.
Store in jar or covered bowl in fridge, or cool place.
CLICK ON ANY IMAGE TO ENLARGE …. You know the drill 😉
Add chunks of marzipan to dough to add a bit of a simple cake flavour, or almond essence in cross mix